Reduced calorie, high fiber content breads and methods of making

Details Reduced calorie, high fiber content breads and methods of making Reduced calorie, high fiber content breads and methods of making

1980-05-29

1986-05-20

Golian, Joseph

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

426 19, 426 21, 426549, 426804, A21D 1000, A21D 1300

Patent

active

045900760

ABSTRACT:
The reduced calorie bread compositions of this invention incorporate an alpha-cellulose substituent and have a higher fiber content than comparable standard bread products. The compositions include standard ingredients as well as various effective amounts of non-standard ingredients which enhance the taste and improve the texture so that the reduced calorie, high fiber bread compositions have comparable eating quality and textures as standard bread products.

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Pintauro, Soluble Tea Production Processes, 1970, Noyes Data Corp.: Park Ridge, N.J., pp. 11, 18, 19, 92-95, 100, 101, 118-134.

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