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US 5,344,663 AGranted
Process for producing a fat-substitute bakery dough and the fat substitute bakery products
AssigneeAnne M. Jewell
InventorsAnne M. Jewell, Tom Seaman
Life of this patent
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AssigneeAnne M. Jewell
InventorsAnne M. Jewell, Tom Seaman
Estimating the term…
A fat substitute bakery dough, comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent of non-fat dry milk solids, from greater than 7 to less than 60 percent of an emulsifying binder selected from the group consisting of eggs, egg components, low-fat egg substitutes and mixtures thereof, from greater than 11 to less than 93 percent of a fat-like sensory additive, selected from the group consisting of corn syrup, molasses and mixtures thereof; and a leavening agent, wherein all percents are based on the weight of wheat flour. A process for mixing the above ingredients, followed by baking to produce a moist, tender cookie is disclosed.
A fat substituted shortened type baked cookie made from a dough comprising:
A fat substitute shortened type baked cookie comprising wheat flour, binding agents including a water absorbing binder that is a protein source high in calcium and phosphate, a leavening agent, other non-fat ingredients, and fat ingredients, wherein at least 75 percent by weight of the fat ingredients are replaced with potato flour as a fat substitute, whereby the baked cookie has a total fat content of from zero to 10 percent, based on the weight of the wheat flour, the potato flour is included at a level from greater than 8 to less than 62 percent, based on the weight of the wheat flour, the weight ratio of potato flour to water absorbing binder is from 0.9 to 41.3, and the baked cookie contains from zero to 15 percent water based on the weight of the wheat flour.
A process for preparing a fat substituted bakery dough for use in baking shortened type bakery products, comprising mixing:
A fat substituted shortened type baked cookie comprising wheat flour, binding agents, a leavening agent, other non-fat ingredients, and at least 30 percent fat ingredients, based on the weight of the wheat flour, wherein the improvement comprises at least 75 percent by weight of the fat ingredients being replaced with potato flour as a fat substitute and wherein the binding agents comprise a water absorbing dough binder and the ratio and potato prior to water absorbing dough binder is from 0.9 to 41.3.
Dependencies are inferred from the claim text.