Reduced fat bakery emulsion and use of such an emulsion in the preparation of puff pastry

摘要

The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water; • 18-40 wt.% of maltodextrin with a DE in the range of 1-5; • 0-5 wt.% of other hydrocolloids; • 0-6 wt.% of dissolved components selected from acids, salts and combinations thereof; • 0-2 wt.% of other edible ingredients; said continuous fat phase having the following composition: • 94-99.5 wt.% of triglycerides; • 0.5-5 wt.% of emulsifier; • 0-2 wt.% of other edible ingredients; wherein the fat phase is characterized by the following solid fat profile: • 25% ≤ N20 ≤ 50; • 15% ≤ N30 ≤ 35%; • 8% ≤ N35 ≤ 30%. The bakery emulsion of the present invention enables the preparation of low fat puff pastries of high quality.