PROCESS FOR PREPARING BAKED GOODS USING HYDRATED POLYSACCHARIDE HYDROCOLLOID, INSOLUBLE FIBER AND PROTEIN

摘要

Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. 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.