Reduced fat roll-in baking compositions and baked goods
AssigneeBunge Foods Corporation
InventorsFrank R. Kincs, Melvin P. Minor
Life of this patent
Estimating the term…
Abstract
Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a dough formulation and a roll-in spread positioned between layers of the rolled dough formulation have substantially reduced fat contents. A fat substitute which is substantially fat free or contains only very low levels of fat is incorporated into either or both of the dough formulation and of the roll-in formulation.
Claims24
A reduced fat roll-in shortening spread having an oil soluble phase and a water soluble phase which are blended together;
- wherein the oil soluble phase comprises between about 48 and about 65% by weight of shortening, based upon the total weight of the shortening spread, and between about 0.5 and about 5% by weight of emulsifier, based upon the total weight of the shortening spread;
- and
- wherein the water soluble phase comprises between about 30 and about 47% by weight of water, based upon the total weight of the shortening spread, and between about 0.5 and about 4% by weight of a fat substitute, based upon the total weight of the shortening spread, said fat substitute being selected from the group consisting of whey protein concentrates, oat fiber derivatives, and combinations thereof and having no more than about 5% by weight of fat, based upon the total weight of the fat substitute.
A reduced fat roll-in shortening spread comprising a blend of between about 48 and about 65% by weight of shortening, based upon the total weight of the shortening spread;
- between about 0.5 and about 5% by weight of emulsifier, based upon the total weight of the shortening spread;
- between about 30 and about 47% by weight of water, based upon the total weight of the shortening spread, and between about 0.5 and about 4% by weight of a fat substitute, based upon the total weight of the shortening spread, said fat substitute being selected from the group consisting of whey protein concentrates, oat fiber derivatives, and combinations thereof and having no more than about 5% by weight of fat, based upon the total weight of the fat substitute.
A combined reduced fat dough and roll-in shortening spread composition including layers of dough formulation having a roll-in shortening spread generally between layers of the dough, the combined composition comprising between about 64 and about 85% by weight of said dough formulation and between about 15 and about 36% by weight of said roll-in shortening spread, both based upon the total weight of combined dough and roll-in spread composition;
- and
- the roll-in shortening spread being a reduced fat roll-in shortening spread comprising between about 48 and about 65 percent by weight of shortening, based upon the total weight of the shortening spread;
- between about 0.5 and about 5% by weight of emulsifier, based upon the total weight of the shortening spread;
- between about 30 about 47% by weight of water, based upon the total weight of the shortening spread;
- and between about 0.5 and about 3 weight percent of a fat substitute, based upon the total weight of the shortening spread, said fat substitute being selected from the group consisting of whey protein concentrates, oat fiber derivatives, and combinations thereof and having no more than about 5% by weight of fat, based upon the total weight of the fat substitute.
A combined reduced fat dough and roll-in shortening spread composition including layers of dough formulation having a roll-in shortening spread generally between layers of the dough, the combined composition comprising between about 64 and about 85% by weight of said dough formulation and between about 15 and 36% by weight of said roll-in shortening spread, both based upon the total weight of combined dough and roll-in spread composition;
- the roll-in shortening spread being a reduced fat roll-in shortening spread comprising between about 48 and about 65 percent by weight of shortening, based upon the total weight of the shortening spread;
- between about 0.5 and about 5% by weight of emulsifier, based upon the total weight of the shortening spread;
- between about 30 to about 47% by weight of water, based upon the total weight of the shortening spread;
- and
- said dough formulation includes between about 0.5 and about 4% by weight of fat substitute, based upon the total weight of the dough formulation, said fat substitute being selected from the group consisting of whey protein concentrates, oat fiber derivatives, and combinations thereof and having no more than about 5% by weight fat, based upon the total weight of the fat substitute.
A reduced fat baked product prepared from a combined dough and roll-in composition including layers of dough formulation having a roll-in shortening spread generally between layers of the dough, the combined composition comprising between about 64 and about 85% by weight of said dough formulation and between about 15 and 36% by weight of said roll-in shortening spread, both based upon the total weight of combined dough and roll-in spread composition;
- the roll-in shortening spread being a reduced fat roll-in shortening spread comprising between about 48 and about 65 percent by weight of shortening, based upon the total weight of the shortening spread;
- between about 0.5 and about 5% by weight of emulsifier, based upon the total weight of the shortening spread;
- and between about 30 and about 47% by weight of water, based upon the total weight of the shortening spread;
- and
- said combined composition includes between about 0.5 and about 4% by weight of fat substitute, said fat substitute being selected from the group consisting of whey protein concentrates, oat fiber derivatives, and combinations thereof and having no more than about 5% by weight fat, based upon the total weight of said fat substitute;
- and
- said baked product is substantially lower in fat than, and exhibits substantially the same eating characteristics as, a full fat baked product prepared from a combined dough and roll-in spread composition having a fat content substantially greater than that of the reduced fat baked product and not including said fat substitute.
Dependencies are inferred from the claim text.