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
1994-11-29
1996-05-07
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 19, 426 20, 426661, 426662, 426654, A23L 1035
Patent
active
055144047
ABSTRACT:
Reduced fat, low fat and no-fat baked goods having a substantial amount of ungelatinized starch are produced by replacing a substantial portion of the shortening or fat of the dough with an emulsifier composition. The emulsifier composition increases the tenderness and softness of the baked good, and increases the air-holding capacity, the lubricity, lay time, and machinability of the dough, which would otherwise be diminished by the lower levels of oleaginous composition and higher levels of water. The emulsifier composition comprises: a) at least about 15% by weight, preferably from about 20% by weight to about 40% by weight of at least one polyoxyethylene sorbitan fatty acid ester, b) at least about 5% by weight, preferably from about 10% by weight to about 25% by weight of at least one lecithin, and c) at least about 20% by weight, preferably from about 35% by weight to about 70% by weight of at least one stearoyl lactylate. Polysorbate 60, fluidized soybean lecithin, and sodium stearoyl lactylate, represent the preferred combination of emulsifiers. Fermented crackers, such as saltine or soda crackers, unfermented crackers, cookies, and brownies having reduced fat, low-fat or no added fat may be produced in accordance with the present invention.
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Carey Julia M.
Levine Harry
Slade Louise
Zimmerman Ellen L.
Nabisco Inc.
Pratt Helen
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