High-protein, reduced-carbohydrated flat bakery and other food products
First Claim
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1. A reduced carbohydrate bread product, said product comprising a resistant starch and a composition selected from the group consisting of a wheat protein isolate product and a hydrolyzed wheat protein product.
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Abstract
A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
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83 Claims
- 1. A reduced carbohydrate bread product, said product comprising a resistant starch and a composition selected from the group consisting of a wheat protein isolate product and a hydrolyzed wheat protein product.
- 44. A mixture for producing a reduced carbohydrate bread product, said mixture comprising a resistant starch and a composition selected from the group consisting of a wheat protein isolate product and a hydrolyzed wheat protein product.
Specification