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High fiber and high protein baked goods production

A high-fiber, high-protein technology used in baked goods, pre-baked dough processing, baking, etc. to solve problems such as reduced calorie intake

Active Publication Date: 2010-12-01
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent publication also discloses that adding fiber to the snack food can further increase the satiety effect, resulting in a further reduction in caloric intake at the next meal

Method used

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  • High fiber and high protein baked goods production
  • High fiber and high protein baked goods production
  • High fiber and high protein baked goods production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] Ingredients and their relative amounts that can be used to produce high protein, high fiber biscuit dough and biscuits with a crispy texture using soy protein isolate according to the present invention are shown in the following table:

[0084]

[0085]

[0086] Supro 320 and Supro 313 Soy Protein Isolate is manufactured by Solae LLC, a North America company (St. Louis MO). Supro 313 contains 87.5g protein and 381kcal per 100g product. Supro 320 contains 87.0g protein and 384kcal per 100g product.

[0087] The dough can be produced by first adding the stage 1 water and the stage 1 ingredients other than flavoring and coloring to a Shaffer mixer equipped with steam injection and mixing the ingredients at a mixing speed of about 40 rpm for about 30 seconds at room temperature . Next, stage 1 water at about 80°F can be added to the mixer along with the flavor and tint dissolved in about 1 lb of water and mixing can be continued for 3 minutes at a mixing speed...

Embodiment 2

[0091] The ingredients and their relative amounts that can be used to produce high protein high fiber biscuit dough and biscuit with crispy texture using pea protein isolate and wheat protein isolate according to the present invention are shown in the following table:

[0092]

[0093]

[0094] FarMax TM 785 Pea Protein Isolate is manufactured by Farbest Brands, a division of Farbest-Tallman Foods Corporation (Montvale, NJ). FarMax TM 785 pea protein isolate contains at least 83.0g protein, 5g total fat, 5.0g ash, 6.0g moisture and 381kcal per 100g product. Prolite TM 200, produced by ADM Corporation (Decatur, Illinois), is a wheat protein isolate containing 81.0g protein (dry basis), 1.9g insoluble fiber, 0.5g soluble fiber, 5g total carbohydrates, 3.5g moisture and 390kcal per 100g product .

[0095] The dough can be produced by first adding the stage 1 water and the stage 1 ingredients other than flavoring and coloring to a Shaffer mixer equipped with steam inje...

Embodiment 3

[0099] The ingredients and their relative amounts that can be used to produce high protein high fiber biscuit dough and biscuit with crispy texture using milk protein according to the present invention are shown in the table below:

[0100]

[0101] Soybean oil

5.67

2.152

total

263.499

100000

[0102] BarPro TM 291 is a partially hydrolyzed milk protein isolate produced by Glanbia Nutritionals (Monroe, Wisconsin). BarProTM 291 milk protein isolate contains 88.31g protein, 0.69g total fat, 0.48g sugar, 1.8g total carbohydrate, 6.0g moisture and 365kcal per 100g product, and the pH is 5.5.

[0103] The dough can be produced by first adding the stage 1 water and the stage 1 ingredients other than flavoring and coloring to a Shaffer mixer equipped with steam injection and mixing the ingredients at a mixing speed of about 40 rpm for about 30 seconds at room temperature . Next, stage 1 water at about 80°F can be added to the mixer alo...

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Abstract

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

Description

technical field [0001] The present invention relates to the production of high fiber and high protein bakery products such as biscuits and snacks. Background technique [0002] High fiber and high protein bakery products such as biscuits and snacks offer potential health and weight benefits such as satiety, weight control, blunted glucose response (GR) and / or lowered glycemic index (GI), which make this product an It is a better choice for individuals trying to control their weight and for diabetics. What's more, recent research suggests that older adults who eat a diet rich in citrus fruits, green leafy vegetables, and fish oil but low in the "glycemic index" have a lower risk of developing age-related macular degeneration (AMD), which It is the leading cause of vision loss in older Americans. Glycemic Index (GI) How quickly foods raise blood sugar. High GI foods such as white bread and potatoes tend to stimulate a rapid rise in blood sugar, while low GI foods such as le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D8/02A21D2/38
CPCA21D13/064A21D2/186A21D2/183A21D2/362A21D2/26A21D10/002A21D6/003A23G3/42A23G3/44
Inventor J·卡沃夫斯基V·韦穆拉帕利M·奥科尼夫斯卡M·D·比弗K·克利里
Owner INTERCONTINENTAL GREAT BRANDS LLC
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