HIGH SOLUBLE FIBER FERMENTED FOODS

A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved in fermentation partially degrade the added pyrodextrin, reducin...

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Bibliographische Detailangaben
Hauptverfasser:	BRENT FLICKINGER, TOM P. BINDER, BRUCE R. SEBREE, ALLAN W. BUCK
Format:	Patent
Sprache:	eng ; por
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved in fermentation partially degrade the added pyrodextrin, reducing it to sugar and soluble fiber.