Reduced fat roll-in baking compositions and baked goods
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United States of America Patent
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Mar 7, 1995
Grant Date -
N/A
app pub date -
Jul 9, 1993
filing date -
Jul 9, 1993
priority date (Note) -
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Abstract
Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a dough formulation and a roll-in spread positioned between layers of the rolled dough formulation have substantially reduced fat contents. A fat substitute which is substantially fat free or contains only very low levels of fat is incorporated into either or both of the dough formulation and of the roll-in formulation.
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