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AssigneeKraft Foods Global Brands LLC
InventorsJan KARWOWSKI, Vani VEMULAPALLI, Monika OKONIEWSKA, Michelle D. BEAVER, Katherine CLEARY
Estimating the term…
Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.
A method for making a high protein, high fiber baked good comprising:
A method for producing a high protein, high fiber dough comprising admixing a protein component, a fiber component, and water at a temperature below the protein denaturization temperature of the protein component to at least substantially uniformly hydrate the protein component and the fiber component and obtain a substantially homogeneous hydrated mass of the protein component and the fiber component, steaming the hydrated mass to a temperature above the denaturization temperature of the protein component, and admixing the steamed, hydrated mass with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of said at least one flour.
A high protein, high fiber, sheetable dough comprising an at least substantially homogeneous mixture of:
A method for making a high protein and/or high fiber baked good comprising admixing at least one component selected from the group consisting of protein components and fiber components with water at a temperature of less than about 120° F. to at least substantially uniformly hydrate the at least one component and obtain a substantially homogeneous hydrated mass, steaming the hydrated mass to a temperature of from about 160° F. to about 200° F., admixing the steamed, hydrated mass with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of said at least one flour, sheeting the dough, forming the dough into pieces, and baking the pieces to obtain a baked good having a protein content of at least about 4 g protein per 30 g serving and/or a fiber content of at least about 4 g fiber per 30 g serving.
Dependencies are inferred from the claim text.