High fiber and high protein baked goods production

Abstract

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

Description

technical field

[0001] The present invention relates to the production of high fiber and high protein bakery products such as biscuits and snacks. Background technique

[0002] High fiber and high protein bakery products such as biscuits and snacks offer potential health and weight benefits such as satiety, weight control, blunted glucose response (GR) and / or lowered glycemic index (GI), which make this product an It is a better choice for individuals trying to control their weight and for diabetics. What's more, recent research suggests that older adults who eat a diet rich in citrus fruits, green leafy vegetables, and fish oil but low in the "glycemic index" have a lower risk of developing age-related macular degeneration (AMD), which It is the leading cause of vision loss in older Americans. Glycemic Index (GI) How quickly foods raise blood sugar. High GI foods such as white bread and potatoes tend to stimulate a rapid rise in blood sugar, while low GI foods such as le...

Images