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.
申请公布号
WO9119421(A1)
申请公布日期
1991.12.26
申请号
WO1990US03407
申请日期
1990.06.15
申请人
KRAFT GENERAL FOODS, INC.
发明人
MURPHY, GREGORY, B.;LANG, KEVIN, W.;FRAKE, BARRY, N.;ENTENMANN, WILLIAM, J.