Partial fat replacement in flat bread
This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimetics. In one embodiment, a reduced-fat flat bread is prepared from a dough comprising, in baker's percentages, about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% cornmeal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, about 0% to about 2% hard fat chips, an effective amount of a starch-based particulate fat mimetic to reduce the hard fat content of the reduced-fat flat bread by at least about 25%, about 0.5% to about 4% compressed yeast, an effective amount of a texturizing agent to provide tenderness to the crumb grain and crispiness to the surface of the reduced-fat flat bread, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.3% of a release agent, wherein the starch-based particulate fat mimetic has an average particle size of less than about 800 microns.
1. A flat bread prepared from a dough, said dough comprising, in baker's percentages, a blend of about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% cornmeal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, 0% to about 2% hard fat chips, a starch-based particulate fat mimetic, about 0.5% to about 4% compressed yeast, about 0.1% to about 0.8% of a flavoring agent, and about 0.2to about 0.3% of a release agent, wherein the starch-based particulate fat mimetic has an average particle size of about 600 microns to about 2000 microns.
2. The flat bread of claim 1 , wherein the starch-based particulate fat mimetic is selected from the group consisting of starch pearls, starch particulates, and starch agglomerates obtained from a starch source selected from the group consisting of tapioca starch, native corn starch, potato starch, and combinations thereof.
3. The flat bread of claim 1 , wherein the starch-based particulate fat mimetic is tapioca pearl.
4. The flat bread of claim 1 , wherein the average particle size of the starch-based particulate fat mimetic is about 600 microns to about 900 microns.
5. The flat bread of claim 2 , wherein the average particle size of the starch-based particulate fat mimetic is about 600 microns to about 900 microns.
6. The flat bread of claim 3 , wherein the average particle size of the starch-based particulate fat mimetic is about 600 microns to about 900 microns.
7. The flat bread of claim 1 , wherein the starch-based particulate fat mimetic has a gelatinization temperature of about 60° C. to about 80° C.
8. The flat bread of claim 2 , wherein the starch-based particulate fat mimetic has a gelatinization temperature of about 60° C. to about 80° C.
9. The flat bread of claim 3 , wherein the starch-based particulate fat mimetic has a gelatinization temperature of about 60° C. to about 80° C.
10. The flat bread of claim 1 , wherein the hard fat chips are palm chips.
11. The flat bread of claim 2 , wherein the hard fat chips are palm chips.
12. The flat bread of claim 3 , wherein the hard fat chips are palm chips.
13. The flat bread of claim 1 , wherein the release agent is selected from the group consisting of soybean oil, mineral oil, lard, and combinations thereof.
14. The flat bread of claim 2 , wherein the release agent is selected from the group of consisting of soybean oil, mineral oil, lard, and combinations thereof.
15. The flat bread of claim 3 , wherein the release agent is selected from the group consisting of soybean oil, mineral oil, lard, and combinations thereof.
16. A flat bread prepared from a dough, said dough comprising, in baker's percentages, a blend of about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% cornmeal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, 0% to about 2% palm chips, tapioca pearls, about 0.5% to about 4% compressed yeast, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.3% of a release agent, wherein the tapioca pearls have an average particle size of about 600 microns to about 2000 microns and wherein the tapioca pearls have a gelatinization temperature of about 60° C. to about 80° C.
17. The flat bread of claim 16 , wherein the flat bread is a pizza crust.
18. The flat bread of claim 17 , wherein the hard fat chips are palm chips.