# US 2003/0134023 A1 · High protein, low carbohydrate dough and bread products, and method for making same

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- Number: US 2003/0134023 A1
- Document ID: US20030134023A1
- Status: Published application
- Kind: A1
- Application number: 10/319,129
- Filed: 2002-12-13
- Published: 2003-07-17
- Earliest claimed: 2001-12-13
- Assignees: TechCom Group, LLC
- Inventors: Jon Robert Anfinsen
- Web page: https://patentgrep.com/patent/US20030134023A1

## CPC

- A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain
- A21D 2/18: Carbohydrates
- A21D 2/263: {from dairy products}
- A21D 2/265: {from cereals, flour, bran}
- A21D 2/267: {Microbial proteins}
- A21D 2/268: {Hydrolysates from proteins (hydrolysis of proteins A23J3/30)}
- A21D 8/042: {with enzymes}
- A21D 13/06: Products with modified nutritive value, e.g. with modified starch content
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)

## Abstract

A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture-managing agent, a fungal protease enzyme, a carbohydrate component consisting of digestible carbohydrate material and non-digestible carbohydrate material, and water. A milk protein or soy protein hydrocolloid can be used as the moisture-managing agent to improve the shelf life of the resulting bread. A dough conditioner is used to improve the machinability of the dough composition, especially at less intense mixing conditions. The invention also includes a process for making the dough composition using high shear mixing equipment. The invention includes also the bread made from the dough composition, and from the dough making process.

## Claims

### Claim 1

A dough composition comprising:
i) a protein component comprising:
a) a vital wheat gluten,
b) a hydrolyzed wheat protein,
ii) a carbohydrate component, and
iii) a liquid component comprising water.

### Claim 2 (depends on 1)

The dough composition of claim 1 wherein the protein component further comprises a moisture-managing agent.

### Claim 3 (depends on 2)

The dough composition of claim 2 wherein the moisture-managing agent is selected from a caseinate, a soy protein isolate, and mixtures thereof, and the weight ratio of hydrolyzed wheat protein to the moisture-managing agent is from about 1:1 to about 10:1.

### Claim 4 (depends on 1)

The dough composition of claim 1 wherein the protein component further comprises a protease enzyme.

### Claim 5 (depends on 4)

The dough composition of claim 4 wherein the protease enzyme is a fungal protease enzyme.

### Claim 6 (depends on 1)

The dough composition of claim 1 wherein the weight ratio of vital wheat gluten to hydrolyzed wheat protein is about 1:1 to about 8:1.

### Claim 7 (depends on 2)

The dough composition of claim 2 wherein the weight ratio of vital wheat gluten to hydrolyzed wheat protein is about 1:1 to about 8:1.

### Claim 8 (depends on 1)

The dough composition of claim 1 comprising about 10% to about 60% by weight of vital wheat gluten.

### Claim 9 (depends on 8)

The dough composition of claim 8 comprising about 15% to about 25% by weight of vital wheat gluten.

### Claim 10 (depends on 8)

The dough composition of claim 8 wherein the hydrolyzed wheat protein has a degree of hydrolysis of from about 1% to about 10%.

### Claim 11 (depends on 1)

The dough composition of claim 1 wherein the carbohydrate component is selected from the group consisting of digestible carbohydrate material, non-digestible carbohydrate material, and mixtures thereof, and wherein the non-digestible carbohydrate material is selected from dietary fiber, non-absorbent carbohydrate material, and mixtures thereof.

### Claim 12 (depends on 11)

The dough composition of claim 11 wherein the average particle size of the dietary fiber is less than about 250 microns.

### Claim 13 (depends on 12)

The dough composition of claim 12 wherein the average particle size of the dietary fiber is less than 50 microns.

### Claim 14 (depends on 1)

The dough composition of claim 1 further comprising a dough conditioner.

### Claim 15 (depends on 1)

The dough composition of claim 1, wherein the composition comprises, by weight, from about 15% to about 25% vital wheat gluten; wherein the weight ratio of vital wheat gluten to hydrolyzed wheat protein is from about 1:1 to about 8:1; wherein the hydrolyzed wheat protein has a degree of hydrolysis of from about 1% to about 10%; wherein the carbohydrate component is selected from the group consisting of digestible carbohydrate, non-digestible carbohydrate, and mixtures thereof, wherein the non-digestible carbohydrate is selected from dietary fiber, non-absorbent carbohydrate, and mixtures thereof, the composition further comprising:
iv) from 0.1% to about 10% by a moisture-managing agent selected from the group consisting of a caseinate and soy protein isolate, at a weight ratio of hydrolyzed wheat protein to moisture-managing agent of from about 1:1 to about 10:1,
v) a protease enzyme, and
vi) a leavening agent.

### Claim 16 (depends on 1)

A dough composition according to claim 1 comprising:
1) at least 5% vital wheat gluten,
2) a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, at a weight ratio of vital wheat gluten to hydrolyzed wheat protein of from about 1:1 to about 8:1,
3) a moisture-managing agent selected from a caseinate, a soy protein isolate, and a mixture thereof, at a weight ratio of hydrolyzed wheat protein to moisture-managing agent of from about 10:1 to about 1:1,
4) at least about 0.001% fungal protease enzyme
5) from about 5% to about 65% of a carbohydrate component, the carbohydrate component comprising by weight:
a. from about 0% to about 50% digestible carbohydrate material, and
b. from about 5% to about 40% non-digestible carbohydrate material, and
6) a liquid component comprising water.

### Claim 17 (depends on 16)

The dough composition according to claim 16, wherein the composition comprises from about 10% to about 60% vital wheat gluten.

### Claim 18 (depends on 16)

The dough composition according to claim 16, wherein the hydrolyzed wheat protein has a degree of hydrolysis from about 1% to 10%, and is present at a weight ratio of vital wheat gluten to hydrolyzed wheat protein of from about 2.5:1 to about 3.5:1.

### Claim 19 (depends on 16)

The dough composition according to claim 16, wherein the caseinate is selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate, magnesium caseinate, and mixtures thereof, and is present at a weight ratio of hydrolyzed wheat protein to caseinate of from about 2.5:1 to about 2:1.

### Claim 20 (depends on 16)

The dough composition according to claim 16, wherein the soy protein isolate has a water absorption value of 200% and higher as determined by the farinograph method, AACC Method 54-21A, and a viscosity of 600 centipoise of more, as determined on a 15% solution with a Brookfield® viscometer at 25° C. and a shear rate of 10 sec−1.

### Claim 21 (depends on 16)

The dough composition according to claim 16, wherein the non-digestible carbohydrate material is selected from dietary fiber, non-absorbent carbohydrate material, and mixtures thereof.

### Claim 22 (depends on 16)

The dough composition according to claim 16, wherein the average particle size of any dietary fiber is less than about 250 microns.

### Claim 23 (depends on 22)

The dough composition according to claim 22, wherein the average particle size of any dietary fiber is less than about 50 microns.

### Claim 24 (depends on 16)

The dough composition according to claim 16, further comprising a leavening agent selected from a yeast leavening agent, a chemical leavening agent, and mixtures thereof.

### Claim 25 (depends on 1)

A bread product made by baking the dough composition according to claim 1.

### Claim 26 (depends on 16, 25)

A bread product according to claim 25, wherein the bread product is made by baking the dough composition according to claim 16.

### Claim 27 (depends on 26)

The bread product according to claim 26 comprising less than 3.0 grams of digestible carbohydrate per 28.35 gm serving.

### Claim 28 (depends on 27)

The bread product according to claim 27 comprising less than 2.0 grams of digestible carbohydrate per 28.35 gm serving.

### Claim 29 (depends on 26)

The bread product according to claim 26, wherein the dough composition further comprises a leavening agent selected from the group consisting of a yeast leavening agent, a chemical leavening agent, and mixtures thereof.

### Claim 30

A high protein bread product having the cell structure and organoleptic properties comparable to conventional bread, comprising, per 28.35 gm of bread product:
a) at least 5 gm protein; and
b) about 7.0 gm and less of digestible carbohydrate;
wherein the bread has a water activity (aw) of more than about 0.80 and less than about 0.95.

### Claim 31 (depends on 30)

The high protein bread product according to claim 30, wherein the water activity is about 0.90 or less.

### Claim 32 (depends on 30)

The high protein bread product according to claim 30, comprising about 5.0 gm and less of digestible carbohydrate.

### Claim 33 (depends on 32)

The high protein bread product according to claim 32, comprising about 3.0 gm and less of digestible carbohydrate.

### Claim 34 (depends on 30)

The high protein bread product according to claim 30 comprising less than 2.0 gm digestible carbohydrate.

### Claim 35 (depends on 30)

The high protein bread product according to claim 30 having a shelf life, without the addition of a preservative, of at least 8 days.

### Claim 36 (depends on 30)

The high protein bread product according to claim 30, comprising at least 7 gm protein.

### Claim 37

A process for preparing a high protein dough comprising the steps of:
i) combining dough ingredients that comprise:
1) a vital wheat gluten,
2) a hydrolyzed wheat protein,
3) a carbohydrate material, and
4) water; and
ii) applying high shear mixing to the combined ingredients to form an extensible, pliable high protein dough.

### Claim 38 (depends on 38)

The process for preparing a high protein dough according to claim 38 wherein the dough ingredients of step i) comprise:
1) at least about 5% vital wheat gluten,
2) a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to about 50%, at a weight ratio of vital wheat gluten to hydrolyzed wheat protein of from about 1:1 to about 8:1,
3) a caseinate at a weight ratio of hydrolyzed wheat protein to caseinate of from about 10:1 to about 1:1,
4) at least about 0.001% fungal protease enzyme
5) from about 5% to about 65% of a carbohydrate component, the carbohydrate component comprising by weight:
a. from about 0% to about 50% digestible carbohydrate, and
b. from about 5% to about 40% non-digestible carbohydrate, and
6) a liquid component comprising water.

### Claim 39 (depends on 37)

The process according to claim 37, wherein the high shear mixing is applied for from about 80 seconds to about 140 seconds.

### Claim 40 (depends on 39)

The process according to claim 39 wherein power applied for the high shear mixing initially increases to a first maximum power, then decreases toward a second minimum power, whereby the applied high shear mixing is terminated prior to attaining the second minimum power.

### Claim 41 (depends on 38)

The process according to claim 38 wherein the dough ingredients combined in step i) further comprise a moisture-managing agent selected from a soy protein isolate or a caseinate, and a protease.

### Claim 42 (depends on 39)

The process according to claim 39 wherein the non-digestible carbohydrate in step i) comprises a dietary fiber having an average particle size of less than about 250 microns.

### Claim 43 (depends on 42)

The process according to claim 42 wherein the average particle size of the dietary fiber in step i) is less than about 50 microns.

### Claim 44

The use of a protein hydrocolloid as a moisture managing agent in a bread dough composition to improve the shelf life of bread products produced from the bread dough composition, the protein hydrocolloid being selected from milk-based and soy-based proteins.

### Claim 45 (depends on 44)

The use of a protein hydrocolloid according to claim 44 wherein the milk-based protein hydrocolloid is a caseinate selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate, magnesium caseinate, and mixtures thereof, and the soy-based protein hydrocolloid is selected from a soy protein isolate having a water absorption value of 200% and higher as determined by the farinograph method, AACC Method 54-21 A, and a viscosity of 600 centipoise of more, as determined on a 15% solution with a Brookfield® viscometer at 25° C. and a shear rate of 10 sec−1.

### Claim 46 (depends on 45)

The use of a protein hydrocolloid according to claim 45, wherein the caseinate is combined with other dough ingredients as a co-processed material with one or more materials selected from a dough ingredient, an inert material, or mixtures thereof.

### Claim 47 (depends on 46)

The use of a protein hydrocolloid according to claim 46, wherein the protein hydrocolloid is co-processed with a hydrolyzed wheat protein, at a weight ratio of hydrolyzed wheat protein to protein hydrocolloid of from about 10:1 to about 1:1.

### Claim 48 (depends on 45)

The use of a protein hydrocolloid according to claim 45, wherein the bread dough composition comprises from about 0.1% to about 10% by weight caseinate.

### Claim 49

A dough powder composition for use in making a dough composition, comprising:
a) a vital wheat gluten, and
b) a hydrolyzed wheat protein.

### Claim 50 (depends on 49)

The dough powder composition of claim 49, further comprising:
c) a protein hydrocolloid selected from caseinate or soy protein isolate, and
d) a fungal protease.