Process for preparing baked goods using hydrated polysaccharide

Details Process for preparing baked goods using hydrated polysaccharide Process for preparing baked goods using hydrated polysaccharide

1990-06-15

1992-07-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426506, 426549, 426556, 426653, 426656, 426658, 426804, A23L 110, A21D 802

Patent

active

051339846

ABSTRACT:
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

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Slim-Fast Nutritional Meal, Thompson Medical Company.
Tressler et al. Food Products Formulogy vol. 2, AVI Publishing, 1975 pp. 25, 118-19.

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