PRODUCTION OF CRACKERS WITH REDUCED OR NO ADDED FAT

摘要

The added fat or shortening content of baked goods such as fermented an d chemically leavened crackers is reduced while retaining: 1) a tender, non- brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replace d 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.