FLAKED FOOD MATERIAL CONTAINING SOY ISOLATES

摘要

The present invention provides flaked food material products including from about to about 95% by weight of a cereal flour, from about 2 to about 20% by weigh t of water, and from about 5 to about 50% by weight of a soy protein. In preferred embodiments, the soy protein isolate is at least partially hydrolyzed soy protein in which th e soy protein is hydrolyzed either during isolation or subsequent to isolation in further processing of the soy protein isolate. In alternate embodiments, the preferred soy protein isolate will have a viscosity of less than 800, preferably less than 400 CPS at 25.degree. C. at a shear rate of ten seconds on a Brookfield viscosity meter when the concentration of the soy protein isolate in de-ionized water is at least about 8%, preferably about 10%, more preferably about 12% and most preferably about 14%. Oat containing clusters and granola bars containi ng such flaked food material are also provided.