Abstract: The invention provides a food additive prepared from refined and fractionated phospholipids containing at least 35% phosphatidyl choline and a ratio of 2:1 to 10:1 phosphatidyl choline to phosphatidyl ethanolamine which is complexed with water and vigorously mixed to form globular vesicles or liposomes. The aqueous liposomes are then used per se or mixed with food ingredients and/or with an edible reinforcing carbohydrate to form a suspension or paste which is added to the foodstuff. The liposome can replace some or all of the fat in the food as well as acting as a carrier, encapsulating agent, moisturizing agent, and depanner for foods.

Abstract: Bakery goods containing increased levels of dietary fiber while maintaining specific volume and softness can be prerpared by incorporating in the fiber containing bread a sufficient amount of functionalized dairy product containing a thickening polymer characterized by a viscosity of above about 200 centipoises and at shear rate of 12s.sup.-1.

Abstract: A frozen dough can be prepared by formulating the frozen dough with a hydrocolloid and a fermentation aid. The dough is prepared by conventional methods and frozen before proofing. Upon removal from the freezer the dough can be thaw-proofed in an oven and baked in a short period of time.

Abstract: A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a period of time sufficient in the absence of other ingredients to decrease the pH of the mixture from the initial pH to a pH below about 4.75 and dried under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermented aid after drying.