Production of crackers with reduced or no added fat

Details Production of crackers with reduced or no added fat Production of crackers with reduced or no added fat

A - Human Necessities

21

D

A21D 8/04 (2006.01) A21D 13/08 (2006.01) A23L 1/105 (2006.01)

Patent

CA 2046081

The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non- brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.

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