High protein bread substitute and method for preparing same
AssigneeWander Ltd.
InventorsWilliam Vincent, Hartmut Zeller
Life of this patent
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Abstract
The present invention concerns a novel low starch high protein bread substitute obtained by baking a water-containing dough comprising at least 15% by weight of milk protein, at least 1% by weight egg protein, at least 10% by weight lipids and at least 30% by weight carbohydrates wherein at least 50% by weight of the carbohydrates are derived from milk.
Claims25
A low-starch, high-protein bread substitute obtained wholly from other than grain flour by baking a water-containing dough aerated by vigorous stirring comprising at least 15 percent by weight of milk protein, at least 1 percent by weight egg protein, at least 10 percent by weight lipids, and at least 30 percent by weight carbohydrates wherein at least 50 percent by weight of the carbohydrates are derived from milk.
A water containing dough aerated by vigorous stirring suitable for the production of a low-starch, high protein bread substitute obtained wholly from other than grain flour and comprising at least 15 percent by weight of milk protein, at least 1 percent by weight egg protein, at least 10 percent by weight lipids, and at least 30 percent by weight carbohydrates wherein at least 50 percent by weight of the carbohydrates are derived from milk.
Dependencies are inferred from the claim text.