Light bakery products for diabetics and method for the preparati

Details Light bakery products for diabetics and method for the preparati Light bakery products for diabetics and method for the preparati

1982-07-30

1984-04-10

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

Basic ingredient is starch based batter, dough product, etc.

426614, 426658, 426804, A21D 1300, A23L 132

Patent

active

044421320

ABSTRACT:
The products contain less than 10% by weight of digestible carbohydrate and are prepared in the conventional way from a dough or batter comprising egg in the form of whole egg or egg albumin, 2-30% by weight of flour substitute such as calcium caseinate, sodium caseinate, ammonium caseinate, acid caseinate, soy protein and the like, of which at least 50% by weight is supplied by calcium caseinate, 15% by weight of wheat flour which is present in an amount less than the amount of flour substitute, 3-40% by weight of minced nuts, 5-50% by weight of sugar alcohol selected from lactitol, sorbitol, and xylitol, and 0% by weight of sugar. The use of lactitol as the sugar alcohol provides crispy products which maintain their crispness for several months when protected from moisture.

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