公开(公告)号：US5804242A

公开(公告)日：1998-09-08

申请号：US965075

申请日：1997-11-05

申请人： Glenn Wallin

发明人： Glenn Wallin

IPC分类号： A21D2/18 ,  A21D10/00 ,  A21D10/04

CPC分类号： A21D10/005 ,  A21D10/04 ,  A21D2/186 ,  Y10S426/804

摘要： Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

摘要翻译： 基本上无糖的面包店的商品，如蛋糕，甜甜圈，松饼等，它们是由面糊混合物形成的，该面糊混合物包含（按预烘烤形式）约15％至约25％重量（基于固体）的淀粉 主要具有聚合度（DP）为1-3的多羟基低聚物的水解产物，例如来自Fairfield，NJ的Lonza Inc.的HYSTAR TM 5875; 约10％至约25％的水; 约10％至约20％的油或脂肪; 和约0.01重量％至约1重量％的高效无糖甜味剂，例如阿斯巴甜。 还包括用于形成用于烘烤的面团的其它典型成分，例如蛋白质来源，例如面粉，小麦面筋和/或改性玉米淀粉，其总量为约15％至约25％; 一种或多种膨松剂，如碳酸氢钠（小苏打）和磷酸铝钠; 和一种或多种乳化剂以有助于形成均匀的面团混合物，以使熟化的焙烤产品变软并有助于在混合和均质化过程中使面团充气。

公开(公告)号：US5700511A

公开(公告)日：1997-12-23

申请号：US609459

申请日：1996-03-01

申请人： Glenn Wallin

发明人： Glenn Wallin

IPC分类号： A21D2/18 ,  A21D10/00 ,  A21D10/04

CPC分类号： A21D10/005 ,  A21D10/04 ,  A21D2/186 ,  Y10S426/804

摘要： Essentially sugar-free bakery goods, such as cakes, muffins and the like, that are formed from a better mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

摘要翻译： 基本上无糖的面包店的商品，如蛋糕，松饼等，由较好的混合物形成，该混合物包括约15％至约25％（重量）（基于固体的）淀粉水解产物，其包含 主要具有聚合度（DP）为1-3的多羟基低聚物，例如来自Fairfield，NJ的Lonza Inc.的HYSTAR TM 5875; 约10％至约25％的水; 约10％至约20％的油或脂肪; 和约0.01重量％至约1重量％的高效无糖甜味剂，例如阿斯巴甜。 还包括用于形成用于烘烤的面团的其它典型成分，例如蛋白质来源，例如面粉，小麦面筋和/或改性玉米淀粉，其总量为约15％至约25％; 一种或多种膨松剂，如碳酸氢钠（小苏打）和磷酸铝钠; 和一种或多种乳化剂以帮助形成均匀的面团混合物，以使熟化的焙烤产品变软并且有助于在混合和均质化过程中使面团充气。

公开(公告)号：US5395638A

公开(公告)日：1995-03-07

申请号：US89711

申请日：1993-07-09

申请人： Frank R. Kincs ,  Melvin P. Minor

发明人： Frank R. Kincs ,  Melvin P. Minor

IPC分类号： A21D13/00 ,  A21D13/08

CPC分类号： A21D13/0064

摘要： 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.

摘要翻译： 具有与根据传统的全脂制剂制备的相同类型产品相同或优于其味道和感官特性的面包组合物和烘焙食品具有显着降低的脂肪含量。 一个或两个面团制剂和位于轧制的面团制剂的层之间的滚入扩散剂具有显着降低的脂肪含量。 基本上无脂肪或仅含有非常低水平脂肪的脂肪替代物掺入面团制剂和卷入制剂中的任一种或两者中。

公开(公告)号：US5268191A

公开(公告)日：1993-12-07

申请号：US773671

申请日：1991-10-07

申请人： Thomas G. Crosby

发明人： Thomas G. Crosby

IPC分类号： A23D9/00

CPC分类号： A23D9/00

摘要： Shortening compositions containing a lauric fat component such as coconut oil are provided in a form in which they are pourable and which have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base liquid edible oil component, the lauric fat component and, when desired, a flake component.