Method for making reduced fat dough and compositions...

A - Human Necessities – 21 – D

Patent

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A21D 2/16 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2280768

The invention is a reduced fat dough composition comprising flour, water, mixed dough shortening, and an extended fat. The extended fat includes a ratio of fat source to fat extender ranging from about 1.0:0.05 to 1.0:1.0 on a wt.% basis, based on the total composition weight. The composition of the invention may be used for laminated doughs and non-laminated doughs. The invention also includes a method for making reduced fat dough compositions by making an extended fat which has properties similar to a regular fat, and which can be used as roll-in or chip shortening to make a dough product.

L'invention est une composition de pâte de cuisson à teneur allégée en matières grasses, comprenant de la farine, de l'eau, un croustilleur mixte de pâte et une graisse allongée selon un rapport graisse de départ/rallongeur de graisse compris entre 1,0:0,05 et 1,0:1,0 (en pourcentage du poids total de la composition). La composition proposée peut s'utiliser pour les pâtes feuilletées et non feuilletées. L'invention porte également sur un procédé de fabrication de compositions de pâtes à teneur allégée en matières grasses, consistant à fabriquer une graisse rallongée ayant des propriétés similaires à une graisse normale et pouvant s'utiliser comme croustilleur de pâte de cuisson, à enrouler ou à incruster sous forme de petits morceaux.

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