Low/no fat bakery ingredient

A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 to 20% sugar syrup, preferably corn syrup, and from 10 to 30% of a starch-based creme filling. Fat-free cake crumbs are utilized for a no-fat embodiment of this invention.

BACKGROUND OF THE INVENTION 
A. Field of the Invention 
This invention relates to the formulation and production of a low-fat or 
fat-free material which is useful as a roll-in ingredient or a filling 
ingredient in the production of baked goods such as danish pastry, puff 
pastry, croissants and the like. 
Low-fat and fat-free baked goods have recently become quite popular with 
consumers. The use of fat substitutes in doughs and batters has enabled 
the production of such low-fat and fat-free baked goods. Low-fat and 
fat-free, laminated baked goods, however, require not only the formulation 
of low/no fat doughs but also a low/no fat replacement for various 
fillings and for the roll-in fat or shortening conventionally used in 
making laminated products, such as puff pastry, danish pastry, and 
croissants. 
B. Description of the Prior Art 
Historically butter and/or margarine has been used as the roll-in 
ingredient in the production of laminated baked goods. Fat-based pastry 
shortening, such as described in U.S. Pat. No. 3,985,911 to Kriz et al., 
have also been formulated to give an untempered, functional pastry 
shortening having functionality for roll-in pastry applications over a 
temperature range of from 50.degree. to 90.degree. F. while providing good 
mouthfeel in the finished baked product. 
Prior attempts at producing fat-free baked goods have focused on the use of 
various fat replacements in the dough formulations used to produce sweet 
dough products, such as sweet rolls, coffee cakes, and doughnuts and in 
the batter formulations used to produce products such as cakes and 
cookies. Such disclosures are present in U.S. Pat. No. 4,963,386 to 
Klemann et al. and published European Patent Application 340,035 to Chen 
et al. both of which are hereby incorporated by reference. Neither of 
these references, however, disclose any low fat or fat-free roll-in 
formulations which could be used in the production of low/no fat laminated 
baked goods such as Danish pastry puff pastry and croissants or any low/no 
fat filling formulation which would be used in the production of low/no 
fat pastries such as danish strips and rings. 
Roll-in material must be capable of being spread into uniform layers when 
compressed between layers of dough. If the material is too firm or too 
hard when used, it will tear holes in the dough and cause discontinuities 
when the dough is folded. If the material is to soft, the material has a 
tendency to "oil out" or soak into the dough rather than remaining as a 
distinct layer between two layers of dough. 
According to the present invention, a low/no fat roll-in ingredient is 
described which has good functional characteristics, including good 
mouthfeel in the finished baked product. Also, utilizing the teachings of 
this invention it is possible to formulate low/no fat filling 
formulations. 
SUMMARY OF THE INVENTION 
A low/no fat ingredient which is suitable for use in producing laminated 
baked goods, especially low/no fat laminated baked goods, is prepared by 
combining cake crumbs, sugar, sugar syrup and creme filling. If it is 
desired to have an ingredient for use in a no-fat baked good it will 
typically be necessary to utilize fat-free cake crumbs. These ingredients 
are mixed in order to obtain a smooth paste-like consistency having a 
moisture content of about 2-20%, preferably 4 to 10%. A desirable water 
activity for this fat-free ingredient is from about 0.4 to 0.9. 
A suitable composition for the fat-free ingredient is from about 40 to 70% 
cake crumbs, 10-30% of a starch-containing creme filling, 8 to 30% of 
sugar, preferably brown sugar, and 5 to 20% of sugar syrup. All percents 
recited herein are, unless otherwise indicated, weight percents. Fillings 
prepared in accordance with this invention will, in addition, contain 
amounts of flavoring ingredients such as flavors, spices and/or fruit 
material; however, in unflavored form the filling composition will have 
the same formulation as set forth above. When utilized the flavoring 
ingredients will normally constitute about 1 to 50% of the filling. 
As used herein, no-fat or substantially fat-free is meant that the material 
is free of overtly-added fat materials, such as shortening. Low amounts of 
fat that would naturally be present in ingredients, such as flour, or 
glyceride materials, such as monogycerides, which could be present as 
emulsifiers and/or dough conditioners are not to be excluded by the term 
no-fat. Baked goods which have a fat content of less than 0.5 grams per 
serving are considered to be "fat-free". 
DETAILED DESCRIPTION OF THE INVENTION 
The cake crumbs used in the practice of this invention can be obtained from 
commercial cakes, with stale or return cake being a ready source of 
crumbs. Naturally the fat content of the cake must be selected to permit 
to the desired low/no fat level in the finished laminated baked good. If 
no-fat cake crumbs are desired, the commercially-available, Entenmann's 
fat-free golden loaf cake is a ready source of such crumbs. Other types of 
fat-free cake crumbs should be equally suitable for use in formulating the 
fat-free ingredient of this invention. 
The cake crumbs can be made by passing cake through any suitable grinder; 
the grind size of the particles is not critical. It has been found 
preferable to utilize only chemically-leavened cake crumbs for producing a 
roll-in fat ingredient. Whereas, either chemically-leavened or 
yeast-leavened cake crumbs may be used when preparing a filling in 
accordance with this invention. 
The sugar component of the roll-in is preferably a granulated brown sugar 
with a brown sugar characterized as natural (i.e., crystallize from 
unrefined syrup), light brown sugar being most preferred. Other granular 
or powdered forms of cane or beet sugar may prove to be useful in 
combination with or in lieu of granulated brown sugar. 
The sugar syrup component is typically a corn-derived syrup, such as one 
having a 42. D.E. and a solids content of about 80%, this being a 
readily-available, commercial product. Other syrups such as liquid 
dextrose, high fructose corn syrup and the like should also be useful. 
The creme filling is a cooked, modified cornstarch-based filling, such as 
those typically used by skilled bakers in the production of eclairs and 
the like. The filling contains in excess of 50% water, preferably 50 to 
70%, sugar and/or bulking agents (e.g., polydextrose) at about 20-40% and 
modified starch at about 3 to 12%, preferably 4 to 9%. A combination of 
sugar and polydextrose at levels of about 10-30% and 5 to 20% respectively 
has proven desirable. The amount of sugar or other sweetener contained in 
the creme filling component should be adjusted so as not to supply 
excessive sweetness to the bakery ingredient. Flavors, preservatives and 
minor amounts of other functional ingredients may also be present. 
According to a typical creme filling preparation water, polydextrose and 
preservative are mixed with high agitation in a jacketed cooker to 
thoroughly dissolve the polydextrose. The starch and other non-sugar dries 
are then added followed by the sugar. Steam is then supplied to the cooker 
and agitation is continued in order to attain a temperature of about 
200.degree. F. (93.3.degree. C.). The mixture is held at this temperature 
for about 10 to 15 minutes until the edge of the mix comes to a full boil. 
Steam is then turned off, flavor is added and mixed and the resulting 
creme filling is cooled to 80.degree. F. (26.7.degree. C.). 
When formulating a roll-in ingredient to be used as a replacement for 
roll-in fat or shortening a preferred formulation is from 50 to 70% cake 
crumbs material, 10 to 25% creme filling, 8 to 20% sugar and 5 to 15% 
sugar syrup. When formulating a filling ingredient to be used as an 
ingredient in the production of bakery goods such as danish rings and 
danish twists, the filling should contain, in unflavored form (i.e., 
absent fruit pieces, fruit puree, flavors, spices, etc.) 40 to 60% cake 
crumb material, 15 to 30% creme filling, 15 to 30% sugar and 7 to 20% 
sugar syrup. 
To attain the desired consistency and functionality, especially as a 
roll-in ingredient, the low/no fat bakery ingredient of this invention 
should be essentially free of gums.

EXAMPLE 1 
Four hundred pounds of fat-free, chemically-leavened, yellow cake crumbs 
are combined with eighty pounds of light brown sugar. These ingredients 
are mixed in a sigma blade mixer for one minute at a low speed and then 
for about one minute at high speed until a smooth paste consistency is 
obtained. Next sixty pounds of corn syrup (42 D.E., 80% solids) are mixed 
in, using a low speed for 1.5 minutes. Finally, 112 pounds of a creme 
filling is added and mixed for two minutes at low speed. The resulting 
paste-like material can serve as a roll-in ingredient in place of butter 
or margarine in the production of pastry products such as danish rings and 
the like. 
The fat-free cake crumbs for the roll-in were obtained by grinding fat-free 
loaf cake which was prepared from a batter having the following 
formulation: 
______________________________________ 
Ingredient Weight % 
______________________________________ 
Fat Replacement* 9.8 
Emulsifiers 1.5 
Sugars 28.5 
Flour 24.1 
Pregelatinized Starch 
0.8 
Chemical Leavening Agents 
0.8 
Flavors & Colors 0.6 
Liquid Egg Whites 19.6 
Water 14.2 
Preservative 0.1 
*Water 79.7 
MSNF 12.4 
Cereal Fiber 3.6 
Dextrose 2.3 
Xanthan Gum 1.0 
Guar Gum 1.0 
______________________________________ 
The creme filling component of the fat-free roll-in was composed of the 
following ingredients: 
______________________________________ 
Ingredient Weight % 
______________________________________ 
Water 61.04 
Polydextrose 10.31 
Pastry Filling* 9.08 
Sugar 19.42 
Preservative 0.09 
Flavor 0.07 
*Modified Cornstarch 
70 
Dextrose 8 
Salt 4 
Glucono Delta Lactone 
5 
Flavor/Color/Carriers 
10 
Sodium Alginate 2 
______________________________________ 
EXAMPLE 2 
A fat-free fruit filling suitable for use in the manufacture of fat-free 
danish pastry was prepared from the following ingredients: 
______________________________________ 
Ingredient Weight % 
______________________________________ 
Fat-Free Cake Crumbs 
45.8 
Apple Filling 24.9 
Creme Filling 12.8 
Light Brown Sugar 9.2 
Corn Syrup 6.9 
Flavors/Spice 0.5 
______________________________________ 
The creme filling and corn syrup for this filling was the same materials as 
used in Example 1. The cake crumbs for this filling were the same as 
Example 1, but for the use of yeast in lieu of chemical leavening agents. 
The filling was prepared by first mixing the cake crumbs, sugar, corn syrup 
and spice for one minute, followed by addition of the creme filling and 
flavor and mixing for one minute, followed by addition of the apple 
filling and mixing for one minute.