Abstract: A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight of polydextrose, and baking the dough. In one version of the invention, polydextrose is used in combination with an emulsifier such as glycerol monostearate, mono-diglycerides, sodium stearyl lactylate and datem. In another version of the invention, polydextrose is used in combination with an enzyme or in combination with an enzyme and an emulsifier. Suitable enzymes include bacterial and fungal amylases, pullulanase, amyloglucosidase, pentosanase, xylanase and maltogenic x-amylase. In yet another version of the invention, polydextrose is used in combination with fiber. A dough for producing a baked product having improved anti-staling properties is also disclosed. The dough includes flour, yeast, water, and 1-5% by flour weight of polydextrose. Optionally, the dough may include fiber, enzymes or emulsifiers.

Abstract: The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by adding, betaine in effective amounts to the uncooked ingredients of the baked goods, mixing said betaine therewith and baking the product. It is also directed to the process of improving the shelf life of a baking good by adding betaine to the uncooked ingredients of the baked good product, mixing the betaine containing ingredient and baking the product. The present invention is directed to a process for retarding the loss of moisture in a baked good by adding an effective amount of betaine to the uncooked ingredients of the baked good product, mixing the betaine containing ingredient and baking the product.

Abstract: A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by combining flour, sugar, a leavening agent, water and polydextrose, and frying the dough or batter. The use of polydextrose as a replacement for sugar, and in combination with flour, a leavening agent and water, produces a dough or batter that yields fried food products having a reduced fat content. In another embodiment of the invention, the polydextrose can be used in combination with fiber, such as oat fiber, and soy protein. In yet another embodiment, polydextrose is used in combination with a cellulose derivative and oat flour. A dough for producing a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product is also disclosed. The dough includes flour, sugar, a leavening agent, water and polydextrose.