HIGH COLLAGEN BROWNIE AND METHODS OF MAKING

A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes colla...

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Bibliographische Detailangaben
Hauptverfasser:	SNEDDON, KELSEY ANN, UY, CAROL, FORTENER, EMILY, WANNER, KATIE, NELSON, CARRIE, SADOWSKI, BRIAN, BECK, RACHEL, ROSENE, SARA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes collagen, chia seed, a flour content that includes at least a portion that is gluten-free, fiber and/or sugar syrup, and fat to achieve an indulgent eating experience. Methods of making a soft baked brownie are also disclosed.