abstract |
Flour-based bakery product comprising at least two different flour-based dough regions, including: a. 5-95% by weight of the bakery product of a first mass-based region based on flour comprising 0.05-15% of a flavoring by weight of said first mass region, said flavoring being selected from the group consisting of in a sugar, a sweetener, a salt, a flavor enhancer and an acidulant; and b. 5-95% by weight of the bakery product of another, second mass flour-based region that does not contain said flavor or that contains said flavor in a percentage by weight that is equal to or less than 50% by weight of the same flavor in the first mass region based on flour; where the first flour-based mass region and the second flour-based mass region together represent at least 30% by weight, preferably at least 60% by weight of the bakery product. |