Food product
AssigneeCargill, Incorporated
InventorsDennis B. Gilbertson, Ann M. Stark
Life of this patent
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Abstract
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour.
Claims30
A food ingredient comprising soy grits and gluten wherein the ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour.
A dry mix comprising gluten, soy grits and soy flour.
A kit for making a food product, comprising:
- A package enclosing gluten;
- A package enclosing soy grits;
- and
- Printed indicia providing instructions for blending the gluten and soy grits so that a ratio is about 1:1.5 weight percent gluten to soy grits is produced.
A baked leavened product with a substantially uniform air cell structure, comprising a soy protein comprising soy grits and added gluten in a concentration effective to make a baked leavened product having a structure substantially the same as a corresponding soy-free product made with wheat flour.
A method for increasing soy protein content in wheat bread without increasing water absorption, density or fragility of the bread, comprising:
- Providing soy grits;
- Providing gluten;
- Preparing a dough comprising the soy grits and
- Gluten, and wheat flour;
- and
- Baking the dough to make wheat bread.
A baked unleavened product comprising soy protein comprising grits, and added gluten in a concentration effective to produce a structure in the baked unleavened product substantially the same as a corresponding soy-free product made with wheat flour.
Dependencies are inferred from the claim text.