AU478552B2 - Low calorie bread - Google Patents

Description

59543n3 The present invention relates to food

products and more particularly to a low calorie bread.

The term "bread" as used herein is intended to refer

to breads generally known as bread by the layman includ-

ing specialty and variety breads.

The present invention has among its objects

the provision of an improved low calorie bread having the

following characteristics and advantages: a tender

breadlike eating consistency, the presence of non-

nutritive edible material in amounts great enough to reduce

the calorie content of the bread by 10% or more and preferabl

by more than 25%, an ability to be manufactured using

standard bakery procedure and to remain fresh during shipment

and storage to retail outlets at least as well as conventiona

bread, a hedonic score when subjected to standard

taste panel tests somewhat more favourable than a neutral

reaction, the provision of a highly nutritional low

calorie bread product which is low in cost and has the pleas-

ing aroma, flavor and texture characteristic of bread. Briefly, the present invention provides a bread

product having the aroma and tender eating characteristics

of bread and the capability of being manufactured and dis-

tributed in the same manner as conventional bread as well as

a calorie reduction compared with conventional break of up

to 10% and preferably above The bread product is composed of farinaceous

material which is ground cereal such as corn, wheat, rye

and bran. Flour being a finely ground meal of wheat, is

especially preferred for use in the invention. Other

ingredients are sugar, water, leavening and a mixture of

4 7 8, 5 .52

59 54 3 n3 finely divided rice hulls and finely divided bean hulls. According to the invention therefore, there

is provided a composition for use in making a low calorie

bread comprising: 10 parts by weight of farinaceous

material, 0.9 to 3.6 parts by weight of sugar sufficient to

provide an effective level of sweetness, a quantity of finely

divided rice hulls and finely divided bean hulls present

in an amount up to 20 parts and sufficient that a bread

product produced therefrom has a reduced caloric content

compared to conventional bread, the ratio of rice hulls to

rice hulls plus bean hulls in parts by weight being between

0.1 and 0.9 and leavening present in an amount sufficient

to provide adequate dough expansion and sufficient water

to make up a dough. Optionally in addition to the specific ingred-

ients referred to above, flavouring and colouring may be

added to the composition of the invention. Also there may

be present up to 10.6 parts of edible protein such as gluten. In a preferred form of the invention, rice hulls and soy bean

hulls may be used in approximately equal amounts. According to another aspect of the present

invention there is provided a dry mix for use in making low

calorie bread product, said dry mix comprising: 10 parts

by weight of farinaceous material, 0.9 to 3.6 parts by weight

of sugar sufficient to provide an effective level of sweet-

ness, a quantity of finely divided rice hulls and finely

divided bean hulls present in an amount up to 20 parts by

weight and sufficient that a bread product produced there-

from has a reduced caloric content compared to conventional

bread, the ratio of rice hulls to rice hulls plus bean hulls 3 478,552 in parts by weight beig eteen 0.1 and 0.9, and leaven- ing present in an amount sufficient to provide adequate dough expansion.

According to a further aspect of the present

invention there is provided a baked low calorie(bread

product comprising: 10 parts by weight of farinaceous

material, 0.9 to 3.6 parts by weight of sugar sufficient

to provide an effective level of sweetness, a quantity of

finely divided rice hulls and finely divided bean hulls

present in an amount up to 20 parts by weight and suff-

icient that the bread product has a reduced caloric content

compared to conventional bread, the ratio of rice hulls

to rice hulls plus bean hulls in parts by weight being be-

tween 0.1 and 0.9.

The figure is a chart in which the ratio of

rice hulls to soy bean hulls is plotted against the ratio

of hulls to hulls plus gluten plus flavor wherein the area

shown by X's indicates the area of best performance.

The major ingredients present in the compos-

itions embodying the present invention are farinaceous

material preferably in the form of flour, finely ground

bean hulls preferably in the form of soy bean hulls and

rice hulls, sugar, water and leavening.

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59 54 3n3 A great many minor ingredients can be employed to provide optimum performance and to impart special

characteristics. These include flavors, egg yolk for

tenderizing the dough, emulsifiers which produce tender-

ness, gluten for the purpose of strengthening the dough and making it more resilient, yeast food, an antimycotic

agent such as sodium diacetate and color among others. Color, flavor and egg yolk are used in conventional

amounts, emulsifiers such as a mono-glyceride bread

emulsifier is used in the amount of about U parts for

each 100 parts of flour and gluten is used in amounts

from zero to abeut 10.6 parts for each 10 parts of flour

but preferably from aboe4 2.5 parts to beet 3.5 parts

for each 10 parts of flour.

In a typical formulation including 100 parts of

flour, the minor ingredients might consist of 8 parts

478.5 52

59543/73 yeast, I part yeast food, 5 parts salt, 4 parts of mono-

diacetate glyceride bread emulsifier, 1.5 parts sodium

and .4 parts color. In general, the use of increasing of gluten amounts of emulsifier reduces the amount

required. consideration of Referring now to a more detailed the composition, the the major ingredients employed in of this speci- assumption will be made for the purposes herein except fication that all quantities presented bases water are exoressed in Darts by weight on the m dc2atu taunauLui nw J .w1i~ qc of 10 par-s by weiiht of~lour. it has been found First, with reference to sugar,

that fro= eabe .9 to abekA 3.6 parts sugar can be used

from *eiat for each 10 parts of flour but preferably

1.6 to-abeat 2.0 parts is used. If too little sugar is

and the emcloyed, %he yeast action may be inhibited If too much is bread will suffer from poor volume. and the calorio employed, the taste may be too sweet

content excessive. The function of the sugar is and thus allows primarily for yeast action and flavoring

more hulls to be added. in the amount There is, of course, no lower limit with the of hulls that can be employed in accordance has a small invention since any amount of added hulls caloric content but measurable effect in reducing the

of the bread. However, based upon dietary requirements that have been as well as nutritional requirements experts consulted carefully gathered from nutritional reductions concerning the formulation, caloric content preferred. We of over 10' and preferably above 254 are

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59 54 3f3 hulls for a bread use from e44 1 .2 to atat 4.5 parts and up to a!304-% 20 parts having a 25% calorie reduction to 12 parts hulls for cy era but preferably up by The greatest effect noticed each 10 parts of flour. con- the reduction in calorie the addition cf hulls is however, reduce tent. The addition of hulls does, and texture and hedonic scores favorable volume, grain, amount is used than is necessary accordingly, no greater calorie reduction. to provide the requisite types of hulls be present. It is preferred that both performance with regard If 100 rice hulls are employed, the is usually very good but to bread volume and grain the a gritty character in bread sometimes exhibits employed, the bread nouth. If 10QF; soy bean hulls are Additionally, the dough may have a beany flavor. percentage of water and absorbs and retains a higher a given quantity of flour. requires more gluten for soy bean hulls has a tendency Furthermore, the use of the bread. to depress the volume of to soy bean hulls can vary The ratio of rice hulls e 98- to from -ebei 24 to respectively or from minor caloric reduction 21 respectively when a relatively 15%. W'hen a higher calorie is to be achieved, e.g. 204 or more the ratio should reduction is desired, e.g. respectively. be from 20% to 80% to 80% to 20% are usually obtained with In general, the best results hulls and soy bean hulls. about equal parts of rice are dried, cleaned and The rice and soy bean hulls to that of flour, for example ground into a size similar be ground to an from e-baa 5 to 160 microns. They can

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5954 3/73 averag-e particle size below. about 20 microns and are

typically ground to an average particle size of .ebog-

to 25 microns in diameter. The particles preferably

have an avera.ge diameter below 10 microns. The rcresent invention allows bread formulations to be made which reduce the calorie content from only a

small amount to as much as 35:1o compared with the same formulations not utilizing the invention depending upon

the amount of hulls that are used and in part upon the relative amounts of sugar and other constituents.

An important aspect of the present invention is the fact that it can be compounded using conventional

methods, for example the straight dough or sponge

process. For every 100 parts of solids in the dough, uhere is usually about 65 to 85 and preferably from

to 30 parts of water in the dough before baking. The final moisture content of the bread is about the same as

a conventional bread. The amount of water used in the

composition before baking has a great effect on achieving

a favorable taste panel test. If too little is used, the finished product tends to be hard, dry or have poor volume. If too much is used, the finished product may

too moist or have a poor structure, volume or

hedonic score.

W,,hile the quantities of components present in the composition have been described above, it has also been found that to obtain the best volume, texture, symmetry,

break, grain description and aroma as well as the best eatinE qualities, the relative proportions of the

ingredients as well as their quantities with relationship

47 8,55 2 to the amount of flour 5954 373 are significant. Accordingly, the effect of chan.ing the most significant of these relation- ships will be described hereinbelow for the sake of completeness. It should be understood that these pro- portions apply in the specific application of the inven- tion to the formulation of a high volume bread containing the followving ingredients: flour, gluten, a combination of finely divided rice hulls and soy hulls, sugar, a monoglyceride emulsifier, yeast leavening, water and optionally color and flavor. In tests conducted to measure the effect of changing the ratios of major ingredients with respect to one another, compositions embodying the invention were pre- pared in which the proportions of the major ingredients were varied. These compositions were then evaluated and scored in terms of the criteria listed hereinbelow in Table I which designates acceptable levels for each criterion as adjudged by our standards. For example, the specific volume should be between 2.8 and 6 cc's per gram and the syzmetry should be between 3 and 5, etc. A' tEME TST DEI TABLE I ACEPTABL LOW CALORIEBREAD

Volume 1500 cc 3000 cc/loaf Specific Volume -2.8 6.0 cc/gm Symmetry Slightly 3 to 5 Bold is 5 Bold is 3 'eak is I Break Shred 3 to 5 Even is 5 Ragged is 3 None is I Grain escript ion 3 to -F ine is 5 ".Tedium is 3 Coarse is I

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,Grain Uniformity Slightly

3 -Uniform is 5 Uniform is 3 Uneven is I Texture (Hardness) Slightly

3 -Soft is 5 Hard is 3 Hard-is 1

Texture (Elasticity) Slightly

3 to 5 -Elastic is 5 Plastic is 3 Plastic is 1 -4.5 to 8 on an 3-point scale in which 8 is best.

Hedonic (Overall like or dislike by 60 member panel) -3 to 9 and preferably 5 to 9 on a

9-point scale in which 9 is best'

and 3 is neutral.

Garittiness I to 2.5 on a 6-point scale in

which 1 is best 6 is poorest Flavor Quality 4.5 to 8 on a 7-point scale from 2.8 in which 8 is best and 2 is poorest.

Using the ing;redients listed immediately above,

polynomials were generated from a response surface experiment in which the relative proportions of flour,

hulls, gluten, sugar and water were varied.

The contours produced by the polynomials can be

overlaid to give an acceptable region as set forth above

and as shown in the figure by the area indicated by X's.

To the left of the dark line through the figure are the

formulas that have less than a 25o calorie reduction

over the same formulation without hulls. The area to

the right of the line designates formulations having greater than a 25Z reduction in caloric content. It

will be seen by reference to the figure that when less

478,5552

59543n3 that a greater variation is calorie reduction is required hulls to soy hulls. It can permitted in the ratio of rice the highest calorie reduction, also be seen that with the equal rice hulls should be about amounts of soy hulls and

for optimum performance. it can be seen that ?Tom the foregoing discussion, and makes a great many advantages the present invention has results in a number of areas. possible greatly improved currently being sold commercially Thus, while the diet bread compared with conventional offers a caloric reduction 6f to 8' at the most, the present bread of from -a4+ of reduction well in excess invention provides a calorie useful at levels of calorie this amount and is especially typical reduction of over i2 and in the case of many

formulations of over advantages of the inven- Accordingly, one of the major the a satisfactory bread from tion is the production of criteria mentioned hereinabove standpoint of applicable calorie providing a substantial while at the same time the composition of the non- reduction. 1..ith regard to is it was discovered that it nutritive hulls fraction, the which is satisfactory from possible to produce a bread being criteria without rice hulls standpoint of performance is below ratio as described above present provided the hull little calorie reduction .16 but under these circumstances is proportion of rice to soy would be achieved. As the be obtained that good performance can increased, it can be seen being present and accordingly with higher levels of hulls can be acconplished. :.,hen the ratio treater calorie reduction and soy hulls is increased of rice hulls to rice hulls

1i 478.552

59 543R73 above abu .5 or .6 the amount of hulls that can be used and yet obtain a satisfactory bread decreases.

Also in accordance with the Dresent ivnin relatively high levels of calorie reduction, for example

over 25- can be obtained with the ratio of gluten to

hulls, gluten and flour at -eb4e4 .14 to ebeu% .18 with

water in its optimum range of from About 72 to 79% of

the dry mix. Of course, it is also possible with the

present invention to achieve relatively low levels of

calorie reduction for example in which case the rice

to soy and rice ratio can be varied much more widely 4"

G;;&avle- from .1 to This can be readily seen by

reference a.-ain to the figure which illustrates that ratios of rice to rice and soy ranging from .2 to .7

n:rovide a calorie reduction of about 2Q9 whereas at levels around 25c the ratio of rice to rice and soy

should be around .2 to .5 for optimum performance.

W-ith reference again to the effect of changing the ratio of the several mnajor ingredients it was found that

increasing the ratio of hulls to the total amount of

hulls plus gluten and flour decreases the overall appeal of the bread as indicated by the hedonic scores achieved

by a standard taste panel. It is also detrimental to

aroma-unless only soy hulls are present in which case increasing hull content does not reduce the aroma

preference. Increasing the hull content also reduces

flavor and decreases volume, reduces symmetry, harms the :rain especially when the ratio is between 0.3 to

but a softer texture is obtained with larger ratios.

From the standpoint of overall appeal, the middle

47 8.5 52 level of gluten is bet~L. than either extreme. Using the general formulation set forth in the figure, the best ratio of gluten to hulls plus gluten plus flour was from ebe at .14 to .28 with a peak at .17. It xwas also discovered that when gluten is present, the deterioration of break and shred is entirely a function cf the hull ratio and is not dependent on the rice to soy ratio. It was found to help the -rain of the bread at a water level of about 75% of the dry mix and to produce a more uniform grain. As mentioned above, gluten is not essential at the lower calorie reduction level.

The overall acceptance of the bread is less'-when

using the formula with all soy hulls or all rice hulls

and particularly when using all rice hulls and especially

when the formula has a low level of sugar an5 a high

level of gluten. It was found that high levels of sugar

allow more rice hulls to be used without losing preference.

.hile rice hulls are perceived to be more gritty than

soy hulls, bread will have a much larger volume with

rice hulls than with soy hulls, especially at low water

levels. On the other hand, soy hulls have a better

flavor quality than rice hulls but rice hulls tend to

harm the grain less then soy hulls.

At the middle level of 'Eter, about 750- of the dry

mix, high and low sugar levels are better than the middle

levels of sugar. The sugar is especially valuable in

allowing more rice hull to be used without losing

preference but sugar if present in the amount of about

of the dry mix decreases volume and in increasing

478,552

59 543V3 amounts reduces the symmetry. Relatively high amounts

of su-:ar also are detrimental to the grain description

and the rain urnifortaity as well as giving the bread

too soft a texture if large amounts are used but will

make the bread more elastic if water is present in the

amount of from -ebo 75 to -As mentioned hereinabove, the best water level is

949 70 to 80%~ of the dry mix. Using 85% water was

found detrimental to the overall acceptance of the

bread and a poorer aroma is obtained with a high water level but at low water levels, for example 65%, a better symmetry is obtained with rice hulls than with

soy hulls. It was also found that when water is between

to 85.f on the basis of the dry mix, a high sugar level, e.g. 12..v is detrimental to the break and shred

chaaracteristics. A high water level also tends to

harm the Zrain but makes the finished product more elastic.

.The invention will be better understood by reference

to the following examples wherein values are expressed

in parts by weight with the exception of water which is expressed as a percentage of the dry mix ingredients.

All of the dry ingredients were mixed in a Hobart

mixer. Then 75 parts of water were added per 100 parts of dry ingredients. Mixing was continued until there

was gluten develormernt, about 10 to 15 minutes. Then the dough was put in a fermentation cabinet

at 85 to 900 F. and 82 to 84 per cent relative humidity for 1 hour. It was then molded and placed in the proof

cabinet and allowed to rise to a 4"f in. template. Then

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59 54 3 3 it was placed in an oven for 25 to 30 minutes at 4150F.

to bake the low calorie bread. The above procedure is the straight dough procedure. The invention can also be applied if desired to the sponge and dough method of making bread.

478. 552

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Claims (1)

1. 59 54 3 n3 as follows:- The claims defining the invention are low calorie 1. A composition for use in making a

   bread comprising: 10 parts by weight of farinaceous material sufficient to provide an 0.9 to 3.6 parts by weight of sugar of finely divided ric effective level of sweetness, a quantity present in an amount up hulls and finely divided bean hulls a bread product produced there to 20 parts and sufficient that compared to conventional from has a reduced caloric content rice hulls plus bean hulls bread, the ratio of rice hulls to and 0.9 and leavening in parts by weight being between 0.1 provide adequate dough present in an amount sufficient to up a dough. expansion and sufficient water to make 1 wherein the 2. A composition according to Claim by weight of flour, farinaceous material comprises. 10 parts hulls and finely and the quantity of finely divided rice amount up to 12 parts by divided bean hulls is present in an

   weight. 1 or 2 wherei 3. A composition according to Claim

   the bean hulls comprise soy bean hulls. preceding clai 4. A composition of any one of the amount of from 65 to 85% of t wherein water is present in the

   dry mix. preceding clai A composition of any one of the amount up to 10.6 parts for wherein gluten is present in an

   each 10 parts of farinaceous material. any one of the prec 6. A composition according to the hulls are soy bean hulls and ding claims wherein the bean and soy hulls is between 0.: ratio of soy hulls to rice hulls

   and 0.8. any one of the 7. A composition according to

   IQ 478.,552

   59 54 33 preceding claims wherein the hulls are ground to a particle

   size similar to that of the farinaceous material.

   8. A dry mix for use in making low calorie bread j:46f a4Uof product, said dry mix comprising: X farihaceous material, 0.9

   to 3.6 parts by weight of sugar sufficient to provide an

   effective level of sweetness, a quantity of finely divided

   rice hulls and finely divided bean hulls present in an

   amount up to 20 parts by weight and sufficient that a bread

   product produced therefrom has a reduced caloric content

   compared to conventional bread, the ratio of rice hulls to

   rice hulls plus bean hulls in parts by weight being between

   0.1 and 0.9, and leqvening present in an amount sufficient to

   provide adequate dough expansion.

   9. A composition according to Claim 8 having parts by weight of flour and the finely divided rice hulls and

   finely divided bean hulls are present in an amount up to 12

   parts by weight.

   A composition according to Claim 8 or 9 wherein

   the bean hulls comprise soy bean hulls.

   11. A composition according to any one of Claims 8

   to 10 wherein the quantities of rice hulls and bean hulls are

   approximately equal.

   12. A composition according to any one of Claims 8

   to 11 wherein a minor amount of a bread emulsifier is present

   in a sufficient quantity to improve the tenderness of the bread,

   gluten is present in the amount of 2.5 to 3.5 parts, from 1.6

   to 2.0 parts of sugar is present and the leavening comprises

   yeat. 13o A baked low calorie leavened bread product

   comprising: farinaceous material, 0.9 to 3.6 parts by weight

   478.5 5 2

   59 54 373 level of sweetness, of sugar sufficient to provide an effective and finely divided bean a quantity of finely divided rice hulls by weight and suff- hulls present in an amount up to 20 parts caloric content icient that the bread product has a reduced of rice hulls to rice compared to conventional bread, the ratio being between 0.1 and hulls plus bean hulls in parts by weight

   0.9. 10 parts 14. A product according to Claim 13 having hulls and finely by weight flour and finely divided rice up to 12 parts by divided bean hulls present in an amount

   weight. wherein A product according to Claim 13 or 14

   the bean hulls comprise soy bean hulls. 13 to 16. A product according to any one of Claims is present in wherein a minor amount of a bread emulsifier tenderness of the bread, a sufficient quantity to improve the 2.5 to 3.5 parts by and gluten is present in the amount of

   weight. 1. substantial 17. A composition according to Claim shown in as hereinbefore described with reference to and as

   Table 2. calorie bread 18. A dry mix for use in making low described with referenc product, substantially as hereinbefore

   to and as shown in Table 2. produced fron 19. A baked low calorie bread product 8 to 12 and 18. a mix according to any one of Claims

   DATED: 9 August, 1976.

   PHILLIPS ORMONDE FITZPATRICK Attorneys for: THE PILLSBURY COMPANY

   20 478.,552