| 摘要 |
1,264,529. Calorie-poor dough products. CALOGICS Inc. 13 June, 1969 [17 June, 1968; 2 June, 1969], No. 30239/69. Heading A2B. A dough, convertible by heating into a calorie-poor foodstuff, containing less than 15 wt. % of assimilable carbohydrates, comprises vital gluten, a non-nutritive edible filler, a vegetable gum, and sufficient water to form a dough. Additionally flour, other than high gluten content flour, such as semolina, may be present. The filler may be cellulose crystallite aggregates, wheat middlings from which assimilable carbohydrates have at least in part been removed, wood pulp, or peanut shells. Yeast may also be present. Fermentable sugar may be formed in the dough by the action of diastatic enzymes. Reference is made to the production of paste and leavened and unleavened baked goods. |
