| abstract |
Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the cookies. The cookie contains as a preferred cellulosic bulking agent microcrystalline cellulose. An aqueous solution of the water-soluble polydextrose is used as a replacement for shortening or fat and sugar to avoid lump formation. Powdered or insoluble polydextroses or polymaltoses are incorporated into the dough in the dough forming stage rather than in the creaming stage to enhance crispiness and achieve further caloric reductions. |