Abstract: The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.

Abstract: A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at least partially cooked, flaking the cooked cereal, and, optionally, agglomerating the flakes. It is preferred that the flakes be agglomerated for packaging in single-sized point of sale containers. This cereal has a rich, nutty flavor and when prepared does not have a gummy texture.

Abstract: This invention is a method for making agglomerated bits. The agglomerated bits are made by mixing aspartame and a bulking agent, desirably maltodextrin, with starch and a gum. Flavorings and dispersing agents can be added to this blend. Upon mixing of this blend, a vegetable oil and water mixture is added to the dry ingredients with mixing which causes agglomeration to occur. Following agglomeration, the agglomerated bits are dried and sifted through a screen. The agglomerated bits are suitable for use in home-cooked grain cereals and other foods.