COMPOSITION AND METHOD FOR MAKING HIGH-PROTEIN AND LOW-CARBOHYDRATE FOOD PRODUCTS

• Main Authors: GAUL JENNIFER A, STEMPIEN GREGORY J, BASSI SUKH D, DOHL CHRISTOPHER T, MANINGAT CLODUALDO C, WOO KYUNGSOO
• Format: Patent
• Language: English
• Published: 24.02.2014
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To improve conventional food compositions for use in making baked goods and extruded food products by reducing the carbohydrate content.SOLUTION: This is done by substituting the conventional flour in whole or in part with a combination of starch that is resistant to amylase digestion and/or about 1 to about 150 baker's percent of a first proteinaceous ingredient and a second proteinaceous ingredient, the first proteinaceous ingredient comprising at least about 70 wt.% of protein.