Reduced calorie high fiber bread containing a treated soy polysa

Details Reduced calorie high fiber bread containing a treated soy polysa Reduced calorie high fiber bread containing a treated soy polysa

1988-05-12

1990-01-09

Czaja, Donald E.

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.

426 21, 426507, 426634, A21D 802, A21D 1304

Patent

active

048927627

ABSTRACT:
The present invention relates to a process for the production of a baked product such as bread having reduced calories and a high fiber content wherein improved specific volume (cc/gm) is achieved comprising forming a flour base dough which contains an added amount of a treated soy polysaccharide material wherein the soy polysaccharide material is treated by hydration at a weight ratio of polysaccharide material to water of about 1:0.5 to 1:4 and heated at a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product, as compared to the use of an untreated soy polysaccharide material.

REFERENCES:
patent: 3979523 (1976-09-01), Titcomb et al.
patent: 4590076 (1986-05-01), Titcomb et al.
Nippon Shokuhim Kogyo Gakkaiski, vol. 31, No. 5, pp. 299-305 (1984) Functional Properties of Process Soybean Polysaccharide.
Nippon Shokuhim Kogyo Gakkaishi, vol. 31, No. 5 (1984) pp. 306-313, Utilization of Processed Soybean Polysaccharide For Cooked Food Products.

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