Fat-reduced laminated doughs
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United States of America Patent
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Jan 2, 1996
Grant Date -
N/A
app pub date -
Mar 24, 1994
filing date -
Mar 25, 1993
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The invention concerns laminated doughs, wherein an aqueous gel containing 20-50 wt. % of maltodextrin and 0-30 wt. % of .beta.-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt. % of fat so that a fat reduction (compared with a conventional dough) of at least 50% can be obtained.
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