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    Composition and method for making high-protein and low-carbohydrate food products
    9.
    发明申请
    Composition and method for making high-protein and low-carbohydrate food products 审中-公开
    制备高蛋白和低碳水化合物食品的组成和方法

    公开(公告)号：US20050129823A1

    公开(公告)日：2005-06-16

    申请号：US10983506

    申请日：2004-11-05

    申请人： Christopher Dohl ,  Jennifer Gaul ,  Gregory Stempien ,  Kyungsoo Woo ,  Clodualdo Maningat ,  Sukh Bassi

    发明人： Christopher Dohl ,  Jennifer Gaul ,  Gregory Stempien ,  Kyungsoo Woo ,  Clodualdo Maningat ,  Sukh Bassi

    IPC分类号： A21D10/00

    CPC分类号： A21D2/265 ,  A21D2/186 ,  A21D13/062 ,  A21D13/064 ,  A23L7/109 ,  A23L7/126 ,  A23L29/219 ,  A23L33/10 ,  A23L33/185 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5486

    摘要： Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and/or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

    摘要翻译： 通过降低碳水化合物含量来改进用于制造烘焙食品和挤出食品的常规食品组合物。 这是通过将常规面粉全部或部分通过对淀粉酶消化具有抗性的淀粉和/或约1-150面包百分比的包含至少约70重量％蛋白质的第一蛋白质成分的组合来代替常规面粉，以及 选自以下的第二蛋白质成分：（i）约0.5-100贝克氏百分比的小麦蛋白分离产物; （ii），小麦蛋白质浓缩物产品的约0.5-100贝克氏百分比; （iii）约0.5-100贝克氏百分比的失活的小麦面筋产品; （iv）分馏的小麦蛋白质产物的约0.5-20百分比; （v）约0.5-20面包百分比的脱酰胺小麦面筋产品; （vi）水解小麦蛋白产物的约0.5-30贝克百分比; 和（vii）成分（i）至（vi）的任何组合。