US3876805A — Dough conditioner product and process

Claim 1

Independent Claim 142 words

IN A PROCESS FOR PRODUCING A GLUTEN REACTIVE PROTEIN CONCENTRATE PARTICULARLY ADAPTED FOR USE IN THE BAKERY TRADE, THE STEPS OF SUBJECTING LIQUID WHEY TO AT LEAST ONE MEMBRANE FILTRATION STEP TO OBTAIN A PROTEIN RICH FRACTION, CONCENTRATING SAID PROTEIN RICH FRACTION TO PRODUCE A PROTEIN CONCENTRATE, AND HOMOGENEOUSLY BLENDING SAID PROTEIN CONCENTRATE WITH FROM 0.2 TO 1.0% BY WEIGHT ON A DRY SOLIDS BASIS OF A GLUTEN ACTIVATING AGENT SELECTED FROM THE GROUP CONSISTING OF CYSTEINE, GLUTATHIONE, SULFITE SALTS AND MIXTURES THEREOF, TO THEREBY OBTAIN A FINAL PROTEIN CONTAINING PRODUCT, THE PROTEIN CONTENT OF SAID FINAL PRODUCT BEING IN WATER SOLUBLE FORM AND POSSESSING A DEGREE OF SULFHYDRYL ACTIVITY IN TERMS OF ACTIVE AVAILABLE -SH GROUPS AT A 1% LEVEL OF PROTEIN ON THE FLOUR IN A DOUGH SYSTEM EQUIVALENT TO THE SULFHYDRYL ACTIVITY OF 10 TO 50 PPM OF L-CYSTEINE-HYDROCHLORIDE.

Claim 2

Dependent Claim 142 words

IN A PROCESS FOR PRODUCING A GLUTEN REACTIVE PROTEIN CONCENTRATE PARTICULARLY ADAPTED FOR USE IN THE BAKERY TRADE, THE STEPS OF SUBJECTING LIQUID WHEY TO AT LEAST ONE MEMBRANE FILTRATION STEP TO OBTAIN A PROTEIN RICH FRACTION, CONCENTRATING SAID PROTEIN RICH FRACTION TO PRODUCE A PROTEIN CONCENTRATE, AND HOMOGENEOUSLY BLENDING SAID PROTEIN CONCENTRATE WITH FROM 0.2 TO 1.0% BY WEIGHT ON A DRY SOLIDS BASIS OF A GLUTEN ACTIVATING AGENT SELECTED FROM THE GROUP CONSISTING OF CYSTEINE, GLUTATHIONE, SULFITE SALTS AND MIXTURES THEREOF, TO THEREBY OBTAIN A FINAL PROTEIN CONTAINING PRODUCT, THE PROTEIN CONTENT OF SAID FINAL PRODUCT BEING IN WATER SOLUBLE FORM AND POSSESSING A DEGREE OF SULFHYDRYL ACTIVITY IN TERMS OF ACTIVE AVAILABLE -SH GROUPS AT A 1% LEVEL OF PROTEIN ON THE FLOUR IN A DOUGH SYSTEM EQUIVALENT TO THE SULFHYDRYL ACTIVITY OF 10 TO 50 PPM OF L-CYSTEINE-HYDROCHLORIDE.

Claim 3

Dependent Claim 39 words

A process as in claim 1 wherein said membrane filtration step is carried out by subjecting said liquid whey to at least one stage of membrane electrodialysis, followed by crystallization and removal of lactose from said protein rich fraction.

Claim 4

Dependent Claim 27 words

A process as in claim 1 wherein said membrane filtration step is carried out by subjecting said liquid whey to at least one stage of membrane ultrafiltration.

Claim 5

Dependent Claim 36 words

A process as in claim 1 wherein said membrane filtration step is carried out by subjecting said liquid whey to at least one stage of membrane ultrafiltration followed by at least one stage of gel filtration.

Claim 6

Dependent Claim 38 words

A process as in claim 1 wherein, said protein rich whey fraction is subjected to at least one additional stage of membrane filtration to increase the protein content of said protein rich fraction and is subsequently spray dried.

Claim 7

Dependent Claim 37 words

A process as in claim 1 wherein said gluten activating agent is added to said protein concentrate to form a wet blend, and the wet blend is spray dried to produce a freeflowing substantially dry protein product.

Claim 8

Dependent Claim 35 words

A process as in claim 1 wherein said protein concentrate is spray dried to produce a dry free-flowing substantially dry protein product, following which the gluten activating agent is dry blended with said protein product.

Claim 9

Dependent Claim 186 words

In a process for producing a gluten reactive protein concentrate particularly adapted for use in the bakery trade as a dough developer and conditioner, the steps of subjecting liquid whey containing soluble protein to at least one membrane filtration step to obtain a protein rich fraction, mixing said protein rich fraction with from 5 to 50% by weight of the mixture of a dough conditioning agent selected from the group consisting of monoglycerides of long chain fatty acids, diglycerides of long chain fatty acids, ethoxylated monoglycerides of long chain fatty acids, polyoxyethylene sorbitan esters of long chain fatty acids, sodium stearoyl lactylates, calcium stearoyl lactylates, and mixtures thereof, and solidifying said mixture of protein rich fraction and dough conditioning agent to form a substantially free-flowing protein concentrate wherein the protein content is in water soluble form, said protein concentrate being characterized by dough emulsifying and conditioning properties and a degree of sulfhydryl activity in terms of active available --SH groups at a 1% level of protein on the flour in a dough system equivalent to the sulfhydryl activity of 10 to 50 ppm of L-cysteine hydrochloride,

Claim 10

Dependent Claim 186 words

In a process for producing a gluten reactive protein concentrate particularly adapted for use in the bakery trade as a dough developer and conditioner, the steps of subjecting liquid whey containing soluble protein to at least one membrane filtration step to obtain a protein rich fraction, mixing said protein rich fraction with from 5 to 50% by weight of the mixture of a dough conditioning agent selected from the group consisting of monoglycerides of long chain fatty acids, diglycerides of long chain fatty acids, ethoxylated monoglycerides of long chain fatty acids, polyoxyethylene sorbitan esters of long chain fatty acids, sodium stearoyl lactylates, calcium stearoyl lactylates, and mixtures thereof, and solidifying said mixture of protein rich fraction and dough conditioning agent to form a substantially free-flowing protein concentrate wherein the protein content is in water soluble form, said protein concentrate being characterized by dough emulsifying and conditioning properties and a degree of sulfhydryl activity in terms of active available --SH groups at a 1% level of protein on the flour in a dough system equivalent to the sulfhydryl activity of 10 to 50 ppm of L-cysteine hydrochloride,

Claim 11

Dependent Claim 31 words

A process as in claim 8 wherein said dough conditioning agent is a mixture of mono- and diglycerides of long chain fatty acids and ethoxylated monoglycerides of long chain fatty acids.

Claim 12

Dependent Claim 32 words

A process as in claim 8 wherein said dough conditioning agent is a mixture of mono- and diglycerides of long chain fatty acids and polyoxyethylene sorbitan esters of long chain fatty acids.

Claim 13

Dependent Claim 20 words

A process as in claim 8 wherein said dough conditioning agent is a mixture of sodium and calcium stearoyl lactylates.

Claim 14

Dependent Claim 42 words

A process as in claim 8 wherein said dough conditioning agent is melted and mixed in liquid form with a spray dried quantity of said protein rich fraction, and the mixture is cooled to form said substantially dry, free-flowing protein and concentrate.

Claim 15

Dependent Claim 36 words

A process as in claim 8 wherein said dough conditioning agent is blended in liquid form with said protein rich fraction, and the blend is thereafter spray dried to obtain said substantially dry free-flowing protein concentrate.

Claim 16

Dependent Claim 73 words

A process as in claim 8 including the steps of wet blending said mixture of protein rich fraction and dough conditioning agent, mixing the blend with from 0.2 to 1.0% by weight on a dry solids basis of a gluten activiating agent selected from the group consisting of cysteine, glutathione, sulfite salts and mixtures thereof, and therafter spray drying the same to form a dry free-flowing protein concentrate characterized by enhanced gluten reactivity.

Claim 17

Dependent Claim 61 words

A process as in claim 8 including the steps of dry blending said substantially dry free-flowing protein concentrate with from 0.1 to 0.5% by weight on a dry solids basis of a gluten activating agent selected from the group consisting of cysteine, glutathione, sulfite salts and mixtures thereof, to thereby obtain a dry free-flowing protein concentrate characterized by enhanced gluten activity.

Claim 18

Dependent Claim 197 words

In a process for producing a gluten reactive water soluble dough developer and conditioner particularly adapted for use in the bakery trade, the steps of subjecting liquid whey containing protein in native, undenatured form to at least one membrane filtration step to obtain a protein rich fraction, blending said protein rich fraction with a dough conditioning agent selected from the group consisting of monoglycerides of long chain fatty acids, diglycerides of long chain fatty acids, ethoxylated monoglycerides of long chain fatty acids, polyoxyethylene sorbitan esters of long chain fatty acids, sodium stearoyl lactylates, calcium stearoyl lactylates, and mixtures thereof, said dough conditioning agent comprising from 5 to 50% by weight of said blend, concentrating said blend containing the protein rich fraction and dough conditioning agent, and spray drying said concentrated blend to produce a dry free-flowing protein concentrate wherein the protein content is in water soluble form, said protein concentrate being characterized by dough emulsifying and conditioning properties and a degree of sulfhydryl activity in terms of active available --SH groups at a 1% level of protein on the flour in a dough system equivalent to the sulfhydryl activity of 10 to 50 ppm of L-cysteine hydrochloride.

Claim 19

Dependent Claim 197 words

In a process for producing a gluten reactive water soluble dough developer and conditioner particularly adapted for use in the bakery trade, the steps of subjecting liquid whey containing protein in native, undenatured form to at least one membrane filtration step to obtain a protein rich fraction, blending said protein rich fraction with a dough conditioning agent selected from the group consisting of monoglycerides of long chain fatty acids, diglycerides of long chain fatty acids, ethoxylated monoglycerides of long chain fatty acids, polyoxyethylene sorbitan esters of long chain fatty acids, sodium stearoyl lactylates, calcium stearoyl lactylates, and mixtures thereof, said dough conditioning agent comprising from 5 to 50% by weight of said blend, concentrating said blend containing the protein rich fraction and dough conditioning agent, and spray drying said concentrated blend to produce a dry free-flowing protein concentrate wherein the protein content is in water soluble form, said protein concentrate being characterized by dough emulsifying and conditioning properties and a degree of sulfhydryl activity in terms of active available --SH groups at a 1% level of protein on the flour in a dough system equivalent to the sulfhydryl activity of 10 to 50 ppm of L-cysteine hydrochloride.

Claim 20

Dependent Claim 39 words

A process as in claim 16 wherein said membrane filtration step is carried out by subjecting said liquid whey to at least one stage of membrane electrodialysis, followed by crystallization and removal of lactose from said protein rich fraction.

Claim 21

Dependent Claim 27 words

A process as in claim 16 wherein said membrane filtration step is carried out by subjecting said liquid whey to at least one stage of membrane ultrafiltration.

Claim 22

Dependent Claim 35 words

A process as in claim 16 wherein said membrane filtration step is carried out by subjecting said liquid whey to at least one stage of membrane ultrafiltration followed by at least one stage gel filtration.

Claim 23

Dependent Claim 41 words

A process as in claim 16 wherein prior to spray drying said concentrated protein rich whey fraction is subjected to at least one additional stage of membrane filtration to effect an increase in the protein content of said protein rich fraction.

Claim 24

Dependent Claim 176 words

A dough developer and conditioner product for use in the bakery trade, in the form of water soluble gluten reactive protein concentrate having dough emulsifying and conditioning properties, said dough developer and conditioner product being in substantially dry free-flowing form and consisting essentially on a dry solids basis of from 50 to 95% protein concentrate derived from whey, and from 5 to 50% of a dough conditioning agent selected from a group consisting of monoglycerides of long chain fatty acids, diglycerides of long chain fatty acids, ethoxylated monoglycerides of long chain fatty acids, polyoxyethylene sorbitan esters of long chain fatty acids, sodium stearoyl lactylates, calcium stearoyl lactylates, and mixtures thereof, the protein content of said product being in water soluble undenatured form and processing a degree of sulfhydryl activity in terms of active available --SH groups at a 1% level of protein on the flour in a dough system equivalent to the sulfhydryl activity of 10 to 50 ppm or L-cysteine-hydrochloride, said dough conditioner product additionally possessing emulsifying and dough conditioning properties in said dough system.

Claim 25

Dependent Claim 176 words

A dough developer and conditioner product for use in the bakery trade, in the form of water soluble gluten reactive protein concentrate having dough emulsifying and conditioning properties, said dough developer and conditioner product being in substantially dry free-flowing form and consisting essentially on a dry solids basis of from 50 to 95% protein concentrate derived from whey, and from 5 to 50% of a dough conditioning agent selected from a group consisting of monoglycerides of long chain fatty acids, diglycerides of long chain fatty acids, ethoxylated monoglycerides of long chain fatty acids, polyoxyethylene sorbitan esters of long chain fatty acids, sodium stearoyl lactylates, calcium stearoyl lactylates, and mixtures thereof, the protein content of said product being in water soluble undenatured form and processing a degree of sulfhydryl activity in terms of active available --SH groups at a 1% level of protein on the flour in a dough system equivalent to the sulfhydryl activity of 10 to 50 ppm or L-cysteine-hydrochloride, said dough conditioner product additionally possessing emulsifying and dough conditioning properties in said dough system.

Claim 26

Dependent Claim 34 words

A dough developer and conditioner product as in claim 21 in which the protein content of the protein concentrate constitutes from about 30 to 80% of the weight thereof, on a dry solids basis.

Claim 27

Dependent Claim 36 words

A dough developer claim 21 conditioner product as in claim 21 in which said conditioning agent is a mixture of mono- and diglycerides of long chain fatty acids with ethoxylated monoglycerides of long chain fatty acids.

Claim 28

Dependent Claim 33 words

A product as in claim 21 in which said dough conditioning agent is a mixture of mono- and diglycerides of long chain fatty acids with polyoxyethylene sorbitan esters of long chain fatty acids.

Claim 29

Dependent Claim 20 words

A product as in claim21 in which said dough conditioning agent is a mixture of sodium and calcium stearoyl lactylates.

Claim 30

Dependent Claim 34 words

A dough conditioner product for use in the bakery trade, such product being gluten reactive, water soluble and possessing emulsifying and dough conditioning properties, said dough conditioner product consists essentially of the following ingredients:

Claim 31

Dependent Claim 34 words

A dough conditioner product for use in the bakery trade, such product being gluten reactive, water soluble and possessing emulsifying and dough conditioning properties, said dough conditioner product consists essentially of the following ingredients:

Claim 32

Dependent Claim 194 words

In a baking process wherein conventional ingredients including flour, water and yeast are mixed to form a dough, the step of adding to said dough mixture a dough developer and conditioner in the form of a water soluble gluten reactive protein concentrate, said protein concentrate being in substantially dry, free-flowing form and consisting essentially of a protein concentrate derived from whey, said protein concentrate being present in an amount ranging from 0.5 to 0.2% on the weight of the flour, the protein content of said protein concentrate being in water soluble undenatured form and possessing a degree of sulfhydryl activity in terms of active available --SH groups at a 1% level of protein on the flour in said dough equivalent to the sulfhydryl activity of 10 to 50 ppm of L-cysteine hydrochloride, mixing said dough ingredients including said dough developer and conditioner to form a dough, developing said dough while simultaneously subjecting the same to the gluten activating and dough modifying activity of the protein content of said dough developer and conditioner, dividing the resulting developed dough into units for baking and thereafter proofing and baking the same to form high quality bakery products.

Claim 33

Dependent Claim 194 words

In a baking process wherein conventional ingredients including flour, water and yeast are mixed to form a dough, the step of adding to said dough mixture a dough developer and conditioner in the form of a water soluble gluten reactive protein concentrate, said protein concentrate being in substantially dry, free-flowing form and consisting essentially of a protein concentrate derived from whey, said protein concentrate being present in an amount ranging from 0.5 to 0.2% on the weight of the flour, the protein content of said protein concentrate being in water soluble undenatured form and possessing a degree of sulfhydryl activity in terms of active available --SH groups at a 1% level of protein on the flour in said dough equivalent to the sulfhydryl activity of 10 to 50 ppm of L-cysteine hydrochloride, mixing said dough ingredients including said dough developer and conditioner to form a dough, developing said dough while simultaneously subjecting the same to the gluten activating and dough modifying activity of the protein content of said dough developer and conditioner, dividing the resulting developed dough into units for baking and thereafter proofing and baking the same to form high quality bakery products.

Claim 34

Dependent Claim 107 words

A baking process as in claim 27 wherein said dough developer and conditioner additionally includes dough conditioning agent selected from the group consisting of monoglycerides of long chain fatty acids, diglycerides of long chain fatty acids, ethoxylated monoglycerides of long chain fatty acids, polyoxyethylene sorbitan esters of long chain fatty acids, sodium stearoyl lactylates, calcium stearoyl lactylates, and mixtures thereof, said dough developer and conditioner being added to said mixture of dough ingredients in substantially dry, free-flowing form and consisting essentially on a dry solids basis of from 50 to 95% of said whey protein concentrate and from 5 to 50% of said added dough conditioning agent.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1978-04-07	1978-10-07	1979-04-08	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1982-04-07	1982-10-07	1983-04-08	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1986-04-07	1986-10-07	1987-04-08	$7700.00	Window Closed / Lapsed

Dough conditioner product and process

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