Compositions and processes for making high soy protein-containing bakery products
OwnerYael Vodovotz, Cory Ballardinventors
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Abstract
Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy protein per serving. The mixes comprise separate wheat and gluten based and soy based premixes. The processes involve preparation of a gluten development mixture having long gluten strands and a hydrated soy mixture and the subsequent combination and resting of these mixtures in the preparation of doughs and breads and other bakery products.
Claims23
A mix for high soy protein-containing product comprising:
- (a) a first premixture comprising wheat flour, gluten, and dough conditioner;
- and
- (b) a second premixture comprising soy flour;
- wherein said first premixture and said second premixture are provided in separate packages.
A wheat-based soy dough mix characterized by its ability to form a high soy protein-containing bakery product with organoleptic, textural and visual appearance properties similar to traditional wheat-based, non-soy bakery product, comprising:
- (a) a wheat flour, about 14 to about 60 percent by weight, based on the weight of the mix;
- (b) gluten, about 1 to about 10 percent by weight, based on the weight of the mix;
- (c) sucrose, about 1 to about 15 percent by weight, based on the weight of the mix;
- (d) yeast, about 0.5 to about 10 percent by weight, based on the weight of the mix;
- (e) dough conditioner comprising mono- and di-glycerides, ascorbic acid, and L-cysteine, wherein the mono- and di-glycerides are present in amounts relatively greater than ascorbic acid and L-cysteine, and wherein ascorbic acid is present in amounts relatively greater than L-cysteine, about 0.9 to about 3 percent by weight based on the weight of the mix.
- (f) soy milk powder, about 5 to about 9 percent by weight, based on the weight of the mix;
- (g) soy flour selected from the group consisting of defatted soy flour, lecithin enriched soy flour, reduced fat soy flour, and full fat soy flour, about 10 to about 30 percent by weight, based on the weight of the mix;
- and,
- (h) shortening, about 0.5 to about 4 percent by weight, based on the weight of the mix.
A dough for making a high soy protein-containing bakery product produced by a process comprising:
- (a) providing a first premixture comprising wheat flour, gluten, leavening agent, and dough conditioner;
- (b) providing a second premixture comprising soy flour, and dry soy milk;
- (c) combining said first premixture with water and mixing said combination for a sufficient time to provide a gluten development mixture having long gluten strands;
- (d) adding said second premixture to said gluten development mixture and combining said second premixture with water and blending said combination together with said gluten development mixture to produce a hydrated soy mixture;
- (e) allowing the combination of step (d) to rest for a period of at least 5 minutes;
- (f) mixing the rested combination of step (e) for a period from about one minute to about 5 minutes;
- (g) providing shortening;
- (h) adding the shortening to the mix of step (f) and mixing for a period of time sufficient to produce a dough that forms course sheets;
- wherein the combined mixing time of steps (f) and (h) does not exceed a total of about 5 minutes.
A process for commercial preparation of high soy protein-containing bakery product with organoleptic properties similar to traditional wheat-based, non-soy bakery product, which comprises the steps of:
- (a) providing a first premixture comprising wheat flour, about 14 to about 60 percent by weight, based on the weight of the mix, gluten, about 1 to about 10 percent by weight, based on the weight of the mix, leavening agent, about 0.5 to about 10 percent by weight, and dough conditioner, about 0.9 to about 2 percent by weight, based on the weight of the mix;
- (b) providing a second premixture comprising soy flour, about 10 to about 30 percent by weight, and dry soy milk, about 5 to about 9 percent by weight;
- (c) combining said first premixture with water and mixing said combination for a sufficient time to provide a gluten development mixture having long gluten strands;
- (d) combining said second premixture with water to provide a hydrated soy mixture and blending said combination together with said gluten development mixture;
- (e) allowing the combination of step (d) to rest for a period of at least 5 minutes;
- (f) mixing the rested combination of step (e) for a period from about one minute to about 5 minutes;
- (g) providing shortening about 0.5 to about 4 percent by weight, based on the weight of the mix;
- (h) adding the shortening to the mix of step (f) and mixing for a period of time sufficient to produce a dough that forms course sheets, wherein the combined mixing time of step
- (f) and this step (h) does not exceed a total of about 5 minutes;
- (i) forming the dough into units for baking;
- (j) proofing the dough units;
- and
- (k) baking the proofed dough units.
A leavened high soy protein-containing bakery product which has good loaf volume, can be covered with suitable spreads without difficulty, has good crumb stability, has organoleptic properties similar to traditional wheat-based, non-soy bakery product, and is without a beany taste produced by the process comprising:
- (a) providing a combination produced by the process comprising blending a gluten development mixture having long gluten strands and which comprises wheat flour, gluten, and leavening agent with a hydrated soy mixture comprising wetted soy flour;
- (b) allowing the combination of step (a) to rest for a period of at least 5 minutes;
- (c) mixing the rested combination of step (b) for a period from about one minute to about 5 minutes;
- (d) providing shortening;
- (e) adding the shortening to the mix of step (c) and mixing for a period of time sufficient to produce a dough that forms course sheets, wherein the combined mixing time of .step (c) and this step (e) does not exceed a total of about 5 minutes;
- (f) forming the dough into units for baking;
- (g) proofing the dough units at a temperature from at least 80° F. to 135° F. and the relative humidity is from 0 percent to about 80 percent for an amount to time sufficient to permit the dough units to double in volume;
- (h) baking the dough units for an amount of time sufficient to provide baked units with predetermined internal temperature and the desired degree of external surface browning;
- (i) utilizing or packaging the individual baked units as desired.
A leavened bread which comprises at least 2 grams of soy protein per 50 grams of bread, having loaf volume, crumb texture, and organoleptic properties comparable to bread which lacks soy, and which is produced by the process which comprises blending a gluten development mixture having long gluten strands with a hydrated soy mixture which comprises wetted soy flour.
A dough for producing a leavened bakery product which comprises at least 2 grams of soy protein per 50 grams of bakery product, and which has visual, textural, and organoleptic properties comparable to leavened bakery product which lacks soy, which dough is produced by the process comprising mixing shortening with a combination comprising a gluten development mixture having long gluten strands, and a hydrated soy mixture comprising wetted soy flour, said combination having been combined and blended and allowed to rest prior to mixing with said shortening, wherein said mixing is for a time sufficient to provide coarse sheets of dough.
Dependencies are inferred from the claim text.