Maningat et al., 2005 - Google Patents
Formulation of high-protein, high-fiber (low-carbohydrate), reduced calorie breadsManingat et al., 2005
View PDF- Document ID
- 6687767523148718062
- Author
- Maningat C
- Bassi S
- Woo K
- Dohl C
- Gaul J
- Stempien G
- Moore T
- Publication year
- Publication venue
- AIB Tech. Bull
External Links
Snippet
A great deal of attention has recently focused on low-carbohydrate foods and beverages (1– 4). Because of overwhelming consumer interest in these types of products, traditional mainstays of the American dinner table such as bread, pizza, pasta, and potatoes are losing …
- 235000008429 bread 0 title abstract description 69
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto
- A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
- A21D2/24—Organic nitrogen compounds
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Adeola et al. | Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato | |
| Lestari et al. | The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris) | |
| US6827954B2 (en) | Tasty, convenient, nutritionally balanced food compositions | |
| US6726943B2 (en) | Nutritionally balanced snack food compositions | |
| US6720015B2 (en) | Ready-to-eat nutritionally balanced food compositions having superior taste systems | |
| Aparicio-Saguilán et al. | Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch | |
| US6899905B2 (en) | Tasty, ready-to-eat, nutritionally balanced food compositions | |
| US6846501B2 (en) | Traditional snacks having balanced nutritional profiles | |
| US20020015759A1 (en) | Nutritionally balanced traditional snack foods | |
| Utrilla-Coello et al. | Alternative use of chickpea flour in breadmaking: chemical composition and starch digestibility of bread | |
| WO2019013315A1 (en) | Bakery food mix | |
| Arts | Carbohydrate basics: sugars, starches and fibers in foods and health | |
| Kim et al. | Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods | |
| Itagi | Development and evaluation of millet based composite food for diabetics | |
| Misra et al. | Whole grains and health: perspective for Asian Indians | |
| US20050260302A1 (en) | Nutritionally balanced traditional snack foods having a low glycemic response | |
| Maningat et al. | Formulation of high-protein, high-fiber (low-carbohydrate), reduced calorie breads | |
| EP1272055B1 (en) | Tasty, convenient, nutritionally balanced food compositions | |
| Herath et al. | Formulation and physico-glycemic multi-grain Cracker for adu | |
| AU2001253420A1 (en) | Tasty, convenient, nutritionally balanced food compositions | |
| Liu | Acute effects of navy bean powder, lentil powder and chickpea powder on postprandial glycaemic response and subjective appetite in healthy young men | |
| Woo et al. | Increasing dietary fiber in foods: The case for phosphorylated cross-linked resistant starch, a highly concentrated form of dietary fiber | |
| Mustapha et al. | Evaluation of the nutritional and chemical composition of crackers developed from blends of wheat, unripe plantain, and mushroom flour | |
| US8242180B2 (en) | Use of high satiety, low calorie solid food product in controlling body weight | |
| Erickson | The baker's toolbox for developing health-promoting products |