Sugarless bakery goods, E.G., cakes and muffins

Details Sugarless bakery goods, E.G., cakes and muffins Sugarless bakery goods, E.G., cakes and muffins

1994-07-19

1996-06-04

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.

426552, 426554, 426567, 426661, 426804, A21D 1000

Patent

active

055231071

ABSTRACT:
Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

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Daniel G. Murray, "New Starch Hydrolysates Improved Product Formulation", Food Engineering, Jun. 1969.
Frye, et al., "Optimizing Texture of Reduced-Calorie Yellow Layer Cakes", .COPYRGT.1991 Cereal Chemistry 69(3):338-343.
Product Information, "Hystar.RTM. 5875", Lonza, Inc.
Manufacturer's Product Specifications for Lycasin.RTM..
Manufacturer's Product Specifications for Maltisorb.RTM. Crystalline.
Manufacturer's Product Specifications for Maltisorb P 200--Maltitol.

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