Low carbohydrate dough and method for making

Details Low carbohydrate dough and method for making Low carbohydrate dough and method for making

A - Human Necessities

23

L

A23L 1/10 (2006.01) A23L 1/20 (2006.01)

Patent

CA 2572829

A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.

L~invention a pour objet un procédé de fabrication d~une pâte à faible teneur ou à teneur réduite en glucides destinée à la préparation d~amuse-gueule à teneur réduite en glucides. Les légumes, tels que fèves de soja, sont cuits presque jusqu~à ébullition, égouttés et broyés. Les ingrédients secs, tels qu~amidon, fibres et/ou protéines, peuvent être ajoutés à la préparation de pâte humide avant que la pâte ne soit laminée et coupée en préformes. Les préformes peuvent ensuite être cuites, par friture ou cuisson au four, et assaisonnées pour obtenir des amuse-gueule à faible teneur en glucides de type tortillas ou croustilles au maïs.

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