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US 2010/0247710 A1Published application
Method for preparing food product
AssigneeCooperatic Avebe U.A.
InventorsMarco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink
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AssigneeCooperatic Avebe U.A.
InventorsMarco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink
Estimating the term…
The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.
Method for preparing food product based on dough comprising a leavening agent, comprising preparing a dough which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25.
Use of a native potato protein isolate as an improving agent in food products based on dough comprising a leavening agent.
Dependencies are inferred from the claim text.