Method of manufacturing a food containing soybean protein isolat

Details Method of manufacturing a food containing soybean protein isolat Method of manufacturing a food containing soybean protein isolat

1987-03-02

1988-05-24

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426656, 426559, A21D 226, A23L 120

Patent

active

047465212

ABSTRACT:
A puffed food product is produced by adding to 100 parts by weight of a mixture comprising a soybean protein isolate and wheat flour in a mixture ratio of 40 to 60:60 to 40 (weight ratio) a mixture containing 10 to 30 parts by weight of at least either one of egg white or whole egg and 0.2 to 3 parts by weight of an expanding agent, and heat treating the mixture by microwave radiation under air blow.

REFERENCES:
patent: 3888996 (1975-06-01), Turro et al.
patent: 4396635 (1983-08-01), Roudebush et al.
patent: 4419374 (1983-12-01), Pei
Ranhotra et al., Breadmaking Characteristics of Wheat Flour Fortified with Various Commercial Soy Protein Products, Cereal Chemistry, vol. 51, 1974, pp. 629-634.

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