Reduced calorie bread and method of making same
AssigneeInternational Telephone and Telegraph Corporation
InventorsStanley T. Titcomb, Arthur A. Juers
Life of this patent
Estimating the term…
Abstract
The bread composition incorporates a cellulose additive in precise amounts to produce a resultant white bread product having at least 25% less calories than the comparable standard white bread product. The composition also includes taste enhancements so that the reduced calorie bread will have the same eating quality and texture as the standard white bread.
Claims5
A reduced calorie white enriched bread having fewer calories compared to conventional white enriched bread equal in size and volume, the bread consisting essentially of about 10 parts by weight of wheat gluten, about 5-6 parts by weight of brown sugar, and 22-25 parts by weight of an alpha-cellulose per 100 parts by weight of wheat flour.
A composition for preparing a reduced calorie yeast-raised white bread product which is gum-free, consisting essentially of 100 parts by weight of wheat flour:
- 10 parts by weight of wheat gluten;
- 5- 6 parts by weight of brown sugar;
- and
- 22- 25 parts by weight of an alpha cellulose.
A reduced calorie white bread composition having fewer calories compared to conventional white enriched bread and being similar in specific volume, color, grain, texture, crumb, and taste, the dry mix ingredients in parts by weight based on total flour consisting essentially of:
- 100 parts by weight wheat flour;
- 10 parts by weight of wheat gluten;
- 3.5 parts by weight of yeast, and 0.5 parts by weight yeast food;
- 3 parts by weight salt;
- 5-6 parts by weight brown sugar;
- 3 parts by weight of whey and soy flour;
- and
- 22-25 parts by weight of an alpha cellulose.
In the method of making a reduced calorie yeast-leavened, gum-free white bread product having less calories compared to conventional white bread of similar size and volume, and comprising the steps of preparing a sponge of wheat flour, wheat gluten, yeast and yeast food, and water, and forming a dough from the sponge by adding salt, whey and soy flour, and additional wheat gluten, wheat flour, yeast and water, the improvement comprising the step of adding to the dough formulation 22-25 parts by weight of an alpha cellulose and 5-6 parts by weight of brown sugar based on the total flour content.
Dependencies are inferred from the claim text.