High quality, reduced-calorie cake containing cellulose and proc

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

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Details

426804, A21D 1308

Patent

active

044514905

ABSTRACT:
A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 1-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 5-40% cellulose flour 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: 3574344 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman et al.
patent: 4109018 (1978-08-01), Thompson
patent: 4219580 (1980-08-01), Torres
Brochure: "Nature's Own Ingredient . . . Solka-Floc.RTM.".

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