Process for preparing high protein bread with ascorbic acid and product
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United States of America Patent
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Jul 26, 1988
Issued Date -
N/A
app pub date -
Nov 13, 1986
filing date -
Sep 23, 1985
priority date (Note) -
Expired
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Abstract
A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired high protein levels, large amounts of ascorbic acid, e.g. 450 to 850 PPM and small amounts of potassium bromate; and steam treating the full fat wheat germ and soy flakes to remove sulfhydril as measured by the absence of glutathione; and then rising and baking to produce a product of good taste, shelf life and density comparable to what would have been produced in the absence of the high protein levels.
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