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
1993-12-28
1996-09-10
Kepplinger, Esther M.
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.
426391, 426439, 426446, 426450, 426555, 426573, 426804, 426622, A21D 1300
Patent
active
055544029
ABSTRACT:
A process for preparing a baked food product containing little or no fat, said process comprising: (a) preparing an initial mixture comprising from about 10% to about 35% by weight, as a percentage of the initial mixture, of an oat component selected from oat flour, oat bran, oat bran concentrate, defatted oat flour, defatted oat bran, defatted oat bran concentrate, and mixtures thereof, and the balance water; (b) hydrating the oat component in the initial mixture to form a hydrated mixture; (c) combining the hydrated mixture with flour and other necessary ingredients for preparing a baked product to form a baking mixture, wherein the amount of hydrated mixture combined is that amount sufficient to provide a low-fat or no-fat baked product having taste and textural properties which are substantially similar to the taste and textural properties of a full-fat version of the particular baked product; and (d) heating the baking mixture for a sufficient time and temperature to prepare a fully baked product. A baked product containing little or no fat is prepared by this process.
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Smith John J.
Steinwehe Carol A.
Johnson Lars S.
Kepplinger Esther M.
Matthews Mart C.
The Quaker Oats Company
Tran Lien
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