# US 7,618,667 B2 · High protein, low carbohydrate dough and bread products, and method for making same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 7,618,667 B2 - Document ID: US7618667B2 - Status: Granted - Kind: B2 - Application number: 10/319,129 - Filed: 2002-12-13 - Published: 2003-07-17 - Granted: 2009-11-17 - Earliest claimed: 2001-12-13 - Assignees: TechCom Group, LLC - Inventors: Jon Robert Anfinsen - Web page: https://patentgrep.com/patent/US7618667B2 ## CPC - A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain - A21D 2/18: Carbohydrates - A21D 2/263: {from dairy products} - A21D 2/265: {from cereals, flour, bran} - A21D 2/267: {Microbial proteins} - A21D 2/268: {Hydrolysates from proteins (hydrolysis of proteins A23J3/30)} - A21D 8/042: {with enzymes} - A21D 13/06: Products with modified nutritive value, e.g. with modified starch content - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) ## Abstract A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture-managing agent, a fungal protease enzyme, a carbohydrate component consisting of digestible carbohydrate material and non-digestible carbohydrate material, and water. A milk protein or soy protein hydrocolloid can be used as the moisture-managing agent to improve the shelf life of the resulting bread. A dough conditioner is used to improve the machinability of the dough composition, especially at less intense mixing conditions. The invention also includes a process for making the dough composition using high shear mixing equipment. The invention includes also the bread made from the dough composition, and from the dough making process. ## Claims ### Claim 1 A high protein, low digestible carbohydrate dough composition comprising: i) a protein component comprising, by weight of the dough composition: a) about 15% to about 25% vital wheat gluten, and b) about 3% to about 6% enzymaticly hydrolyzed wheat protein, the weight ratio of vital wheat gluten to hydrolyzed wheat protein is about 2.5: 1 to about 8:1, ii) a carbohydrate component comprising, by weight of the dough composition: (1) about 5% to about 20% non-digestible carbohydrate material selected from the group consisting of dietary fiber, non-absorbent carbohydrate material, and mixtures thereof, and (2) 0% to about 15% digestible carbohydrate material selected from the group consisting of bread flours, monosaccharides, disaccharides, and digestible starch, and mixtures thereof, and iii) a liquid component comprising water. ### Claim 2 (depends on 1) The dough composition of claim 1 wherein the protein component further comprises a moisture-managing agent comprising a protein hydrocolloid. ### Claim 3 (depends on 2) The dough composition of claim 2 wherein the moisture-managing agent is selected from the group consisting of a caseinate, a soy protein isolate, and mixtures thereof, and the weight ratio of hydrolyzed wheat protein to the moisture-managing agent is from about 1:1 to about 10:1. ### Claim 4 (depends on 1) The dough composition of claim 1 wherein the protein component further comprises a protease enzyme. ### Claim 5 (depends on 4) The dough composition of claim 4 wherein the protease enzyme is a fungal protease enzyme. ### Claim 6 (depends on 1) The dough composition of claim 1 wherein the hydrolyzed wheat protein has a degree of hydrolysis of from about 1% to about 10%. ### Claim 7 (depends on 1) The dough composition of claim 1 wherein the average particle size of the dietary fiber is less than about 250 microns. ### Claim 8 (depends on 7) The dough composition of claim 7 wherein the average particle size of the dietary fiber is less than 50 microns. ### Claim 9 (depends on 1) The dough composition of claim 1 further comprising a dough conditioner. ### Claim 10 (depends on 6) The dough composition according to claim 6, wherein the hydrolyzed wheat protein has a degree of hydrolysis from about 1.0% to 3%. ### Claim 11 (depends on 3) The dough composition according to claim 3, wherein the caseinate is selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate, magnesium caseinate, and mixtures thereof, and is present at a weight ratio of hydrolyzed wheat protein to caseinate of from about 2.5:1 to about 2:1. ### Claim 12 (depends on 3) The dough composition according to claim 3, wherein the soy protein isolate has a water absorption value of 200% and higher as determined by the farinograph method, AACC Method 54-21A, and a viscosity of 600 centipoise of more, as determined on a 15% solution with a Brookfield® viscometer at 25° C. and a shear rate of 10 sec−1. ### Claim 13 (depends on 1) A high protein, low digestible carbohydrate bread product made by baking the dough composition according to claim 1. ### Claim 14 (depends on 13) The bread product according to claim 13 wherein the level of digestible carbohydrate material in the dough composition contributes less than 3.0 grams of digestible carbohydrate per 28.35 gm serving of the bread product. ### Claim 15 (depends on 14) The bread product according to claim 14 wherein the level of digestible carbohydrate material in the dough composition contributes less than 2.0 grams of digestible carbohydrate per 28.35 gm serving. ### Claim 16 (depends on 1) The dough composition according to claim 1, further composing a protease enzyme and leavening agent. ### Claim 17 (depends on 13) The bread product according to claim 13 wherein the level of digestible carbohydrate material in the dough composition contributes less than 7.0 grams of digestible carbohydrate per 28.35 gm serving of the bread product. ### Claim 18 (depends on 17) The bread product according to claim 17 wherein the level of digestible carbohydrate material in the dough composition contributes less than 5.0 grams of digestible carbohydrate per 28.35 gm serving of the bread product.