U.S. patent application number 11/767226 was filed with the patent office on 2007-11-15 for high protein and high fiber food products.
This patent application is currently assigned to Delavau LLC. Invention is credited to James W. Dibble, Kevin W. Lang, Raya Levin, Gregory B. Murphy.
Application Number | 20070264404 11/767226 |
Document ID | / |
Family ID | 33451932 |
Filed Date | 2007-11-15 |
United States Patent
Application |
20070264404 |
Kind Code |
A1 |
Lang; Kevin W. ; et
al. |
November 15, 2007 |
High Protein and High Fiber Food Products
Abstract
High protein and high fiber food products, additives for
preparing high protein and high fiber food products, and methods of
making high protein and high fiber food products are disclosed.
More particularly, the additives and methods disclosed are useful
for preparing high protein and high fiber bread products. The
additives comprise protein and/or fiber, at least one hydrocolloid,
oil, and water and may optionally comprise minerals and
emulsifiers.
Inventors: |
Lang; Kevin W.; (Lloyd Neck,
NY) ; Levin; Raya; (Langhorne, PA) ; Murphy;
Gregory B.; (Sands Point, NY) ; Dibble; James W.;
(Port Jefferson, NY) |
Correspondence
Address: |
KING & SPALDING
1185 AVENUE OF THE AMERICAS
NEW YORK
NY
10036-4003
US
|
Assignee: |
Delavau LLC
Philadelphia
PA
|
Family ID: |
33451932 |
Appl. No.: |
11/767226 |
Filed: |
June 22, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10452026 |
May 30, 2003 |
7252850 |
|
|
11767226 |
Jun 22, 2007 |
|
|
|
Current U.S.
Class: |
426/549 |
Current CPC
Class: |
A21D 2/265 20130101;
A23L 7/117 20160801; A23L 7/109 20160801; A21D 13/064 20130101;
A21D 2/165 20130101; A21D 2/183 20130101; A23L 33/17 20160801 |
Class at
Publication: |
426/549 |
International
Class: |
A21D 13/06 20060101
A21D013/06 |
Claims
1. A food product comprising a bread product having a fiber content
of at least about 20% by weight.
2. The food product according to claim 1 wherein the bread product
has a fiber content of at least about 30% by weight.
3. The food product according to claim 1 wherein the bread product
has a fiber content of at least about 40% by weight.
4. The food product according to claim 1 wherein the bread product
has a fiber content of at least about 50% by weight.
5. The food product according to claim 1 wherein the bread product
is made from flour comprising gluten from about 6 to about 13% by
weight.
6. The food product according to claim 1 wherein the bread is
leavened bread.
7. The food product according to claim 1 wherein the bread product
is selected from the group consisting of white bread; a hamburger
bun; a roll; wheat bread; a bagel; a tortilla; pasta; a snack food;
and a muffin.
8. A bread product made from dough, said dough having a fiber
content of at least 50% by flour weight.
9. The bread product according to claim 8 wherein said dough has a
fiber content of at least 60% by flour weight.
10. The bread product according to claim 8 wherein said dough has a
fiber content of at least 70% by flour weight.
11. The bread product according to claim 8 wherein said dough has a
fiber content of at least 80% by flour weight.
12. The bread product according to claim 8 wherein said dough has a
fiber content of at least 90% by flour weight.
13. The bread product according to claim 8 wherein said dough has a
fiber content of at least 100% by flour weight.
14. The bread product according to claim 8 wherein said dough is
made from flour having a gluten content of about 6 to about 13% by
weight.
15. White bread having a fiber content of at least about 30% by
weight.
16. The white bread of claim 15 wherein the fiber content is at
least about 40% by weight.
17. The white bread of claim 15 wherein the fiber content is at
least about 50% by weight.
18. A hamburger bun having a fiber content of at least about 20% by
weight.
19. The hamburger bun of claim 18 wherein said fiber content is at
least about 25% by weight.
20. The hamburger bun of claim 18 wherein said fiber content is at
least about 30% by weight.
Description
[0001] This application is a divisional of U.S. patent application
Ser. No. 10/452,026, filed May 30, 2003, the entire contents of
which are incorporated herein by reference.
FIELD OF INVENTION
[0002] The present invention relates to high protein and high fiber
food products, additives for preparing high protein and high fiber
food products, and methods of making high protein and high fiber
food products. More particularly, the present invention relates to
high protein and high fiber bread products.
BACKGROUND OF THE INVENTION
[0003] Bread and cereal products are the predominate source of
nutrition worldwide, supplying important nutrients such as protein,
fiber, fats, carbohydrates, and vitamins. In addition to the
nutritional advantages of grain based products, it is believed that
diets high in grain products may reduce the risk of diseases such
as heart disease, stroke, and certain cancers. Despite the dietary
advantages of breads and cereals, it has been estimated that only
one in ten U.S. consumers eat the USDA's recommended 6 to 11 daily
servings of grain-based foods.
[0004] Further contributing to the deficiency of grain nutrition in
the U.S. is the consumers' preference for certain grain products
which have only low to moderate levels of protein and fiber. For
example, white breads, which are made from flour having up to 30%
of the whole grain removed, constitute the majority of all bread
consumed in the U.S. Similarly, consumers in the U.S. and elsewhere
are increasingly receiving daily grain intake from snack foods
which are high in sugars and starch with only minimal protein and
fiber content.
[0005] Therefore, it has long been considered desirable to
supplement bread products with additional quantities of protein
and/or fiber to increase the intake of these nutrients per serving.
Traditionally, the amount of additional protein and fiber that may
be added to bread dough has been limited. It is widely recognized
in the art that bread dough becomes unworkably tough and rubbery or
does not properly rise when even small amounts of additional
protein and/or fiber are added. The resulting bread products have
been described as unacceptably rubbery, chewy, dense or low in
volume.
[0006] Most bread products are made from wheat flour that has a
protein content between 7% and 13%, primarily in the form of vital
gluten. After the addition of all other bread ingredients, a
typical bread product made from wheat flour has a total gluten
content of only about 3-4% by weight. It is well known in the art
to add vital gluten to bread flour or dough in order to supplement
the protein content of the resulting bread product. However, only
relatively small amounts of vital gluten can be added before the
dough becomes unworkable.
[0007] The rubbery and tough dough characteristic of added vital
gluten result from the "knitting" or "development" of the vital
gluten upon hydration as it is mixed with water to form dough.
Vital gluten knitting has traditionally been considered to arise
from disulfide cross-linking between gluten proteins. More
recently, it has been discovered that cross-linking of tyrosine
residues in wheat gluten proteins may also contribute to gluten
development. See Tilley et al, J. Agric. Food Chem. 2001, 49,
2627-2632. The knitting of vital gluten produces the visco-elastic
properties characteristic of most bread dough. The elasticity of
the dough allows gas bubbles formed by yeast in leavened bread to
be retained in the dough. In this manner, vital gluten permits the
dough to rise. When additional amounts of vital gluten are added to
flour or dough to supplement the protein content, excessive
knitting of the protein molecules reduces the elasticity of the
dough, resulting in the deleterious effects on the dough and bread
properties described above. Due to these limitations, it was
heretofore possible to add only about 3-5% by flour weight of
additional vital gluten to a leavened bread product. The resulting
gluten supplemented bread products contain a total protein content
of only about 8% by weight per loaf.
[0008] Prior approaches to increasing the protein content of bread
products include adding non-fat dry milk (NFDM) to the dough as a
source of additional whey protein. See e.g. U.S. Pat. No. 5,458,902
("Rudel"). The whey proteins in NFDM do not "knit" to the high
degree associated with vital gluten allowing for somewhat more
workable dough. Breads supplemented with NFDM are reported achieve
total protein contents of 20-24% by weight. However, the use of
NFDM suffers the disadvantage of introducing dairy ingredients not
typically associated with bread products. Such bread products are
not acceptable to consumers that have difficulty digesting lactose,
are allergic to milk products, or otherwise do not desire breads
made with milk products.
[0009] Other approaches to increasing protein content in bread have
involved denaturing proteins to reduce knitting, diluting flour
with large quantities of fiber to offset the added protein, or
adding reducing agents to disrupt disulfide bond formation.
Typically, vegetable gums must be added in these processes to mimic
the moisture and volume of a normal bread product. These approaches
have had only limited success in increasing the protein content of
bread products and produce breads with commercially unacceptable
taste and texture.
[0010] Similar limitations on the amount of fiber that can be added
to a bread product are well known in the art. Bread products have
been supplemented with a variety of dietary fibers such as alpha
cellulose, in order to increase the total fiber content. However,
the quantity of additional fiber that may be added has heretofore
been limited by the unworkable dough and the unacceptable texture
and volume of the resulting breads.
[0011] Accordingly, there is a continuing need in the art for grain
products having high total protein and/or fiber content.
SUMMARY OF THE INVENTION
[0012] In accordance with the present invention, high protein
and/or fiber breads, bread additives, and processes for making such
breads and bread additives are provided.
[0013] It has been surprisingly found that grain products such as
bread can be enriched in protein and/or fiber to an extent
unattainable by prior art practices by the addition of complex
compositions comprising protein and/or fiber to flours or dough.
When dough is formed incorporating the additive compositions of the
present invention, hydration of the added protein or fiber is
controlled in a manner so as to provide dough having desirable
characteristics and breads products produced from such dough that
have a texture and crumb structure comparable breads that do not
have added amounts of gluten and/or fiber.
[0014] In one aspect of this invention, additives for increasing
the protein content of bread products are provided. The protein
additives comprise protein, hydrocolloids, and oil and optionally
may contain minerals and emulsifiers. Preferred additives according
to this invention comprise vital wheat gluten, guar gum, xanthan
gum, calcium carbonate, lecithin and canola oil. These additives
are processed according to the invention to form a high density
complex composition having a vital gluten content of about 85% by
weight.
[0015] Similarly, additives for increasing the fiber content of
bread products are provided. The fiber additives comprise protein,
hydrocolloids, and oil and optionally may contain minerals and
emulsifiers. Preferred additives according to this invention
comprise dietary fiber, guar gum, xanthan gum, calcium carbonate,
lecithin and canola oil. These additives are processed according to
the invention to form a high density complex composition having a
dietary fiber content of about 85% by weight.
[0016] The additives of the present invention are compositions of
high density, preferably with an average particle diameter so as to
pass through a 10 mesh screen.
[0017] Another aspect of this invention provides a process for
making the protein and fiber additives. The process comprises the
steps of mixing the protein and/or fiber, hydrocolloids, minerals,
lecithin, oil and water in a mixer capable of creating high shear
followed by drying in a convection oven.
[0018] In yet another aspect of the invention, bread products are
provided which are enriched in protein and/or fiber by the addition
of the additives to the baking flour or dough. Any amount of the
additives may be added to bread flour depending on the desired
protein and/or fiber composition of the final bread product. The
additives are employed in a typical bread formulation in an amount
ranging from about 0 to about 200% by flour weight. Bread products
made according to the invention have protein and/or fiber contents
from about 5% to about 50% by weight.
[0019] These and other aspects of the invention may be more clearly
understood by reference to the following detailed description of
the invention and the appended claims.
DETAILED DESCRIPTION OF THE INVENTION
[0020] In the following description of the invention, it is to be
understood that the terms used have their ordinary and accustomed
meanings in the art, unless otherwise specified. All weights
referred to herein are given in terms of "% by weight" of the total
composition, unless otherwise indicated. The term "% by flour
weight" indicates that the ingredient is measured as a percentage
of the total weight of flour alone.
[0021] 1. Additives for Increasing the Protein and/or Fiber Content
of Food Products.
[0022] One aspect of the present invention provides compositions
for increasing the protein content of a food product. As used
herein, these compositions are referred to as "protein additives."
In the preferred practice of the invention, protein additives are
provided for increasing the gluten content of dough and breads
produced therefrom.
[0023] The protein additives of the present invention comprise
proteins, one or more hydrocolloids, oil, and water. The protein
additives may optionally contain one or more minerals and a food
grade emulsifier, including but not limited to lecithin. Protein
additives useful according to the invention may comprise any
dietary protein, including but not limited to gluten, soy protein,
and whey protein. Gluten is the most preferred protein for use in
the protein additives. The protein may be present in the additive
composition from about 5 to about 97% by weight. In a preferred
embodiment, gluten is present in the protein additive at about 85%
by weight.
[0024] The protein additives according to the invention may
comprise any minerals commonly found in bread products, including
but not limited to calcium, copper, manganese, iron, potassium, and
selenium minerals. The preferred mineral according to the invention
is calcium carbonate. In a preferred embodiment of the invention,
the protein additives contain minerals from about 0 to about 50% by
weight. In a more preferred embodiment, the protein additives
comprise calcium carbonate between about 5 and about 6% by
weight.
[0025] The hydrocolloid according to the present invention may be
any hydrocolloid that is compatible with a food product. Preferred
hydrocolloids are selected from vegetable gums, including but not
limited to alginates, carrageenan, dextran, furcellaran, pectin,
gelatin, gum agar, locust bean gum, gum ghatti, guar gum, gum
tragacanth, acacia, gum arabic, xanthan gum, karaya gum, tara gum,
cellulose derivatives, starch derivatives, and combinations
thereof. Two vegetable gums that have been found to be particularly
useful are guar gum and xanthan gum. In one embodiment of the
invention, the protein additives comprise a mixture of guar gum and
xanthan gum. In this embodiment, the ratio of guar gum to xanthan
gum may be any ratio, but is preferably from about 1:4 to about 3:1
by weight. In a more preferred embodiment, the ratio of xanthan to
guar is about 1:1 by weight.
[0026] The hydrocolloids are preferably present in the protein
additive composition from about 0.1 to about 10% by weight, and
more preferably from about 0.5 to about 5% by weight. Where more
than one hydrocolloid is present in the additive, the sum of the
weight of all hydrocolloids is preferably from about 0.1 to about
10% by weight, and more preferably from about 0.5 to about 5% by
weight of the total composition. In the most preferred embodiment,
the total weight of all hydrocolloids is about 2% by weight of the
protein additive composition.
[0027] It is contemplated that any oil compatible with a food
product will be useful according to the invention. Preferred oils
are canola oil, mineral oil, coconut oil, cotton seed oil, rape
seed oil, sunflower seed oil, palm oil, and soy oil. Canola oil is
the most preferred oil according to the invention. The protein
additives of the invention comprise oil from about 0.1 to about 10%
by weight, and more preferably from about 2 to about 5% by weight.
In one useful embodiment of the invention, the protein additives
comprise canola oil in about 3% by weight.
[0028] Another embodiment of the invention provides compositions
for increasing the fiber content of a food product. As used herein,
these compositions are referred to as "fiber additives." In the
preferred practice of the invention, the fiber additives are
provided for increasing the fiber content of dough and bread
products made therefrom.
[0029] The fiber additives of the present invention comprise fiber,
one or more hydrocolloids, one or more minerals, oil, and water.
The fiber additives may optionally contain a food grade surfactant
such as lecithin. Preferred fiber additives according to the
invention may comprise any source of fiber, including but not
limited to soluble and insoluble dietary fiber, wood pulp
cellulose, modified cellulose, seed husks, oat hulls, citrus fiber,
pea fiber, corn bran, soy polysaccharide, oat bran, wheat bran,
barley, and rice bran. The fiber may be present in the fiber
additive composition from about 5 to about 97% by weight. In one
embodiment, the fiber additive comprises fiber in about 85% by
weight. The fiber additives of the present invention comprise the
same hydrocolloids, minerals, oil, and water in the same weight
ranges as described above in relation to the protein additives.
[0030] In addition to the foregoing, it will be understood that the
additive compositions according to present invention may comprise
both protein and fiber. In this embodiment, the additive comprises
protein, fiber, one or more hydrocolloids, one or more minerals,
oil, and water. The composition of the additive according to this
embodiment is identical to the composition of the protein additives
and fiber additive described above, with the exception that protein
and fiber are present together in the additive. The ratio of
protein to fiber may be any ratio in this embodiment. The additives
according to this embodiment comprise a mixture of protein and
fiber from about 5 to about 97% by weight. In a preferred
embodiment, the additive comprises a mixture protein and fiber in
about 85% by weight.
[0031] The additives of the present invention have a dense,
granular texture. Preferred protein additives according to the
invention have a density of between about 0.25 and about 2 gm/cc,
and more preferably between about 0.5 and about 1.25 gm/cc. The
most preferred protein additives according to the invention have a
density of between about 0.5 and about 0.8 gm/cc Preferably, the
size of the additive particles will be such that the composition
passes through a 10 mesh screen.
[0032] 2. Method of Increasing the Protein and or Fiber Content of
Food Products.
[0033] The protein additives and fiber additives may be introduced
into a food product in order to increase the protein and/or fiber
content of the food product. Accordingly, the invention provides a
method of increasing the protein and/or fiber content of a food
product comprising incorporating the additive compositions
described above into a food product. In the preferred practice of
the invention, the protein and fiber additives are employed to
increase the protein and/or fiber content of a bread product or
food product comprising a bread product.
[0034] The additives may be incorporated into the flour or dough
used to make bread products. The amount of additive that is added
to flour or dough will depend on the desired protein and/or fiber
content of the bread product. In the practice of the invention, any
amount of additive between about 0 and about 200% by flour weight
may be added to flour or dough to produce a high protein and/or
high fiber content bread product which has substantially the same
taste, texture, crumb structure, and "mouth feel" as a bread
product not having added protein or fiber.
[0035] It will be understood that the additives of the invention
may be used to increase the protein and/or fiber content of any
food product. In addition to bread products, the additives may be
used to increase the fiber and protein content of any food
product.
[0036] 3. Process for Preparing Protein and Fiber Additives.
[0037] The process for preparing the additives of the present
invention comprises the steps of (1) mixing the protein and/or
fiber, hydrocolloids, oil, water, and optionally additional
ingredients such as minerals and emulsifiers in a mixer capable of
creating high shear, and (2) drying the resulting composition in a
convection drying oven.
[0038] A preferred embodiment of the process comprises the steps of
(1) mixing protein and/or fiber, hydrocolloids, and optionally
emulsifiers and minerals in a mixer capable of creating high shear,
(2) adding water to the composition and mixing therewith, (3)
adding oil to the composition and mixing therewith, and (4) drying
the resulting composition in a convection drying oven. The amounts
of protein and/or fiber, hydrocolloids, minerals, and emulsifiers
employed are determined according to the weight ratios described
above. The amount of water added will preferably be between about
20 to about 40% by weight of the amount of protein and/or fiber.
However, the amount of water may be more or less depending on the
desired density and texture of the product.
[0039] A more preferred embodiment of the process comprises the
steps of (1) adding protein and/or fiber, hydrocolloids, minerals,
and optionally lecithin to the bowl of a mixer capable of creating
high shear in the weight proportions described above, (2) mixing
for between about 45 seconds and about 3 minutes at a mixer speeds
from about 200 rpm to about 300 rpm, (3) adding to the composition
a quantity of water from between about 20 to about 40% by weight of
the amount of protein and/or fiber; (4) mixing the composition for
about 2 to about 8 minutes, (5) adding oil to the composition, (6)
mixing for between about 30 seconds to about 2 minutes, and (6)
drying the composition in a convection drying oven.
[0040] Examples of convection drying oven include, but are not
limited to, tray dryers, vertical fluidized bed ovens, horizontal
fluidized bed ovens, spray dryers, and impingement ovens. It has
been found useful to adjust the oven conditions so as to yield a
final composition having a water content of approximately 8% by
weight. In the preferred practice of the invention, the composition
is heated to between about 25 to about 80.degree. C. in the
oven.
[0041] It will be understood that the mixing times described above
will vary somewhat depending on factors such as the total quantity
of materials to be mixed, the speed of the mixer, and the design of
the impeller blades. It is within the skill in the art to optimize
the mixing times to achieve the desired texture and density of the
resulting composition.
[0042] It is contemplated that any mixer which provides high shear
may be employed in accordance with the present invention, including
but not limited to Hobart mixers and those mixers known in the art
as "high shear" mixers.
[0043] While many commercially available mixers are integrated with
drying options such as vacuum drying, gas-assisted vacuum drying,
and microwave drying, the use of these drying features is not
recommended in the present invention. To obtain compositions having
desirable density and texture for use as bread product additives,
the compositions are preferably dried in a convection oven.
[0044] 4. High Protein and High Fiber Bread Products.
[0045] The additive compositions of the present invention are
useful for preparing high protein and/or high fiber bread products.
Accordingly, this aspect of this invention provides bread products
with heretofore-unattainable protein and/or fiber contents.
Preferably, bread products according to the invention have
substantially the same taste, texture, crumb structure, and "mouth
feel" as a bread product not having added protein and/or fiber.
[0046] In one aspect of the invention, bread products having
increased gluten contents are provided by adding protein additives
of the present invention comprising gluten to traditional bread
product ingredients. The protein additives comprising gluten may be
added in amounts from about 0 to about 200% by flour weight to a
bread formulation to produce bread products having increased gluten
contents compared to bread made without the additives. According to
this aspect of the invention, one embodiment is a bread product
comprising gluten in at least 55% by weight. Another embodiment is
a bread product comprising gluten in at least 45% by weight. Yet
another embodiment is a bread product comprising gluten in at least
35% by weight. Still another embodiment is a bread product
comprising gluten in at least 20% by weight. A further embodiment
is a bread product comprising gluten in at least 15% by weight.
[0047] The protein additives are particularly useful for enhancing
the gluten content of bread products that traditionally have had
only low to moderate gluten contents such as white breads loaf,
buns, and rolls. One useful embodiment of the invention is in the
preparation of white breads, buns, and rolls having a gluten
content of at least 60% by flour weight, and more preferably 100%
by flour weight.
[0048] Bread products can also be prepared by adding the fiber
additives of the present invention to traditional bread product
ingredients in amounts from about 0% to about 200% by flour weight
to produce bread products having increased fiber contents compared
to breads made without the fiber additives. One embodiment of the
invention is a bread product comprising fiber in at least 55% by
weight. Another embodiment is bread product comprising fiber in at
least 45% by weight. Yet another embodiment is a bread product
comprising fiber in at least 35% by weight. Still another
embodiment is a bread product comprising fiber in at least 20% by
weight. A further embodiment is a bread product comprising fiber in
at least 15% by weight.
[0049] The bread products of the invention may be leavened or
unleavened bread products. The additives and methods disclosed
herein are particularly useful in the preparation of leavened bread
products. Any leavening agent known in the art may be employed in
practice of the invention.
[0050] Bread products according to the invention include, but are
not limited to, white bread, wheat bread, tortillas, rolls and
buns, specialty/artisan breads, rye bread, whole grain varietals,
bagels, pasta, grain-based snack foods, cereals, crackers, cookies,
cakes, muffins, pastries, pancakes, pizza crusts, doughnuts,
grain-based nutritional supplements, and salty snacks such as
pretzels, tortilla chips, corn chips, and potato chips.
[0051] The bread products of the present invention may be made
using any of the known methods for preparing bread dough, including
but not limited to the "straight dough" method, the "sponge and
dough" method, the "continuous mixing" method, and the "liquid
ferment" method. The sponge dough method is the preferred method
employed in commercial bakeries and is the method used in the
Examples that follow.
[0052] In the sponge and dough method, a quantity of dough, called
a "sponge," is prepared which serves as a pre-ferment. The sponge
is combined with the balance of bread ingredients at a later stage.
In a typical process, the sponge is formed by mixing over half of
the flour, most if not all of the yeast, and a quantity of water
sufficient to stiffen the dough, for about four minutes in a
conventional dough mixer. The sponge is then set to ferment for
about three to five hours depending on the amount of flour
incorporated into the sponge. The fermented sponge is the mixed
with the balance of ingredients in a dough mixer. The resulting
dough is then set to ferment for an additional period from about
fifteen minutes to one hour before baking. It will be understood
that this procedure is merely representative any variations and
modifications of this method are contemplated to be with in the
skill of the ordinary artisan.
[0053] When the sponge and dough method is used, it is preferred to
incorporate the additives into the dough rather than the
sponge.
[0054] Flours useful according to the present invention may contain
any amount of protein. Preferred flours are those traditionally
used to prepare bread products and preferably have protein in the
form of gluten between about 6 and about 18% by weight. Most
preferred flours according to the invention are those used to
prepare white breads, buns, and rolls. Such flours typically will
contain protein in the form of gluten between about 8 to about 11%
by weight.
[0055] The term "flour" as used herein includes, but is not limited
to patent flour, all-purpose flour, bleached flour, bread flour,
cake flour, cookie flour, cracker flour, durum flour, enriched
flour, farina, graham flour, pastry flour, rice flour, rye flour,
self-rising flour, semolina, unbleached flour, wheat flour,
whole-wheat flour, wheat meal, corn meal, corn flour, durum flour,
rye meal, rye flour, oat meal, oat flour, soy meal, soy flour,
sorghum meal, sorghum flour, potato meal, and potato flour. It is
contemplated that any flour may be used in the practice of the
invention.
[0056] While the foregoing description relates to bread products
made from flour, the invention is not so limited. "Bread-type"
products which do not comprise flour or are substantially free of
flour may be prepared according to the present invention. Such
bread-type products may be prepared from flour-free dough
comprising, for example, gluten and grain. A bread-type product
that is "substantially free" of flour will have a flour content of
less than about 10% by weight based on total dry ingredients, and
preferably will have a flour content of less than about 5% by
weight based on total dry ingredients. The protein and/or fiber
additives of the invention may be added to these products in
amounts from about 1% to about 200% by weight based on total dry
ingredients.
[0057] 5. Theory of the Invention.
[0058] While not wishing to be bound by any particular theory, it
is believed that the additives of the present invention function to
permit the controlled hydration of the protein or fiber contained
within the additive.
[0059] It is believed that the process for making the high-density
additives produces a "complex composition" having some degree of
structural order to the particles. The initial mix of protein
and/or fiber with a mineral such as calcium carbonate is believed
to produce a "core" particle having a density higher than that
obtainable with protein and/or fiber alone. An additional degree of
compositional structure is believed to be added in the second
mixing stage, whereby the core is coated with a mixture of guar gum
and xanthan gum. In the final mixing stage, the particles are
coated with a layer of oil.
[0060] When these additives are incorporated into dough and exposed
to water, the outer coating of oil is believed to retard the
penetration of water into the particle. As water penetrates the oil
layer, the vegetable gums absorb it. It is believed that the water
absorbed by the gums slowly penetrates the dense protein and/or
fiber "core," initiating hydration at a markedly reduced rate as
compared to "free" protein or fiber dispersed within the dough. In
the case of the protein additives prepared according to the
invention, the controlled hydration achieved by the complex
compositions is believed to result in diminished or delayed gluten
knitting. It has been surprisingly found that the incorporation of
the additives of the present invention into bread dough produces
dough with visco-elastic qualities substantially similar to dough
that does not have added gluten.
EXAMPLE 1
[0061] This example demonstrates the preparation of one bread
additive according to the present invention. The ingredients for
preparing a representative protein additive are listed in Table I.
TABLE-US-00001 TABLE I Ingredient Weight (kg) % by Weight Vital
Wheat Gluten 15.000 69.12% Guar Gum 0.165 0.76% Xanthan Gum 0.165
0.76% Calcium Carbonate 1.000 4.61% Lecithin 0.375 1.73% Canola Oil
0.500 2.30% Purified Water 4.555 20.99% Total 21.705 100.00%
[0062] The bowl of a Collette Gral Model 600 high shear mixer was
charged with vital wheat gluten, guar gum, xanthan gum, calcium
carbonate, and lecithin in the amounts shown in Table I. These
ingredients were mixed for 90 seconds at mixer speed from about 200
to about 300 rpm. Purified water was then added to the mixture
through a water line. The composition was mixed until the
mechanical resistance of the mixture produced a power consumption
reading of 25 kW (approximately four minutes). The mixing bowl was
lowered in order to evaluate the consistency of the composition.
The composition had the desired texture of a light granular mixture
that was not clumped together. The mixing bowl was raised and
canola oil was sprayed onto the composition using a spray nozzle
fed by a line through the head of the mixer. The composition was
mixed for one minute.
[0063] The mixing bowl was then lowered and the composition was
collected in a plastic bag. The composition was then poured through
a transition funnel into a vibratory feeder which deposited the
charge onto a belt conveyor. The belt conveyor conveyed the
composition onto a weigh belt that metered the composition
uniformly into a Carrier model QAD/C 1260 S horizontal fluidized
bed convection oven. The oven temperature was controlled to produce
a product temperature of about 25.degree. C. to about 70.degree. C.
The composition exiting the terminal end of the oven had a moisture
content of about 8% by weight.
[0064] The dry composition was screened using a 10.times.10 U.S.
mesh screen and the particles passing therethrough were collected
as a first batch. The oversize particles remaining on the screen
were collected and passed through a Crack-U-Lator roll granulator
in order to reduce the size of oversized particles. The discharge
from the Crack-U-Lator was then passed through a 10 mesh screen and
combined with the first batch.
EXAMPLE 2
[0065] This Example provides a high protein white bread made using
the protein additive of the invention. The bread was made with the
sponge and dough technique using the ingredients listed in Table
II. TABLE-US-00002 TABLE II Ingredient Sponge.sup.1 Dough Total %
by Weight.sup.2 Patent Flour 60.00 25.00 85.00 32.97% Yeast 1.88
5.00 6.88 2.67% Water 55.88 22.00 77.88 30.21% Vital Wheat Gluten
3.00 12.00 15.00 5.82% Monoglycerides, 90 2.00 2.00 0.78% Protein
Additive.sup.3 50.00 50.00 19.40% HFCS - 42 DE 6.00 6.00 2.33%
Brown Sugar 6.00 6.00 2.33% Whey Protein Isolate - 90% 2.50 2.50
0.97% Soybean Oil 4.00 4.00 1.55% Salt 2.50 2.50 0.97% Asorbic Acid
0.03 0.03 0.01% Total 257.78 100.00% .sup.1All weights are provided
in kilograms. .sup.2% by weight of all listed ingredients.
.sup.3The protein additive composition described in Example 1.
[0066] The high protein white bread prepared in this Example was
made from patent flour having a protein content of 11% by weight.
The resulting bread contained 10 g of protein for each 50 g serving
size. The bread had a texture, crumb structure, taste, and "mouth
feel" substantially identical to white bread.
EXAMPLE 3
[0067] This Example provides a "light" high protein white bread
made using the protein additive of the invention. The bread was
made with the sponge and dough technique using the ingredients
listed in Table III. TABLE-US-00003 TABLE III Ingredient
Sponge.sup.1 Dough Total % by Weight.sup.2 Flour 77.33 310.00
387.33 27.90% Water 160.60 385.00 545.60 39.30% HFCS 4.46 17.00
21.46 1.55% Yeast 34.70 80.00 114.70 8.26% Salt 0.99 7.40 8.39
0.60% SSL 1.50 2.40 3.90 0.28% MCP 0.42 0.00 0.42 0.03% ADA 9.4 PPM
Ascorbic acid 24 PPM Whey protein 50.00 50.00 3.60% isolate - 90%
Protein Additive.sup.3 150.00 150.00 10.81% Gluten 84.00 84.00
6.05% Calcium peroxide blend 1.20 1.20 0.09% Fumaric Acid 1.40 1.40
0.10% NFDM 6.00 6.00 0.43% Cal Pro 5.00 5.00 0.36% Baking Powder
4.00 4.00 0.29% Vinegar 4.80 4.80 0.35% Bromate replacer (2
Tablets) Total 280.00 1108.20 1388.20 100.00% .sup.1All weights are
provided in kilograms unless otherwise indicated. .sup.2% by weight
of all listed ingredients. .sup.3Protein additive composition
described in Example 1.
[0068] The high protein bread prepared in this Example was made
from flour having a protein content of 12% by weight. The resulting
bread had a protein content of 10 g for each 50 g serving size. The
bread had a texture, crumb structure, taste, and "mouth feel"
substantially identical to white bread.
EXAMPLE 4
[0069] This Example provides a high protein bun made using the
protein additive of the invention. The bun was made with the sponge
and dough technique using the ingredients listed in Table IV.
TABLE-US-00004 TABLE IV Ingredient Sponge.sup.1 Dough Total % by
Weight.sup.2 Flour 72.30 285.00 357.30 44.60% Water 116.32 118.00
234.32 29.25% HFCS 1.44 10.00 11.44 1.43% Yeast 7.94 25.00 32.94
4.11% Salt 0.36 8.20 8.56 1.07% SSL 1.26 1.00 2.26 0.28% MCP 0.36
0.25 0.61 0.08% Soybean oil 8.00 8.00 1.00% Mono/diglycerides 6.00
6.00 0.75% Protein Additive.sup.3 65.00 65.00 8.11% Gluten 30.00
30.00 3.74% Calcium Proprionate 2.40 2.40 0.30% Butter 16.00 16.00
2.00% Whey Protein Concentrate 26.00 26.00 3.25% ATT Liquid Tumeric
0.30 0.30 0.04% Bromate replacer 4-tablets Total 199.98 801.13
100.00% .sup.1All weight are provided in kilograms unless otherwise
indicated. .sup.2% by weight of all listed ingredients.
.sup.3Protein additive composition described in Example 1.
[0070] The high protein bread prepared in this Example was made
from flour having a protein content of 12% by weight. The resulting
bread had a protein content of 10 g for each 71 g serving size.
[0071] The invention having been described by the forgoing
description of the preferred embodiment, it will be understood that
the skilled artisan may make modifications and variations of these
embodiments without departing from the spirit or scope of the
invention as set forth in the following claims.
* * * * *