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
1992-01-15
1994-09-06
Paden, Carolyn
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.
426550, 426804, A23L 110
Patent
active
053446631
ABSTRACT:
A fat substitute bakery dough, comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent of non-fat dry milk solids, from greater than 7 to less than 60 percent of an emulsifying binder selected from the group consisting of eggs, egg components, low-fat egg substitutes and mixtures thereof, from greater than 11 to less than 93 percent of a fat-like sensory additive, selected from the group consisting of corn syrup, molasses and mixtures thereof; and a leavening agent, wherein all percents are based on the weight of wheat flour. A process for mixing the above ingredients, followed by baking to produce a moist, tender cookie is disclosed.
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Jewell Anne M.
Seaman Tom
Jewell Anne M.
Paden Carolyn
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