A DOUGH OR BATTER COMPOSITION, A PROCESS FOR MAKING A FAT-REDUCED BAKERY PRODUCT, AND A FAT-REDUCED BAKERY PRODUCT

摘要

The invention relates to a dough composition to be kneaded or batter used for the manufacture of a bakery product other than bread, whose fat content is 20% by weight at most and contains 1 to 40% by weight of a vegetable ingredient other than cereals comprising dietary fiber and digestible starch, and a method for producing a baked product from such a composition and to bakery products obtainable by this process.