Method for reducing chip bleed in baked goods

Abstract

This invention is a method for reducing chip bleed in flavor-chip containing baked goods, particularly in cookies. 'Chip bleed' is a migration of material from the chip into the dough or crumb of the baked good. The method comprises adding to the dough from about 0.5% to about 5% of an emulsifier which is predominantly crystalline at room temperature to form a stable dough emulsion. The emulsifier is selected from: (a) fatty acid mono-diglycerides having from about 35% to about 99% monoglycerides and from about 1% to about 50% diglycerides, wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.18 trans-unsaturated fatty acids; (b) polyol esters having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, and wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.18 trans-unsaturated fatty acids; and (c) monoglyceride esters of polycarboxylic acids selected from diacetylated tartaric acid esters of monoglycerides, citric acid esters of monoglycerides, succinylated monoglycerides, ethoxylated monoglycerides, lactylated monoglycerides, and mixtures thereof, wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids. In chocolate chip cookies, a flavor advantage is achieved by giving the base cake and chocolate chips independent flavors, instead of diluted and altered flavors of chocolate bleed into the base cake dough. An appearance advantage stems from the dough color now being lighter and distinct from the brown color of the chocolate chips.