05480669 is referenced by 33 patents and cites 10 patents.

A method to increase the fiber content of extruded foods by the addition of resistant starch to starting dough mixes for extruded food products which increases the total dietary fiber of the extruded food product, and also increases expansion and improves the texture of the extruded food over compositions that do not contain the resistant starch and over compositions that are fortified with other forms of dietary fiber, such as oat bran or wheat bran.

Title
Method for increasing expansion and improving texture of fiber fortified extruded food products
Application Number
36603
Publication Number
5480669
Application Date
March 24, 1994
Publication Date
January 2, 1996
Inventor
Matthew Henley
Somerville
NJ, US
Chung Wai Chiu
Westfield
NJ, US
Paul A Altieri
Belle Mead
NJ, US
James P Zallie
Hillsborough
NJ, US
Agent
Jane E Gennaro
Assignee
National Starch and Chemical Investment Holding Corporation
DE, US
IPC
A23L 1/0522
A21D 2/36
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