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AssigneeNabisco, Inc.
InventorsEllen L. Zimmerman, Julia M. Carey, Louise Slade, Harry Levine
Estimating the term…
Reduced fat, low fat and no-fat baked goods having a substantial amount of ungelatinized starch are produced by replacing a substantial portion of the shortening or fat of the dough with an emulsifier composition. The emulsifier composition increases the tenderness and softness of the baked good, and increases the air-holding capacity, the lubricity, lay time, and machinability of the dough, which would otherwise be diminished by the lower levels of oleaginous composition and higher levels of water. The emulsifier composition comprises: a) at least about 15% by weight, preferably from about 20% by weight to about 40% by weight of at least one polyoxyethylene sorbitan fatty acid ester, b) at least about 5% by weight, preferably from about 10% by weight to about 25% by weight of at least one lecithin, and c) at least about 20% by weight, preferably from about 35% by weight to about 70% by weight of at least one stearoyl lactylate. Polysorbate 60, fluidized soybean lecithin, and sodium stearoyl lactylate, represent the preferred combination of emulsifiers. Fermented crackers, such as saltine or soda crackers, unfermented crackers, cookies, and brownies having reduced fat, low-fat or no added fat may be produced in accordance with the present invention.
A dough for producing a reduced-fat, low-fat or no-fat baked good having at least about 15% ungelatinized starch, the dough comprising flour, water, and an effective amount Of an emulsifier composition for reducing excessive starch gelatinization otherwise resulting from shortening or fat reduction, the moisture content of said dough being less than about 50% by weight, based upon the weight of the dough, and said emulsifier composition comprising:
A dough, for producing reduced-fat, low-fat or no-fat crackers, comprising flour, water, and effective amounts of polysorbate 60, lecithin, and sodium stearoyl lactylate, wherein the moisture content of the dough is less than about 50% by weight based upon the weight of the dough, the amount of polysorbate 60 is at least about 15% by weight, the amount of lecithin is at least about 5% by weight, and the amount of sodium stearoyl lactylate is at least about 20% by weight, said percentages of polysorbate 60. lecithin and sodium stearoyl lactylate adding up to 100% by weight.
A method for producing a reduced-fat, low-fat, or no-fat baked good having at least about 15% ungelatinized starch, the method comprising admixing flour, water, and emulsifiers to form a machinable dough having a moisture content of less than about 50% by weight based upon the weight of the dough, wherein said emulsifiers comprise:
A method for producing reduced-fat, low-fat, or no-fat crackers, comprising admixing flour and water with emulsifiers to form a machinable dough having a moisture content of less than about 50% by weight based upon the weight of the dough, sheeting the dough, forming the dough into pieces, and baking the pieces, wherein said emulsifiers comprise at least about 15% by weight of at least one polyoxyethylene sorbitan fatty acid ester, at least about 5% by weight of at least one lecithin, and at least about 20% by weight of at least one stearoyl lactylate, said weight percentages adding up to 100% by weight, the total amount of said emulsifiers being from about 0.5% by weight to about 1.5% by weight of said flour.
A method for producing no-fat soda crackers comprising:
Dependencies are inferred from the claim text.