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US 12,364,269 B1Granted
Dough compositions having little to no net carbohydrates for use in bakery products
AssigneeHero Labs, Inc.
InventorsColeman Beck Glass, Jessica Rose Hillman, Melanie Lynn Baron, Michael Ryan Wallace, Benjamin Thomas Roche, Ivan Arturo Marquez, Steven James Straker, Robert Alan LaFleur
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Abstract
Bakery products having little or 0 net carbohydrates are described herein, as are methods of making such bakery products (e.g., dough and bread).
Claims27
A low or 0 net carbohydrate dry blend for use in a low or 0 net carbohydrate dough composition, comprising:
- a) resistant starch and gluten, wherein the resistant starch is present in an amount of about 45% to about 60% by weight of the dry blend, wherein the gluten is a high protein gluten comprising greater than 90% gluten protein and is present in an amount of about 20% to about 35% by weight of the dry blend;
- and
- b) at least one enzyme component,
- wherein low net carbohydrate refers to 2 g net carbohydrates or less per 46 g serving.
1 more element
Dependencies are inferred from the claim text.