Abstract: Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at least a substantial portion of the shortening or fat which is topically applied to a baked, shredded product is replaced with a hydrocolloid gum, preferably guar gum. The gum may be incorporated into the product prior to shredding of whole berries or grains. The gum composition, preferably in substantially dry, particulate, or powdered form may be blended with cooked berries or grains to obtain discrete, shreddable, free-flowing gum coated berries or grains. The hydrocolloid gum may be hydrated by the cooked berries or grains upon admixing so as to achieve adhesion of the dry, particulate, or powdered gum to the surface of the grains or berries.

Abstract: Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at least a substantial portion of the shortening or fat which is topically applied to a baked, shredded product is replaced with a hydrocolloid gum, preferably guar gum. The gum may be incorporated into the product prior to shredding of whole berries or grains. The gum composition, preferably in substantially dry, particulate, or powdered form may be blended with cooked berries or grains to obtain discrete, shreddable, free-flowing gum coated berries or grains. The hydrocolloid gum may be hydrated by the cooked berries or grains upon admixing so as to achieve adhesion of the dry, particulate, or powdered gum to the surface of the grains or berries.