Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same

Claim 1

In a method of preparing a wheat flour based, chemically leavened dough or batter wherein an amount of shortening is incorporated into the dough or batter to impart particular organoleptic properties to baked or fried goods derived therefrom, the improvement which comprises the steps of: admixing the ingredients making up the chemically leavened dough or batter using a quantity of shortening therein which is from 12 1/2 to about 35% less than the amount of shortening employed to give the baked or fried products derived from the dough or batter said particular organoleptic properties; and incorporating into the dough or batter ingredients in lieu of the shortening omitted, from about 0.1 to 3% (baker''s weight) of an additive selected from the group consisting of the sodium and calcium salts of the acyl lactylates of C14-C22 fatty acids, the amount of said additive incorporated into said dough or batter being sufficient to maintain said particular organoleptic properties of said derived baked or fried goods at levels substantially equal to or exceeding those of baked or fried goods derived from an otherwise identical dough or batter containing said amount of shortening and being essentially free of said additive.