VERFAHREN FÜR BACKWAREN UND DAVON ABGELEITETE PRODUKTE

摘要

PCT No. PCT/US90/03407 Sec. 371 Date Dec. 15, 1992 Sec. 102(e) Date Dec. 15, 1992 PCT Filed Jun. 15, 1990 PCT Pub. No. WO91/19421 PCT Pub. Date Dec. 26, 1991.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.