High fiber white bread

Claim 2

A composition for use in making a high fiber content white bread comprising 100 parts by weight flour and about 5 to 20 parts by weight field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said pea hulls being selected from the group consisting of yellow and green pea hulls and mixtures thereof.

Claim 3

The composition of claim 1 wherein the field pea hull fibers are obtained from the hulls of green field peas.

Claim 4

A composition for use in making a high fiber content white bread comprising 100 parts by weight flour and about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen.

Claim 5

A composition for use in making a high fiber content white bread comprising 100 parts by weight flour and about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen.

Claim 6

The composition of claim 1 wherein the pea fibers will not pass a 60 mesh screen.

Claim 7

The composition of claim 1 wherein the pea fibers will pass a 20 mesh screen but not pass a 40 mesh screen.

Claim 8

A dry mix for use in making a high fiber content white bread, said dry mix comprising: 100 parts by weight of commercial baker's flour, about 1 to 10 parts by weight sugar, about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, and leavening agent.

Claim 9

A dry mix for use in making a high fiber content white bread, said dry mix comprising: 100 parts by weight of commercial baker's flour, about 1 to 10 parts by weight sugar, about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, and leavening agent.

Claim 10

The composition of claim 6 wherein the pea hull fibers have particle sizes which pass a 20 mesh screen but do not pass a 60 mesh screen.

Claim 11

A dry mix for use in making a high fiber content white bread, said dry mix comprising: 100 parts by weight of commercial baker's flour, about 1 to 10 parts by weight sugar, about 5 to 20 parts by weight green field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, and leavening agent.

Claim 12

A dry mix for use in making a high fiber content white bread, said dry mix comprising: 100 parts by weight of commercial baker's flour, about 1 to 10 parts by weight sugar, about 5 to 20 parts by weight green field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, and leavening agent.

Claim 13

In the method of making baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked; the improvement comprising the addition to said dough formulation of yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.

Claim 14

In the method of making baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked; the improvement comprising the addition to said dough formulation of yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.

Claim 15

In the method of making baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked; the improvement comprising the addition to said dough formulation of green field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.

Claim 16

In the method of making baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked; the improvement comprising the addition to said dough formulation of green field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.

Claim 17

A yeast leavened baked product comprising 100 parts by weight of flour, sugar and 5 to 20 parts by weight field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said pea hulls being selected from the group consisting of yellow and green pea hulls and mixtures thereof.

Claim 18

A yeast leavened baked product comprising 100 parts by weight of flour, sugar and 5 to 20 parts by weight field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said pea hulls being selected from the group consisting of yellow and green pea hulls and mixtures thereof.

Claim 19

A dry mix for use in making baked products of the yeast leavened type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked, and wherein field pea hull fibers are added to said dough formulations in an amount of 5-20 parts by weight per 100 parts by weight of wheat flour, said mix comprising the entirety of said 5 to 20 parts of said pea hull fibers and from about 5 to 20 parts of the wheat flour, the pea hull fibers having particles in the range of which pass a 20 mesh screen but do not pass an 80 mesh screen and the pea hulls being selected from the group consisting of yellow and green field pea hulls and mixtures thereof.

Claim 20

A dry mix for use in making baked products of the yeast leavened type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked, and wherein field pea hull fibers are added to said dough formulations in an amount of 5-20 parts by weight per 100 parts by weight of wheat flour, said mix comprising the entirety of said 5 to 20 parts of said pea hull fibers and from about 5 to 20 parts of the wheat flour, the pea hull fibers having particles in the range of which pass a 20 mesh screen but do not pass an 80 mesh screen and the pea hulls being selected from the group consisting of yellow and green field pea hulls and mixtures thereof.