Baking ingredients suitable for fat replacement
AssigneeGeneral Mills, Inc.
InventorsKristi L Bahe, Steven J Cox
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Abstract
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.
Claims20
A baking ingredient piece, the baking ingredient piece having a melting point between 0° C. and 37° C., and comprising:
- a. 2% to 15% by weight gelatin or low methoxyl pectin;
- b. 5% to 60% by weight fat;
- and
- c. 40% to 93% by weight water,
- wherein the baking ingredient piece is configured to be a fat replacement in a dough product.
A method of making a baking ingredient piece having a melting point between 0° C. and 37° C., the method comprising:
- a. combining gelatin or low methoxyl pectin, fat, and water to produce a liquid mixture having:
- i. 2% to 15% by weight gelatin or low methoxyl pectin;
- ii. 5% to 60% by weight fat;
- and
- iii. 40% to 93% by weight water;
- b. allowing the liquid mixture to set to produce a solid or semi-solid composition,
- wherein the baking ingredient piece is configured to be a fat replacement in a dough product.
Dependencies are inferred from the claim text.