Process for preparing baked food products having little or no fat using an oat component as a fat replacement

US5554402A · kind A · utility

Assignee

• The Quaker Oats Company · US

Inventors

• John J. Smith · Cambridge, US
• Carol A. Steinwehe · Marengo, US

Key dates

• Filing date: Dec 28, 1993
• Grant date: Sep 10, 1996
• Expiry date: Dec 28, 2013

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/804
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A process for preparing a baked food product containing little or no fat, said process comprising: (a) preparing an initial mixture comprising from about 10% to about 35% by weight, as a percentage of the initial mixture, of an oat component selected from oat flour, oat bran, oat bran concentrate, defatted oat flour, defatted oat bran, defatted oat bran concentrate, and mixtures thereof, and the balance water; (b) hydrating the oat component in the initial mixture to form a hydrated mixture; (c) combining the hydrated mixture with flour and other necessary ingredients for preparing a baked product to form a baking mixture, wherein the amount of hydrated mixture combined is that amount sufficient to provide a low-fat or no-fat baked product having taste and textural properties which are substantially similar to the taste and textural properties of a full-fat version of the particular baked product; and (d) heating the baking mixture for a sufficient time and temperature to prepare a fully baked product. A baked product containing little or no fat is prepared by this process.