Scientists looking through a microscope

High-Protein Reduced-Carbohydrate Bakery Products

This patent provides a summary of the invention that generally pertains to improved bakery product, particularly wheat-containing bakery products and doughs, having higher protein and reduced carbohydrate contents when compared with similar, more traditional bakery products and doughs. Products according to the invention comprise a first protein source along with a second proteinaceous ingredient and, optionally, a quantity of resistant starch.

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