CA1102614A - Bread having high protein content and high protein efficiency ratio - Google Patents
Bread having high protein content and high protein efficiency ratioInfo
- Publication number
- CA1102614A CA1102614A CA312,892A CA312892A CA1102614A CA 1102614 A CA1102614 A CA 1102614A CA 312892 A CA312892 A CA 312892A CA 1102614 A CA1102614 A CA 1102614A
- Authority
- CA
- Canada
- Prior art keywords
- protein
- parts
- blend
- soy
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 51
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 51
- 235000008429 bread Nutrition 0.000 title abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 238000009472 formulation Methods 0.000 claims abstract description 10
- 235000020776 essential amino acid Nutrition 0.000 claims abstract description 8
- 239000003797 essential amino acid Substances 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 235000019750 Crude protein Nutrition 0.000 claims abstract description 5
- 230000000295 complement effect Effects 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims description 18
- 108010058643 Fungal Proteins Proteins 0.000 claims description 7
- 239000000463 material Substances 0.000 claims 3
- 235000018102 proteins Nutrition 0.000 description 33
- 239000013589 supplement Substances 0.000 description 16
- 108010068370 Glutens Proteins 0.000 description 11
- 235000021312 gluten Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 230000009469 supplementation Effects 0.000 description 10
- 238000007792 addition Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000009102 absorption Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019766 L-Lysine Nutrition 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 235000019714 Triticale Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940116540 protein supplement Drugs 0.000 description 2
- 235000005974 protein supplement Nutrition 0.000 description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 2
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000012794 white bread Nutrition 0.000 description 2
- 241000228158 x Triticosecale Species 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- DTAFLBZLAZYRDX-UHFFFAOYSA-N OOOOOO Chemical compound OOOOOO DTAFLBZLAZYRDX-UHFFFAOYSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 229940070376 protein Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
BREAD HAVING HIGH PROTEIN CONTENT
AND HIGH PROTEIN EFFICIENCY RATIO
ABSTRACT OF THE DISCLOSURE
The production of baked products from wheat flour is described having a crude protein content of at least 16% by weight, a protein efficiency ratio of at least 1.65 and a protein rating of at least 40. This is achieved by adding to the dough formulation a blend of non-wheat protein sources selected to complement the essential amino acid pattern of the wheat flour.
AND HIGH PROTEIN EFFICIENCY RATIO
ABSTRACT OF THE DISCLOSURE
The production of baked products from wheat flour is described having a crude protein content of at least 16% by weight, a protein efficiency ratio of at least 1.65 and a protein rating of at least 40. This is achieved by adding to the dough formulation a blend of non-wheat protein sources selected to complement the essential amino acid pattern of the wheat flour.
Description
~2~
BACKGROUND_OF_THE INVENTION
1. Field of the Invention:
This invention relates to the production of protein-enriched breads and other related baked products. More ~pecific-ally, it relates to protein-enriched baked products which are an excellent dietary source of protein.
BACKGROUND_OF_THE INVENTION
1. Field of the Invention:
This invention relates to the production of protein-enriched breads and other related baked products. More ~pecific-ally, it relates to protein-enriched baked products which are an excellent dietary source of protein.
2. Description of the Prior Art:
In recent years there has been a great interest in the protein content of food products. This has become an important priority of the food industry because of the inadequate levels of dietary protein throughout the world and because of consumer desire for high-protein low-caloric foods. Of course, food products which are already familiar and have gained wide public acceptance are especially valuable for use in protein enrichment programmes.
Baked products, such as bread, rolls, buns,sweet rolls, etc., have long been a basic staple of our diet and the inherent functional versatility allows baked products to be a convenient carrier for many nutrients.
.
Many attempts have already been made to improve the protein content of baked products. For instance, it has been known for a number of years that wheat protein is relatively deficient in certain amino acids, such as L-lysine and that this deficiency can be substantially overcome by combining soy flour as non-wheat protein source with wheat flour. Various such formulations including soy flour are described in U.S. Patent
In recent years there has been a great interest in the protein content of food products. This has become an important priority of the food industry because of the inadequate levels of dietary protein throughout the world and because of consumer desire for high-protein low-caloric foods. Of course, food products which are already familiar and have gained wide public acceptance are especially valuable for use in protein enrichment programmes.
Baked products, such as bread, rolls, buns,sweet rolls, etc., have long been a basic staple of our diet and the inherent functional versatility allows baked products to be a convenient carrier for many nutrients.
.
Many attempts have already been made to improve the protein content of baked products. For instance, it has been known for a number of years that wheat protein is relatively deficient in certain amino acids, such as L-lysine and that this deficiency can be substantially overcome by combining soy flour as non-wheat protein source with wheat flour. Various such formulations including soy flour are described in U.S. Patent
3,756,832 issued September 4, 19730 3~ Soy flour supplements have been of great interest because of their availability and low cost. However, they have not been without their problems and U.S. Patent 3,679,433, issued July 25, 1972 describes the use of additional additives which attempt to overcome the deleterious effects of soy Elour in dough formulations.
Canadian Government Regulations define an excellent dietary source of protein as one having a protein rating of 40 or more. Irhis pro-tein rating is equal to the protein efficiency ratio (PER) times the grams of proteln in the recommended daily intake (RDI). This means that in order to obtain a bread meeting the required protein rating of 40 or more, the PER must be at least 1.65 and there must be a crude protein content of at least 166 by weight.
It has been found -that a bread made with the sole sup-plementation of soy flour, while overcoming the L-lysine deficiency, produced a bread with a PER of only 1.~1 and a protein rating of only 30. Thus, the addition of soy flour alone falls far short of providing a commercially acceptable bread which can be considered to be an excel-lent dietary source of protein.
It is, therefore, the object of the present invention to produce baked products which will be superior to those made with only soy flour supplementation and will provide a protein rating of 40 or more.
SUMMARY OF THE INVENTION
Thus, the present invention relates to the production of baked products from wheat flour wherein a dough formul-ation is mixed, fermented, kneaded, shaped and baked.
According to the inventive feature, there is added to the dough formulation a blend of protein sources containing yeast protein, soy flour or concentrate and pea concen~
trate, at least S0~ of said blen~ containing soy flour or concentrate and said blend being present in an amount of 10 to 40 parts hy weight per 100 parts of wheat flour and ~elected to complement the essential amino acid pattern of wheat ~lour whereby a baked product is obtained having a crude protein content of at least 16% by weight, a protein efficiency ratio of at least 1.65, a protein rating of at least 40 and an essential amino acid pattern which closely approximates that of egg protein without addition of synthetic amino acids.
This provides an essential amino acid pattern which closely approximates that of egg protein without addition of synthetic amino acids. .-Although soy flour and soy concentrate can be used as a part of this blend, they are not sufficient in themselves.
Moreover, other protein sources can be used in place of soy products while achieving equally good results. ~nother use-ful component of the blend is yeast protein. It is also a preferred feature of this invention that the protein sources be derived from vegetable or grain sources and that none be derived from animal sources.
In selecting the speci~ic protein sources and their pro-portions to achieve the results according to this invention, these are selected such that the supplement when blended with wheat flour will provide an essential amino acid pattern which closely approximates that of egg protein. The literature has shown that there are maximum levels of protein supplementation which will still maintain a commercially acceptable bread loaf and this has been one of the problems with the use of soy flour. In accordance with this invention it has been deter-mined that it is quite possible to stay within the limits of total protein supplementation which will maintain a commer-cially acceptable loaf but that by a proper selection of a protein source blend the desired level of protein availability can be obtained in the baked product while staying within the maximum levels of permitted total supplementation.
~ i Partlclllarly preferred proteLn sources meeting these requirements are blends of at least three protein sources selected from Torula yeast, soy flour, soy concentrate, pea concentrate and triticale. It is also particu]arly preferred that no more than 75% of the total protein supplement consists of a single protein source, and that at least 50% of the total protein supplement consists of soy flour and/or soy concentrate. Typical quantities of the protein sources per 100 parts of wheat flour are about 3 to 25 parts yeast protein, up to 30 parts soy flour and/or soy concentrate and up to 15 parts pea concentrate. Small additions of triticale are useful for raising the level of methionine.
'~ DESCRIPTION OF THE PREFERRED EMBODIMENTS
Because of what was already known about soy flour as a supplement, this was used as the standard supplement to determine the opt`imum level of supplementation. A variety of supplement additions ranging from 2.5 to 25% by weight based on flour were used with sodium stearoyl lactylate and two levels of gluten being tested to determine their effectiveness in maintaining loafvolume during supplementation. The first level of gluten was added to provide a GOnStant percentage of gluten in the dry ingredients at all levels of supplementation, while the second level of gluten was designed to augment the first gluten level by a constant percentage of the supplement.
The basic-formulation is shown in Table 1 below.
:~ .
.
Canadian Government Regulations define an excellent dietary source of protein as one having a protein rating of 40 or more. Irhis pro-tein rating is equal to the protein efficiency ratio (PER) times the grams of proteln in the recommended daily intake (RDI). This means that in order to obtain a bread meeting the required protein rating of 40 or more, the PER must be at least 1.65 and there must be a crude protein content of at least 166 by weight.
It has been found -that a bread made with the sole sup-plementation of soy flour, while overcoming the L-lysine deficiency, produced a bread with a PER of only 1.~1 and a protein rating of only 30. Thus, the addition of soy flour alone falls far short of providing a commercially acceptable bread which can be considered to be an excel-lent dietary source of protein.
It is, therefore, the object of the present invention to produce baked products which will be superior to those made with only soy flour supplementation and will provide a protein rating of 40 or more.
SUMMARY OF THE INVENTION
Thus, the present invention relates to the production of baked products from wheat flour wherein a dough formul-ation is mixed, fermented, kneaded, shaped and baked.
According to the inventive feature, there is added to the dough formulation a blend of protein sources containing yeast protein, soy flour or concentrate and pea concen~
trate, at least S0~ of said blen~ containing soy flour or concentrate and said blend being present in an amount of 10 to 40 parts hy weight per 100 parts of wheat flour and ~elected to complement the essential amino acid pattern of wheat ~lour whereby a baked product is obtained having a crude protein content of at least 16% by weight, a protein efficiency ratio of at least 1.65, a protein rating of at least 40 and an essential amino acid pattern which closely approximates that of egg protein without addition of synthetic amino acids.
This provides an essential amino acid pattern which closely approximates that of egg protein without addition of synthetic amino acids. .-Although soy flour and soy concentrate can be used as a part of this blend, they are not sufficient in themselves.
Moreover, other protein sources can be used in place of soy products while achieving equally good results. ~nother use-ful component of the blend is yeast protein. It is also a preferred feature of this invention that the protein sources be derived from vegetable or grain sources and that none be derived from animal sources.
In selecting the speci~ic protein sources and their pro-portions to achieve the results according to this invention, these are selected such that the supplement when blended with wheat flour will provide an essential amino acid pattern which closely approximates that of egg protein. The literature has shown that there are maximum levels of protein supplementation which will still maintain a commercially acceptable bread loaf and this has been one of the problems with the use of soy flour. In accordance with this invention it has been deter-mined that it is quite possible to stay within the limits of total protein supplementation which will maintain a commer-cially acceptable loaf but that by a proper selection of a protein source blend the desired level of protein availability can be obtained in the baked product while staying within the maximum levels of permitted total supplementation.
~ i Partlclllarly preferred proteLn sources meeting these requirements are blends of at least three protein sources selected from Torula yeast, soy flour, soy concentrate, pea concentrate and triticale. It is also particu]arly preferred that no more than 75% of the total protein supplement consists of a single protein source, and that at least 50% of the total protein supplement consists of soy flour and/or soy concentrate. Typical quantities of the protein sources per 100 parts of wheat flour are about 3 to 25 parts yeast protein, up to 30 parts soy flour and/or soy concentrate and up to 15 parts pea concentrate. Small additions of triticale are useful for raising the level of methionine.
'~ DESCRIPTION OF THE PREFERRED EMBODIMENTS
Because of what was already known about soy flour as a supplement, this was used as the standard supplement to determine the opt`imum level of supplementation. A variety of supplement additions ranging from 2.5 to 25% by weight based on flour were used with sodium stearoyl lactylate and two levels of gluten being tested to determine their effectiveness in maintaining loafvolume during supplementation. The first level of gluten was added to provide a GOnStant percentage of gluten in the dry ingredients at all levels of supplementation, while the second level of gluten was designed to augment the first gluten level by a constant percentage of the supplement.
The basic-formulation is shown in Table 1 below.
:~ .
.
- 4 TABI.E I
_ORMUL~_FOR TEST BAKING
-- .
Weight %
Ingredient Grams Flour 8asis . ., Flour 700 100.0 Water 469 - 567 67 - 81 (Variable) Supplement ~- ~Soy Flour) 17.5 - 175 2.5 - 25 "
Vital Gluten 1.75 - 43.75 0.25 - 6.25 ~ Sodium Stearoyl Lactylate (S.S.L.) 2.625 0.375 Yeast 21.0 3.0 Salt 14.0 2.0 Sugar 42.0 6.0 Shortening 21.0 3.0 Yeast Food 1.75 0.25 .
A Brabender Farinograph was used to determine water absorption, mixing time and mixing tolerance at all levels of supplemeatation. The physical parameters examined were loaf volume, crumb lightness (Hunter colour-difference meter-"L"
value), and grain appearance. A maximum deviation of 15% from the standard white bread volume was permitted for a commercially acceptable loaf.
The bread was baked using the sponge and dough method and the mixing times, tolerances and farinograph absorptions are shown in Table II below.
~
: TABLE II
EFFECTS OF SUPPLEMENTA_ION
_ .
Test Mixing Time Tolerance Ab~orption (min) (min)(%H20) ,._ ~- 10 Control 5~ 12 68.6 Control + 2.5% Supplement 5~ 14 69.2 " + 5.0% " 6~ 15 70.0 ~`~ " + 10.0~ " 7~ 17 72.2 ` " + 15.0% " 7~ 15~ 74.1 .~: " + 20.0% " 7~ 13~ 75.7 :" -~ 25.0% " 8 16~ 76.4 ~ Control + 2.5% " + SSL(0.3i5%) 9 18~ 68.2 -~ " + 5.0% " " 7~ 18~ 70.0 .~ " + 10.0% " " 8~ 18 70.8 `~ 20 " + 15.0% " " 8~ 16~ 72.7 ~:~ " + 20.0% " " ` 9 16 75.0 ,. " + 25.0% " " 9 16~ 76.6 ~; Control + 2.5% " + Gluten I 5~ 12~ 71.4 " + 5.0% " " 6~ 13~ 72.0 " + 10.0% " " 8~ 17 74.0 ,~ " + 15.0% " " 8~ 16 76.5 + 20.0% " " 9 15 78.6 ~; " + 25.0% " " 9 16 79.5 Control + 2.5% " + Gluten Il 5~ 9 68.1 " + 5.0% " " 5~ 10~ 69.9 " + 10.0% " " 8 13 72.1 " + 15.0% " " 8~ 16 76.9 " + 20.0% " " 9~ 15~ 79.8 " + 25.0% " " 10 16~ 81.0 ~ 6 --. .
It will be seen that addition oE SSL and gluten increased both the mixing time and absorption. In general, loaf volume decreased as level of supplement increased and both SSL -and gluten had positive effects on the maintenance oE loaf volume.
Acceptable loaves were obtained at a level of 25~ supplementation when either SSL or gluten was added.
sased on the above background information, a complete trial was carried out using a supplementation level oE ~0% with soy flour as the sole supplement. A second trial was conducted using a mixture of soy flour and other protein sources and a third trial was run using other protein sources in the absence of any soy flour. The details of these three formulatlons are given in Table III (all quantities being expressed ln pounds).
The breads were prepared by the sponge and dough system and the finished breads were freezed-dried to a level of 2% moisture prior to PER and amino a~id analysis. A11 PER values were adjusted to an ANRC casein value of 2.5.
The results obtained are shown in Table IV.
2~
t, ~ Ln Ln Ln Ln Ln ,_1 (~ t`J Ln I I_ N
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p:l1~4 The above trials showed that a very acceptable alter-nate to soy can be formulated using a complementary blend of other protein sources,but all of the formu~ations shown in Table IV showed a protein rating well below the recommended level of 40 or more. This was found, even though the essential amino acid pattern did come quite alose to that of egg protein.
There will now be described a series of formulations mleeting the requirements of the present invention.
EXAMPLES 1 to 6 Bread according to the invention was made by the sponge and dough teahnique from the formulations of Table V below (all quantities being expressed in pounds):
~.
` ~ I ~ ~ I In o r~ o I ' a) I '~
o ,~ IA ~ O ~ V
c ~ 1 ~ I ~ ~ o o I ~ I
I o o ~ I o In r7 1~ o o I ~
u l I ~ u ~ I cl ~ I I
o I Q~ ~ ~ l ' U ' ~ U~ I 0 ~ V .
} ~ IC~ o o o ILI E~ b a~ L u~ o~ . ¦
:......... ~ -,- `: ' The process conditions are as follows:
Sponge FermentationTime: 4-6 hours Sponge Temperature O
tin ferment) 70_75 F
Sponge Temperature (out of ferment) : 80-90 F
The dough was baked at 425 for 25 minutes and the baked bread weighed approximately ~50 grams with a volume of approximately 1800 cc. All the breads tested had an accept-able colour, flavour and aroma and generally had a loaf volume of about 12 to 15% less than conventional white bread.
For protein analysis, the finished breads were freeze-dried to a level of 2~ moisture and then subjected to PER and amino acid analysis. All analysis were carried out by Nutrition International oE New Brunswick, N.J., in accordance with A.O.A.C. methods. A11 PER values were adjusted to an ANRC
casein value of 2.5.
2a The results obtaïned are set out in Table VI.
In the above Table, Examples 1, 2 and 3 contained 25% supplement hased on wheat flour and Examples ~, 5 and 6 contained 30~ by weight supplement based on wheat flour.
Example 1 with 25~ supplement and Examples 4 , 5 and 6 with 30~ supplement all showed excellent protein ratings well above the desired minimum of 40, while Example 3 with 25% supplement was just over the minimum protein rating and Example 2 with 25~ supplement fell slightly below the minimum rating.
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_ORMUL~_FOR TEST BAKING
-- .
Weight %
Ingredient Grams Flour 8asis . ., Flour 700 100.0 Water 469 - 567 67 - 81 (Variable) Supplement ~- ~Soy Flour) 17.5 - 175 2.5 - 25 "
Vital Gluten 1.75 - 43.75 0.25 - 6.25 ~ Sodium Stearoyl Lactylate (S.S.L.) 2.625 0.375 Yeast 21.0 3.0 Salt 14.0 2.0 Sugar 42.0 6.0 Shortening 21.0 3.0 Yeast Food 1.75 0.25 .
A Brabender Farinograph was used to determine water absorption, mixing time and mixing tolerance at all levels of supplemeatation. The physical parameters examined were loaf volume, crumb lightness (Hunter colour-difference meter-"L"
value), and grain appearance. A maximum deviation of 15% from the standard white bread volume was permitted for a commercially acceptable loaf.
The bread was baked using the sponge and dough method and the mixing times, tolerances and farinograph absorptions are shown in Table II below.
~
: TABLE II
EFFECTS OF SUPPLEMENTA_ION
_ .
Test Mixing Time Tolerance Ab~orption (min) (min)(%H20) ,._ ~- 10 Control 5~ 12 68.6 Control + 2.5% Supplement 5~ 14 69.2 " + 5.0% " 6~ 15 70.0 ~`~ " + 10.0~ " 7~ 17 72.2 ` " + 15.0% " 7~ 15~ 74.1 .~: " + 20.0% " 7~ 13~ 75.7 :" -~ 25.0% " 8 16~ 76.4 ~ Control + 2.5% " + SSL(0.3i5%) 9 18~ 68.2 -~ " + 5.0% " " 7~ 18~ 70.0 .~ " + 10.0% " " 8~ 18 70.8 `~ 20 " + 15.0% " " 8~ 16~ 72.7 ~:~ " + 20.0% " " ` 9 16 75.0 ,. " + 25.0% " " 9 16~ 76.6 ~; Control + 2.5% " + Gluten I 5~ 12~ 71.4 " + 5.0% " " 6~ 13~ 72.0 " + 10.0% " " 8~ 17 74.0 ,~ " + 15.0% " " 8~ 16 76.5 + 20.0% " " 9 15 78.6 ~; " + 25.0% " " 9 16 79.5 Control + 2.5% " + Gluten Il 5~ 9 68.1 " + 5.0% " " 5~ 10~ 69.9 " + 10.0% " " 8 13 72.1 " + 15.0% " " 8~ 16 76.9 " + 20.0% " " 9~ 15~ 79.8 " + 25.0% " " 10 16~ 81.0 ~ 6 --. .
It will be seen that addition oE SSL and gluten increased both the mixing time and absorption. In general, loaf volume decreased as level of supplement increased and both SSL -and gluten had positive effects on the maintenance oE loaf volume.
Acceptable loaves were obtained at a level of 25~ supplementation when either SSL or gluten was added.
sased on the above background information, a complete trial was carried out using a supplementation level oE ~0% with soy flour as the sole supplement. A second trial was conducted using a mixture of soy flour and other protein sources and a third trial was run using other protein sources in the absence of any soy flour. The details of these three formulatlons are given in Table III (all quantities being expressed ln pounds).
The breads were prepared by the sponge and dough system and the finished breads were freezed-dried to a level of 2% moisture prior to PER and amino a~id analysis. A11 PER values were adjusted to an ANRC casein value of 2.5.
The results obtained are shown in Table IV.
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p:l1~4 The above trials showed that a very acceptable alter-nate to soy can be formulated using a complementary blend of other protein sources,but all of the formu~ations shown in Table IV showed a protein rating well below the recommended level of 40 or more. This was found, even though the essential amino acid pattern did come quite alose to that of egg protein.
There will now be described a series of formulations mleeting the requirements of the present invention.
EXAMPLES 1 to 6 Bread according to the invention was made by the sponge and dough teahnique from the formulations of Table V below (all quantities being expressed in pounds):
~.
` ~ I ~ ~ I In o r~ o I ' a) I '~
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o I Q~ ~ ~ l ' U ' ~ U~ I 0 ~ V .
} ~ IC~ o o o ILI E~ b a~ L u~ o~ . ¦
:......... ~ -,- `: ' The process conditions are as follows:
Sponge FermentationTime: 4-6 hours Sponge Temperature O
tin ferment) 70_75 F
Sponge Temperature (out of ferment) : 80-90 F
The dough was baked at 425 for 25 minutes and the baked bread weighed approximately ~50 grams with a volume of approximately 1800 cc. All the breads tested had an accept-able colour, flavour and aroma and generally had a loaf volume of about 12 to 15% less than conventional white bread.
For protein analysis, the finished breads were freeze-dried to a level of 2~ moisture and then subjected to PER and amino acid analysis. All analysis were carried out by Nutrition International oE New Brunswick, N.J., in accordance with A.O.A.C. methods. A11 PER values were adjusted to an ANRC
casein value of 2.5.
2a The results obtaïned are set out in Table VI.
In the above Table, Examples 1, 2 and 3 contained 25% supplement hased on wheat flour and Examples ~, 5 and 6 contained 30~ by weight supplement based on wheat flour.
Example 1 with 25~ supplement and Examples 4 , 5 and 6 with 30~ supplement all showed excellent protein ratings well above the desired minimum of 40, while Example 3 with 25% supplement was just over the minimum protein rating and Example 2 with 25~ supplement fell slightly below the minimum rating.
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Claims (8)
1. In the method of making baked products from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked; the improvement comprising:
adding to said dough formulation a blend of protein sources containing yeast protein, soy flour or concentrate and pea concentrate, at least 50% of said blend containing soy flour or concentrate and said blend being present in an amount of 10 to 40 parts by weight per 100 parts of wheat flour and selected to complement the essential amino acid pattern of wheat flour whereby a baked product is obtained having a crude protein content of at least 16% by weight, a protein efficiency ratio of at least 1.65 and a protein rating of at least 40.
adding to said dough formulation a blend of protein sources containing yeast protein, soy flour or concentrate and pea concentrate, at least 50% of said blend containing soy flour or concentrate and said blend being present in an amount of 10 to 40 parts by weight per 100 parts of wheat flour and selected to complement the essential amino acid pattern of wheat flour whereby a baked product is obtained having a crude protein content of at least 16% by weight, a protein efficiency ratio of at least 1.65 and a protein rating of at least 40.
2. A method of making baked products as claimed in claim 1 wherein the blend of protein sources contains 3 to 25 parts by weight of yeast protein per 100 parts of wheat flour.
3. A method of making baked products as claimed in claim 2 wherein the blend of protein sources contains up to 30 parts by weight of soy material selected from soy flour and soy concentrate per 100 parts of wheat flour.
4. A method of making baked products as claimed in claim 3 wherein the blend of protein sources contains up to 15 parts by weight pea concentrate per 100 parts of wheat flour.
5. A flour premix for use in making baked products comprising wheat flour and a blend of protein sources containing yeast protein, soy flour or concentrate and pea concentrate, at least 50% of said blend containing soy flour or concentrate and said blend being present in an amount of 10 to 40 parts by weight per 100 parts of wheat flour and selected to complement the essential amino acid pattern of the wheat flour whereby a baked product is obtained having a crude protein content of at least 16% by weight, a protein efficiency ratio of at least 1.65 and a protein rating of at least 40.
6. A premix according to claim 5 wherein the blend of protein sources contains 3 to 25 parts by weight of yeast protein per 100 parts of wheat flour.
7. A premix according to claim 6 wherein the blend of protein sources contains up to 30 parts by weight of soy material selected from soy flour and soy concentrate per 100 parts wheat flour.
8. A premix according to claim 6 wherein the blend of protein sources contains up to 30 parts by weight of soy material selected from soy flour and soy concentrate per 100 parts wheat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA312,892A CA1102614A (en) | 1978-10-06 | 1978-10-06 | Bread having high protein content and high protein efficiency ratio |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA312,892A CA1102614A (en) | 1978-10-06 | 1978-10-06 | Bread having high protein content and high protein efficiency ratio |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1102614A true CA1102614A (en) | 1981-06-09 |
Family
ID=4112557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA312,892A Expired CA1102614A (en) | 1978-10-06 | 1978-10-06 | Bread having high protein content and high protein efficiency ratio |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1102614A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4774096A (en) * | 1986-07-23 | 1988-09-27 | Woodstone Foods (1987) Limited | Novel fibrous product |
| FR2698761A1 (en) * | 1992-12-03 | 1994-06-10 | Douaire Philippe | Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour |
| EP1250844A2 (en) * | 2001-04-18 | 2002-10-23 | VK Mühlen Food Service GmbH | Dough for baking containing vegetable material |
-
1978
- 1978-10-06 CA CA312,892A patent/CA1102614A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4774096A (en) * | 1986-07-23 | 1988-09-27 | Woodstone Foods (1987) Limited | Novel fibrous product |
| FR2698761A1 (en) * | 1992-12-03 | 1994-06-10 | Douaire Philippe | Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour |
| EP1250844A2 (en) * | 2001-04-18 | 2002-10-23 | VK Mühlen Food Service GmbH | Dough for baking containing vegetable material |
| EP1250844A3 (en) * | 2001-04-18 | 2003-12-03 | VK Mühlen Food Service GmbH | Dough for baking containing vegetable material |
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