Fat-reduced laminated doughs

Details Fat-reduced laminated doughs Fat-reduced laminated doughs

1994-03-24

1996-01-02

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426556, 426804, A21D 200

Patent

active

054806623

ABSTRACT:
The invention concerns laminated doughs, wherein an aqueous gel containing 20-50 wt. % of maltodextrin and 0-30 wt. % of .beta.-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt. % of fat so that a fat reduction (compared with a conventional dough) of at least 50% can be obtained.

REFERENCES:
patent: 4510166 (1985-04-01), Lenchin et al.
patent: 4536408 (1985-08-01), Morehouse et al.
patent: 4622226 (1986-11-01), Takeuchi
patent: 5082673 (1992-01-01), Inglett
patent: 5094872 (1992-03-01), Furcsik et al.
patent: 5133984 (1992-07-01), Murphy et al.
European Search Report in priority case 93 2200861.8 dated Aug. 27, 1993.
International Search Report in PCT EP 94/00698.
Food Technology, V. 38, No. 1, Jan. 1984, pp. 114-117, Hoseney, "Functional properties of pentosans in baked foods,".

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