COMPOSITION AND METHOD FOR MAKING HIGH-PROTEIN AND LOW-CARBOHYDRATE FOOD PRODUCTS
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 di...
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Main Authors | , , , , , |
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Format | Patent |
Language | English |
Published |
24.02.2014
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Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | Application Number: JP20130237849 |