Process for preparing high protein bread with ascorbic acid and

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

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423 23, 423 25, 423549, A21D 222, A21D 1306

Patent

active

047599340

ABSTRACT:
A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired high protein levels, large amounts of ascorbic acid, e.g. 450 to 850 PPM and small amounts of potassium bromate; and steam treating the full fat wheat germ and soy flakes to remove sulfhydril as measured by the absence of glutathione; and then rising and baking to produce a product of good taste, shelf life and density comparable to what would have been produced in the absence of the high protein levels.

REFERENCES:
patent: 2149682 (1939-03-01), Jorgensen
patent: 3006765 (1961-10-01), Ferrari
patent: 3304183 (1967-02-01), Johnston et al.
patent: 3519441 (1970-07-01), Ferrara
patent: 3803326 (1974-04-01), Craig et al.
patent: 3934040 (1976-01-01), Smerak et al.
patent: 3959496 (1976-05-01), Jackel et al.
patent: 3987206 (1976-10-01), Titcomb et al.
patent: 4145225 (1979-03-01), Ferrara
Jorgensen, H., (1935, Biochem Z CCLXXI).
Hale, W. S. et al., (1939, Cereal Chem XVI, 605).

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