US 4,774,099 A · Process for making brownies containing cellulosic fiber

Abstract

The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.

Claims42

Dependent claims

A method for preparing a dry mix for baked goods selected from a group consisting of brownies, bar cookies, and chewy granola or snack bars, having a final moisture content of about 5% to about 20%, the mix comprising:

(i) from about 0.1% to about 10% cellulosic fiber having an absorbency between about 2 g water/g fiber and about 25 g water/g fiber;
(ii) from about 45% to about 65% sugar;
(iii) from about 15% to about 35% flour;
(iv) from about 3% to about 18% shortening;
(v) from about 0% to about 12% cocoa;
(vi) from about 0% to about 4% starch;
(vii) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof;
said method comprising:
(a) passing at least about 50% of the cellulosic fiber and at least about 25% of the sugar through a multi-impact mill to form a co-milled mixture, said mill causing a size reduction and co-action of the sugar and fiber particles by impact of particles with hard surfaces and/or with each other without the use of metal to metal contact or liquid suspensions;
and then
(b) admixing the remaining dry mix ingredients with the co-milled sugar and fiber.

8 more elements

A method for preparing a batter for baked goods having a moisture content of about 5% to about 20%, the method comprising:

(a) first making a dry mix comprising:
(i) from about 0.1% to about 10% cellulosic fiber having an absorbency between about 2 g water/g fiber and about 25 g water/g fiber;
(ii) from about 45% to about 65% sugar;
(iii) from about 15% to about 35% flour;
(iv) from about 3% to about 18% shortening;
(v) from about 0% to about 12% cocoa;
(vi) from about 0% to about 4% starch;
(vii) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof;
by passing at least about 50% of the cellulosic fiber and at least about 25% of the sugar through a multi-impact mill to form a co-milled mixture, said mill causing a size reduction and co-action of the sugar and fiber particles by impact of particles with hard surfaces and/or with each other without the use of metal to metal contact or liquid suspensions;
and next admixing the remaining dry mix ingredients with the co-milled sugar and fiber;
and then
(b) combining from about 65% to about 88% of the resulting dry mix of (a) with
(i) from about 0.5% to about 6% egg solids;
(ii) from about 0% to about 15% oil;
and
(iii) from about 10% to about 25% water.

13 more elements

Dependencies are inferred from the claim text.

Process for making brownies containing cellulosic fiber

Life of this patent

Process for making brownies containing cellulosic fiber

Life of this patent

Abstract

Claims42