Reduced calorie yeast leavened baked product

Details Reduced calorie yeast leavened baked product Reduced calorie yeast leavened baked product

1983-11-30

1986-05-06

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426804, A21D 800

Patent

active

045871264

ABSTRACT:
This disclosure relates to a novel reduced calorie yeast-leavened baked goods having the taste, flavor and texture of conventional white bread, but having substantially less calories, somewhat greater protein, a moisture content on the order of 45-52% and about 5% to about 20% citrus vesicle fibers.

REFERENCES:
patent: 3196020 (1965-07-01), Work
patent: 4109018 (1978-08-01), Thompson
patent: 4225628 (1980-09-01), Lynn
patent: 4237170 (1980-12-01), Satin
patent: 4431681 (1984-02-01), Hegedus
Kesterson et al., "Processing and Potential Uses for Dried Juice Sacs", Food Technology, Feb. 1973, pp. 50,52,54.

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