Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1993-02-08
1994-11-08
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 18, 426 28, A21D 804
Patent
active
053625021
ABSTRACT:
Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions. The enzyme compositions which are used are preferably substantially completely free of proteases and amylases so as to avoid reducing the functionality of proteins and starch, respectively. The comestible products have a moisture content of less than about 20 percent by weight. Hemicellulose hydrolyzates may also be produced for incorporation into comestibles.
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Arciszewski Henry
Craig Stuart
Levine Harry
Slade Louise
Golian Joseph
Nabisco Inc.
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