Continuous bread making processes with protein additive

Claim 1

IN THE PRODUCTION OF BREAD BY THE CONTINUOUS PROCESS COMPRISING PRELIMINARILY MIXING A FERMENTED YEAST BREW WITH OTHER CONVENTIONAL DOUGH-FORMING INGREDIENTS, THEN MECHANICALLY WORKING THE PRELIMINARILY-MIXED INGREDIENTS AT SUCH A HIGH SPEED AS TO DEVELOP A SOFT, PUTTY-LIKE DOUGH IN A FEW MINUTES, CONTINUOUSLY EXTRUDING SUCH DOUGH AS IT IS FORMED, CUTTING THE EXTRUDED DOUGH INTO LOAF PIECES, AND BAKING THE SAME, THE IMPROVEMENT WHICH COMPRISES INTRODUCING CONTINUOUSLY INTO THE INGREDIENT MIXTURE PRIOR TO SUCH HIGH SPEED MECHANICAL WORKING STEP AN ORGANOLEPTICALLY BLAND, FINELY PARTICULATE, ISOLATED SOYBEAN PROTEIN MATERIAL CONSISTING ESSENTIALLY OF PROTEIN OF THE GLOBULIN TYPE, 40-50% OF THE PROTEIN HAVING A MOLECULAR WEIGHT OF AT LEAST 300,000, A MATERIAL PROPORTION THEREOF HAVING A MOLECULAR WEIGHT OF AT LEAST 600,000, SAID SOYBEAN PROTEIN HAVING A REACTIVELY AVAILABLE-SH CONTENT OF FROM ZERO TO NOT MORE THAN 7 X 10-6 MOLES/GRAM, SAID SOYBEAN PROTEIN BEING INTRODUCED AT A RATE PROVIDING A PROPORTION THEREOF EQUAL TO 0.5-20% OF THE WEIGHT OF FLOUR EMPLOYED.