A dual-textured foodstuff comprising a total fiber content of about 2.5g to about 5 .0g of fiber； a baked dough-based component including a dough-based component fiber blend with soluble fiber and insoluble fiber in a ratio of about 9:1 to about 0.43:1； about 40 wt% to about 60 wt% of the total fiber content； and a crispy texture throughout the shelf life of the foodstuff； along with a baked filling component present in an amount of about 35 wt% to about 60 wt% of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having a soft texture throughout the shelf life of the foodstuff； a relative humidity of about 0.6 to about 0.8； and a filling component fiber blend comprising soluble fiber and insoluble fiber in a ratio of about 9:1 to about 0.43:1； the foodstuff having an overall relative humidity of about 0.50 to about 0.70.本發明係關於一種雙重質地食物，其包含約2.5g至約5.0g纖維之總纖維含量；經烘烤之基於麵糰之組份，該經烘烤之基於麵糰之組份包括比率為約9：1至約0.43：1之可溶性纖維與不溶性纖維的基於麵糰之組份纖維調合物；約40wt%至約60wt%之該總纖維含量；及在該食物保存期限期間之爽脆質地；以及以該食物之約35wt%至約60wt%之量存在的經烘烤之填充組份，該經烘烤之填充組份與該經烘烤之基於麵糰之組份直接接觸，且在該食物之該保存期限期間具有柔軟質地；約0.6至約0.8之相對濕度；及包含比率為約9：1至約0.43：1之可溶性纖維及不溶性纖維之填充組份纖維調合物；該食物具有約0.50至約0.70之整體相對濕度。
