Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
First Claim
1. A dough composition for producing a baked, high protein, low carbohydrate dough, the dough comprising an aqueous leavened dispersion comprising:
- (a) less than about 10 wt % flour;
(b) about 5 to 50 wt % of a combination of gluten and a modified wheat gluten, wherein the gluten comprises about 0.01 to 0.67 parts of the modified wheat gluten per each part by weight of gluten;
(c) about 1 to 20 wt % of a protein source comprising a soy protein, a milk protein, an egg protein or mixtures thereof;
(d) greater than about 2 wt % of a food grade but substantially non-nutritive fiber; and
(e) about 0.01 to 5 wt % of a source of food grade reducing agent;
wherein the dough provides a reduced or low carbohydrate content and a baked open cell structure; and
when baked forms a product having a specific volume greater than about 2.8 cc/gm and is bread-like.
2 Assignments
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Accused Products
Abstract
A novel dough composition for improved dough can be used to produce a baked, high protein, low carbohydrate bread product. The formulation and process can be used to make low carbohydrate dough that can be used to manufacture bread and other bread-like products of high quality and consumer acceptance. The bread is characterized by low nutritive carbohydrate content, bread-like open cell structure and a high quality nutrition, texture and flavor. The dough comprises an aqueous leavened dispersion that comprises an effective but low amount of wheat flour for texture and flavor, an effective amount of gluten, in excess of the flour content, and an effective amount of a protein source along with an effective amount of an edible fiber to provide high protein content, low carbohydrate content and bread-like texture.
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Citations
29 Claims
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1. A dough composition for producing a baked, high protein, low carbohydrate dough, the dough comprising an aqueous leavened dispersion comprising:
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(a) less than about 10 wt % flour;
(b) about 5 to 50 wt % of a combination of gluten and a modified wheat gluten, wherein the gluten comprises about 0.01 to 0.67 parts of the modified wheat gluten per each part by weight of gluten;
(c) about 1 to 20 wt % of a protein source comprising a soy protein, a milk protein, an egg protein or mixtures thereof;
(d) greater than about 2 wt % of a food grade but substantially non-nutritive fiber; and
(e) about 0.01 to 5 wt % of a source of food grade reducing agent;
wherein the dough provides a reduced or low carbohydrate content and a baked open cell structure; and
when baked forms a product having a specific volume greater than about 2.8 cc/gm and is bread-like. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 11, 12, 13, 14, 15, 16, 17)
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10. (canceled)
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18. A dough composition for producing a baked high protein, low carbohydrate dough, the dough comprising an aqueous leavened dispersion comprising:
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(a) about 0.1 to about 10 wt % flour;
(b) about 5 to 50 wt % of a combination of a vital wheat gluten and a modified wheat gluten, wherein the gluten comprises about 0.01 to 0.67 parts of the modified wheat gluten per each part by weight of gluten;
(c) about 1 to 20 wt % of a protein source comprising a blend of a whey protein concentrate and whole egg powder;
(d) about 2 to about 15 wt % of a food grade resistant starch comprising a non-nutritive carbohydrate; and
(e) about 0.01 to 5 wt % of a source of a food grade reducing agent;
wherein the dough provides a baked open cell structure and low carbohydrate bready dough that when baked forms a product having a specific volume greater than about 2.8 cc/gm. - View Dependent Claims (20, 21, 22, 23, 24, 25, 26, 27, 28, 29)
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19. (canceled)
Specification