Rheologically balanced high fiber ingredient for food products

A - Human Necessities – 21 – D

Patent

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Details

A21D 2/36 (2006.01) A21D 2/00 (2006.01) A21D 10/00 (2006.01)

Patent

CA 2634461

The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment and processes. The blend can be used to produce food products that meet FDA requirements for fiber- related health claims. The present invention is also a method of making the high fiber blend. This method involves measuring a rheological property of the stiffening agent and the plasticizing agent. The stiffening agent and plasticizing agent are then combined, in amounts that will allow the resulting blend to provide a high level of fiber to a food product without substantially affecting the rheological properties of the dough.

La présente invention concerne un mélange riche en fibres qui comprend un agent solidifiant et un agent plastifiant. Le mélange remplace une partie de la farine dans une pâte pratiquement sans affecter les propriétés rhéologiques de la pâte. On peut alors fabriquer des produits alimentaires riches en fibres à partir de la pâte, en utilisant un matériel et des procédés de fabrication industrielle classiques. On peut utiliser le mélange pour obtenir des produits alimentaires qui satisfont aux exigences de la FDA pour des déclarations de produits bons pour santé liées aux fibres. La présente invention concerne également un procédé de fabrication du mélange riche en fibres. Le procédé consiste à mesurer une propriété rhéologique de l'agent solidifiant et de l'agent plastifiant. On combine ensuite l'agent solidifiant et l'agent plastifiant, en quantités telles qu'elles permettront au mélange résultant de donner un niveau élevé de fibres à un produit alimentaire pratiquement sans affecter les propriétés rhéologiques de la pâte.

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