High quality, reduced-calorie cake

Details High quality, reduced-calorie cake High quality, reduced-calorie cake

1982-03-08

1985-03-05

Jones, Raymond N.

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.

426804, 426555, A21D 1308

Patent

active

045030839

ABSTRACT:
A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

REFERENCES:
patent: 3574634 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman et al.
patent: 4109018 (1978-08-01), Thompson
patent: 4219580 (1980-08-01), Torres
patent: 4275088 (1981-06-01), Hart et al.
patent: 4304768 (1981-12-01), Staub
patent: 4351852 (1982-09-01), Rule et al.
patent: 4379782 (1983-04-01), Staub
patent: 4431677 (1984-02-01), Altomare
patent: 4451489 (1984-05-01), Beale
Brochure: "Nature's Own Ingredient . . . Solka-Floc.RTM.".

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