Title:
COMPOSITION AND METHOD FOR MAKING HIGH-PROTEIN AND LOW-CARBOHYDRATE FOOD PRODUCTS
Document Type and Number:
Japanese Patent JP2014033677
Kind Code:
A
Abstract:
To improve conventional food compositions for use in making baked goods and extruded food products by reducing the carbohydrate content.
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.
Inventors:
DOHL CHRISTOPHER T
GAUL JENNIFER A
STEMPIEN GREGORY J
WOO KYUNGSOO
MANINGAT CLODUALDO C
BASSI SUKH D
GAUL JENNIFER A
STEMPIEN GREGORY J
WOO KYUNGSOO
MANINGAT CLODUALDO C
BASSI SUKH D
Application Number:
JP2013237849A
Publication Date:
February 24, 2014
Filing Date:
November 18, 2013
Export Citation:
Assignee:
MGPI PROC INC
International Classes:
A21D2/26; A21D2/36; A21D8/02; A21D10/00; A21D13/00; A21D13/08; A23L7/109; A23L19/15; A23L19/18; A23G3/00; A23G3/34; A23L1/18
Attorney, Agent or Firm:
Hidesaku Yamamoto
Natsuki Morishita
Natsuki Morishita
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