Fat free or low fat cookie production
AssigneeNabisco, Inc.
InventorAbdelmonem A. Seyam
Life of this patent
Estimating the term…
Abstract
The present invention provides a method for reducing rubberiness in the production of shelf-stable fat free or low-fat cookies caused by increased gluten functionality resulting from the elimination of shortening or fat in wheat-based cookies. At least about 50% by weight of the wheat flour is replaced with a flour mix comprising at least about 30% by weight white rye flour, at least about 30% by weight corn flour, and at least about 10% by weight rice flour. The particle size distribution of the flour mix is preferably about 55% by weight to about 65% by weight passes through a 60 mesh screen and none remains on a 30 mesh screen. The flour mix of the present invention may be used to produce shelf stable no fat, low fat, or reduced fat soft cookies, crisp cookies and other baked goods.
Claims17
A method for reducing rubberiness in the production of shelf-stable reduced fat fat free or low-fat cookies comprising reducing gluten functionality by replacing at least about 50% by weight of the wheat flour with a flour mix comprising at least about 30% by weight white rye flour, at least about 30% by weight corn flour, and at least about 10% by weight rice flour.
A method for the production of reduced fat low fat or no fat cookies comprising:
- a) admixing about 35% by weight to about 50% by weight white rye flour, about 35% by weight to about 50% by weight corn flour, and about 15% by weight to about 25% by weight rice flour, said percentages adding up to 100%, with wheat flour, at least one sugar, and at least one humectant to form a dough wherein the amount of wheat flour is from about 20% by weight to about 45% by weight of the total amount of flour, b) extruding the dough, and c) baking the dough to obtain cookies having a moisture content of at least about 16% by weight and a non-rubbery cookie crumb-like texture which is shelf-stable for at least about two months.
A cookie dough composition for producing a reduced fat low fat or no fat cookie having a non-rubbery cookie crumb-like texture comprising:
- a) a mixture of flours comprising at least about 30% by weight white rye flour, at least about 30% by weight corn flour, and at least about 10% by weight rice flour, said mixture of flours comprising at least about 50% by weight of the total flour content of the dough, b) at least one humectant, and c) at least one sugar, said dough having a moisture content of less than about 30% by weight.
Dependencies are inferred from the claim text.