High fiber white bread
AssigneeMultimarques Inc.
InventorMorton Satin
Life of this patent
Estimating the term…
Abstract
A high fiber content white bread is prepared by employing as a portion of the conventional dough ingredients, a fiber component obtained from field pea hulls. The result is a unique white bread having an improved fiber content.
Claims12
A composition for use in making a high fiber content white bread comprising 100 parts by weight flour and about 5 to 20 parts by weight field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said pea hulls being selected from the group consisting of yellow and green pea hulls and mixtures thereof.
A composition for use in making a high fiber content white bread comprising 100 parts by weight flour and about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen.
A dry mix for use in making a high fiber content white bread, said dry mix comprising:
- 100 parts by weight of commercial baker's flour,
- about 1 to 10 parts by weight sugar,
- about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, and
- leavening agent.
A dry mix for use in making a high fiber content white bread, said dry mix comprising:
- 100 parts by weight of commercial baker's flour,
- about 1 to 10 parts by weight sugar,
- about 5 to 20 parts by weight green field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, and
- leavening agent.
In the method of making baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked;
- the improvement comprising the addition to said dough formulation of yellow field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.
In the method of making baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked;
- the improvement comprising the addition to said dough formulation of green field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.
A yeast leavened baked product comprising 100 parts by weight of flour, sugar and 5 to 20 parts by weight field pea hull fibers having particle sizes in the range which pass a 20 mesh screen but do not pass an 80 mesh screen, said pea hulls being selected from the group consisting of yellow and green pea hulls and mixtures thereof.
A dry mix for use in making baked products of the yeast leavened type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked, and wherein field pea hull fibers are added to said dough formulations in an amount of 5-20 parts by weight per 100 parts by weight of wheat flour, said mix comprising the entirety of said 5 to 20 parts of said pea hull fibers and from about 5 to 20 parts of the wheat flour, the pea hull fibers having particles in the range of which pass a 20 mesh screen but do not pass an 80 mesh screen and the pea hulls being selected from the group consisting of yellow and green field pea hulls and mixtures thereof.
Dependencies are inferred from the claim text.