Reduced calorie baked goods and methods for producing same
AssigneeNabisco Brands, Inc.
InventorsClemence K. Dartey, Richard H. Biggs
Life of this patent
Estimating the term…
Abstract
Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the cookies. The cookie contains as a preferred cellulosic bulking agent microcrystalline cellulose. An aqueous solution of the water-soluble polydextrose is used as a replacement for shortening or fat and sugar to avoid lump formation. Powdered or insoluble polydextroses or polymaltoses are incorporated into the dough in the dough forming stage rather than in the creaming stage to enhance crispiness and achieve further caloric reductions.
Claims45
A cookie dough for producing reduced calorie cookies comprising
- a. from about 10% by weight to about 30% by weight flour,
- b. from about 0% by weight to about 15% by weight shortening or fat,
- c. from about 5% by weight to about 20% by weight of at least one sugar,
- d. from about 5% by weight to about 20% by weight of a water-soluble polydextrose,
- e. from about 0% by weight to about 10% by weight of at least one emulsifier,
- f. from about 0.50% by weight to about 3% by weight of a leavening system, said leavening system comprising (1) at least one salt selected from the group consisting of bicarbonate salts and carbonate salts, and (2) at least one acidifier which releases at least about 50% of the leavening gas during baking, and
- g. from about 4% by weight to about 15% by weight of a cellulosic bulking agent,
- said percentages being based upon the weight of the cookie dough, the total amount of said shortening or fat (b) and said at least one emulsifier (e) being from about 6% by weight to about 15% by weight of said cookie dough, said dough upon baking producing a reduced calorie cookie having a pH of about 6.8 to about 9.0.
A method for producing a reduced calorie cookie comprising
- a. blending from 0% by weight to about 15% by weight shortening or fat, from about 5% by weight to about 20% by weight of at least on sugar, from about 5% by weight to about 20% by weight of a water-soluble polydextrose, and from 0% by weight to about 10% by weight of at least one emulsifier, and water to obtain a substantially homogeneous creamed mixture, the total amount of the shortening and emulsifier being from about 6% by weight to about 15% by weight,
- b. admixing from about 10% by weight to about 30% by weight flour, from about 4% by weight to about 15% by weight of a cellulosic bulking agent, and from about 0.5% by weight to about 3% by weight of a leavening system, said leavening system comprising (1) at least one salt selected from the group consisting of bicarbonate salts carbonate salts, and (2) at least one acidifier which releases at least about 50% of the leavening gas during baking, with said mixture of step (a) to obtain a substantially homogeneous dough,
- c. forming said dough into pieces, and
- d. baking said pieces to a moisture content of less than about 15% by weight,
- to obtain cookies having a pH of about 6.8 to about 9.0, the percentages of the ingredients of steps a and b being based upon the weight of the dough.
A cookie dough composition for producing multi-textured reduced calorie cookies comprising a soft cookie dough which upon baking produces a soft cookie having a pH of about 7.0 to about 7.4, said soft cookie dough being enrobed in a cookie dough which upon baking produces crispier reduced calorie cookies having a pH of about 6.8 to about 9.0, each of said doughs comprising:
- a. from about 10% by weight to about 30% by weight flour,
- b. from about 0% by weight to about 15% by weight shortening or fat,
- c. from about 5% by weight to about 20% by weight of at least one sugar,
- d. from about 5% by weight to about 20% by weight of a water-soluble polydextrose,
- e. from about 0% by weight to about 10% by weight of at least one emulsifier,
- f. from about 0.50% by weight to about 3% by weight of a leavening system, said leavening system comprising (1) at least one salt selected from the group consisting of bicarbonate salts and carbonate salts, and (2) at least one acidifier which releases at least about 50% of the leavening gas during baking, and
- g. from about 4% by weight to about 15% by weight of a cellulosic bulking agent,
- said percentages being based upon the weight of the cookie dough, the total amount of said shortening or fat (b) and said at least one emulsifier (e) being from about 6% by weight to about 15% by weight of said cookie dough.
Dependencies are inferred from the claim text.