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    Partial fat replacement in flat bread
    10.
    发明申请
    Partial fat replacement in flat bread 失效
    扁平面包中部分脂肪更换

    公开(公告)号：US20070087102A1

    公开(公告)日：2007-04-19

    申请号：US11252100

    申请日：2005-10-17

    申请人： Andrew McPherson ,  Laura Brisske

    发明人： Andrew McPherson ,  Laura Brisske

    IPC分类号： A21D10/00

    CPC分类号： A21D2/186 ,  A21D13/41

    摘要： This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimetics. In one embodiment, a reduced-fat flat bread is prepared from a dough comprising, in baker's percentages, about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% corn meal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, about 0% to about 2% hard fat chips, an effective amount of a starch-based particulate fat mimetic to reduce the hard fat content of the reduced-fat flat bread by at least about 25%, about 0.5% to about 4% compressed yeast, an effective amount of a texturizing agent to provide tenderness to the crumb grain and crispiness to the surface of the reduced-fat flat bread, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.3% of a release agent, wherein the starch-based particulate fat mimetic has an average particle size of less than about 800 microns.

    摘要翻译： 本发明提供一种减脂扁平面包。 更具体地，本发明涉及一种减肥的扁面包，其中通过用淀粉基颗粒脂肪模拟物进行部分替换来实现含有反式脂肪的硬脂肪片的减少。 在一个实施方案中，由生面包制成的减肥扁平面包包含面包师百分比，约100％面粉，约0.5％至约15％的糖，约5％至约10％的玉米粉，约0.5％至约 4％盐，约50％至约65％的水，约2％至约10％的大豆油，约0％至约2％的硬脂片，有效量的淀粉基颗粒脂肪模拟物以减少硬脂肪 所述减肥扁平面包的含量至少约为25％，约0.5％至约4％的压缩酵母，有效量的增稠剂以向脆性颗粒提供柔软性，并且对于减肥平面的表面脆性 约0.1％至约0.8％的调味剂和约0.2％至约0.3％的脱模剂，其中淀粉基颗粒脂肪模拟物具有小于约800微米的平均粒度。