FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant s...

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Hauptverfasser:	WANG, WENYI, ERICKSON, BRADEN J, OPPENHEIMER, ALAN A, SEIBOLD, JON D
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator	WANG, WENYI ERICKSON, BRADEN J OPPENHEIMER, ALAN A SEIBOLD, JON D
description	Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing. L'invention concerne des particules de graisse, utiles dans des compositions alimentaires telles que des pâtes, des procédés de préparation de particules de graisse, un procédé de préparation des compositions alimentaires (par exemple des pâtes) qui contiennent les particules de graisse et des procédés de préparation d'un produit alimentaire cuit avec la composition alimentaire, les particules de graisse contenant un sel aromatisant. Ces particules de graisse peuvent être utilisées pour préparer des formulations de pâte qui répondent au souhait d'être plus saines que les formulations de pâte précédentes, en raison d'une teneur en sodium réduite, d'une teneur en graisse plus saine facultative (par exemple une faible teneur en gras trans ou une faible teneur en gras saturés), ou les deux. De plus, les particules de graisse peuvent être facilement utilisées dans le traitement de pâte à l'échelle commerciale ou du consommateur.
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Ces particules de graisse peuvent être utilisées pour préparer des formulations de pâte qui répondent au souhait d'être plus saines que les formulations de pâte précédentes, en raison d'une teneur en sodium réduite, d'une teneur en graisse plus saine facultative (par exemple une faible teneur en gras trans ou une faible teneur en gras saturés), ou les deux. 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These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing. L'invention concerne des particules de graisse, utiles dans des compositions alimentaires telles que des pâtes, des procédés de préparation de particules de graisse, un procédé de préparation des compositions alimentaires (par exemple des pâtes) qui contiennent les particules de graisse et des procédés de préparation d'un produit alimentaire cuit avec la composition alimentaire, les particules de graisse contenant un sel aromatisant. Ces particules de graisse peuvent être utilisées pour préparer des formulations de pâte qui répondent au souhait d'être plus saines que les formulations de pâte précédentes, en raison d'une teneur en sodium réduite, d'une teneur en graisse plus saine facultative (par exemple une faible teneur en gras trans ou une faible teneur en gras saturés), ou les deux. 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These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing. L'invention concerne des particules de graisse, utiles dans des compositions alimentaires telles que des pâtes, des procédés de préparation de particules de graisse, un procédé de préparation des compositions alimentaires (par exemple des pâtes) qui contiennent les particules de graisse et des procédés de préparation d'un produit alimentaire cuit avec la composition alimentaire, les particules de graisse contenant un sel aromatisant. Ces particules de graisse peuvent être utilisées pour préparer des formulations de pâte qui répondent au souhait d'être plus saines que les formulations de pâte précédentes, en raison d'une teneur en sodium réduite, d'une teneur en graisse plus saine facultative (par exemple une faible teneur en gras trans ou une faible teneur en gras saturés), ou les deux. De plus, les particules de graisse peuvent être facilement utilisées dans le traitement de pâte à l'échelle commerciale ou du consommateur.</abstract><oa>free_for_read</oa></addata></record>
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subjects	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title	FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS
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