Title:
PROCESS FOR BAKED GOODS AND PRODUCTS THEREFROM
Document Type and Number:
WIPO Patent Application WO/1990/015538
Kind Code:
A1
Abstract:
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.
Inventors:
Murphy, Gregory B. (Sands Point, NY, US)
Lang, Kevin W. (Lloyd Neck, NY, US)
Frake, Barry N. (Northport, NY, US)
Entenmann, William J. (Islip, NY, US)
Lang, Kevin W. (Lloyd Neck, NY, US)
Frake, Barry N. (Northport, NY, US)
Entenmann, William J. (Islip, NY, US)
Application Number:
PCT/US1990/003420
Publication Date:
December 27, 1990
Filing Date:
June 15, 1990
Export Citation:
Assignee:
KRAFT GENERAL FOODS, INC. (White Plains, NY, US)
Murphy, Gregory B. (Sands Point, NY, US)
Lang, Kevin W. (Lloyd Neck, NY, US)
Frake, Barry N. (Northport, NY, US)
Entenmann, William J. (Islip, NY, US)
Murphy, Gregory B. (Sands Point, NY, US)
Lang, Kevin W. (Lloyd Neck, NY, US)
Frake, Barry N. (Northport, NY, US)
Entenmann, William J. (Islip, NY, US)
International Classes:
(IPC1-7): A21D8/00; A21D15/00; A21D15/08
Attorney, Agent or Firm:
Savoie, Thomas R. (Yorktown Heights, NY, US)
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