Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein
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United States of America Patent
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Jul 28, 1992
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N/A
app pub date -
Jun 15, 1990
filing date -
Jun 15, 1989
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Abstract
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.
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