Reduced fat roll-in baking compositions and baked goods

Details Reduced fat roll-in baking compositions and baked goods Reduced fat roll-in baking compositions and baked goods

1993-07-09

1995-03-07

Pratt, Helen

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.

426 94, 426602, 426603, 426604, 426606, 426607, 426611, 426615, 426654, A21D 1308

Patent

active

053956389

ABSTRACT:
Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a dough formulation and a roll-in spread positioned between layers of the rolled dough formulation have substantially reduced fat contents. A fat substitute which is substantially fat free or contains only very low levels of fat is incorporated into either or both of the dough formulation and of the roll-in formulation.

REFERENCES:
patent: 3585046 (1971-06-01), Schaible et al.
patent: 5039544 (1991-08-01), Lansbergen et al.
patent: 5098728 (1992-03-01), Singer et al.
patent: 5158798 (1992-10-01), Fung et al.
patent: 5182123 (1993-01-01), Edo et al.

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