Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1998-04-24
2000-02-29
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426551, 426552, 426553, 426554, 426561, 426562, 426804, A21D 202
Patent
active
060306548
ABSTRACT:
Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such that the water activity of the unbaked composition (a.sub.W) at room temperature is in the range of about 0.70 to about 0.95; and as a leavening agent, sodium bicarbonate (SBC) having a particle size distribution such that about 15 to about 50 wt. % of the particles have a particle size less than about 105 microns (U.S. Mesh Size 140) and about 30 to about 65 wt. % of the particles have a particle size greater than about 149 microns (U.S. Mesh Size 100). Preferably the composition also contains at least one fat replacer, the total fat replacer being in an amount of at least about 0.10 wt. % of the unbaked composition.
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Geeding-Schild Deborah
Lajoie M. Stephen
Sargent Robin C.
Thomas Mary E.
Church & Dwight & Co., Inc.
Fishman Irving
Paden Carolyn
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