Manufacturing process of reduced fat dough product, rolled dough and non-rolled dough products, baked product, and reduced fat dough product and dough product compositions having reduced fat content.

摘要

'' MANUFACTURING PROCESS FOR REDUCED FAT PASTA, LAMINATED PASTA AND NON-LAMINATED PASTA, BAKED PRODUCT, AND MASS PRODUCT COMPOSITIONS WITH REDUCED FAT AND PASTA HAVING 'REDUCED FAT CONTENT' is 'REDUCED CONTENT' dough composition with reduced fat composed of wheat flour, water, mixed cooking fat, and an extended fat. The extended fat includes a fat source to fat extender ratio ranging from approximately 1.0: 0.05 to 1.0: 1.0 on a percentage basis, by weight, based on the total weight of the composition of the invention can be used for rolled and non-rolled pasta. The invention also includes a process for making dough compositions with reduced fat by making an extended fat that has properties similar to a regular fat, and that can be used as part of a rolling cooking fat to make the dough.