High fiber bakery products

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

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426549, A21D 236

Patent

active

050359037

ABSTRACT:
Bakery goods containing increased levels of dietary fiber while maintaining specific volume and softness can be prerpared by incorporating in the fiber containing bread a sufficient amount of functionalized dairy product containing a thickening polymer characterized by a viscosity of above about 200 centipoises and at shear rate of 12s.sup.-1.

REFERENCES:
patent: 3560219 (1971-02-01), Attebery
patent: 4036999 (1977-07-01), Grindstaff
patent: 4198438 (1980-04-01), Singer et al.
patent: 4395426 (1983-07-01), Fan
patent: 4399160 (1983-08-01), Schwartz et al.
patent: 4405648 (1983-09-01), Atsumi
patent: 4406911 (1983-09-01), Larson et al.
patent: 4424237 (1984-01-01), Wittman
patent: 4442128 (1984-04-01), Schwartz et al.
patent: 4444792 (1984-04-01), Schwartz et al.
patent: 4444793 (1984-04-01), Schwartz et al.
patent: 4450177 (1984-05-01), Larson et al.
patent: 4481222 (1984-11-01), Fan
patent: 4500548 (1985-02-01), Silva
Handbook of Food Additives, 2nd Ed., pp. 325-341, CRC Press, 1972.

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