High-protein and low-calorie dough for making products...

A - Human Necessities – 21 – D

Patent

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A21D 2/26 (2006.01) A21D 8/02 (2006.01) A21D 10/02 (2006.01) A21D 13/06 (2006.01)

Patent

CA 2411052

The invention concerns a high-protein and low-calorie food preparation in the form of a dough adapted to be shaped, in particular into rolls, balls, patties, or baguettes, for making products imitating or resembling traditional bread-type products, and having, the percentages being expressed in weight of the commercialised product: a total protein content (measured in Nx6.25) ranging between 5 and 25 %, preferably between 6 and 23 %, and more preferably between 7 and 22 %; carbohydrate content ranging between 10 and 27 %, preferably between 10 and 26 %, and more preferably between 11 and 25 %; a lipid content ranging between 0.01 and 2 %, preferably between 0.05 and 2 %, and more preferably between 0.09 and 1.75 %; a water content from 45 to 70 %. The invention also concerns the bakery products obtained by using said food preparation.

L'invention concerne une préparation alimentaire hyperprotéinée et hypocalorique sous forme d'une pâte apte à être mise en forme, notamment en pâtons, boules, galettes, ou baguettes, pour la fabrication de produits contretypant ou évoquant les produits traditionnels de panification, et présentant, les pourcentages étant exprimés en poids sur le produit commercial: une teneur totale en protéines (mesurée en Nx6.25) comprise entre 5 et 25 %, de préférence entre 6 et 23 %, et plus préférentiellement encore entre 7 et 22 %; une teneur en glucides comprise entre 10 et 27 %, de préférence entre 10 et 26 %, et plus préférentiellement encore entre 11 et 25 %; une teneur en lipides comprise entre 0.01 et 2 %, de préférence entre 0.05 et 2 %, et plus préférentiellement encore entre 0.09 et 1.75 %; une teneur en eau de 45 à 70 %. L'invention concerne également les produits de boulangerie obtenus par la mise en oeuvre de cette préparation alimentaire.

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