CA1113303A - Bakery products, especially bread - Google Patents
Bakery products, especially breadInfo
- Publication number
- CA1113303A CA1113303A CA272,052A CA272052A CA1113303A CA 1113303 A CA1113303 A CA 1113303A CA 272052 A CA272052 A CA 272052A CA 1113303 A CA1113303 A CA 1113303A
- Authority
- CA
- Canada
- Prior art keywords
- bakery product
- soya
- preparation
- weight
- grits
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Abstract
ABSTRACT OF THE DISCLOSURE
An improved bakery product is disclosed, in the preparation of which debittered soya grits have been used, the trypsin in said soya grits having been substantially deactivated or removed. The baking qualities and the flavour of the product are substantially improved.
An improved bakery product is disclosed, in the preparation of which debittered soya grits have been used, the trypsin in said soya grits having been substantially deactivated or removed. The baking qualities and the flavour of the product are substantially improved.
Description
~l3~ 3 Swiss Patent Number 368,367 discJoses a process for debittering soya and removing or deactivating trypsin. In addition to elimination of bitter flavours, the removal or deactivation of trypsin has the advantage that the degradation of valuable proteins is reduced.
It has been found, hcwever, that the use of finely ground debittered soya flour, which has been treated to substantially remove or deactivate tryp-sin, in the preparation of bakery products, whilst elIminating a certain pro-portion of unpleasant flavours in the bakery product as comFared to products prepared using untreated soya flour, doe s not lead to a ccmpletely satisfact-ory product or to improved baking qualities. We have now found that the baking qualities and, to a certain extent, the flavour of the bakery products, are dependent on the size of the soya particles used in preparing the products.
~hus, according to one aspect of the present invention there is provided a bakery product in the preparation of ~hich has been used debittered soya grits in the form of bruised or crushed grains and having an average particle size of from 1 to 8 mm, the trypsin in said soya grits having been substantially deactivated or removed and said soya grits comprising from 10 to 30% by weight of the dry ingredients used to form the bakery pro~uct.
According to a further aspect of the present invention there is provided in a ~rocess for the preparation of a bakery product including a baking operation, the step of using as one ingredient debittered soya grits in the form of bruised or crushed grains and ha~ing an average particle size of from 1 to 8 mm, the trypsin in said soya grits having been substantially deactivated or removea, and said soya grits comprising from 10 to 30% by weight of the dry ingredients used to form the bakery product.
We have now found that, by using larger soya particles, the baking qualities and flavour of soya-containing bakery products ~ay be substantially imprc~-ed. Since it is well known that the use of corn grits instead of fine corn flour in the preparation of bakery proaucts leads to considerably poorer flavour and ~aking qualities, such a discovery is particukarly surprising.
Whilst we do not wish to be limibed by theoretical considera~ions, a possible explanation might be that, with a larger particle size, the specific '' ' ~' ,~
3~3 surface area is substantially smaller than with finely ground flour and thus the apparent quantity of unpleasant flavours present is reduced. Similar con-siderations may also apply to the improved baking qualities as compared to o~n-ventional soya flour. Improved rising of the dough leads, not only to an im-proved consistency in the bakery product, but also to an improvement in the lavour. Furthermore, with the bakery products according to t~e invention, the flatulence generally experienced hitherto on eating soya-containing prod-ucts is substantially avoided or reduced.
Ih general the use of larger particles leads to bett~r results in the product. The upper limit for the particle size is fixed by general baking and consistency factors and the soya grits used in the invention have an aver-age particle size of from 1 to 8 mm.
In addition to soya grits, soya flour and/or a protein extract, e.g~
one obtained from soya beans an~ preferably in flour form, may be used in the preparation of bakery products according to the invention. In this way the protein content of the kakery product may be increa æd dispr~portionately to the soya content. As ~ill be appreciated, the amoun-t of protein extract or soya flour ~hich may be added ~ill, of courser as described above, be limited by the necessity of retaining acceptable baking qyaLities and flavour. Pre-ferably the protein ex~ract is used in an a~unt of from 10 to 20% by weight of the dry ingredients.
The soya-ccntent of the dry ingredients used in the preparation of bakery products according to the invention is not theoretically critical but is conveniently from 10 to 30~ by weight. Preferably the soya-content of the dry ingredients will be from 20 to 30~ by weight which, in the case of, for example, bread, leads to a protein content of about 16~ by weight in t~e ~akery product. It has been established that protein contents of this order are particularly nutritionally beneficial for normal, healthy hum~ns. For dietetic purposes the protein content can readily be increased, for example to D
3~3 - 1 about 30% by weight.
The bakery products according to the present invention may, if de-sired, contain additives such as, for example, baking agents and/or preserva-tives. Depending on the desired product additional ballast materials or fil~
lers such as, for example, wheat bran or pulses may conveniently be used.
A particularly preferred bakery product according to the invention is bread in loaf form but other bakery products such as, for example, rolls, pret3els and salted confectionery may be prepared according to the present invention.
The invention is further illustrated by re~erence to the following non-limiting ExampleO
E_a ~le A bread product was produced according to conventional methods using water and the following dry ingredients:-by weight Wheat flour 71~o Soya-protein extract 5%
Bruised soya-grains (debittered-trypsin removed) 20%
20 Salt 1.5%
Baking leavening 2%
Powdered butter milk 0.5%
The product had acceptable flavour and other characteristics.
_ 3 -
It has been found, hcwever, that the use of finely ground debittered soya flour, which has been treated to substantially remove or deactivate tryp-sin, in the preparation of bakery products, whilst elIminating a certain pro-portion of unpleasant flavours in the bakery product as comFared to products prepared using untreated soya flour, doe s not lead to a ccmpletely satisfact-ory product or to improved baking qualities. We have now found that the baking qualities and, to a certain extent, the flavour of the bakery products, are dependent on the size of the soya particles used in preparing the products.
~hus, according to one aspect of the present invention there is provided a bakery product in the preparation of ~hich has been used debittered soya grits in the form of bruised or crushed grains and having an average particle size of from 1 to 8 mm, the trypsin in said soya grits having been substantially deactivated or removed and said soya grits comprising from 10 to 30% by weight of the dry ingredients used to form the bakery pro~uct.
According to a further aspect of the present invention there is provided in a ~rocess for the preparation of a bakery product including a baking operation, the step of using as one ingredient debittered soya grits in the form of bruised or crushed grains and ha~ing an average particle size of from 1 to 8 mm, the trypsin in said soya grits having been substantially deactivated or removea, and said soya grits comprising from 10 to 30% by weight of the dry ingredients used to form the bakery product.
We have now found that, by using larger soya particles, the baking qualities and flavour of soya-containing bakery products ~ay be substantially imprc~-ed. Since it is well known that the use of corn grits instead of fine corn flour in the preparation of bakery proaucts leads to considerably poorer flavour and ~aking qualities, such a discovery is particukarly surprising.
Whilst we do not wish to be limibed by theoretical considera~ions, a possible explanation might be that, with a larger particle size, the specific '' ' ~' ,~
3~3 surface area is substantially smaller than with finely ground flour and thus the apparent quantity of unpleasant flavours present is reduced. Similar con-siderations may also apply to the improved baking qualities as compared to o~n-ventional soya flour. Improved rising of the dough leads, not only to an im-proved consistency in the bakery product, but also to an improvement in the lavour. Furthermore, with the bakery products according to t~e invention, the flatulence generally experienced hitherto on eating soya-containing prod-ucts is substantially avoided or reduced.
Ih general the use of larger particles leads to bett~r results in the product. The upper limit for the particle size is fixed by general baking and consistency factors and the soya grits used in the invention have an aver-age particle size of from 1 to 8 mm.
In addition to soya grits, soya flour and/or a protein extract, e.g~
one obtained from soya beans an~ preferably in flour form, may be used in the preparation of bakery products according to the invention. In this way the protein content of the kakery product may be increa æd dispr~portionately to the soya content. As ~ill be appreciated, the amoun-t of protein extract or soya flour ~hich may be added ~ill, of courser as described above, be limited by the necessity of retaining acceptable baking qyaLities and flavour. Pre-ferably the protein ex~ract is used in an a~unt of from 10 to 20% by weight of the dry ingredients.
The soya-ccntent of the dry ingredients used in the preparation of bakery products according to the invention is not theoretically critical but is conveniently from 10 to 30~ by weight. Preferably the soya-content of the dry ingredients will be from 20 to 30~ by weight which, in the case of, for example, bread, leads to a protein content of about 16~ by weight in t~e ~akery product. It has been established that protein contents of this order are particularly nutritionally beneficial for normal, healthy hum~ns. For dietetic purposes the protein content can readily be increased, for example to D
3~3 - 1 about 30% by weight.
The bakery products according to the present invention may, if de-sired, contain additives such as, for example, baking agents and/or preserva-tives. Depending on the desired product additional ballast materials or fil~
lers such as, for example, wheat bran or pulses may conveniently be used.
A particularly preferred bakery product according to the invention is bread in loaf form but other bakery products such as, for example, rolls, pret3els and salted confectionery may be prepared according to the present invention.
The invention is further illustrated by re~erence to the following non-limiting ExampleO
E_a ~le A bread product was produced according to conventional methods using water and the following dry ingredients:-by weight Wheat flour 71~o Soya-protein extract 5%
Bruised soya-grains (debittered-trypsin removed) 20%
20 Salt 1.5%
Baking leavening 2%
Powdered butter milk 0.5%
The product had acceptable flavour and other characteristics.
_ 3 -
Claims (13)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Bakery product in the preparation of which has been used debittered soya grits in the form of bruised or crushed grains and having an average particle size of from 1 to 8 mm, the trypsin in said soya grits having been substantially deactivated or removed and said soya grits comprising from 10 to 30% by weight of the dry ingredients used to form the bakery product.
2. Bakery product as claimed in claim 1 in the preparation of which a protein extract is used.
3. Bakery product as claimed in claim 1 or 2 in the prepar-ation of which a soya protein extract is used.
4. Bakery product as claimed in claim 1 or 2 in the prepar-ation of which a soya protein extract in the form of a flour is used.
5. Bakery product as claimed in claim 1 or 2 in the preparation of which a protein extract is used in an amount of from 10 to 20% by weight of the dry ingredients.
6. Bakery product as claimed in claim 1 or 2 in the preparation of which soya flour is used.
7. Bakery product as claimed in claim 1 or 2 having a protein content of about 16% by weight.
8. Bakery product as claimed in claim 1 or 2 having a protein content of about 30% by weight.
9. Bakery product as claimed in claim 1 or 2 in the preparation of which additional ballast materials or fillers are used.
10. Bakery product as claimed in claim 1 or 2 in the preparation of which additional ballast material or filler comprising wheat bran or pulses is used.
11. Bakery product as claimed in claim 1 or 2 containing baking agents and/or preservatives.
12. Bakery product as claimed in claim 1 or 2 in the form of bread.
13. In a process for the preparation of a bakery product including a baking operation, the step of using as one ingredient debittered soya grits in the form of bruised or crushed grains and having an average particle size of from 1 to 8 mm, the tryp-sin in said soya grits having been substantially deactivated or removed, and said soya grits comprising from 10 to 30% by weight of the dry ingredients used to form the bakery product.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP2606546.3 | 1976-02-19 | ||
| DE19762606546 DE2606546B1 (en) | 1976-02-19 | 1976-02-19 | BAKERY PRODUCTS, ESPECIALLY BREAD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1113303A true CA1113303A (en) | 1981-12-01 |
Family
ID=5970229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA272,052A Expired CA1113303A (en) | 1976-02-19 | 1977-02-18 | Bakery products, especially bread |
Country Status (13)
| Country | Link |
|---|---|
| JP (1) | JPS52139738A (en) |
| AT (1) | AT347371B (en) |
| BE (1) | BE851557A (en) |
| CA (1) | CA1113303A (en) |
| CH (1) | CH602017A5 (en) |
| DE (1) | DE2606546B1 (en) |
| EG (1) | EG13899A (en) |
| FR (1) | FR2341273A1 (en) |
| GB (1) | GB1522439A (en) |
| IT (1) | IT1115941B (en) |
| LU (1) | LU76805A1 (en) |
| NL (1) | NL7701735A (en) |
| SE (1) | SE7701854L (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6185135U (en) * | 1985-11-08 | 1986-06-04 | ||
| JPS6349224U (en) * | 1986-05-23 | 1988-04-04 | ||
| AT395365B (en) * | 1988-03-17 | 1992-12-10 | Henzinger Johann | Process for producing bread having a content of legumes, millet and barley |
| GB2239584A (en) * | 1990-01-05 | 1991-07-10 | Anthony James Locke | Bakable comestible formulations |
| US6589584B1 (en) | 1999-04-16 | 2003-07-08 | Cargill, Incorporated | Food ingredient |
| US6733815B2 (en) * | 1999-04-16 | 2004-05-11 | Cargill, Incorporated | Food ingredient containing wheat gluten, soy grits and soy flour |
| US20040022916A1 (en) * | 2000-12-22 | 2004-02-05 | Atwell William Alan | Particulate-based ingredient delivery system |
| WO2003070006A1 (en) * | 2002-02-22 | 2003-08-28 | Nutri Pharma Asa | Bread comprising soy protein |
| AU2003215774A1 (en) * | 2002-02-23 | 2003-09-09 | Nutri Pharma Asa | Method for manufacturing beads containing exogenous soy protein |
| US7252850B2 (en) | 2003-05-30 | 2007-08-07 | Delavau Llc | High protein and high fiber food products |
| DE102008064423A1 (en) | 2008-12-22 | 2010-06-24 | Eduard Gross | Soy bread and baking mix for soy bread |
-
1976
- 1976-02-19 DE DE19762606546 patent/DE2606546B1/en not_active Ceased
- 1976-07-16 AT AT526676A patent/AT347371B/en not_active IP Right Cessation
- 1976-07-20 CH CH928576A patent/CH602017A5/xx not_active IP Right Cessation
- 1976-11-18 GB GB48166/76A patent/GB1522439A/en not_active Expired
-
1977
- 1977-02-15 FR FR7704239A patent/FR2341273A1/en active Granted
- 1977-02-15 EG EG88/77A patent/EG13899A/en active
- 1977-02-17 JP JP1559277A patent/JPS52139738A/en active Granted
- 1977-02-17 BE BE175043A patent/BE851557A/en not_active IP Right Cessation
- 1977-02-18 LU LU76805A patent/LU76805A1/xx unknown
- 1977-02-18 CA CA272,052A patent/CA1113303A/en not_active Expired
- 1977-02-18 NL NL7701735A patent/NL7701735A/en not_active Application Discontinuation
- 1977-02-18 SE SE7701854A patent/SE7701854L/en not_active Application Discontinuation
- 1977-02-18 IT IT48128/77A patent/IT1115941B/en active
Also Published As
| Publication number | Publication date |
|---|---|
| LU76805A1 (en) | 1977-07-06 |
| CH602017A5 (en) | 1978-07-14 |
| GB1522439A (en) | 1978-08-23 |
| DE2606546B1 (en) | 1977-03-24 |
| ATA526676A (en) | 1978-05-15 |
| FR2341273B1 (en) | 1979-03-02 |
| FR2341273A1 (en) | 1977-09-16 |
| IT1115941B (en) | 1986-02-10 |
| AT347371B (en) | 1978-12-27 |
| JPS52139738A (en) | 1977-11-21 |
| SE7701854L (en) | 1977-08-20 |
| NL7701735A (en) | 1977-08-23 |
| JPS5534654B2 (en) | 1980-09-08 |
| BE851557A (en) | 1977-06-16 |
| EG13899A (en) | 1982-12-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |