Partial fat replacement in flat bread

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.

Reexamination Certificate

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Details

C426S496000, C426S653000

Reexamination Certificate

active

07629013

ABSTRACT:
This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimetics. In one embodiment, a reduced-fat flat bread is prepared from a dough comprising, in baker's percentages, about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% cornmeal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, about 0% to about 2% hard fat chips, an effective amount of a starch-based particulate fat mimetic to reduce the hard fat content of the reduced-fat flat bread by at least about 25%, about 0.5% to about 4% compressed yeast, an effective amount of a texturizing agent to provide tenderness to the crumb grain and crispiness to the surface of the reduced-fat flat bread, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.3% of a release agent, wherein the starch-based particulate fat mimetic has an average particle size of less than about 800 microns.

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