use of denatured proteins for textural purposes

http://www.patentstorm.us/patents/6242033.html

Abstract

The present invention includes an expanded cereal-type product and a
method for making such a product wherein the cereal-type product has a
high protein content. A starch derived from a tuber is used to aid in
expanding the extrudate to form cereal-type pieces. The amount of
denatured protein relative to functional protein is adjusted to obtain
selected textured characteristics.

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Not only does the process denature the proteins, but the food chemists
use the ratio of denatured proteins to functional proteins to "obtain
selected textured characteristics".

And we feed this denatured crap to kids.

TC

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