US3883669A
Expired / Lapsed
US
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Method of increasing the protein content of wheat flour based, low shortening, low sugar baked and fried products
Assignee: Kansas State University
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Filing: 1973-11-12
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Granted: 1975-05-13
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Expires: 1993-11-12
Abstract
Abstract A protein fortified composition and premix for preparing wheat flour based, low shortening and low sugar, baked and fried goods, and a method of incorporating protein supplements into the ingredients of such products without adversely affecting the volume, texture, shelf life, crumb grain or organoleptic properties of the finished goods. The method comprises adding to the original ingredients of a selected product from 0.1 to 3 percent by weight, based upon the total weight of the wheat flour content, of an additive selected from the group consisting of the edible alkali and alkaline earth metal salts of the acyl lactylates of C16-C18 fatty acids, with the average number of lactylic groups in the additive ranging from about 0.5 to 4. In preferred forms, the additive is a member of the group consisting of the sodium and calcium salts of the acyl lactylates of C16-C18 fatty acids, and the protein supplement is defatted soy flour. The defined additives permit incorporation of significant amounts of soy flour in various products as a protein supplement therefor, and undesirable taste properties associated with the latter are effectively masked in low sugar, low shortening baked or fried products such as breads or oriental noodles.
Inventors
- 👤 Cho C Tsen
- 👤 William J Hoover
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 20:54
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; A21D13/00; A21D13/06; A23; A23L; A23L7/00; A23L7/10; A23L7/109; A23L7/198
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
48 words
A COMPOSITION FOR PREPARING WHEAT FLOUR BASED, LOW SHORTENING, LOW SUGAR BAKED OR FRIED PRODUCTS, COMPRISING: A QUANTITY OF WHEAT FLOUR, FROM 0 TO 8 PERCENT (BAKER''S WEIGHT) OF SUGAR, FROM 0 TO 6 PERCENT (BAKER''S WEIGHT) OF SHORTENING, A QUANTITY OF PROTEIN SUPPLEMENT SUFFICIENT TO PROVIDE AT
Claim 2
Dependent Claim
48 words
A COMPOSITION FOR PREPARING WHEAT FLOUR BASED, LOW SHORTENING, LOW SUGAR BAKED OR FRIED PRODUCTS, COMPRISING: A QUANTITY OF WHEAT FLOUR, FROM 0 TO 8 PERCENT (BAKER''S WEIGHT) OF SUGAR, FROM 0 TO 6 PERCENT (BAKER''S WEIGHT) OF SHORTENING, A QUANTITY OF PROTEIN SUPPLEMENT SUFFICIENT TO PROVIDE AT
Claim 3
Dependent Claim
15 words
The composition as set forth in claim 1 wherein said protein supplement is soy flour.
Claim 4
Dependent Claim
17 words
The composition as set forth in claim 1 wherein the admixture is devoid of sugar or shortening.
Claim 5
Dependent Claim
22 words
The composition as set forth in claim 1 wherein said additive is present in an amount of about 0.5 percent (baker''s weight).
Claim 6
Dependent Claim
46 words
The composition as set forth in claim 1 wherein said additive is selected from the group consisting of the sodium and calcium salts of the acyl lactylates of C16-C18 fatty acids, with the average number of lactylic groups present therein being from about 0.5 to 4.
Claim 7
Dependent Claim
14 words
The composition as set forth in claim 5 wherein said additive is sodium stearoyl-2-lactylate.
Claim 8
Dependent Claim
14 words
The composition as set forth in claim 5 wherein said additive is calcium stearoyl-2-lactylate.
Claim 9
Independent Claim
190 words
A method of supplementing the protein content of wheat flour based baked or fried products containing wheat flour and from about 0 to 8 percent (baker''s weight) of sugar, and from acout 0 to 6 percent (baker''s weight) of shortening, comprising: incorporating into the ingredients of said products prior to baking or frying thereof a quantity of protein supplement sufficient to provide at least about 2 1/4 percent by weight of additional protein to said baked or fried products and selected from the group consisting of soy flour, soy isolates, nonfat milk solids, whey products, fish protein concentrate, cottonseed flour, chickpea 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; and incorporating into the ingredients of said products prior to baking or frying thereof from about 0.1 to 3 percent (baker''s weight) of an additive selected from the group consisting of the edible alkali and alkaline earth metal salts of the acyl lactylates of C16-C18 fatty acids, with the average number of lactylic groups in said additive ranging from about 0.5 to 4.
Claim 10
Independent Claim
190 words
A method of supplementing the protein content of wheat flour based baked or fried products containing wheat flour and from about 0 to 8 percent (baker''s weight) of sugar, and from acout 0 to 6 percent (baker''s weight) of shortening, comprising: incorporating into the ingredients of said products prior to baking or frying thereof a quantity of protein supplement sufficient to provide at least about 2 1/4 percent by weight of additional protein to said baked or fried products and selected from the group consisting of soy flour, soy isolates, nonfat milk solids, whey products, fish protein concentrate, cottonseed flour, chickpea 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; and incorporating into the ingredients of said products prior to baking or frying thereof from about 0.1 to 3 percent (baker''s weight) of an additive selected from the group consisting of the edible alkali and alkaline earth metal salts of the acyl lactylates of C16-C18 fatty acids, with the average number of lactylic groups in said additive ranging from about 0.5 to 4.
Claim 11
Dependent Claim
14 words
The method of claim 8 wherein soy flour is added as said protein supplement.
Claim 12
Dependent Claim
17 words
The method of claim 8 wherein the amount of said additive is about 0.5 percent (baker''s weight).
Claim 13
Dependent Claim
42 words
The method of claim 8 wherein said additive is selected from the group consisting of the sodium and calcium salts of the acyl lactylates of C16-C18 fatty acids, with the average number of lactylic groups therein being from about 0.5 to 4.
Claim 14
Dependent Claim
8 words
The method of claim 11 wherein sodium stearoyl-2-lactylate.
Claim 15
Dependent Claim
8 words
The method of claim 11 wherein calcium stearoyl-2-lactyLate.
References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-05-12 | 1978-11-11 | 1979-05-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-05-12 | 1982-11-11 | 1983-05-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-05-12 | 1986-11-11 | 1987-05-13 | $7700.00 | Window Closed / Lapsed |