High-protein, reduced-carbohydrated flat bakery and other food products

• US 20050031754A1
• Filed: 05/21/2004
• Published: 02/10/2005
• Est. Priority Date: 07/15/2003
• Status: Abandoned Application

• Current Assignee: MGP Ingredients Incorporated
• Original Assignee: MGP Ingredients Incorporated
• Inventors: Maningat, Clodualdo C., Dohl, Christopher T., Ranjan, Shishir, Woo, Kyungsoo, Stempien, Gregory J., Bassi, Sukh D., Gaul, Jennifer A.
• Application Number:
  US10/851,887
• Publication Number:
  US 20050031754A1
• Time in Patent Office: Days
• US Class Current: 426/549
• CPC Class Codes: A21D 13/06 Products with modified nutritive value, e.g. with modified starch content
• CPC Class Codes: A21D 13/062 with modified sugar content; Sugar-free products
• CPC Class Codes: A21D 13/064 with modified protein content
• CPC Class Codes: A21D 13/42 Tortillas
• CPC Class Codes: A21D 13/60 Deep-fried products, e.g. doughnuts
• CPC Class Codes: A21D 2/186 Starches; Derivatives thereof
• CPC Class Codes: A21D 2/26 Proteins
• CPC Class Codes: A21D 2/265 from cereals, flour, bran
• CPC Class Codes: A23L 29/219 Chemically modified starch; Reaction or complexation products of starch with other chemicals
• CPC Class Codes: A23L 33/10 using additives addition of substantially indigestible substances A23L33/21
• CPC Class Codes: A23L 33/185 Vegetable proteins
• CPC Class Codes: A23L 33/20 Reducing nutritive value; Dietetic products with reduced nutritive value
• CPC Class Codes: A23L 7/109 Types of pasta, e.g. macaroni or noodles
• CPC Class Codes: A23L 7/126 Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/328 having effect on glycaemic control and diabetes
• CPC Class Codes: A23V 2200/332 Promoters of weight control and weight loss
• CPC Class Codes: A23V 2200/3322 Low carb - reduced carbohydrate content
• CPC Class Codes: A23V 2250/5486 Wheat protein, gluten

Abstract

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Claims

1. A reduced carbohydrate bread product, said product comprising a resistant starch and a composition selected from the group consisting of a wheat protein isolate product and a hydrolyzed wheat protein product.

2. The product of claim 1 wherein said product is a reduced carbohydrate fried pie crust comprising:

from about 72 to about 108 baker'"'"'s percent of a resistant starch product; and

to from about 3 to about 4 baker'"'"'s percent of a fractionated wheat protein product.

3. The pie crust of claim 2 wherein the resistant starch product is a chemically modified starch product.

4. The pie crust of claim 3 wherein the resistant starch product is present in an amount from about 81 to about 99 baker'"'"'s percent.

5. The product of claim 1 wherein said product is a reduced carbohydrate pie dough comprising:

from about 73 to about 109 baker'"'"'s percent of a resistant starch product; and

from about 1.6 to about 2.4 baker'"'"'s percent of a wheat protein concentrate product.

6. The dough of claim 5 wherein the resistant starch product is a chemically modified starch product.

7. The dough of claim 6 wherein the resistant starch product is present in an amount from about 82 to about 100 baker'"'"'s percent.

8. The product of claim 1 wherein said product is a reduced carbohydrate flour tortilla comprising:

from about 70 to about 106 baker'"'"'s percent of a resistant starch product; and

from about 5 to about 7 baker'"'"'s percent of a wheat protein concentrate product.

9. The tortilla of claim 8 wherein the resistant starch product is a chemically modified starch product.

10. The tortilla of claim 9 wherein the resistant starch product is present in an amount from about 79 to about 97 baker'"'"'s percent.

11. The product of claim 1 wherein said product is a reduced carbohydrate flour tortilla comprising:

from about 330 to about 530 baker'"'"'s percent of a resistant starch product; and

from about 10 to about 50 baker'"'"'s percent of a wheat protein isolate product.

12. The flour tortilla of claim 11 wherein the resistant starch product is a chemically modified starch product.

13. The flour tortilla of claim 12 wherein the resistant starch product is present in an amount from about 380 to about 480 baker'"'"'s percent.

14. The product of claim 1 wherein said product is a reduced carbohydrate pancake/waffle comprising a blend of a resistant starch product and a gluten product in a weight ratio (based on total weight of the products) from about 70:

30 to about 95;

5.

15. The pancake/waffle of claim 14 wherein the resistant starch product is a chemically modified starch product.

16. The pancake/waffle of claim 15 wherein the resistant starch product is blended with the gluten product in a weight ratio of from about 83:

17 to about 93;

7.

17. The product of claim 1 wherein said product is a reduced carbohydrate pasta comprising:

from about 2 to about 65 percent of a resistant starch product; and

from about 1 to about 3 percent of a wheat protein isolate product.

18. The pasta of claim 17 wherein the resistant starch product is a chemically modified starch product.

19. The pasta of claim 18 wherein the resistant starch product is present in an amount from about 5 to about 55 percent.

20. The product of claim 1 wherein said product is a reduced carbohydrate flour tortilla comprising:

from about 5 to about 50 baker'"'"'s percent of a resistant starch product; and

from about 1 to about 6 percent of a first wheat protein concentrate product; and

from about 0.5 to about 5.0 baker'"'"'s percent of a second wheat protein concentrate

21. The flour tortilla of claim 20 wherein the resistant starch product is a chemically modified starch product.

22. The flour tortilla of claim 21 wherein the resistant starch product is present in an amount from about 10 to about 40 baker'"'"'s percent.

23. The product of claim 1 wherein said product is a reduced carbohydrate egg roll wrapper comprising:

from about 220 to about 330 baker'"'"'s percent of a resistant starch product; and

from about 11 to about 18 baker'"'"'s percent of a wheat protein isolate product.

24. The reduced carbohydrate egg roll wrapper of claim 23 wherein the resistant starch product is a chemically modified starch product.

25. The reduced carbohydrate egg roll wrapper of claim 24 wherein the resistant starch product is present in an amount from about 250 to about 300 baker'"'"'s percent.

26. The product of claim 1 wherein said product is a reduced carbohydrate yogurt comprising from about 0.5% to about 4% by weight of a resistant starch product:

27. The reduced carbohydrate yogurt of claim 26 wherein the resistant starch product is a chemically modified starch product.

28. The reduced carbohydrate yogurt of claim 27 wherein the resistant starch product is present in an amount from about 0.8% to about 3% by weight.

29. The product of claim 1 wherein said product is a reduced carbohydrate flour tortilla comprising:

from about 200 to about 350 baker'"'"'s percent of a resistant starch product; and

from about 40 to about 60 baker'"'"'s percent of a wheat protein isolate product.

30. The flour tortilla of claim 29 wherein the resistant starch product is a chemically modified starch product.

31. The flour tortilla of claim 30 wherein the resistant starch product is present in an amount from about 250 to about 300 baker'"'"'s percent.

32. The product of claim 1 wherein said product is a reduced carbohydrate pancake/waffle comprising:

from about 15 to about 40 percent of a resistant starch product; and

from about 2 to about 10 percent of a first wheat protein isolate product; and

from about 0.1 to about 1.0 percent of a second wheat protein isolate product

33. The pancake/waffle of claim 32 wherein the resistant starch product is a chemically modified starch product.

34. The pancake/waffle of claim 33 wherein the resistant starch product is present in an amount from about 20 to about 30 percent.

35. The product of claim 1 wherein said product is a reduced carbohydrate tortilla chip comprising:

from about 5 to about 75 percent of a resistant starch product; and

from about 0 to about 6 percent of a wheat protein isolate product.

36. The tortilla chip of claim 35 wherein the resistant starch product is a chemically modified starch product.

37. The tortilla chip of claim 36 wherein the resistant starch product is present in an amount from about 20 to about 55 percent.

38. The product of claim 1 wherein said product is a reduced carbohydrate Chinese noodle comprising:

from about 10 to about 900 baker'"'"'s percent of a resistant starch product; and

from about 2 to about 95 baker'"'"'s percent of a wheat protein isolate product.

39. The Chinese noodle of claim 38 wherein the resistant starch product is a chemically modified starch product.

40. The Chinese noodle of claim 39 wherein the resistant starch product is present in an amount from about 30 to about 820 baker'"'"'s percent.

41. The product of claim 1 wherein said product is a reduced carbohydrate salt noodle comprising:

from about 10 to about 900 baker'"'"'s percent of a resistant starch product; and

from about 2 to about 95 baker'"'"'s percent of a wheat protein isolate product.

42. The salt noodle of claim 41 wherein the resistant starch product is a chemically modified starch product.

43. The salt noodle of claim 42 wherein the resistant starch product is present in an amount from about 30 to about 820 baker'"'"'s percent.

44. A mixture for producing a reduced carbohydrate bread product, said mixture comprising a resistant starch and a composition selected from the group consisting of a wheat protein isolate product and a hydrolyzed wheat protein product.

45. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate fried pie crust comprising

from about 72 to about 108 baker'"'"'s percent of a resistant starch product;

and

from about 3 to about 4 baker'"'"'s percent of a fractionated wheat protein product.

46. The dough of claim 45 wherein the resistant starch product is a chemically modified starch product.

47. The dough of claim 46 wherein the resistant starch product is present in an amount from about 81 to about 99 baker'"'"'s percent.

48. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate pie dough comprising:

from about 73 to about 109 baker'"'"'s percent of a resistant starch product; and

from about 1.6 to about 2.4 baker'"'"'s percent of a wheat protein concentrate product.

49. The dough of claim 48 wherein the resistant starch product is a chemically modified starch product.

50. The dough of claim 49 wherein the resistant starch product is present in an amount from about 82 to about 100 baker'"'"'s percent.

51. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate flour tortilla comprising:

from about 70 to about 106 baker'"'"'s percent of a resistant starch product; and

from about 5 to about 7 baker'"'"'s percent of a wheat protein concentrate product.

52. The dough of claim 51 wherein the resistant starch product is a chemically modified starch product.

53. The dough of claim 52 wherein the resistant starch product is present in an amount from about 79 to about 97 baker'"'"'s percent.

54. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate flour tortilla comprising:

from about 330 to about 530 baker'"'"'s percent of a resistant starch product; and

from about 10 to about 50 baker'"'"'s percent of a wheat protein isolate product.

55. The dough of claim 54 wherein the resistant starch product is a chemically modified starch product.

56. The dough of claim 55 wherein the resistant starch product is present in an amount from about 380 to about 480 baker'"'"'s percent.

57. The mixture of claim 44 wherein said mixture is a batter for a reduced carbohydrate pancake/waffle comprising a blend of a resistant starch product and a gluten product in a weight ratio (based on total weight of the products) from about 70:

30 to about 95;

5.

58. The batter of claim 57 wherein the resistant starch product is a chemically modified starch product.

59. The batter of claim 58 wherein the resistant starch product is blended with the gluten product in a weight ratio of from about 83:

17 to about 93;

7.

60. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate pasta comprising:

from about 2 to about 65 percent of a resistant starch product; and

from about 1 to about 3 percent of a wheat protein isolate product.

61. The dough of claim 60 wherein the resistant starch product is a chemically modified starch product.

62. The dough of claim 61 wherein the resistant starch product is present in an amount from about 5 to about 55 percent.

63. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate flour tortilla comprising:

from about 5 to about 50 baker'"'"'s percent of a resistant starch product; and

from about 1 to about 6 percent of a first wheat protein concentrate product; and

from about 0.5 to about 5.0 baker'"'"'s percent of a second wheat protein concentrate

64. The dough of claim 63 wherein the resistant starch product is a chemically modified starch product.

65. The dough of claim 64 wherein the resistant starch product is present in an amount from about 10 to about 40 baker'"'"'s percent.

66. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate egg roll wrapper comprising:

from about 220 to about 330 baker'"'"'s percent of a resistant starch product; and

from about 11 to about 18 baker'"'"'s percent of a wheat protein isolate product.

67. The dough of claim 66 wherein the resistant starch product is a chemically modified starch product.

68. The dough of claim 67 wherein the resistant starch product is present in an amount from about 250 to about 300 baker'"'"'s percent.

69. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate flour tortilla comprising:

from about 200 to about 350 baker'"'"'s percent of a resistant starch product; and

from about 40 to about 60 baker'"'"'s percent of a wheat protein isolate product.

70. The dough of claim 69 wherein the resistant starch product is a chemically modified starch product.

71. The dough of claim 70 wherein the resistant starch product is present in an amount from about 250 to about 300 baker'"'"'s percent.

72. The mixture of claim 44 wherein said mixture is a batter for a reduced carbohydrate pancake/waffle comprising:

from about 15 to about 40 percent of a resistant starch product; and

from about 2 to about 10 percent of a first wheat protein isolate product; and

from about 0.1 to about 1.0 percent of a second wheat protein isolate product

73. The batter of claim 72 wherein the resistant starch product is a chemically modified starch product.

74. The batter of claim 73 wherein the resistant starch product is present in an amount from about 20 to about 30 percent.

75. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate tortilla chip comprising:

from about 5 to about 75 percent of a resistant starch product; and

from about 0 to about 6 percent of a wheat protein isolate product.

76. The dough of claim 75 wherein the resistant starch product is a chemically modified starch product.

77. The dough of claim 76 wherein the resistant starch product is present in an amount from about 20 to about 55 percent.

78. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate Chinese noodle comprising:

from about 10 to about 900 baker'"'"'s percent of a resistant starch product; and

from about 2 to about 95 baker'"'"'s-percent of a wheat protein isolate product.

79. The dough of claim 78 wherein the resistant starch product is a chemically modified starch product.

80. The dough of claim 79 wherein the resistant starch product is present in an amount from about 30 to about 820 baker'"'"'s percent.

81. The mixture of claim 44 wherein said mixture is a dough for a reduced carbohydrate salt noodle comprising:

from about 10 to about 900 baker'"'"'s percent of a resistant starch product; and

from about 2 to about 95 baker'"'"'s percent of a wheat protein isolate product.

82. The dough of claim 81 wherein the resistant starch product is a chemically modified starch product.

83. The dough of claim 82 wherein the resistant starch product is present in an amount from about 30 to about 820 baker'"'"'s percent.