Reduced saturated and total fat content pie crusts

Patent metadata

Field	Value
Publication number	US-2015037485-A1
Application number	US-201313956985-A
Country	US
Kind code	A1
Filing date	Aug 1, 2013
Priority date	Aug 1, 2013
Publication date	Feb 5, 2015
Grant date	—

Abstract

The application relates to a composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch, from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour, from about 5% (w/w) to about 7% (w/w) vegetable oil, and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients.

First claim

What is claimed is:

1 . A composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch, from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour, from about 5% (w/w) to about 7% (w/w) vegetable oil, and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients.

2 . The composition of claim 1 comprising from about 2.5% (w/w) to about 3.5% (w/w) alkenyl succinic anhydride substituted starch.

3 . The composition of claim 1 wherein the alkenyl succinic anhydride substituted starch is n-octenyl succinic anhydride (OSA) substituted starch.

4 . The composition of claim 3 wherein the alkenyl succinic anhydride substituted starch is n-octenyl succinic anhydride (OSA) substituted waxy maize starch.

5 . The composition of claim 1 comprising from about 6% (w/w) to about 8% (w/w) heat-moisture treated wheat flour.

6 . The composition of claim 5 comprising from about 6.5% (w/w) to about 7.5% (w/w) heat-moisture treated wheat flour.

7 . The composition of claim 6 comprising about 7% (w/w) heat-moisture treated wheat flour.

8 . The composition of claim 1 comprising from about 5.5% (w/w) to about 6.5% (w/w) vegetable oil.

9 . The composition of claim 8 comprising from about 5.75% (w/w) to about 6.25% (w/w) vegetable oil.

10 . The composition of claim 9 wherein the vegetable oil is canola oil.

11 . The composition of claim 1 in the form of a pie crust.

12 . The composition of claim 11 after baking.

13 . A composition comprising from about 2% (w/w) to about 4% (w/w) of a specialty blend, from about 5.5% (w/w) to about 7.5% (w/w) vegetable oil, and from about 88.5% (w/w) to about 92.5% (w/w) of other conventional baking ingredients; wherein the specialty blend consists essentially of about 38% (w/w) to about 48% (w/w) non-fat dry milk, about 25% (w/w) to about 33% (w/w) polyglycerol esters, about 22% (w/w) to about 29% (w/w) chemically modified maize starch or starches, and about 1.1% (w/w) to about 2.1% (w/w) guar gum.

14 . The composition of claim 13 comprising from about 2.5% (w/w) to about 3.5% (w/w) of a specialty blend.

15 . The composition of claim 14 comprising from about 2.75% (w/w) to about 3.25% (w/w) of a specialty blend.

16 . The composition of claim 13 comprising from about 6% (w/w) to about 7% (w/w) vegetable oil.

17 . The composition of claim 16 comprising from about 6.25% (w/w) to about 6.75% (w/w) vegetable oil.

18 . The composition of claim 17 wherein the vegetable oil is canola oil.

19 . The composition of claim 13 in the form of a pie crust.

20 . The composition of claim 19 after baking.

Assignees

• Motwani Tanuj
• Uzunalioglu Dilek
• Martin Alicia
• Shah Himanshu
• Corn Products Dev Inc

Inventors

• Motwani Tanuj
• Uzunalioglu Dilek
• Martin Alicia
• Shah Himanshu

Classifications

• A21D10/002 Primary

  Dough mixes; Baking or bread improvers; Premixes · CPC title

• A21D2/186 Primary

  Starches; Derivatives thereof · CPC title

• A21D13/068

  with modified fat content; Fat-free products · CPC title

• A21D6/003

  Heat treatment · CPC title

• A21D10/02

  Ready-for-oven doughs · CPC title