Title:
【発明の名称】脂肪の低減された積層されたドウ
Document Type and Number:
Japanese Patent JPH08507920
Kind Code:
A
Abstract:
The invention concerns laminated doughs, wherein an aqueous 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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Inventors:
Bohde-Voicebane, Karan
Van Hout-Molly, Janet Digna
Van Hout-Molly, Janet Digna
Application Number:
JP52059494A
Publication Date:
August 27, 1996
Filing Date:
March 08, 1994
Export Citation:
Assignee:
Unilever Namrose Rose Bennault Sharp
International Classes:
A21D2/18; A21D10/00; A21D13/00; A21D13/08; (IPC1-7): A21D2/18; A21D10/00
Attorney, Agent or Firm:
Yuzo Yamazaki (1 person outside)