Reduced calorie crackers and processes for producing same
Patent 4678672 Issued on July 7, 1987. Estimated Expiration Date: 
May 21, 2005. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
May 21, 2005. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References T100503 3676150 3766165 3876794 Polydextrose-based farinaceous compositions Flour substitutes Low-calorie foods Low calorie cake batter or mix Stearoyl lactylate salt composition having improved physical properties and method of production Dough rolling apparatus for laminated cookies Patent #: 4511318 InventorsAssigneeApplicationNo. 06/736355 filed on 05/21/1985US Classes:426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/548, Noncarbohydrate sweetener or composition containing same426/554, Dry mix426/62, Yeast containing426/804LOW CALORIE, LOW SODIUM OR HYPOALLERGICExaminersPrimary: Jones, Raymond N.Assistant: Cintins, Marianne M. Attorney, Agent or FirmInternational ClassesA21D 13/00 (20060101)A21D 2/18 (20060101) A21D 2/00 (20060101) A21D 2/16 (20060101) A21D 13/08 (20060101) AbstractReduced calorie crackers produced from dough compositions are disclosed which contain 25-70 percent of flour, 0-20 percent of gluten, 0-10 percent fat or shortening, 5-20 percent of a water-soluble polydextrose, 0-5 percent of one or more emulsifiers, 0.5-5 percent of a leavening system comprising yeast and a carbon dioxide-releasing material, and 1.5-10 percent of a cellulosic bulking agent, all percentage being by weight based upon the total weight of the dough, and the total amount of fat, shortening and emulsifier being 3-10 percent weight of the dough. The crackers may be produced either by a one-stage process in which all the ingredients are mixed together prior to fermentation, or by a two-stage process using a sponge stage followed by a dough-up stage. The crackers are desirably produced, in the one-stage process, using a single, rather than a multiple, lamination technique.Other References
Field of SearchBasic ingredient is starch based batter, dough product, etc.Having chemical gas producer Batter type Triglyceride material containing Dry mix Dry mix For use with batter, dough or baked goods Carbohydrate containing Noncarbohydrate sweetener or composition containing same LOW CALORIE, LOW SODIUM OR HYPOALLERGIC Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive Yeast containing | |
