Bread process using milk substitute

Details Bread process using milk substitute Bread process using milk substitute

1979-07-27

1981-11-17

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426583, 426653, A21D 236

Patent

active

043011799

ABSTRACT:
The present invention relates to a bread dough for standard white bread which incorporates pea flour in an amount between about 2% to 3%. It has been discovered that pea flour in such a relatively small amount acts to substantially reduce dough mixing time, to increase fermentation aroma, and to obtain improved taste in the bread, and yet it does not destroy the well recognized character of the baked product as standard white bread. The present invention also relates to a milk substitute for use in bread which consists essentially of a dry blend of pea flour and whey. Bread dough having the pea-whey milk substitute is not only characterized by reduced mixing and fermentation times, but also the resulting baked bread has been found to have a superior crust color and crumb structure.

REFERENCES:
patent: 1580487 (1926-04-01), Heimerdinger
patent: 2555514 (1951-06-01), Sharp et al.
patent: 3780188 (1973-12-01), Isen et al.
patent: 3873751 (1975-03-01), Arndt
patent: 3941895 (1976-03-01), Ash
"The Pro-Star Story," An 11 Page Brochure Published by Pro Star Mills, Ltd., 1978, pp. 1-11.

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