Nabisco Brands, Inc.

Bin Y Chiang

Henry E Arciszewski

Linda A Porzio

Clyde E Spotts, Jr

Joseph A Szwerc

Kevin McHugh

Robert R Thulin

Lori J Banks

Grant C Busk, Jr

Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: 1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or 2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or 3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.

Process for making low sodium crackers and products obtained thereby

A cake mix for making a low sodium cake, which has good volume, fine texture, good flavor, pleasant mouth feel and uniform color. A nonshortening portion and a shortening portion are combined with a baking powder portion that has balanced amounts of potassium carbonate and monocalcium phosphate to produce a final cake batter. The final cake batter is baked to produce a cake having a final pH of about 6.8 to 7.5 and having a sodium content of less than 35 mgs per serving.

Low sodium cake mix and process of preparing low sodium cake

A leavening composition for chemically leavening crackers is disclosed, which composition comprises ammonium bicarbonate, potassium carbonate and an edible acidic component.

Leavening composition for crackers

Oven spread is controlled in the production of soft cookies which comprise unbleached flour by using a cold water swelling granular starch material having a cold water solubility of least 50%. The doughs of the present invention may be used in the production of single dough soft cookies or in the production of multi-textured cookies having extended shelf lives. The granular starch material reduces cookie spread and unexpectedly provides a shelf-stable, more moist and tender texture in cookies which contain high humectant levels without loss of machinability of the dough.

Method for controlling the spread of soft cookies

Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.

Process for making low sodium baked crackers

An improved consistometer has a vertically-movable rod for imparting a precisely-measurable amount of energy on initial impact to a dough sample. Simultaneously, a precise measurement of vertical drop is obtained from a cooperating dial displacement indicator. The dial indicator has a vertical arm which is displaced by a horizontal disk fixed to the rod. A collar retains the rod in a first position; removal of the collar permits the rod to drop. After initial impact, further displacement of the rod is measured over a fixed time interval. Comparison of displacement of various dough samples thus indicates their relative consistencies. The rod has interchangeable penetrating rod end elements, to accommodate various types of dough.

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Cedar Knolls, NJ, United States of America

Bin Y Chiang