USRE42749E1 - Method of producing a soy-based dough and products made from the dough - Google Patents

Method of producing a soy-based dough and products made from the dough Download PDF

Info

Publication number
USRE42749E1
USRE42749E1 US10/667,245 US66724503A USRE42749E US RE42749 E1 USRE42749 E1 US RE42749E1 US 66724503 A US66724503 A US 66724503A US RE42749 E USRE42749 E US RE42749E
Authority
US
United States
Prior art keywords
soy
dough
gelatinized
dry ingredients
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
US10/667,245
Inventor
Deborah W. Cohen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to US10/667,245 priority Critical patent/USRE42749E1/en
Application granted granted Critical
Publication of USRE42749E1 publication Critical patent/USRE42749E1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Definitions

  • Soybeans supply outstanding nutritional and nutraceutical benefits, and products containing a high percentage of soy are an excellent source of protein, iron, vitamin-B, calcium and isoflavones. Soy isoflavones are now considered helpful in reducing risks for cancer, heart disease, and osteoporosis. In addition, since soybeans do not contain particular glutens, products made from soy offer an alternative for people suffering from celiac disease or gluten allergies.
  • soy dough will not properly machine since it adheres to rollers and wires of dough sheeter heads and cannot be pressed out to a uniform thickness. Applying or spraying rollers or wires with water or cooking oil, as processing aids, does not achieve enough additional pliability or sheeting action for soy dough.
  • soy flours in dough products to less than about thirty percent of total content.
  • soy flours replacing wheat or other grain flours at suggested rates such as two tablespoons per cup flour. In this case, less than thirteen percent of the total content is replaced by soy flour.
  • soy products In addition to functional concerns, the taste and texture e.g. “mouth feel”, of one hundred percent soy products can range from unpleasantly chalky to bland, bitter, and mealy. Further, due to soy dough's soft texture, soy products intended to be crisp are fragile and easily damaged during shipping to market.
  • soy-based dough having the highest possible soy content, that can be processed using standard food processing equipment, and that can be used to produce products having an appealing taste and texture.
  • a soy-based dough having the highest possible soy content, that can be processed using standard food processing equipment, and that can be used to produce products having an appealing taste and texture.
  • such products offering improved nutrition and having greater strength for handling prior to sale.
  • products produced using standard food processing equipment which can optionally contain conventional, natural, or certified organic ingredients.
  • a cohesive soy-based machineable dough comprises dry ingredients including a soy component and a pre-gelatinized starch component and wet ingredients including water.
  • the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients
  • the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients
  • the wet ingredients comprise from about 25% to about 45%, by weight, of the total dough.
  • Other optional ingredients may be used to modify taste and/or texture and include non-soy flours, leavening agents, oils, and milk or milk substitutes.
  • a soy-based product comprises a baked sheeted dough prepared by mixing dry ingredients including a soy component and a pre-gelatinized starch with water at a temperature above the gelatinization temperature of the starch.
  • the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients
  • the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients
  • the water comprises from about 25% to to about 45%, by weight, of the total dough.
  • the product may comprise flatbreads such as pitas and soft tortillas, crackers, snack chips, and other snack and bread products of various cuisines prepared from dough according to the invention.
  • a method of producing a soy-based product comprises preparing a dough by mixing dry ingredients including a soy component and a pre-gelatinized starch with wet ingredients, sheeting the dough, cutting a dough piece from the dough, and baking the dough piece.
  • the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients
  • the starch comprises from about 10% to about 40%, by weight, of the dry ingredients
  • the wet ingredients comprise from about 25% to about 45%, by weight, of the total dough.
  • the dough piece may also be fried after baking.
  • a cohesive soy-based machineable dough comprises dry ingredients including a soy component and a pre-gelatinized starch component, and wet ingredients, including water.
  • the soy component is selected from the group consisting of soy flour, soy meal, soy grits, soy chips, soy protein concentrates, soy protein isolates, and mixtures thereof.
  • Soy flours, meals, grits, and chips comprise roasted soybeans that have been ground to varying degrees.
  • Soy protein concentrates and soy protein isolates are produced from soybeans that have been subjected to extraction and separation processes that increase their protein content.
  • the soy component preferably comprises from about 60% to about 90%, by weight, of the dry ingredients.
  • Soy flours are available in enzyme active, full-fat, lecithinated, roasted, and reduced fat versions.
  • full-fat soy flour comprises from about 70% to about 90%, by weight, of the soy component of a dough according to the invention.
  • full-fat roasted soy flour comprises from about 70% to 90%, by weight, of the soy component of a dough according to the invention.
  • full-fat soy flours provide reduction of fat absorption when products are fried, which gives a less greasy end product.
  • oils in full-fat flours are considered to be stabilized giving longer shelf life to the end product. Attractive golden and browned colors can be achieved using full-fat soy flour.
  • Soy grits, soy chips, and soy meals can be used to modify texture and taste while maintaining a high soy content in the final product.
  • soy grits Preferably in crisp products, such as crackers or chips, soy grits comprise from about 10% to 30%, by weight, of the soy component.
  • the pre-gelatinized starch is preferably selected from the group consisting of grain or cereal starch, tuber starch, root starch, vegetable starch, legume starch, hybrid starch, and mixtures thereof.
  • these may include pre-gelatinized cornstarch, rice starch, arrowroot starch, pea starch, tapioca starch, and potato starch.
  • Pre-gelatinized starches comprise modified or natural raw starches that have been cooked to gelatinize varying portions of the starch followed by dehydration and pulverization. While raw or uncooked starch granules usually require the application of heat to swell, pre-gelatinized starches may begin swelling in cold water. However, elevated liquid temperatures produce more intense swelling at a faster rate in pre-gelatinized starches.
  • the temperature at which gelatinization intensity increases varies depending on the starch.
  • the gelatinization temperature is between 110° and 160° F., i.e. 45° C. to about 70° C.
  • the manufacturer's recommendation regarding mixing and hydration temperatures to achieve gelatinization should be followed as a good starting point for a particular starch used in the invention.
  • the intensified swelling, i.e., gelatinization of the starch provides viscosity, binding and expansion properties to the soy dough. Since the soy component of the dough contains no proper gluten proteins or suitable starch for binding and expansion, and comprises from about 60% to about 90%, by weight, of the dry ingredients of the dough, the pre-gelatinized starch imparts the cohesiveness necessary for dough machinability. Insufficient gelatinization causes the dough to adhere to the processing equipment and prevents achieving a uniform dough sheet of desired thickness. Therefore, preferably, the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients.
  • the wet ingredients include water and may also include an animal milk or milk substitute.
  • Milk substitutes include, but are not limited to soy beverages, soymilk, rice milk, and oat milk.
  • the wet ingredients may be at an elevated temperature.
  • optional dry ingredients may be used to modify taste and/or texture, or to develop taste, crispness, or pliability of a dough according to the present invention.
  • Taste, texture, and crispness can be modified by the addition of non-soy flours including raw or preferably pre-gelatinized grain, vegetable, plant or legume flours.
  • Exemplary non-soy flours include raw or pre-gelatinized potato, corn, rice, tapioca, and arrowroot flour.
  • Raw starches may also be used to modify pliability and texture.
  • raw starches include potato, corn, rice, and arrowroot starch and mixtures thereof.
  • Conventional flavorings and seasonings may also be blended into the dough composition or topically applied upon the dough composition or applied to the product after baking.
  • leavening agents may be included in dough to produce products, which require a rising, such as crackers and breads.
  • exemplary leavening agents include yeast, baking powder, eggs, and other commercially available leavening agents.
  • leavening agents will comprise less than about 5%, by weight, of the dry ingredients.
  • Dough in accordance with embodiments of the invention may also include gums such as xanthum, guar, agar, and other commercially available hydrocolloids typically used for dough binding and conditioning.
  • gums such as xanthum, guar, agar, and other commercially available hydrocolloids typically used for dough binding and conditioning.
  • food grade oils can be used to improve sheeting, texture, browning, and taste.
  • Exemplary oils include soybean oil, canola oil, corn oil, and other commercially available oils.
  • Lecithin may also be added to improve emulsification, water binding, and dough release.
  • a method of producing a soy-based product includes forming a cohesive dough by measuring and mixing the dry ingredients using standard mixing equipment. Wet ingredients are then added at the appropriate elevated temperature, i.e. from about 110° F. to about 160° F. Mixing is carried out preferably for about 3 to 10 minutes. The dough is then formed by sheeting, rolling, or flattening prior to cutting or die cutting using standard food processing equipment. The cut or formed dough pieces are then baked using conventional baking equipment as used for the production of breads, crackers, and chips, such as a Reading Bakery System convection oven comprising a cooker, two oven zones, and one kiln zone.
  • a Reading Bakery System convection oven comprising a cooker, two oven zones, and one kiln zone.
  • cooker temperatures preferably may be set between 150° F. and 190° F.
  • zone one oven temperatures may be maintained at approximately 560° F.
  • zone two temperatures may range from about 480° F. and 520° F.
  • kiln temperatures may maintained at approximately 245° F.
  • Proof time may be from about 0-9.4 minutes
  • cook time may preferably be from about 0-12.5 minutes
  • oven bake time may preferably be from about 1 to 2 minutes
  • kiln time may be from about 3.5 to 8.0 minutes.
  • Oven temperatures and total baking and cooking times will vary depending on oven type, dough composition, and resonance time. In some embodiments, the dough may also be fried after baking.
  • Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a tortilla-chip like appearance, flavor, and texture, are:
  • DRY INGREDIENTS Full-fat roasted soy flour 61% by weight of dry ingredients Soy grits 10% by weight of dry ingredients Pre-gelatinized corn starch 10% by weight of dry ingredients Pre-gelatinized rice flour 10% by weight of dry ingredients Standard yellow corn masa 8% by weight of dry ingredients Lecithin 1% by weight of dry ingredients WET INGREDIENTS Water 31% by weight of total dough
  • Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a soft-tortilla like appearance, flavor, and texture, are:
  • DRY INGREDIENTS Full-fat roasted soy flour 60% by weight of dry ingredients Soy grits-fine mesh 9% by weight of dry ingredients Pre-gelatinized corn starch 12% by weight of dry ingredients Pre-gelatinized rice flour 8% by weight of dry ingredients Potato starch 8% by weight of dry ingredients Baking powder 0.5% by weight of the dry ingredients Guar gum + Xanthum gum 0.5% by weight of the dry ingredients Soy oil 1% by weight of the dry ingredients Lecithin 1% by weight of dry ingredients WET INGREDIENTS Water 32% by weight of total dough
  • Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a leavened pita-bread like appearance, flavor, and texture, are:
  • DRY INGREDIENTS Full-fat roasted soy flour 63% by weight of dry ingredients Soy grits-fine mesh 8% by weight of dry ingredients Pre-gelatinized corn starch 12% by weight of dry ingredients Pre-gelatinized rice flour 9% by weight of dry ingredients Potato starch 7% by weight of dry ingredients Active dry yeast 0.2% by weight of the dry ingredients Lecithin 0.8% by weight of dry ingredients WET INGREDIENTS Water 35% by weight of total dough
  • Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a leavened cracker like appearance, flavor, and texture are:
  • DRY INGREDIENTS Full-fat roasted soy flour 60% by weight of dry ingredients Soy grits 9% by weight of dry ingredients Pre-gelatinized corn starch 12% by weight of dry ingredients Pre-gelatinized rice flour 10% by weight of dry ingredients Baking powder 1% by weight of the dry ingredients Soy oil 7% by weight of the dry ingredients Lecithin 1% by weight of dry ingredients WET INGREDIENTS Water 33% by weight of total dough Soy milk 2% by weight of total dough
  • ingredients, and their relative amounts and the method, which may be used to produce a soy-based product having a tortilla-chip like appearance, flavor, and texture are:
  • DRY INGREDIENTS Full-fat roasted soy flour 61% by weight of dry ingredients Soy grits 10% by weight of dry ingredients Pre-gelatinized Corn Starch 10% by weight of dry ingredients Potato starch 9% by weight of dry ingredients Corn masa 9% by weight of dry ingredients Lecithin 1% by weight of dry ingredients WET INGREDIENTS Water 30% by weight of total dough
  • the dry ingredients were measured and then mixed using a 600 lb. Peerless Paddle Mixer. Water at 120° F. was added in stages to determine the proper point of hydration, for example until about 30.3% by weight of the total dough was reached. After mixing for approximately 7 minutes, the dough was fed to a Casa Herrera single-stage sheeter having an 8-row cutter, and operating at a rate of 32 turns/minute. The sheeted and cut dough was conveyed through a Casa Herrera 2000 BTU radiant heat oven with temperatures maintained from about 460° F. to about 540° F. Following baking, the dough pieces were directed to a Casa Herrera fryer system having a temperature from about 350° F. to 360° F., and fried until crisp.

Abstract

A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.

Description

BACKGROUND
Soybeans supply outstanding nutritional and nutraceutical benefits, and products containing a high percentage of soy are an excellent source of protein, iron, vitamin-B, calcium and isoflavones. Soy isoflavones are now considered helpful in reducing risks for cancer, heart disease, and osteoporosis. In addition, since soybeans do not contain particular glutens, products made from soy offer an alternative for people suffering from celiac disease or gluten allergies.
Unfortunately, there are several drawbacks to producing products from one hundred percent soy dough. Products that require forming by sheeting, rolling or flattening prior to cutting or die cutting of dough, such as tortillas, crackers, and flat breads cannot be produced from a one hundred percent soy dough using standard food processing equipment. Soybeans neither contain gluten forming proteins such as the prolamins, gliadin or glutenin, that provide elasticity, cohesiveness and binding. Nor do soybeans contain starches that help bind and expand dough, such as those starches contained in grains like corn or wheat. High soy content doughs therefore do not bind well, are sticky, and are not pliable. One hundred percent soy dough will not properly machine since it adheres to rollers and wires of dough sheeter heads and cannot be pressed out to a uniform thickness. Applying or spraying rollers or wires with water or cooking oil, as processing aids, does not achieve enough additional pliability or sheeting action for soy dough. These disadvantages have limited the use of soy flours in dough products to less than about thirty percent of total content. Typically, one sees recommendations to use soy flours replacing wheat or other grain flours at suggested rates such as two tablespoons per cup flour. In this case, less than thirteen percent of the total content is replaced by soy flour.
In addition to functional concerns, the taste and texture e.g. “mouth feel”, of one hundred percent soy products can range from unpleasantly chalky to bland, bitter, and mealy. Further, due to soy dough's soft texture, soy products intended to be crisp are fragile and easily damaged during shipping to market.
Therefore, there exists a need for a soy-based dough, having the highest possible soy content, that can be processed using standard food processing equipment, and that can be used to produce products having an appealing taste and texture. Likewise, there is a need for such products offering improved nutrition and having greater strength for handling prior to sale. Finally, there is a need for products produced using standard food processing equipment, which can optionally contain conventional, natural, or certified organic ingredients.
SUMMARY OF THE INVENTION
According to the present invention, a cohesive soy-based machineable dough comprises dry ingredients including a soy component and a pre-gelatinized starch component and wet ingredients including water. Preferably, the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients, the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients, and the wet ingredients comprise from about 25% to about 45%, by weight, of the total dough. Other optional ingredients may be used to modify taste and/or texture and include non-soy flours, leavening agents, oils, and milk or milk substitutes.
In another aspect of the present invention, a soy-based product comprises a baked sheeted dough prepared by mixing dry ingredients including a soy component and a pre-gelatinized starch with water at a temperature above the gelatinization temperature of the starch. Preferably, the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients, the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients and the water comprises from about 25% to to about 45%, by weight, of the total dough. Advantageously, the product may comprise flatbreads such as pitas and soft tortillas, crackers, snack chips, and other snack and bread products of various cuisines prepared from dough according to the invention.
In a further aspect of the present invention, a method of producing a soy-based product comprises preparing a dough by mixing dry ingredients including a soy component and a pre-gelatinized starch with wet ingredients, sheeting the dough, cutting a dough piece from the dough, and baking the dough piece. Preferably, the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients, the starch comprises from about 10% to about 40%, by weight, of the dry ingredients, and the wet ingredients comprise from about 25% to about 45%, by weight, of the total dough. The dough piece may also be fried after baking.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
According to an embodiment of the invention, a cohesive soy-based machineable dough comprises dry ingredients including a soy component and a pre-gelatinized starch component, and wet ingredients, including water.
Preferably, the soy component is selected from the group consisting of soy flour, soy meal, soy grits, soy chips, soy protein concentrates, soy protein isolates, and mixtures thereof. Soy flours, meals, grits, and chips comprise roasted soybeans that have been ground to varying degrees. Soy protein concentrates and soy protein isolates are produced from soybeans that have been subjected to extraction and separation processes that increase their protein content. The soy component preferably comprises from about 60% to about 90%, by weight, of the dry ingredients.
Soy flours are available in enzyme active, full-fat, lecithinated, roasted, and reduced fat versions. Preferably, full-fat soy flour comprises from about 70% to about 90%, by weight, of the soy component of a dough according to the invention. More preferably, full-fat roasted soy flour comprises from about 70% to 90%, by weight, of the soy component of a dough according to the invention. Advantageously, full-fat soy flours provide reduction of fat absorption when products are fried, which gives a less greasy end product. In addition, oils in full-fat flours are considered to be stabilized giving longer shelf life to the end product. Attractive golden and browned colors can be achieved using full-fat soy flour. Soy grits, soy chips, and soy meals can be used to modify texture and taste while maintaining a high soy content in the final product. Preferably in crisp products, such as crackers or chips, soy grits comprise from about 10% to 30%, by weight, of the soy component.
The pre-gelatinized starch is preferably selected from the group consisting of grain or cereal starch, tuber starch, root starch, vegetable starch, legume starch, hybrid starch, and mixtures thereof. Advantageously, these may include pre-gelatinized cornstarch, rice starch, arrowroot starch, pea starch, tapioca starch, and potato starch. Pre-gelatinized starches comprise modified or natural raw starches that have been cooked to gelatinize varying portions of the starch followed by dehydration and pulverization. While raw or uncooked starch granules usually require the application of heat to swell, pre-gelatinized starches may begin swelling in cold water. However, elevated liquid temperatures produce more intense swelling at a faster rate in pre-gelatinized starches. The temperature at which gelatinization intensity increases varies depending on the starch. For many starches, the gelatinization temperature is between 110° and 160° F., i.e. 45° C. to about 70° C. However, the manufacturer's recommendation regarding mixing and hydration temperatures to achieve gelatinization should be followed as a good starting point for a particular starch used in the invention.
The intensified swelling, i.e., gelatinization of the starch provides viscosity, binding and expansion properties to the soy dough. Since the soy component of the dough contains no proper gluten proteins or suitable starch for binding and expansion, and comprises from about 60% to about 90%, by weight, of the dry ingredients of the dough, the pre-gelatinized starch imparts the cohesiveness necessary for dough machinability. Insufficient gelatinization causes the dough to adhere to the processing equipment and prevents achieving a uniform dough sheet of desired thickness. Therefore, preferably, the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients.
Preferably, the wet ingredients include water and may also include an animal milk or milk substitute. Milk substitutes include, but are not limited to soy beverages, soymilk, rice milk, and oat milk. Depending on the pre-gelatinized starch used, the wet ingredients may be at an elevated temperature.
In dough according to the invention, optional dry ingredients may be used to modify taste and/or texture, or to develop taste, crispness, or pliability of a dough according to the present invention. Taste, texture, and crispness can be modified by the addition of non-soy flours including raw or preferably pre-gelatinized grain, vegetable, plant or legume flours. Exemplary non-soy flours include raw or pre-gelatinized potato, corn, rice, tapioca, and arrowroot flour. Raw starches may also be used to modify pliability and texture. Preferably, raw starches include potato, corn, rice, and arrowroot starch and mixtures thereof. Conventional flavorings and seasonings may also be blended into the dough composition or topically applied upon the dough composition or applied to the product after baking.
In accordance with embodiments of the invention, leavening agents may be included in dough to produce products, which require a rising, such as crackers and breads. Exemplary leavening agents include yeast, baking powder, eggs, and other commercially available leavening agents. Preferably, leavening agents will comprise less than about 5%, by weight, of the dry ingredients.
Dough in accordance with embodiments of the invention may also include gums such as xanthum, guar, agar, and other commercially available hydrocolloids typically used for dough binding and conditioning. Additionally, food grade oils can be used to improve sheeting, texture, browning, and taste. Exemplary oils include soybean oil, canola oil, corn oil, and other commercially available oils. Lecithin may also be added to improve emulsification, water binding, and dough release.
A method of producing a soy-based product includes forming a cohesive dough by measuring and mixing the dry ingredients using standard mixing equipment. Wet ingredients are then added at the appropriate elevated temperature, i.e. from about 110° F. to about 160° F. Mixing is carried out preferably for about 3 to 10 minutes. The dough is then formed by sheeting, rolling, or flattening prior to cutting or die cutting using standard food processing equipment. The cut or formed dough pieces are then baked using conventional baking equipment as used for the production of breads, crackers, and chips, such as a Reading Bakery System convection oven comprising a cooker, two oven zones, and one kiln zone.
For production of a snack chip, cooker temperatures preferably may be set between 150° F. and 190° F., zone one oven temperatures may be maintained at approximately 560° F., zone two temperatures may range from about 480° F. and 520° F., and kiln temperatures may maintained at approximately 245° F. Proof time may be from about 0-9.4 minutes, cook time may preferably be from about 0-12.5 minutes, oven bake time may preferably be from about 1 to 2 minutes, and kiln time may be from about 3.5 to 8.0 minutes. Oven temperatures and total baking and cooking times will vary depending on oven type, dough composition, and resonance time. In some embodiments, the dough may also be fried after baking.
The following examples illustrate the present invention, wherein all parts and percentages are by weight and all temperatures are in degrees F unless indicated to the contrary:
EXAMPLE 1
Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a tortilla-chip like appearance, flavor, and texture, are:
DRY INGREDIENTS
Full-fat roasted soy flour 61% by weight of dry ingredients
Soy grits 10% by weight of dry ingredients
Pre-gelatinized corn starch 10% by weight of dry ingredients
Pre-gelatinized rice flour 10% by weight of dry ingredients
Standard yellow corn masa  8% by weight of dry ingredients
Lecithin  1% by weight of dry ingredients
WET INGREDIENTS
Water 31% by weight of total dough
EXAMPLE 2
Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a soft-tortilla like appearance, flavor, and texture, are:
DRY INGREDIENTS
Full-fat roasted soy flour  60% by weight of dry ingredients
Soy grits-fine mesh   9% by weight of dry ingredients
Pre-gelatinized corn starch  12% by weight of dry ingredients
Pre-gelatinized rice flour   8% by weight of dry ingredients
Potato starch   8% by weight of dry ingredients
Baking powder 0.5% by weight of the dry ingredients
Guar gum + Xanthum gum 0.5% by weight of the dry ingredients
Soy oil   1% by weight of the dry ingredients
Lecithin   1% by weight of dry ingredients
WET INGREDIENTS
Water  32% by weight of total dough
EXAMPLE 3
Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a leavened pita-bread like appearance, flavor, and texture, are:
DRY INGREDIENTS
Full-fat roasted soy flour  63% by weight of dry ingredients
Soy grits-fine mesh   8% by weight of dry ingredients
Pre-gelatinized corn starch  12% by weight of dry ingredients
Pre-gelatinized rice flour   9% by weight of dry ingredients
Potato starch   7% by weight of dry ingredients
Active dry yeast 0.2% by weight of the dry ingredients
Lecithin 0.8% by weight of dry ingredients
WET INGREDIENTS
Water  35% by weight of total dough
EXAMPLE 4
Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a leavened cracker like appearance, flavor, and texture, are:
DRY INGREDIENTS
Full-fat roasted soy flour 60% by weight of dry ingredients
Soy grits  9% by weight of dry ingredients
Pre-gelatinized corn starch 12% by weight of dry ingredients
Pre-gelatinized rice flour 10% by weight of dry ingredients
Baking powder  1% by weight of the dry ingredients
Soy oil  7% by weight of the dry ingredients
Lecithin  1% by weight of dry ingredients
WET INGREDIENTS
Water 33% by weight of total dough
Soy milk  2% by weight of total dough
EXAMPLE 5
Ingredients, and their relative amounts and the method, which may be used to produce a soy-based product having a tortilla-chip like appearance, flavor, and texture, are:
DRY INGREDIENTS
Full-fat roasted soy flour 61% by weight of dry ingredients
Soy grits 10% by weight of dry ingredients
Pre-gelatinized Corn Starch 10% by weight of dry ingredients
Potato starch  9% by weight of dry ingredients
Corn masa  9% by weight of dry ingredients
Lecithin  1% by weight of dry ingredients
WET INGREDIENTS
Water 30% by weight of total dough
To make a tortilla-chip, the dry ingredients were measured and then mixed using a 600 lb. Peerless Paddle Mixer. Water at 120° F. was added in stages to determine the proper point of hydration, for example until about 30.3% by weight of the total dough was reached. After mixing for approximately 7 minutes, the dough was fed to a Casa Herrera single-stage sheeter having an 8-row cutter, and operating at a rate of 32 turns/minute. The sheeted and cut dough was conveyed through a Casa Herrera 2000 BTU radiant heat oven with temperatures maintained from about 460° F. to about 540° F. Following baking, the dough pieces were directed to a Casa Herrera fryer system having a temperature from about 350° F. to 360° F., and fried until crisp.

Claims (20)

1. A method of producing a soy-based product comprising:
preparing a dough by combining dry ingredients including a soy component and a pre-gelatinized starch with wet ingredients including water at a temperature sufficient to gelatinize the pre-gelatinized starch, wherein the soy component comprises from about 60% to about 90% by weight of the dry ingredients, the pre-gelatinized starch comprises from about 10% to about 40% by weight of the dry ingredients, and the wet ingredients comprise from about 25% to about 45% by weight of the dough;
sheeting the dough and cuttingforming a dough piece from the dough; and
baking the dough piece.
2. The method according to claim 1 further comprising, after baking, frying the dough piece.
3. The method according to claim 1 wherein the soy component is selected from the group consisting of soy flour, soy meal, soy grits, soy chips, powdered soy protein, soy protein isolates, and mixtures thereof.
4. The method according to claim 1, wherein pre-gelatinized starch is selected from the group consisting of pre-gelatinized grain starch, pre-gelatinized tuber starch, pre-gelatinized root starch, pre-gelatinized vegetable starch, pre-gelatinized legume starch, and mixtures thereof.
5. The method according to claim 1, wherein the dry ingredients further comprise a non-soy flour selected from the group consisting of grain flour, vegetable flour, plant flour, legume flour, and mixtures thereof, comprising less than about 30% by weight of the dry ingredients.
6. The method according to claim 5, wherein the non-soy flour comprises a pre-gelatinized flour.
7. The method according to claim 1, wherein the wet ingredients further comprise a milk.
8. The method according to claim 1, wherein the wet ingredients further comprise a milk substitute.
9. The method according to claim 1, wherein the dry ingredients further comprise a flavoring substance comprising less than about 5%, by weight, of the dry ingredients.
10. The method according to claim 1, wherein the dry ingredients further comprise a leavening agent comprising less than about 5%, by weight, of the dry ingredients.
11. A method of producing a soy-based product comprising:
preparing a dough by combining dry ingredients including a soy component and a pre-gelatinized starch with wet ingredients including water at a temperature sufficient to gelatinize the pre-gelatinized starch, wherein the soy component comprises from about 60% to about 90% by weight of the dry ingredients, the pre-gelatinized starch comprises from about 10% to about 40% by weight of the dry ingredients, and the wet ingredients comprise from about 25% to about 45% by weight of the dough;
sheeting the dough and cutting a dough piece from the dough; and
baking the dough piece.
12. The method according to claim 11 further comprising, after baking, frying the dough piece.
13. The method according to claim 11 wherein the soy component is selected from the group consisting of soy flour, soy meal, soy grits, soy chips, powdered soy protein, soy protein isolates, and mixtures thereof.
14. The method according to claim 11, wherein pre-gelatinized starch is selected from the group consisting of pre-gelatinized grain starch, pre-gelatinized tuber starch, pre-gelatinized root starch, pre-gelatinized vegetable starch, pre-gelatinized legume starch, and mixtures thereof.
15. The method according to claim 11, wherein the dry ingredients further comprise a non-soy flour selected from the group consisting of grain flour, vegetable flour, plant flour, legume flour, and mixtures thereof, comprising less than about 30% by weight of the dry ingredients.
16. The method according to claim 15, wherein the non-soy flour comprises a pre-gelatinized flour.
17. The method according to claim 11, wherein the wet ingredients further comprise a milk.
18. The method according to claim 11, wherein the wet ingredients further comprise a milk substitute.
19. The method according to claim 11, wherein the dry ingredients further comprise a flavoring substance comprising less than about 5%, by weight, of the dry ingredients.
20. The method according to claim 11, wherein the dry ingredients further comprise a leavening agent comprising less than about 5%, by weight, of the dry ingredients.
US10/667,245 2000-05-16 2003-09-17 Method of producing a soy-based dough and products made from the dough Expired - Lifetime USRE42749E1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US10/667,245 USRE42749E1 (en) 2000-05-16 2003-09-17 Method of producing a soy-based dough and products made from the dough

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US09/571,925 US6291009B1 (en) 2000-05-16 2000-05-16 Method of producing a soy-based dough and products made from the dough
US10/667,245 USRE42749E1 (en) 2000-05-16 2003-09-17 Method of producing a soy-based dough and products made from the dough

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
US09/571,925 Reissue US6291009B1 (en) 2000-05-16 2000-05-16 Method of producing a soy-based dough and products made from the dough

Publications (1)

Publication Number Publication Date
USRE42749E1 true USRE42749E1 (en) 2011-09-27

Family

ID=24285616

Family Applications (3)

Application Number Title Priority Date Filing Date
US09/571,925 Ceased US6291009B1 (en) 2000-05-16 2000-05-16 Method of producing a soy-based dough and products made from the dough
US09/907,698 Expired - Fee Related US6479089B2 (en) 2000-05-16 2001-07-19 Soy-based dough and products made from the dough
US10/667,245 Expired - Lifetime USRE42749E1 (en) 2000-05-16 2003-09-17 Method of producing a soy-based dough and products made from the dough

Family Applications Before (2)

Application Number Title Priority Date Filing Date
US09/571,925 Ceased US6291009B1 (en) 2000-05-16 2000-05-16 Method of producing a soy-based dough and products made from the dough
US09/907,698 Expired - Fee Related US6479089B2 (en) 2000-05-16 2001-07-19 Soy-based dough and products made from the dough

Country Status (4)

Country Link
US (3) US6291009B1 (en)
EP (1) EP1351583A4 (en)
AU (1) AU2000270839A1 (en)
WO (1) WO2001087086A1 (en)

Families Citing this family (54)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6733815B2 (en) * 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
US7037547B2 (en) * 2000-11-30 2006-05-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in beverages
US7108881B2 (en) * 2000-11-30 2006-09-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy cultured products
US20050079259A1 (en) * 2000-11-30 2005-04-14 Kraft Foods Holdings, Inc. Enzymatic process to produce highly functional soy protein from crude soy material
US20040161513A1 (en) * 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing meat and meat analog products
US20040161512A1 (en) * 2000-11-30 2004-08-19 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials for use in dough-based and baked products
US20050053705A1 (en) * 2003-09-04 2005-03-10 Kraft Foods Holdings, Inc. Soluble soy protein with superior functional properties
US7045163B2 (en) * 2000-11-30 2006-05-16 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US6787173B2 (en) * 2000-11-30 2004-09-07 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials
US20040175474A1 (en) * 2000-11-30 2004-09-09 Kraft Foods Holdings, Inc. Method of preparation of high quality soy-containing cheese products
US7094439B2 (en) * 2000-11-30 2006-08-22 Kraft Foods Holdings, Inc. Method of deflavoring whey protein
US20040170743A1 (en) * 2000-11-30 2004-09-02 Kraft Foods Holdings, Inc. Method of deflavoring soy-derived materials confectionary type products
US20040022916A1 (en) * 2000-12-22 2004-02-05 Atwell William Alan Particulate-based ingredient delivery system
JP4955193B2 (en) * 2001-08-07 2012-06-20 スリーエム イノベイティブ プロパティズ カンパニー Improved cathode composition for lithium ion batteries
US20040253355A1 (en) * 2001-08-23 2004-12-16 Ahmad Akashe Method of deflavoring soy-derived materials
JP2005511069A (en) * 2001-12-13 2005-04-28 テクコム インターナショナル インコーポレイテッド High protein, low carbohydrate dough and bread products, and methods for their production
WO2003070006A1 (en) * 2002-02-22 2003-08-28 Nutri Pharma Asa Bread comprising soy protein
AU2003215774A1 (en) * 2002-02-23 2003-09-09 Nutri Pharma Asa Method for manufacturing beads containing exogenous soy protein
US20040071852A1 (en) * 2002-10-09 2004-04-15 Yael Vodovotz Compositions and processes for making high soy protein-containing bakery products
US7335390B2 (en) * 2003-03-06 2008-02-26 Microsoy Corporation Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product
AU2004263154B2 (en) * 2003-08-06 2008-02-14 Kellogg Europe Trading Limited Rice flour compositions
US20050048183A1 (en) * 2003-08-25 2005-03-03 Michael Yagjian Low carbohydrate pasta
US7595081B1 (en) * 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
US7582326B2 (en) * 2003-10-29 2009-09-01 Kraft Foods Global Brands Llc Method of deflavoring whey protein using membrane electrodialysis
US20050095323A1 (en) * 2003-10-29 2005-05-05 Kraft Foods Holdings, Inc. Method of preparing soy-containing confectionary type products
US20050095344A1 (en) * 2003-10-29 2005-05-05 Kraft Foods Holdings, Inc. Method of preparation of highly functional soy protein
US20050186316A1 (en) * 2004-02-20 2005-08-25 Masaki Maruyama Fried bakery products with low oil absorption and process for preparation thereof
US7169432B2 (en) * 2004-03-04 2007-01-30 Microsoy Corporation Toasted soybean flakes and method of making same
US20050208191A1 (en) * 2004-03-19 2005-09-22 Ragu Saimanohar Process for the preparation of a high protein nutritious baked snack food
US20060073260A1 (en) * 2004-03-22 2006-04-06 Engleson Jodi A Extruded ingredients for food products
US20050208180A1 (en) * 2004-03-22 2005-09-22 Jodi Engleson Extruded ingredients for food products
US20050214439A1 (en) * 2004-03-25 2005-09-29 Yael Vodovotz Methods for enhancing soy-containing foods and foods made thereby
US7303778B2 (en) * 2004-04-27 2007-12-04 Solae, Llc Low carbohydrate coating system for breaded foods
US20060003072A1 (en) * 2004-07-02 2006-01-05 Elmusa Ali A Dehydrated edible beans in bread
US20060003071A1 (en) * 2004-07-02 2006-01-05 Pierre Faa Low carbohydrate snack and method for making
WO2006010053A1 (en) * 2004-07-07 2006-01-26 Archer-Daniels-Midland Company Low carbohydrate flour additive
US7396555B2 (en) * 2004-07-08 2008-07-08 Frito-Lay North America, Inc. Method for making a low carbohydrate dough
MX2007000423A (en) * 2004-07-12 2007-03-28 Archer Daniels Midland Co Low carbohydrate bread product.
MX2007000686A (en) * 2004-07-19 2009-02-11 Procter & Gamble Low carbohydrate snack food.
WO2006021596A1 (en) * 2004-07-21 2006-03-02 Raul Delgado Acarreta Pour spout
US20060019009A1 (en) * 2004-07-26 2006-01-26 Keller Lewis C Low carbohydrate direct expanded snack and method for making
US20060073259A1 (en) * 2004-10-04 2006-04-06 Kendo Kato Soy-based rice substitute
US20060228455A1 (en) * 2005-04-06 2006-10-12 Garza-Lopez Jose A Procedure for obtaining foodstuffs based on nopal and/or other vegetables
EP1887885B1 (en) * 2005-06-07 2017-08-23 Pringles S.a.r.l. Method for making compositions with rice flour and rice starch
US20070031542A1 (en) * 2005-08-09 2007-02-08 Harry Chu Encased food product and process for producing the same
US20080305233A1 (en) * 2007-06-07 2008-12-11 Yoshihiko Akimoto Soy based bread product and method of preparation
US20090068335A1 (en) * 2007-09-10 2009-03-12 Richard Ogg Cracker and method of making same
US20110117246A1 (en) * 2008-07-17 2011-05-19 Cargill, Incorporated Composition for preparing improved gluten-free or gluten-reduced bakery products
DE102008064423A1 (en) * 2008-12-22 2010-06-24 Eduard Gross Soy bread and baking mix for soy bread
EP2630871A1 (en) * 2010-10-19 2013-08-28 Otsuka Pharmaceutical Co., Ltd. Hollow confectionary and method for manufacturing same
FR2986134B1 (en) * 2012-02-01 2015-05-01 Roquette Freres COOKING PRODUCTS NOT CONTAINING GLUTEN
US20170027193A1 (en) * 2015-07-31 2017-02-02 Frito-Lay North America, Inc. Yogurt Crisp and Method for Making Same
CN107494665A (en) * 2017-08-18 2017-12-22 集美大学 A kind of spirulina cake and preparation method thereof
PT3578053T (en) * 2018-06-04 2020-10-06 Verso Food Oy Method for manufacturing a food product

Citations (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615677A (en) * 1970-02-06 1971-10-26 Gen Foods Corp High protein alimentary paste products
US3664848A (en) 1970-06-29 1972-05-23 Procter & Gamble Process of producing a soy-containing ready-to-eat breakfast cereal
US3843821A (en) 1973-04-05 1974-10-22 Food Technology Thin film drying of molasses with addition of soy protein
US3919434A (en) 1970-10-05 1975-11-11 Kansas University Research Fou Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same
US4419372A (en) 1982-03-19 1983-12-06 Zoecon Corporation Simulated rawhide product
US4623550A (en) 1985-05-09 1986-11-18 Willard Miles J Method for preparing sheeted fried snack products from corn and other cereal flours
US4770891A (en) 1986-01-20 1988-09-13 Willard Miles J Method for preparing sheeted fried snack products
US4824683A (en) 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
US5026568A (en) 1988-06-22 1991-06-25 Lotte Company Limited Soybean snack and a process for producing it
US5362511A (en) 1992-09-14 1994-11-08 The Procter & Gamble Company Method of production of extruded protein-containing cereal grain-based food products having improved qualities
US5456933A (en) * 1993-12-15 1995-10-10 Lee; Patrick S. Process for preparing retort-stable, extruded, shaped food pieces
US5523293A (en) 1994-05-25 1996-06-04 Iowa State University Research Foundation, Inc. Soy protein-based thermoplastic composition for preparing molded articles
US5591471A (en) 1993-07-07 1997-01-07 Shichiro Niwano Production method of puffed food and puffed food dough
US5925396A (en) 1996-05-10 1999-07-20 The Procter & Gamble Company Fried snack pieces and process for preparing
US5928700A (en) 1996-05-10 1999-07-27 The Procter & Gamble Company Fried snack pieces and process for preparing
US6001409A (en) 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing
US6228418B1 (en) * 1999-04-07 2001-05-08 Cyvex Nutrition Vegetarian pet treat
US6242033B1 (en) 1999-02-16 2001-06-05 Eugene H. Sander High protein cereal
US6277423B1 (en) 1996-01-16 2001-08-21 The Procter & Gamble Co. Fried snack, fried snack dough and process for making the same
US6316043B1 (en) * 1998-08-12 2001-11-13 Fuji Oil Co., Ltd. Process for producing soy milk
US6391374B1 (en) 2000-05-01 2002-05-21 Purdue Research Foundation Soy-based food products and methods
US6455083B1 (en) 1998-05-05 2002-09-24 Natural Polymer International Corporation Edible thermoplastic and nutritious pet chew
US7074900B2 (en) * 1994-10-21 2006-07-11 The Regents Of The University Of California Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin

Patent Citations (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615677A (en) * 1970-02-06 1971-10-26 Gen Foods Corp High protein alimentary paste products
US3664848A (en) 1970-06-29 1972-05-23 Procter & Gamble Process of producing a soy-containing ready-to-eat breakfast cereal
US3919434A (en) 1970-10-05 1975-11-11 Kansas University Research Fou Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same
US3843821A (en) 1973-04-05 1974-10-22 Food Technology Thin film drying of molasses with addition of soy protein
US4419372A (en) 1982-03-19 1983-12-06 Zoecon Corporation Simulated rawhide product
US6001409A (en) 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing
US4623550A (en) 1985-05-09 1986-11-18 Willard Miles J Method for preparing sheeted fried snack products from corn and other cereal flours
US4770891A (en) 1986-01-20 1988-09-13 Willard Miles J Method for preparing sheeted fried snack products
US4824683A (en) 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
US5026568A (en) 1988-06-22 1991-06-25 Lotte Company Limited Soybean snack and a process for producing it
US5362511A (en) 1992-09-14 1994-11-08 The Procter & Gamble Company Method of production of extruded protein-containing cereal grain-based food products having improved qualities
US5591471A (en) 1993-07-07 1997-01-07 Shichiro Niwano Production method of puffed food and puffed food dough
US5456933A (en) * 1993-12-15 1995-10-10 Lee; Patrick S. Process for preparing retort-stable, extruded, shaped food pieces
US5523293A (en) 1994-05-25 1996-06-04 Iowa State University Research Foundation, Inc. Soy protein-based thermoplastic composition for preparing molded articles
US7074900B2 (en) * 1994-10-21 2006-07-11 The Regents Of The University Of California Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
US6277423B1 (en) 1996-01-16 2001-08-21 The Procter & Gamble Co. Fried snack, fried snack dough and process for making the same
US5928700A (en) 1996-05-10 1999-07-27 The Procter & Gamble Company Fried snack pieces and process for preparing
US5925396A (en) 1996-05-10 1999-07-20 The Procter & Gamble Company Fried snack pieces and process for preparing
US6455083B1 (en) 1998-05-05 2002-09-24 Natural Polymer International Corporation Edible thermoplastic and nutritious pet chew
US6316043B1 (en) * 1998-08-12 2001-11-13 Fuji Oil Co., Ltd. Process for producing soy milk
US6242033B1 (en) 1999-02-16 2001-06-05 Eugene H. Sander High protein cereal
US6228418B1 (en) * 1999-04-07 2001-05-08 Cyvex Nutrition Vegetarian pet treat
US6391374B1 (en) 2000-05-01 2002-05-21 Purdue Research Foundation Soy-based food products and methods

Also Published As

Publication number Publication date
EP1351583A4 (en) 2004-06-16
US6291009B1 (en) 2001-09-18
US20010055642A1 (en) 2001-12-27
US6479089B2 (en) 2002-11-12
AU2000270839A1 (en) 2001-11-26
EP1351583A1 (en) 2003-10-15
WO2001087086A1 (en) 2001-11-22

Similar Documents

Publication Publication Date Title
USRE42749E1 (en) Method of producing a soy-based dough and products made from the dough
Chavan et al. Nutritional enrichment of bakery products by supplementation with nonwheat flours
US7592028B2 (en) Compositions and processes for making high soy protein-containing bakery products
Santos et al. Mixture design applied to the development of chickpea‐based gluten‐free bread with attractive technological, sensory, and nutritional quality
US20110256293A1 (en) Method for Making Legume-Based Dough and Nutritional Products Therefrom
US20080102182A1 (en) Baked Nut Snack Chip
CA2571013C (en) Dehydrated edible beans in a tortilla
Otegbayo et al. Effect of soy enrichment on bread quality.
JP4154340B2 (en) Method for producing a low-fat, high-protein snack made from soybeans
Hill Utilization of dry beans and other pulses as ingredients in diverse food products
Berrios Extrusion processing of main commercial legume pulses
US7264841B2 (en) Savory gluten-free foods
US3697290A (en) High protein edible products and method of preparing same
KR102473568B1 (en) Methods for making flour-based food products and food products made thereby
CN1665399A (en) Rice flour cakes and process for producing the same
US20060003071A1 (en) Low carbohydrate snack and method for making
Boyacioglu Soy ingredients in baking
US20060008568A1 (en) Low carbohydrate bread product
Javaria et al. Formulation and quality evaluation of aglutenics biscuits supplimented with rice bran for coeliac patients
JPH06113715A (en) Tortilla containing cereal grain, its preparation and mix for tortilla containing cereal grain
Ogunlakin et al. Production and quality evaluation of biscuit from wheat, mushroom (Pleurotus ostreatus) and unripe plantain (Musa paradisiaca) flour blends
Osti Process optimization of soybean and mushroom incorporated steamed bread
Feyera Proximate, Anti-Nutrients and Sensorial Acceptability of Some Cereal and Legume Based Composite Biscuits
Javaria et al. Formulation and quality evaluation of aglutenics biscuits supplimented with rice bran for coeliac patients. Pure and Applied Biology, 6
Goswami et al. Processing and Value Addition of Millets

Legal Events

Date Code Title Description
FEPP Fee payment procedure

Free format text: PATENT HOLDER CLAIMS MICRO ENTITY STATUS, ENTITY STATUS SET TO MICRO (ORIGINAL EVENT CODE: STOM); ENTITY STATUS OF PATENT OWNER: MICROENTITY

REMI Maintenance fee reminder mailed
FPAY Fee payment

Year of fee payment: 12

SULP Surcharge for late payment