Process for preparing baked goods containing fibers and hydrocolloids
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United States of America Patent
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Apr 4, 1995
Issued Date -
N/A
app pub date -
Dec 15, 1992
filing date -
Jun 15, 1989
priority date (Note) -
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Abstract
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.
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