Bakery products consisting predominantly of bran and method of p

Details Bakery products consisting predominantly of bran and method of p Bakery products consisting predominantly of bran and method of p

1978-12-19

1982-04-27

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426560, 426618, 426615, A21D 800, A23L 1168

Patent

active

043271162

ABSTRACT:
Bakery products consisting predominantly of bran and a method of producing them are disclosed. The products are made by baking a dough, preferably in two stages, namely a baking stage and a drying stage at a lower temperature, which dough comprises 100 parts by weight of wheat bran and/or rye bran, from 200 to 500, preferably at least 250 parts by weight of water, from 2.5 to 15 parts by weight of vegetable thickening agent, preferably carob bean flour, and an optional amount of one or more conventional dough additives, such as acidification agents, raising agents, salt, sugar, spices, herbs, seeds and other flavoring agents.

REFERENCES:
patent: 1054695 (1913-03-01), Levin
patent: 1189130 (1915-12-01), Kellogg
patent: 4109018 (1978-08-01), Thompson
Heaton et al. The Lancet, "Effect of Bran on Blood Lipids and Calcium", 1-12-74, pp. 49 and 50.
Taylor et al., British Medical Journal, Apr. 24, 1976, "Bran Tables and Diverticular Disease", pp. 988-990.
De Gauy, The Bread Tray, Greenberg Publishers, N.Y. 1946, p. 87.
Richards, Bread, Rolls and Sweet Doughs, Balcers' Welper Co., Chicago, 1923, pp. 100-101.

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