High protein ready-to-eat breakfast cereal

Claim 1

A PROCESS FOR THE PRODUCTION OF A PUFFED PROTEIN FORTIFIED CEREAL PRODUCT HAVING BULK DENSITY OF BETWEEN 0.046 G/CC AND 0.135 G/CC WITH A PROTEIN CONTENT OF BETWEEN ABOUT 35 TO 60 PERCENT WHEREIN THE FORTIFYING PROTEIN IS UNIFORMLY DISPERSED WITHIN THE PUFFED STRUCTURE OF THE CEREAL PRODUCT THEREBY IMPROVING PALATBILITY AND REHYDRATION CHARACTERISTICS OF THE CEREAL PRODUCT WITHOUT A DELETERIOUS EFFECT ON PUFFING OF THE PRODUCT COMPRISING: FORMING A DOUGH BY THE ADDITION OF MOISTURE TO A MIXTURE OF INGREDIENTS COMPRISING SOY PROTEIN ISOLATE AND FARINACEOUS INGREDIENTS, THE AMOUNT OF ADDED MOISTURE BEING FROM ABOUT 17 PERCENT TO ABOUT 30 PERCENT BY WEIGHT BASED ON THE WEIGHT OF THE MIXTURE OF INGREDIENTS, THE AMOUNT OF SOY PROTEIN ISOLATE BEING FROM ABOUT 35 PERCENT TO ABOUT 60 PERCENT BY WEIGHT BASED ON THE WEIGHT OF THE MIXTURE OF INGREDIENTS, AND THE AMOUNT OF FARINACEOUS INGREDIENTS BEING THE SUBSTANTIAL REMAINDER OF THE MIXTURE OF INGREDIENTS AND EXTRUDING THE DOUGH AT A TEMPERATURE BETWEEN ABOUT 225 AND 345*F. AT A PRESSURE OF BETWEEN 1,000 AND 2,200 P.S.I.G. TO FORM A PUFFED, PROTEIN FORTIFIED CERAL PRODUCT.