Wheat protein-based dough relaxer compositions and methods of producing the same
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United States of America Patent
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Jan 8, 2019
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Jan 12, 2017
app pub date -
Apr 1, 2016
filing date -
Jul 10, 2015
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Abstract
Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leavening yeast, yeast extract, and mixtures thereof. The pre-reaction is preferably carried out using an aqueous slurry containing the protein and yeast products, followed by drying. The resultant dough relaxers may be incorporated into a wide variety of wheat protein-based dough formulations to enhance the handling properties thereof, especially dough extensibility and machinability, and reduced dough mixing times.
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