Method of increasing protein content of wheat flour based baked and fried products and compositions for preparing same

Abstract

Abstract A PROTEIN FORTIFIED COMPOSITION FOR PREPARING WHEAT FLOUR BASED, BREAD, BAKED GOODS AND FRIED DOUGH PRODUCTS AND A METHOD OF INCORPORATING PROTEIN SUPPLEMENTS INTO BREAD OR OTHER BAKED OR FRIED PRODUCT DOUGHS CONTAINING WHEAT FLOUR WITHOUT ADVERSELY AFFECTING THE PRODUCT VOLUME, TEXTURE, SHELF LIFE, CRUMB GRAIN OR ORGANOLEPTIC PROPERTIES OF THE BREAD, OR BAKED OR FRIED PRODUCT PRODUCED THEREFROM, BY ADDING TO THE DOUGH INGREDIENTS FROM 0.1% TO 3% OF EITHER THE SODIUM OR CALCIUM SALTS OF AN ACYL LACTYLATE OF C14-C22 FATTY ACIDS, OR ETHOXYLATED MONO- AND DIGLYCERIDES OF C14-C18 FATTY ACIDS (POLYOXYETHYLENE (20) MONO- AND DIGLYCERIDES OF THE FATTY ACIDS) ALONG WITH THE PROTEIN SUPPLEMENT. THE PROTEIN ADDITIVES MAY FOR EXAMPLE BE SELECTED FROM THE GROUP CONSISTING OF SOY FLOUR, SOY ISOLATES, NONFAT MILK SOLIDS, WHEY PRODUCTS, FISH PROTEIN CONCENTRATE, COTTONSEED, FLOUR, CHICK PEA FLOUR, SESAME SEED FLOUR, CORN-SOY-MILK BLEND FLOUR, WHEAT PROTEIN CONCENTRATE, WHEAT GLUTEN, DEFATTED WHEAT GERM, TORULA YEAST, WHEAT-SOY BLEND FLOUR, EDIBLE SINGLE CELL PROTEINS, AND MIXTURES THEREOF. GENERALLY THE QUANTITY OF PROTEIN SUPPLEMENT ADDED DOES NOT SIGNIFICANTLY EXCEED THAT REQUIRED TO FURNISH A QUANTITY OF PROTEIN ESSENTIALLY EQUAL TO THAT PROVIDED BY THE WHEAT FLOUR IN THE DOUGH.

Inventors

• 👤 C Tsen
• 👤 W Hoover

Bibliographic Details