Fat-substitute bakery dough and process for producing the same

Details Fat-substitute bakery dough and process for producing the same Fat-substitute bakery dough and process for producing the same

A - Human Necessities

21

D

A21D 8/02 (2006.01) A21D 2/26 (2006.01) A21D 2/36 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2087318

FAT-SUBSTITUTE BAKERY DOUGH AND PROCESS FOR PRODUCING THE SAME Abstract of the Disclosure A fat substitute bakery dough, comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent of non-fat dry milk solids, from greater than 7 to less than 60 percent of an emulsifying binder selected from the group consisting of eggs, egg components, low-fat egg substitutes and mixtures thereof, from greater than 11 to less than 93 percent of a fat-like sensory additive, selected from the group consisting of corn syrup, molasses and mixtures thereof; and a leavening agent, wherein all percents are based on the weight of wheat flour. A process for mixing the above ingredients, followed by baking to produce a moist,tender cookie is disclosed.

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