Production of crackers with reduced or no added fat

US5108764A · kind A · utility

Assignee

• Nabisco Brands, Inc. · US

Inventors

• Stuart Andrew Shaw Craig · Morristown, US
• Paul R. Mathewson · Whippany, US
• Michael S. Otterburn · Dover, US
• Louise Slade · Morristown, US
• Harry Levine · Morristown, US
• Randall T. Deihl · Bedminster, US
• Lisa R. Beehler · Morristown, US
• Patricia Verduin · El Freso Road, US
• Anna M. Magliacano · East Orange, US

Key dates

• Filing date: Sep 7, 1990
• Grant date: Apr 28, 1992
• Expiry date: Sep 7, 2010

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D8/042
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.