High fiber bread and extruded products
AssigneeEds Inc.
InventorEdward D. Schmidt
Life of this patent
Estimating the term…
Abstract
A high fiber bread or an extruded edible product that is made from a dough that includes wheat flour, pea flour and advantageously includes two or more of isolated pea protein, ground triticale hulls and ground pea hulls, or alternately includes wheat or various other cereal grain flours, ground triticale hulls and ground pea hulls with or without ground pea cotyledons.
Claims28
A composition for making high fiber content edible products, comprising 100 parts by weight of a cereal grain flour and a premix that includes about 5 to 32 parts by weight of pea hull fibers and triticale hull fibers with the ratio of pea hull fibers to triticale fibers being in the range of about 1/2 to 6/1.
A method of making an edible cereal grain based product having a high fiber content that include bakery goods and extruded goods, the step of forming a dough by combining dough ingredients which include a cereal grain flour, water, pea hull fibers and triticale hull fibers with the ratio of pea fiber to triticale fiber being within the range of about 1:2 to 6:1 and the weight of the combination of pea hull fibers and triticale fibers being at least about 5 parts to 100 parts of flour.
A bread product dough comprising wheat flour, water, a leavening agent, sugar, shorting pea hull fibers and triticale fibers, the weight of pea and triticale fibers being about 5 to 32 parts by weight per 100 parts of flour and the ratio of pea fibers to triticale fibers being in the range of about 1:2 to 6:1.
An extruded edible product such as pasta, cereal and snack goods comprising a cereal grain flour, water, pea hull fibers and triticale fibers, the weight of pea hull fibers and triticale fibers being about 5 to 32 parts be weight per 100 parts of flour and the ratio of pea fibers to triticale fibers being within the ratio of about 1:2 to 6:1.
A composition for making a high fiber content bread, comprising 100 parts by weight wheat flour and about 12 to 15 parts by weight of a premix that includes pea flour and pea hull fibers wherein substantially all of the pea hull fibers will pass through a 16 mesh screen and at least about 20% will pass through an 80 mesh screen and the pea hull fibers are of at least about 4.4 parts by weight per 100 parts of wheat flour.
A method of making a bakery product having a high fiber content comprising the step of forming a dough by combining bakery ingredients including wheat flour, water, sugar, a leavening agent, pea flour and pea hull fibers, substantially all of the pea hull fibers being of a size to pass through a 16 mesh screen and at least 20% of a size to pass through a 80 mesh screen, and the amount of pea hull fibers being in an amount of at least 4.4 parts per 100 parts of wheat flour.
Dependencies are inferred from the claim text.