US4759934A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing high protein bread with ascorbic acid and product
Assignee: Individual
•
Filing: 1986-11-13
•
Granted: 1988-07-26
•
Expires: 2006-11-13
Abstract
Abstract A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired high protein levels, large amounts of ascorbic acid, e.g. 450 to 850 PPM and small amounts of potassium bromate; and steam treating the full fat wheat germ and soy flakes to remove sulfhydril as measured by the absence of glutathione; and then rising and baking to produce a product of good taste, shelf life and density comparable to what would have been produced in the absence of the high protein levels.
Inventors
- 👤 Peter J. Ferrara
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 16:56
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D2/264; A21D2/14; A21D2/22; A21D2/36; A21D2/38
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
72 words
A process for producing a yeast leavened wheat bread comprising forming a dough comprising half baking flour, vital wheat gluten, steam treated full fat wheat germ having substantially no glutathione, and soy concentrate sufficient to provide a final baked bread containing about 18 to 25% protein; about 450 to 850 ppm ascorbic acid; about 5 to 10%, based on said ascorbic acid, potassium bromate; and water; and fermenting and baking said dough.
Claim 2
Dependent Claim
72 words
A process for producing a yeast leavened wheat bread comprising forming a dough comprising half baking flour, vital wheat gluten, steam treated full fat wheat germ having substantially no glutathione, and soy concentrate sufficient to provide a final baked bread containing about 18 to 25% protein; about 450 to 850 ppm ascorbic acid; about 5 to 10%, based on said ascorbic acid, potassium bromate; and water; and fermenting and baking said dough.
Claim 3
Dependent Claim
16 words
The improved process claimed in claim 1 including adding at least about 30 PPM potassium bromate.
Claim 4
Dependent Claim
23 words
The improved process of claim 1 wherein said potassium bromate is in proportion of about 30 to 50 PPM based on said dough.
Claim 5
Dependent Claim
27 words
A process as claimed in claim 1 wherein said dough contains 20 weight % wheat germ, 8 weight % soya concentrate and 22 weight % wheat gluten.
Claim 6
Dependent Claim
30 words
A process as claimed in claim 1 including separately preparing sponge and dough compositions each comprising the same ingredients, mixing the sponge and the dough, and then baking the mixture.
Claim 7
Dependent Claim
20 words
A process as claimed in claim 1 wherein soy flakes steamed to substantially eliminate sulfhydril therefrom comprises said soy concentrate.
Claim 8
Dependent Claim
28 words
The process as claimed in claim 1 wherein said ascorbic acid is coated with a water soluble material and dry mixed with the separate sponge and dough ingredients.
Claim 9
Dependent Claim
9 words
The bread product of the process of claim 1.
Claim 10
Dependent Claim
9 words
The bread product of the process of claim 5.
References Cited (Backward Citations)
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1991-07-26 | 1992-01-25 | 1992-07-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1995-07-26 | 1996-01-25 | 1996-07-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1999-07-26 | 2000-01-25 | 2000-07-26 | $7700.00 | Window Closed / Lapsed |