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

Title:

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

Document Type and Number:

WIPO Patent Application WO2005046347

Kind Code:

A3

Abstract:

Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and/or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5 -100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

Inventors:

DOHL CHRISTOPHER T (US)
GAUL JENNIFER A (US)
STEMPIEN GREGORY J (US)
WOO KYUNGSOO (US)
MANINGAT CLODUALDO C (US)
BASSI SUKH D (US)

Application Number:

PCT/US2004/037327

Publication Date:

March 02, 2006

Filing Date:

November 05, 2004

Export Citation:

Click for automatic bibliography generation Help

Assignee:

MGP INGREDIENTS INC (US)
DOHL CHRISTOPHER T (US)
GAUL JENNIFER A (US)
STEMPIEN GREGORY J (US)
WOO KYUNGSOO (US)
MANINGAT CLODUALDO C (US)
BASSI SUKH D (US)

International Classes:

A21D10/00; A23L7/109; A23L19/15; A23L19/18; (IPC1-7): A21D13/00

Foreign References:

US5320859A	1994-06-14
US5849090A	1998-12-15
US20030134023A1	2003-07-17

Other References: