General Mills, Inc.

Kristi L Bahe

Steven J Cox

Todd A Rasmussen

Wenyi Wang

James T Buccellato

Jeremy B Thompson

Kevin A Haas

Jean A Linforth

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

Baking ingredients suitable for fat replacement

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

Method of making dough from batter

Baking pan shield

Growing community of inventors

Coon Rapids, MN, United States of America

Kristi L Bahe