Baking Ingredients Suitable for Fat Replacement
AssigneeGeneral Mills, Inc.
InventorsKristi L. Bahe, Steven J. Cox
Life of this patent
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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 about 37° C., and comprising:
- a. about 1.5% to about 15% by weight thermo-reversible hydrocolloid;
- b. up to about 60% by weight fat;
- and
- c. about 40% to about 98% 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, the baking ingredient piece having a melting point between 0° C. and 37° C., the method comprising:
- a. combining a thermo-reversible hydrocolloid, fat, and water to produce a liquid mixture having:
- i. about 1.5% to about 15% by weight thermo-reversible hydrocolloid;
- ii. up to about 60% by weight fat;
- and
- iii. about 40% to about 98% 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.
A method of making a dough product, comprising:
- depositing a layer of a baking ingredient comprising about 1.5% to about 15% by weight thermo-reversible hydrocolloid, up to about 60% by weight fat, and about 40% to about 98% by weight water onto a dough layer;
- or
- combining flour, water and the baking ingredient to make a dough.
Dependencies are inferred from the claim text.