| 摘要 |
The invention is a reduced fat dough composition comprising flour, water, mixed dough shortening, and an extended fat. The extended fat includes a ratio of fat source to fat extender ranging from about 1.0:0.05 to 1.0:1.0 on a wt.% basis, based on the total composition weight. The composition of the invention may be used for laminated doughs and non-laminated doughs. The invention also includes a method for making reduced fat dough compositions by making an extended fat which has properties similar to a regular fat, and which can be used as roll-in or chip shortening to make a dough product. |
