Nabisco Brands, Inc.

Lisa R Beehler

Louise Slade

Harry Levine

Michael S Otterburn

Paul R Mathewson

Patricia Verduin

Anna M Magliacano

Randall T Deihl

Stuart A Craig

The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.

Production of crackers with reduced or no added fat

Growing community of inventors

Morristown, NJ, United States of America

Lisa R Beehler