Vemulapalli, Vani,Coleman, Edward C.,Karwowski, Jan
申请号：
AU2013337372
公开号：
AU2013337372A1
申请日:
2013.11.04
申请国别(地区):
AU
年份:
2015
代理人:
摘要：
Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture； and a baked fat-based component in direct contact with the baked dough-based component, having a second fat concentration that is higher than the first fat concentration, the baked fat-based component having a soft texture； wherein the foodstuff exhibits a dual texture comprising a crispy texture of the dough- based component and a soft texture of the fat-based component, and wherein the dual texture is maintained throughout the shelf life of the foodstuff.
