Claims:1. A method of preparing a baked food product, said method comprising the steps:
a. obtaining a desired quantity of flour and dividing it into a first fraction, and a second fraction;
b. fermenting the first fraction of flour with a mixture of water and yeast in a first container to obtain a fermented dough fraction;
c. contacting the second fraction of flour with salt, water, and at least one baking agent selected from the group consisting of ammonium bicarbonate, sodium bicarbonate, and combinations thereof to said fermented dough fraction of step (b) to obtain a final semi-fermented dough; or contacting said second fraction of flour with fermented dough fraction of step (b) firstly, followed by addition of salt, water, and said at least one baking agent to obtain a final semi-fermented dough fraction; or contacting said second fraction of flour with salt, water, and said at least one baking agent firstly and then mixing with said fermented dough fraction of step (b) to obtain a final semi-fermented dough; and
d. passing the final semi-fermented dough into sheets of a pre-determined thickness and baking the sheets of dough to obtain said baked food product,
wherein the first fraction of flour is 40-65% by weight of the desired quantity of flour from step (a), and said baked food product has fat content less than 3% by weight and saturated fat content less than 1.5% by weight.
2. The method as claimed in claim 1, wherein said method optionally further comprises addition of at least one ingredient having at least a cardio-vascular health benefit, wherein said ingredient is added during step (b) or step (c) of the method of claim 1, and said at least one ingredient having at least a cardio-vascular health benefit weight concentration in said baked food product is in the range of 2.3-7%.
3. The method as claimed in any of the claims 1-2, wherein said method optionally further comprises addition of at least one flavoring agent, wherein said agent is added during step (b) or step (c) of the method of claim 1, and said at least one flavoring agent weight concentration in said semi-fermented dough is in the range of 0.5-15%.
4. The method as claimed in claim 1, wherein water to first fraction of flour w/w ratio is in the range of 1:1-1:2, and yeast concentration in step (b) is in the range of 2-2.75% by weight of fermented dough fraction.
5. The method as claimed in claim 1, wherein in step (d), baking the sheets of dough of pre-determined thickness in the range of 1-3mm is carried out in a step-wise manner at a temperature in the range of 120-160°C for 14-22 minutes.
6. The method as claimed in claim 5, wherein said sheets of semi-fermented dough having 1mm thickness are baked in a step-wise manner at 150°C for 3 minutes, 120°C for 9 minutes, and 150°C for 2 minutes.
7. The method as claimed in claim 6, wherein said sheet of semi-fermented dough when baked has moisture content in the range of 1.38-1.71% by weight.
8. The method as claimed in claim 5, wherein said sheets of semi-fermented dough having 2mm thickness are baked at 150°C for 3 minutes, 120°C for 12 minutes, and 150°C for 4 minutes.
9. The method as claimed in claim 8, wherein said sheets of semi-fermented dough when baked has moisture content in the range of 2.65-3.26% by weight.
10. The method as claimed in claim 5, wherein said sheets of semi-fermented dough having 3mm thickness are baked at 150°C for 3 minutes, 120°C for 15 minutes, and 150°C for 4 minutes.
11. The method as claimed in claim 10, wherein said sheets of semi-fermented dough when baked has moisture content in the range of 4.32-5.05% by weight.
12. The method as claimed in any of the claims 1-11, wherein said flour is selected from the group consisting of refined wheat flour, whole wheat flour, multigrain flour, and combinations thereof.
13. The method as claimed in claim 1, wherein ammonium bicarbonate weight concentration in said final semi-fermented dough is in the range of 0.75-0.8%, sodium bicarbonate weight concentration in said final semi-fermented dough is in the range of 0.4-0.45%, salt concentration in said final semi-fermented dough is in the range of 1.8-2.5%.
14. The method as claimed in claim 1, wherein step (a) is carried out at a temperature in the range of 25-27°C for about 1 hour at 75-80% humidity conditions.
15. A baked food product having total fat content less than 3% and total saturated fat content less than 1.5%.
16. A baked food product having total fat content less than 3% by weight and total saturated fat content less than 1.5% by weight, further comprising at least one ingredient having at least a cardio-vascular benefit, wherein said at least one ingredient having at least a cardio-vascular benefit weight concentration in said baked food product is in the range of 2.5-7% by weight.
17. A baked food product prepared by a method as claimed in any of the claims 1-14.
, Description:As Attached