CA1076877A - Proteinaceous mixture and bakery product containing said mixture - Google Patents
Proteinaceous mixture and bakery product containing said mixtureInfo
- Publication number
- CA1076877A CA1076877A CA245,693A CA245693A CA1076877A CA 1076877 A CA1076877 A CA 1076877A CA 245693 A CA245693 A CA 245693A CA 1076877 A CA1076877 A CA 1076877A
- Authority
- CA
- Canada
- Prior art keywords
- weight
- mixture
- product
- protein
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
PROTEINACEOUS MIXTURE AND BAKERY
PRODUCT CONTAINING SAID MIXTURE
Abstract of the Disclosure A proteinaceous mixture which is suitable for use in bakery products, such as bread, and which comprises from about 70% to about 80%, by weight, flour, from about 8% to about 16% , by weight, of a modified, high protein whey product, from about 2% to about 6%, by weight, of lactalbumin, from about 3% to about 5%, by weight, of wheat gluten, and from about 1% to about 5%, by weight, of soy isolate is disclosed. If desired, the mixture can also contain from about 3% to about 5%, by weight, either of an alkaline earth metal caseinate and egg albumin or of non-fat dry milk solids.
PRODUCT CONTAINING SAID MIXTURE
Abstract of the Disclosure A proteinaceous mixture which is suitable for use in bakery products, such as bread, and which comprises from about 70% to about 80%, by weight, flour, from about 8% to about 16% , by weight, of a modified, high protein whey product, from about 2% to about 6%, by weight, of lactalbumin, from about 3% to about 5%, by weight, of wheat gluten, and from about 1% to about 5%, by weight, of soy isolate is disclosed. If desired, the mixture can also contain from about 3% to about 5%, by weight, either of an alkaline earth metal caseinate and egg albumin or of non-fat dry milk solids.
Description
Technical Description of the Invention The present invention is directed to a proteinaceous mixture which can be used in bakery products, such as bread,and products containing this mixture. Numerous attempts have been made to form high-protein bakery products. One such example is described in British Patent No. 1,074,087. The present inven-tion is intended to enable a person in the art to make a bak-ery product which contains a relatively high weîght amount of protein in a form that has a high biological value as measured by the protein efficiency ratio ~PER) of the bakery productO
This latter ratio is obtained by dividing the gain in live weight for rats by the quantity of protein eaten.
The present invention will be described with particu-lar reference to the manufacture of bread. It is to be understood, ..:
~'',''`'.-', ~ . ' ' - -' .
.
~7~8~7 however, that the proteinaceous mixture to be described herein can be used in other bakery goods including, for example, cakes, buns and the like.
Bread is formed from a dough which contains a major propQrtion of flour and water and lesser amounts of leavening agents, salt and other desired ingredients. The protein levels in most breads made without some form of protein fortification ranges between about 8% and 10%, by weight, and have a PER of about 1.0 or below. Suitable formulations and processes for making such breads are described in a large number of prior art references, such - as: Practical Baking, by William J. Sultan (AVI Publishing Co. Westport, Conn., 1965); Breadmaking, by Edmund B. Bennion (Oxford University Press, London, 1967); and Bakery Technology and Engineering, 2nd Ed., by Samiel A. Matz (AVI Publishing Co., Westport, Conn. 1972).
One procedure for carrying out the baking of the bread, which is preferred for purposes of this invention, is the sponge-dough method of the American Association of Cereal Chemists, Cereal Laboratory Methods, 7th Ed., St. Paul, 1962 , wherein a sponge is formed from the flour, yeast and water and is allowed to ferment prior to addition of the remaining dry ingredients. Additional fermentation, molding, and proofing then take place prior to baking of the bread.
Thus, in accordance with the present teachings, a proteinaceous mixture is provided which is adapted to be used in a bakery product and comprises from about 70% to 80% ;
by weight flour, from about 8% to about 16% by weight of a modified whey product which is the high protein, first fraction obtained by passing partially delactosed cheese whey mother liquor through the bed of a molecular seive resin, the whey product having from 40% to 80% by weight protein, 10% to 26%
C ~ -2~
. . .- . .
1~7~877 by weight lactose and 3% to 11% by weight ash. In addition to the flour and whey products there is included from about 2%
to about 6% by weight of lactalbum:in, from about 3% to about 5%
by weight of wheat gluten and from about 1% to about 5% by weight of an alkali or alkaline earth metal soy isolate.
The major proteinaceous ingredient, in terms of weight, in the bakery product o~ this invention is wheat flour. The protein content of the wheat should range between about 14.5% and 15% by weight. Hard wheat flours, such as hard red spring and hard red winter wheats are preferred since they yield : ':
-2a- -C ~
,, .,, , - ,, , . - . -161 76~77 c-l~497 a flour which contains a relatively high percentage of proteins that form an elastic gluten having good gas retaining properties, and they are capable of being baked into well-risen loaves possessing good crumb, grain and texture. The amount of flour should range between about 70~ and about 80~, by weight, of all the proteinaceous ingredients in the proteinaceous mix-ture of this invention.
The second proteinaceous ingredient for use in the present invention is about 8~o to about 16% by weight~ of the lo proteinaceous mixture, of a whey protein concentrate which is the ~irst or high protein fraction obtained by passing partially delactosed cheese whey through the bed of a molecular sieve resin in accordance with the teachings of U.S. Reissue Patent No. 27~806. It is commercially available from Stauffer Chemical CompanyJ Food Ingredients Division under the trademark ENRPR
A typical analysis for such a type of product is:
Ingredient Percent Protein 40-80 Lactose 10-26 ~20 Ash 3-11 Fat 0 5 ~
Lactate o 7_~ 3 Citrate 0.6-1.7 Another proteinaceous component for use in the mixture '~ of the present invention is from about 2~ to about 6~ of lactalbumin. Lactalbumin is that portion of the milk whey 1~76877 C-4497 proteins that is soluble in neutral half-saturated ammonium sul-fate or neutral saturated magnesium sulfate solutions.
The proteinaceous mixture o~ the present i~vention `
also contains from about 3~ to about 5~, by weight, based on the weight of all the proteinaceous ingredients, of wheat gluten which is formed by wetting the endosperm proteins o~ ;
wh~at with water and mixing. The protein content of the thus separated gluten, on a dry basis, is about 80~ by weight. Dry ~lO puri~ied gluten, which is called "vital glute~" and which is preferred for use herein, can be prepared by dispersin~ a washed gluten in dilute acetic acid, by centrifuging and by lyophilizing. It will contain about 90~ protein, 8~ fat and
This latter ratio is obtained by dividing the gain in live weight for rats by the quantity of protein eaten.
The present invention will be described with particu-lar reference to the manufacture of bread. It is to be understood, ..:
~'',''`'.-', ~ . ' ' - -' .
.
~7~8~7 however, that the proteinaceous mixture to be described herein can be used in other bakery goods including, for example, cakes, buns and the like.
Bread is formed from a dough which contains a major propQrtion of flour and water and lesser amounts of leavening agents, salt and other desired ingredients. The protein levels in most breads made without some form of protein fortification ranges between about 8% and 10%, by weight, and have a PER of about 1.0 or below. Suitable formulations and processes for making such breads are described in a large number of prior art references, such - as: Practical Baking, by William J. Sultan (AVI Publishing Co. Westport, Conn., 1965); Breadmaking, by Edmund B. Bennion (Oxford University Press, London, 1967); and Bakery Technology and Engineering, 2nd Ed., by Samiel A. Matz (AVI Publishing Co., Westport, Conn. 1972).
One procedure for carrying out the baking of the bread, which is preferred for purposes of this invention, is the sponge-dough method of the American Association of Cereal Chemists, Cereal Laboratory Methods, 7th Ed., St. Paul, 1962 , wherein a sponge is formed from the flour, yeast and water and is allowed to ferment prior to addition of the remaining dry ingredients. Additional fermentation, molding, and proofing then take place prior to baking of the bread.
Thus, in accordance with the present teachings, a proteinaceous mixture is provided which is adapted to be used in a bakery product and comprises from about 70% to 80% ;
by weight flour, from about 8% to about 16% by weight of a modified whey product which is the high protein, first fraction obtained by passing partially delactosed cheese whey mother liquor through the bed of a molecular seive resin, the whey product having from 40% to 80% by weight protein, 10% to 26%
C ~ -2~
. . .- . .
1~7~877 by weight lactose and 3% to 11% by weight ash. In addition to the flour and whey products there is included from about 2%
to about 6% by weight of lactalbum:in, from about 3% to about 5%
by weight of wheat gluten and from about 1% to about 5% by weight of an alkali or alkaline earth metal soy isolate.
The major proteinaceous ingredient, in terms of weight, in the bakery product o~ this invention is wheat flour. The protein content of the wheat should range between about 14.5% and 15% by weight. Hard wheat flours, such as hard red spring and hard red winter wheats are preferred since they yield : ':
-2a- -C ~
,, .,, , - ,, , . - . -161 76~77 c-l~497 a flour which contains a relatively high percentage of proteins that form an elastic gluten having good gas retaining properties, and they are capable of being baked into well-risen loaves possessing good crumb, grain and texture. The amount of flour should range between about 70~ and about 80~, by weight, of all the proteinaceous ingredients in the proteinaceous mix-ture of this invention.
The second proteinaceous ingredient for use in the present invention is about 8~o to about 16% by weight~ of the lo proteinaceous mixture, of a whey protein concentrate which is the ~irst or high protein fraction obtained by passing partially delactosed cheese whey through the bed of a molecular sieve resin in accordance with the teachings of U.S. Reissue Patent No. 27~806. It is commercially available from Stauffer Chemical CompanyJ Food Ingredients Division under the trademark ENRPR
A typical analysis for such a type of product is:
Ingredient Percent Protein 40-80 Lactose 10-26 ~20 Ash 3-11 Fat 0 5 ~
Lactate o 7_~ 3 Citrate 0.6-1.7 Another proteinaceous component for use in the mixture '~ of the present invention is from about 2~ to about 6~ of lactalbumin. Lactalbumin is that portion of the milk whey 1~76877 C-4497 proteins that is soluble in neutral half-saturated ammonium sul-fate or neutral saturated magnesium sulfate solutions.
The proteinaceous mixture o~ the present i~vention `
also contains from about 3~ to about 5~, by weight, based on the weight of all the proteinaceous ingredients, of wheat gluten which is formed by wetting the endosperm proteins o~ ;
wh~at with water and mixing. The protein content of the thus separated gluten, on a dry basis, is about 80~ by weight. Dry ~lO puri~ied gluten, which is called "vital glute~" and which is preferred for use herein, can be prepared by dispersin~ a washed gluten in dilute acetic acid, by centrifuging and by lyophilizing. It will contain about 90~ protein, 8~ fat and
2~ other components, e.g., carbohydrates, minera~s, etc., on a dry-matter basis, The final ingredient in the proteinaceous mixture of this invention is from about l~ to about 5%, by weight~ of an alkali or alkaline earth metal soy isolate. Preferred ~or use is a sodium soy isolate available commercially as Promine D~
'3 Such isolates can be derived by treating untoasted soy flakes to an extraction with dilute alkaline solutions followed by precipitation with acid at a pH of about 4.2. Such isolated protein products contain well over 90~ protein, e.g., about 97-99~, and are substantially free of non-protein components. The ' solvent extraction procedure described in U.S. Patent No. 3,252, 80~ to Kuramoto can be used. In such a process the soy flakes are first extraceed with hexane and/or alcohol followed by dis-solution in water ae a pH of 6.5-g.s and adjustment of the pH
to about 4.5-5.2.
~ 4 1~76877 c-4l~9~
If desired.the proteinaceous mixture can also contain additional proteinaceous ingredients. In one preferred embodi-ment from about 1.5~ to about 2.5~ of an alkaline earth metal caseinate, e.g., calcium caseinate, and about 1.5% to about 2.5~ of e~g albumin are also present. In another preferred em-bodiment from abou'e 3~ to about 5~, by weight, of non-fat dry milk solids are added.
The proteinaceous mixture of the present invention is then incorporated in a dough along with water, leavening agents, lo saltJ flavoring agents and the like,using conventional bakery `
techniques. The dough is ehen baked, e.g., at about lgoC to 210C. for about 25 to about 30 minutes. The resulting prod-uct will have a protein efficiency ratio close to that of stand-ard casein and will have a protein content of between about 16~ and about 20 %, by weight.
The following Examples set forth some illustrative em- -`
bodiments of the present invention:
Example 1 -A high protein bread was made using the following in- ;
gredients:
Amount (Parts In~redient by weight) High Gluten Flour ~15 protein content) 100 Water 79 ~25 Whey Prol:~in Concentrate ; (ENRPR W 50) 15 Sucrose ~ 8 Lactalbumin 8 Sodium Soy I~olate -~" Promine D ~ 6 ~-~5~ ;
1~'76~77 C-4497 Example 1 (cont'd,.) Amount (Parts Ingredients by weight Wheat Gluten 6 Non-fat Dry Milk 6 Shortening 4 Yeast 4 Salt 2~25 Acid fungal protease ' 0.25 lo Mineral Yeast Food 0~25 The sponge-dough method of The American Association of Cereal Chemists was used. Sixty percent of the flour, a por-tion of the water~ wheat gluten yeast, yeast food and acid fungal protease were used to prepare the sponge which was fermented ,15 for 4 hQurs at 80F. (26~7C~) and 75~ relative humidity. A
dough was formed from the remaining ingredients by adding the .
dry materials to the water. The sponge was added to this dough under agitation, and the resulting,dough was brought to a tem-~ perature of 80F~(26~7Co) and was allowed to ferment for an ,20 additional 20 minutes~ The dough was then removed and scaled ,' into a 540 g. piece and was placed in a fermentation chamber for 15 minutes in order to relax the formulation prior to ; molding. The dough was then molded into a loaf and was placed in a regular bread pan. The loaf was proofed by placing the panned dough in a proofing cabinet at 100F. (37~8C~) and 85 relative humidity to 3/4 inch template height. This took 80 minutes to accomplish. The loaf was baked at 400F. (20404C.) for 25 minutes.
1076~7~
The loaf, after baking, had a light bxo~n crumb color and was dense. It was not quite as high in volume as a white round top loaf of equal weight. It had a good appearance, aroma, flavor, taste, and toasting characteristics.
Example 2 A proteinaceous ingredient mixture ~lich is adapted to be used in conjunction with 100 parts by weight of flour (protein content = 14.5%) to make a bread in accordance with the method shown in Example 1 was formulated:
Amount (parts Ingredient by weight) Whey Protein Concentrate 14.5 ENRPR ~ 50) Lactalbumin 3.0 Calcium Caseinate 2.5 Egg Albumin (Dried) 2.5 Sodium Soy Isolate -Promine D ~ 2.0 ,~ Wheat Gluten 4.0 Bakery products containing the proteinaceous ingredients of this invention should contain an effective amount for protein supplementation, e.g., from about 60% to about 85%, by weight of the proteinaceous mixture described . above.
The foregoing Examples are merely illustrative of a number of preferred embodiments of the claimed invention.
The appended claims set forth in scope of protection that is sought. -. ' :
~, ~`
- 7 - `~
`;
", ,., . .,. , . -
'3 Such isolates can be derived by treating untoasted soy flakes to an extraction with dilute alkaline solutions followed by precipitation with acid at a pH of about 4.2. Such isolated protein products contain well over 90~ protein, e.g., about 97-99~, and are substantially free of non-protein components. The ' solvent extraction procedure described in U.S. Patent No. 3,252, 80~ to Kuramoto can be used. In such a process the soy flakes are first extraceed with hexane and/or alcohol followed by dis-solution in water ae a pH of 6.5-g.s and adjustment of the pH
to about 4.5-5.2.
~ 4 1~76877 c-4l~9~
If desired.the proteinaceous mixture can also contain additional proteinaceous ingredients. In one preferred embodi-ment from about 1.5~ to about 2.5~ of an alkaline earth metal caseinate, e.g., calcium caseinate, and about 1.5% to about 2.5~ of e~g albumin are also present. In another preferred em-bodiment from abou'e 3~ to about 5~, by weight, of non-fat dry milk solids are added.
The proteinaceous mixture of the present invention is then incorporated in a dough along with water, leavening agents, lo saltJ flavoring agents and the like,using conventional bakery `
techniques. The dough is ehen baked, e.g., at about lgoC to 210C. for about 25 to about 30 minutes. The resulting prod-uct will have a protein efficiency ratio close to that of stand-ard casein and will have a protein content of between about 16~ and about 20 %, by weight.
The following Examples set forth some illustrative em- -`
bodiments of the present invention:
Example 1 -A high protein bread was made using the following in- ;
gredients:
Amount (Parts In~redient by weight) High Gluten Flour ~15 protein content) 100 Water 79 ~25 Whey Prol:~in Concentrate ; (ENRPR W 50) 15 Sucrose ~ 8 Lactalbumin 8 Sodium Soy I~olate -~" Promine D ~ 6 ~-~5~ ;
1~'76~77 C-4497 Example 1 (cont'd,.) Amount (Parts Ingredients by weight Wheat Gluten 6 Non-fat Dry Milk 6 Shortening 4 Yeast 4 Salt 2~25 Acid fungal protease ' 0.25 lo Mineral Yeast Food 0~25 The sponge-dough method of The American Association of Cereal Chemists was used. Sixty percent of the flour, a por-tion of the water~ wheat gluten yeast, yeast food and acid fungal protease were used to prepare the sponge which was fermented ,15 for 4 hQurs at 80F. (26~7C~) and 75~ relative humidity. A
dough was formed from the remaining ingredients by adding the .
dry materials to the water. The sponge was added to this dough under agitation, and the resulting,dough was brought to a tem-~ perature of 80F~(26~7Co) and was allowed to ferment for an ,20 additional 20 minutes~ The dough was then removed and scaled ,' into a 540 g. piece and was placed in a fermentation chamber for 15 minutes in order to relax the formulation prior to ; molding. The dough was then molded into a loaf and was placed in a regular bread pan. The loaf was proofed by placing the panned dough in a proofing cabinet at 100F. (37~8C~) and 85 relative humidity to 3/4 inch template height. This took 80 minutes to accomplish. The loaf was baked at 400F. (20404C.) for 25 minutes.
1076~7~
The loaf, after baking, had a light bxo~n crumb color and was dense. It was not quite as high in volume as a white round top loaf of equal weight. It had a good appearance, aroma, flavor, taste, and toasting characteristics.
Example 2 A proteinaceous ingredient mixture ~lich is adapted to be used in conjunction with 100 parts by weight of flour (protein content = 14.5%) to make a bread in accordance with the method shown in Example 1 was formulated:
Amount (parts Ingredient by weight) Whey Protein Concentrate 14.5 ENRPR ~ 50) Lactalbumin 3.0 Calcium Caseinate 2.5 Egg Albumin (Dried) 2.5 Sodium Soy Isolate -Promine D ~ 2.0 ,~ Wheat Gluten 4.0 Bakery products containing the proteinaceous ingredients of this invention should contain an effective amount for protein supplementation, e.g., from about 60% to about 85%, by weight of the proteinaceous mixture described . above.
The foregoing Examples are merely illustrative of a number of preferred embodiments of the claimed invention.
The appended claims set forth in scope of protection that is sought. -. ' :
~, ~`
- 7 - `~
`;
", ,., . .,. , . -
Claims (11)
1. A proteinaceous mixture which is adapted to be used in bakery products comprising:
a) from about 70% to 80%, by weight of flour;
b) from about 8% to about 16%, by weight, of a modified whey product which is the high protein, first fraction obtained by passing partially delactosed cheese whey mother liquor through the bed of a molecular sieve resin, said whey product having from 40% to 80% by weight protein, 10% to 26% by weight lactose and 3% to 11% by weight ash, c) from about 2% to about 6%, by weight, of lactalbumin;
d) from about 3% to about 5%, by weight, of wheat gluten; and e) from about 1% to about 5%, by weight of an alkali or alkaline earth metal soy isolate.
a) from about 70% to 80%, by weight of flour;
b) from about 8% to about 16%, by weight, of a modified whey product which is the high protein, first fraction obtained by passing partially delactosed cheese whey mother liquor through the bed of a molecular sieve resin, said whey product having from 40% to 80% by weight protein, 10% to 26% by weight lactose and 3% to 11% by weight ash, c) from about 2% to about 6%, by weight, of lactalbumin;
d) from about 3% to about 5%, by weight, of wheat gluten; and e) from about 1% to about 5%, by weight of an alkali or alkaline earth metal soy isolate.
2. A mixture as claimed in Claim 1 which further comprises from about 2% to about 3% of an alkaline earth metal caseinate and from about 2% to about 3%, by weight, of egg albumin.
3. A mixture as claimed in Claim 1 which further comprises from about 4% to about 5%, by weight, of non-fat dry milk solids.
4. A mixture as claimed in Claim 1 wherein the flour has a protein content of about 14.5% to about 15%, by weight.
5. A mixture as claimed in Claim 1 wherein the wheat gluten is vital gluten.
6. A bakery product which contains an effective amount for protein supplementation of a protein-aceous mixture comprising:
a) from about 70% to 80%, by weight of flour;
b) from about 8% to about 16%, by weight, of a modified whey product which is the high protein, first fraction obtained by passing partially delactosed cheese whey mother liquor through the bedof a molecular sieve resin, said whey product having from 40% to 80% by weight protein, 10% to 26%
by weight lactose and 3% to 11% by weight ash;
c) from about 2% to about 6%, by weight, of lactalbumin;
d) from about 3% to about 5%, by weight, of wheat gluten; and e) from about 1% to about 5%, by weight of an alkali or alkaline earth metal soy isolate.
a) from about 70% to 80%, by weight of flour;
b) from about 8% to about 16%, by weight, of a modified whey product which is the high protein, first fraction obtained by passing partially delactosed cheese whey mother liquor through the bedof a molecular sieve resin, said whey product having from 40% to 80% by weight protein, 10% to 26%
by weight lactose and 3% to 11% by weight ash;
c) from about 2% to about 6%, by weight, of lactalbumin;
d) from about 3% to about 5%, by weight, of wheat gluten; and e) from about 1% to about 5%, by weight of an alkali or alkaline earth metal soy isolate.
7. A product as claimed in Claim 6, which further comprises from about 2% to about 3% of an alkaline earth metal caseinate and from about 2% to about 3%, by weight, of egg albumin.
8. A product as claimed in Claim 6, which further comprises from about 4% to about 5%, by weight, of non-fat dry milk solids.
9. A product as claimed in Claim 6 wherein the flour has a protein content of about 14.5% to about 15%, by weight.
10. A product as claimed in Claim 6 wherein the wheat gluten is vital gluten.
11. A product as claimed in Claim 7 wherein the mixture comprises about 60% to about 85% by weight of the bakery product.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US55886375A | 1975-03-17 | 1975-03-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1076877A true CA1076877A (en) | 1980-05-06 |
Family
ID=24231302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA245,693A Expired CA1076877A (en) | 1975-03-17 | 1976-02-13 | Proteinaceous mixture and bakery product containing said mixture |
Country Status (10)
| Country | Link |
|---|---|
| AR (1) | AR205779A1 (en) |
| BE (1) | BE839693A (en) |
| CA (1) | CA1076877A (en) |
| CH (1) | CH625398A5 (en) |
| DE (1) | DE2609066A1 (en) |
| FR (1) | FR2304294A1 (en) |
| GB (1) | GB1472738A (en) |
| IT (1) | IT1057993B (en) |
| NL (1) | NL7601683A (en) |
| ZA (1) | ZA76897B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2411574A1 (en) * | 1977-12-15 | 1979-07-13 | Stauffer Chemical Co | PROTEIN CONCENTRATE FOR THE REPLACEMENT OF NON-FAT MILK POWDER AND EGG ALBUMIN IN FOOD COMPOSITIONS |
| DE2847876C2 (en) * | 1978-11-04 | 1982-12-30 | Kali-Chemie Ag, 3000 Hannover | Highly protein-fortified baked goods |
| US4966778A (en) * | 1981-12-02 | 1990-10-30 | Kraft General Foods, Inc. | Method for producing frozen proofed dough |
| JPS5951730A (en) * | 1982-09-20 | 1984-03-26 | 日清製粉株式会社 | New wheat flour composition |
| FR2538676A1 (en) * | 1982-12-30 | 1984-07-06 | Nil Robert | Method and additive for manufacturing baking dough which is quick to work, and products thus obtained |
| US4871577A (en) | 1986-04-25 | 1989-10-03 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
| JP2005511069A (en) | 2001-12-13 | 2005-04-28 | テクコム インターナショナル インコーポレイテッド | High protein, low carbohydrate dough and bread products, and methods for their production |
| US7252850B2 (en) | 2003-05-30 | 2007-08-07 | Delavau Llc | High protein and high fiber food products |
| PE20130575A1 (en) | 2011-07-12 | 2013-05-05 | Benavides Miguel Alvaro Zuniga | NUTRITIONAL FORMULATION BASED ON ISOLATED SOY PROTEIN, ALBUMIN, MILK WHEY AND COLOSTRUM PROTEIN CONCENTRATE |
-
1976
- 1976-01-01 AR AR262375A patent/AR205779A1/en active
- 1976-02-10 GB GB509676A patent/GB1472738A/en not_active Expired
- 1976-02-13 CA CA245,693A patent/CA1076877A/en not_active Expired
- 1976-02-16 ZA ZA897A patent/ZA76897B/en unknown
- 1976-02-16 FR FR7604149A patent/FR2304294A1/en active Granted
- 1976-02-19 NL NL7601683A patent/NL7601683A/en not_active Application Discontinuation
- 1976-03-05 DE DE19762609066 patent/DE2609066A1/en not_active Withdrawn
- 1976-03-12 CH CH312876A patent/CH625398A5/en not_active IP Right Cessation
- 1976-03-15 IT IT48569/76A patent/IT1057993B/en active
- 1976-03-17 BE BE7000797A patent/BE839693A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ZA76897B (en) | 1977-01-26 |
| NL7601683A (en) | 1976-09-21 |
| BE839693A (en) | 1976-09-17 |
| IT1057993B (en) | 1982-03-30 |
| CH625398A5 (en) | 1981-09-30 |
| AR205779A1 (en) | 1976-05-31 |
| GB1472738A (en) | 1977-05-04 |
| FR2304294A1 (en) | 1976-10-15 |
| DE2609066A1 (en) | 1976-09-30 |
| FR2304294B1 (en) | 1981-06-26 |
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