Fermented food and its preparation

Details Fermented food and its preparation Fermented food and its preparation

2008-02-29

2011-12-13

Heggestad, Helen F (Department: 1789)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S031000, C426S034000, C426S049000, C426S060000, C426S481000, C426S523000, C426S615000, C426S618000, C426S622000, C426S656000

Reexamination Certificate

active

08075932

ABSTRACT:
A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it.

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