Reduced calorie baked goods and methods for producing same

Details Reduced calorie baked goods and methods for producing same Reduced calorie baked goods and methods for producing same

A - Human Necessities

21

D

99/119, 99/130

A21D 2/18 (2006.01) A21D 2/16 (2006.01) A21D 13/08 (2006.01)

Patent

CA 1230256

ABSTRACT OF THE DISCLOSURE Reduced calorie cookies having a pH of from about 6.8 to about 9.0 exhibit the desirable texture, mouth- feel and appearance of conventional cookies. An alka- line agent and a leavening system which is predominantly active during baking are used to control pH and textures of the cookies. The cookies are produced from cookie doughs comprising: a) from about 10% to about 30%, preferably from about 18% to about 24% flour, b) from about 0% to about 15%, preferably from about 6% to about 12% shortening or fat, c) from about 5% to about 20%, preferably from about 12% to about 16% of at least one sugar, d) from about 5% to about 20%, preferably from about 8% to about 12% of a water-soluble polydextrose on a dry weight basis, e) from about 0% to about 10%, preferably from about 0.25% to about 3% of at least one emulsifier, f) from about 0.50% to about 3%, preferably from about 1% to about 2.5% of a leavening system, said leavening system comprising 1) at least one bicarbonate salt and/or carbonate, and 2) at least one acidifier which releases at least about 50% of the leavening gas during baking, and g) from about 4% to about 15%, preferably from about 6% to about 11% of a cellulosic bulking agent, said percentages being based upon the

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