Fat-reduced laminated doughs

Details Fat-reduced laminated doughs Fat-reduced laminated doughs

A - Human Necessities

21

D

A21D 13/08 (2006.01) A21D 2/18 (2006.01) A21D 10/02 (2006.01)

Patent

CA 2158970

The invention concerns laminated doughs, wherein anaqueous gel containing 20-50 wt.% of maltodextrin and 0-30 wt.% of .beta.-glucan and/or pentosans is present as fat replacer, in this way, doughs can be made that contain less than 14 wt.% of fat so that a fat reduction (compared with a conventional dough) of at least 50% can be obtained.

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