Polydextrose-based farinaceous compositions
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
ApplicationNo. 06/736355 filed on 05/21/1985
US 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 HYPOALLERGIC
ExaminersPrimary: Jones, Raymond N.
Assistant: Cintins, Marianne M.
Attorney, Agent or Firm
International 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.
Field of SearchBasic ingredient is starch based batter, dough product, etc.
Having chemical gas producer
Triglyceride material containing
For use with batter, dough or baked goods
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