发明名称 |
Compositions and processes for making high soy protein-containing bakery products |
摘要 |
Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy protein per serving. The mixes comprise separate wheat and gluten based and soy based premixes. The processes involve preparation of a gluten development mixture having long gluten strands and a hydrated soy mixture and the subsequent combination and resting of these mixtures in the preparation of doughs and breads and other bakery products.
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申请公布号 |
US2005281931(A1) |
申请公布日期 |
2005.12.22 |
申请号 |
US20050210303 |
申请日期 |
2005.08.24 |
申请人 |
THE OHIO STATE UNIVERSITY |
发明人 |
VODOVOTZ YAEL;BALLARD CORY |
分类号 |
A21D2/26;A21D6/00;A21D10/02;A21D13/06;(IPC1-7):A21D10/00 |
主分类号 |
A21D2/26 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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