Reduced calorie baked goods and methods for producing same

Claim 2

A cookie dough for producing reduced calorie cookies comprising a. from about 10% by weight to about 30% by weight flour, b. from about 0% by weight to about 15% by weight shortening or fat, c. from about 5% by weight to about 20% by weight of at least one sugar, d. from about 5% by weight to about 20% by weight of a water-soluble polydextrose, e. from about 0% by weight to about 10% by weight of at least one emulsifier, f. from about 0.50% by weight to about 3% by weight of a leavening system, said leavening system comprising (1) at least one salt selected from the group consisting of bicarbonate salts and carbonate salts, and (2) at least one acidifier which releases at least about 50% of the leavening gas during baking, and g. from about 4% by weight to about 15% by weight of a cellulosic bulking agent, said percentages being based upon the weight of the cookie dough, the total amount of said shortening or fat (b) and said at least one emulsifier (e) being from about 6% by weight to about 15% by weight of said cookie dough, said dough upon baking producing a reduced calorie cookie having a pH of about 6.8 to about 9.0.

Claim 3

A cookie dough as claimed in claim 1 that is baked into a reduced calorie soft cookie having a pH of about 7 to about 7.4.

Claim 4

A cookie dough as claimed in claim 1 wherein the cellulosic bulking agent is at least about 75% by weight microcrystalline cellulose.

Claim 5

A cookie dough as claimed in claim 1 which comprises an edible alkaline agent in an amount sufficient to provide a pH in the baked cookie of about 7.9 to about 8.3.

Claim 6

A cookie dough as claimed in claim 3 which comprises an edible alkaline agent in an amount sufficient to provide a pH in the baked cookie of about 7.9 to about 8.3.

Claim 7

A cookie dough as claimed in claim 1 wherein the amount of said emulsifier is from about 0.25% by weight to about 3% by weight of said reduced calorie dough.

Claim 8

A cookie dough as claimed in claim 6 wherein said emulsifier is sodium stearoyl-2-lactylate.

Claim 9

A cookie dough as claimed in claim 6 wherein said at least one emulsifier comprises polyoxyethylene sorbitan fatty acid esters.

Claim 10

A cookie dough as claimed in claim 6 wherein said at least one emulsifier comprises a mixture of sorbitan monostearate and a polyoxyethylene sorbitan fatty acid ester and sodium stearoyl-2-lactylate.

Claim 11

A cookie dough as claimed in claim 9 wherein the ratio of said monostearate and said ester to said lactylate is from about 1:2 to about 2:1.

Claim 12

A cookie dough as claimed in claim 5 wherein said at least one emulsifier comprises sorbitan monostearate, a polyoxyethylene sorbitan fatty acid ester, and sodium stearoyl-2-lactylate in a total amount of from about 0.5% by weight to about 1% by weight of the dough.

Claim 13

A cookie dough as claimed in claim 11 wherein said fatty acid ester is polyoxyethylene(20)sorbitan monostearate.

Claim 14

A cookie dough as claimed in claim 1 wherein said leavening system comprises ammonium bicarbonate, diammonium hydrogen phosphate, sodium bicarbonate, and sodium acid pyrophosphate.

Claim 15

A cookie dough as claimed in claim 5 wherein said leavening system comprises from about 25% to about 35% ammonium bicarbonate, from about 15% to about 25% diammonium hydrogen phosphate, from about 25% to about 35% sodium bicarbonate, and from about 15% to about 25% sodium acid pyrophosphate, based upon the weight of the leavening system.

Claim 16

A cookie dough as claimed in claim 1 wherein said cellulosic bulking agent is alpha-cellulose, microcrystalline cellulose, or mixtures thereof.

Claim 17

A cookie dough as claimed in claim 1 further comprising at least one member seflected from the group consisting of water insoluble polydextroses and water insoluble polydextroses and water insoluble polymaltoses in an amount of less than 8% by weight, based upon the weight of the dough.

Claim 18

A cookie dough as claimed in claim 5 wherein the caloric content of cookies produced therefrom ranges from about 3 to about 4 calories per gram.

Claim 19

A cookie dough as claimed in claim 1 wherein said water-soluble polydextrose has a calorie content of less than or equal to about 1 calorie per gram.

Claim 20

A cookie dough as claimed in claim 2 wherein said leavening system comprises sodium bicarbonate and sodium aluminum phosphate, acidic.

Claim 21

A cookie dough as claimed in claim 19 wherein said at least one sugar comprises sucrose and high fructose corn syrup.

Claim 22

A cookie dough as claimed in claim 20 which comprises an edible alkaline agent in an amount sufficient to provide a pH in the baked cookie of from about 7 to about 7.4.

Claim 23

A cookie dough as claimed in claim 1 further comprising from about 2% by weight to about 15% by weight pregelatinized wheat starch, based upon the weight of the cookie dough.

Claim 24

A cookie dough as claimed in claim 1 wherein said cellulosic bulking agent is microcrystalline cellulose.

Claim 25

A cookie dough as claimed in claim 1 wherein the amount of flour is from about 18% by weight to about 24% by weight, the amount of the at least one sugar is from about 12% by weight to about 16% by weight, and the amount of the water-soluble polydextrose on a dry weight basis is from about 8% to about 12% by weight, based upon the weight of the cookie dough.

Claim 26

A cookie dough as claimed in claim 1 which is a chocolate chip cookie dough.

Claim 27

Baked products prepared by shaping and baking the dough composition claimed in claim 1.

Claim 30

A method as claimed in claim 27 wherein said water-soluble polydextrose is solubilized prior to blending.

Claim 31

A method as claimed in claim 28 wherein a polydextrose or polymaltose powder is preblended with ingredients of step (b) to obtain a substantially homogeneous dry blend and said dry blend is admixed with said mixture of step (a).

Claim 32

A method as claimed in claim 29 wherein the amount of said powder is from about 1% by weight to about 3% by weight of said dough.

Claim 33

A method as claimed in claim 28 wherein said cellulosic bulking agent is microcrystalline cellulose.

Claim 34

A method as claimed in claim 28 wherein said leavening system comprises ammonium bicarbonate, diammonium hydrogen phosphate, sodium bicarbonate, and sodium acid pyrophosphate.

Claim 35

A method as claimed in claim 28 wherein said leavening system comprises sodium bicarbonate and sodium aluminum phosphate, acidic.

Claim 36

A method as claimed in claim 28 wherein aspartame is applied to at least one surface of the baked pieces as an alcoholic solution or suspension.

Claim 37

A method as claimed in claim 28 wherein the creamed mixture of step (a) further comprises an edible alkaline agent.

Claim 38

A method as claimed in claim 35 wherein an aqueous solution of said alkaline agent is used to form said creamed mixture, the amount of the alkaline agent being sufficient to provide a pH in the baked cookie of about 7.9 to about 8.3.

Claim 39

A method as claimed in claim 28 wherein the ratio of said at least one salt to said at least one acidifier is from about 0.9:1 to about 2.4:1.

Claim 40

A method as claimed in claim 28 wherein the ratio of said at least one salt to said at least one acidifier is from about 0.5:1 to about 1.7:1.

Claim 41

A method as claimed in claim 32 wherein the ammonium bicarbonate and the diammonium hydrogen phosphate are admixed with the mixture of step (a) as aqueous solutions.

Claim 42

A cookie obtained by the process of claim 32.

Claim 43

A cookie dough composition for producing multi-textured reduced calorie cookies comprising a soft cookie dough which upon baking produces a soft cookie having a pH of about 7.0 to about 7.4, said soft cookie dough being enrobed in a cookie dough which upon baking produces crispier reduced calorie cookies having a pH of about 6.8 to about 9.0, each of said doughs comprising: a. from about 10% by weight to about 30% by weight flour, b. from about 0% by weight to about 15% by weight shortening or fat, c. from about 5% by weight to about 20% by weight of at least one sugar, d. from about 5% by weight to about 20% by weight of a water-soluble polydextrose, e. from about 0% by weight to about 10% by weight of at least one emulsifier, f. from about 0.50% by weight to about 3% by weight of a leavening system, said leavening system comprising (1) at least one salt selected from the group consisting of bicarbonate salts and carbonate salts, and (2) at least one acidifier which releases at least about 50% of the leavening gas during baking, and g. from about 4% by weight to about 15% by weight of a cellulosic bulking agent, said percentages being based upon the weight of the cookie dough, the total amount of said shortening or fat (b) and said at least one emulsifier (e) being from about 6% by weight to about 15% by weight of said cookie dough.

Claim 44

A cookie dough composition for producing multi-textured reduced calorie cookies comprising a soft cookie dough which upon baking produces a soft cookie having a pH of about 7.0 to about 7.4, said soft cookie dough being enrobed in a cookie dough which upon baking produces crispier reduced calorie cookies having a pH of about 6.8 to about 9.0, each of said doughs comprising: a. from about 10% by weight to about 30% by weight flour, b. from about 0% by weight to about 15% by weight shortening or fat, c. from about 5% by weight to about 20% by weight of at least one sugar, d. from about 5% by weight to about 20% by weight of a water-soluble polydextrose, e. from about 0% by weight to about 10% by weight of at least one emulsifier, f. from about 0.50% by weight to about 3% by weight of a leavening system, said leavening system comprising (1) at least one salt selected from the group consisting of bicarbonate salts and carbonate salts, and (2) at least one acidifier which releases at least about 50% of the leavening gas during baking, and g. from about 4% by weight to about 15% by weight of a cellulosic bulking agent, said percentages being based upon the weight of the cookie dough, the total amount of said shortening or fat (b) and said at least one emulsifier (e) being from about 6% by weight to about 15% by weight of said cookie dough.

Claim 45

A cookie dough composition for producing multitextured reduced calorie cookies as claimed in claim 41 wherein the leavening system of said cookie dough for producing crispier reduced calorie cookies comprises ammonium bicarbonate, diammonium hydrogen phosphate, sodium bicarbonate, and sodium acid pyrophosphate.

Claim 46

A cookie dough composition as claimed in claim 41 wherein said cookie dough for producing crispier reduced calorie cookies further comprises at least one member selected from the group consisting of water insoluble polydextroses and water insoluble polymaltoses in an amount of less than 8% by weight, based upon the weight of the dough.

Claim 47

A method of making reduced calorie multitextured cookies comprising baking the dough composition of claim 41.

Claim 48

Baked products having a moist soft interior and a crunchy exterior prepared by baking the dough of claim 41.