Abstract
A bread product which has superior nutritional characteristics regarding protein and roughage content and which exhibits a significant caloric reduction over standard white bread.
Filing date: Mar 2, 1977
Issue date: Aug 22, 1978
Inventor: Jerome B. Thompson
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What is claimed is:
1. A dough composition for making a bread product, said dough composition comprising wheat flour, water, salt, yeast, fermentable sugar, said dough composition containing from about 3 to about 9 parts by weight of an added vital wheat gluten, from about 5 to about 12 parts by weight of a protein material selected from the group consisting of lowfat soy flour, nonfat dry milk, dried yeast flour, cottonseed flour, and mixtures thereof, from about 10 to about 20 parts by weight of an alpha cellulose flour, and from about 0.5 to about 6 parts by weight of a hydrophilic gum selected from the group consisting of synthetic cellulose ethers, gum guar and gum tragacanth and mixtures thereof, all of said ingredients being expressed as parts by weight per 100 parts of wheat flour.
2. The composition of claim 1 wherein said added vital wheat gluten is present in an amount of from about 6 to about 8 parts by weight per 100 parts of wheat flour.
3. The composition of claim 1 wherein said protein material is lowfat soy flour.
4. The composition of claim 1 wherein said protein material is a mixture of lowfat soy flour and nonfat dry milk.
5. The composition of claim 1 wherein said alpha cellulose flour is present in an amount of from about 18 to about 20 parts by weight per 100 parts of wheat flour.
6. The composition of claim 1 wherein said synthetic cellulose ether is sodium carboxymethyl cellulose and said gum is present in an amount of from about 1 to about 4 parts by weight per 100 parts of wheat flour.
7. The composition of claim 1 additionally comprising from about 4 to about 12 parts by weight of a coarsening agent.
8. The composition of claim 7 wherein said coarsening agent is bran.
9. A dough composition for making a bread product, said dough composition comprising wheat flour, water, salt, yeast, fermentable sugar, said dough composition containing from about 6 to about 8 parts by weight of an added vital wheat gluten, from about 5 to about 12 parts by weight of a protein material selected from the group consisting of lowfat soy flour, nonfat dry milk, and mixtures thereof, about 18 to about 20 parts by weight of an alpha cellulose flour, and from about 1 to about 4 parts by weight of a hydrophilic gum selected from the group consisting of synthetic cellulose ethers, gum guar and gum tragacanth and mixtures thereof, all of said ingredients being expressed as parts by weight per 100 parts of wheat flour.
10. The bread-like product formed by processing and baking the dough composition of claim 1.
11. The bread-like product formed by processing and baking the dough composition of claim 8.
12. The bread-like product formed by processing and baking the dough composition of claim 9.