High protein bread substitute and method for preparing same

Details High protein bread substitute and method for preparing same High protein bread substitute and method for preparing same

1974-05-22

1976-03-23

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

With biocide or biostat

426585, 426657, 426810, A21D 800, A21D 1000

Patent

active

039461203

ABSTRACT:
The present invention concerns a novel low starch high protein bread substitute obtained by baking a water-containing dough comprising at least 15% by weight of milk protein, at least 1% by weight egg protein, at least 10% by weight lipids and at least 30% by weight carbohydrates wherein at least 50% by weight of the carbohydrates are derived from milk.

REFERENCES:
patent: 3185574 (1965-05-01), Gabby et al.
patent: 3697290 (1972-10-01), Lynn

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