Disclosed are cooked dried farinaceous food products such as cooked cereal
doughs, ready-to-eat cereals and grain based snacks fabricated from such
cooked cereal doughs containing high levels of both insoluble and soluble
fiber as well as high levels of protein. The cereals contain about 5 to
15% (dry weight) insoluble fiber; 5% to 15% soluble fiber in an excess of
insoluble fiber; 15% to 30% (dry weight) plant protein and the balance
cereal ingredients especially rice and wheat flour. The soluble fiber is
preferably provided at least in part by inulin ingredient that can be
incorporated into the dough and/or topically applied.
