DOUGH COMPOSITION AND BAKED FOOD PRODUCTS WITH WHEY PROTEIN CREAM
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United States of America Patent
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Oct 3, 2024
app pub date -
Mar 25, 2024
filing date -
Mar 31, 2023
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Abstract
A dough composition can be formulated using a whey protein cream ingredient to reduce or replace certain emulsifying agents while maintaining or extending the shelf-life of the final baked food product. The whey protein cream may further be used to reduce or replace additional protein ingredients used in dough formulations. In some formulations, the dough composition may include a comparatively low amount of emulsifying agent or a casein salt, while other formulations are substantially free of an emulsifying agent or casein salt. The inclusion of whey protein cream may beneficially maintain freshness and shelf-life of baked food products from the dough compositions.
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