CA1108006A - Wheat-based food products using protein isolates - Google Patents
Wheat-based food products using protein isolatesInfo
- Publication number
- CA1108006A CA1108006A CA307,867A CA307867A CA1108006A CA 1108006 A CA1108006 A CA 1108006A CA 307867 A CA307867 A CA 307867A CA 1108006 A CA1108006 A CA 1108006A
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- Canada
- Prior art keywords
- protein
- composition
- flour
- wheat
- micellar mass
- 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.)
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
WHEAT-BASED FOOD PRODUCTS USING PROTEIN ISOLATES
ABSTRACT OF THE DISCLOSURE
Dry protein micellar masses are formulated into flour which is used to replace all or part of the wheat flour used in a variety of wheat based products, for example, breads, cakes, cookies and pastas, while retaining the functionality and other characteristics of the wheat flour product. Synergistic nutritional qualities are attained using certain combinations of wheat flour and protein micellar masses.
ABSTRACT OF THE DISCLOSURE
Dry protein micellar masses are formulated into flour which is used to replace all or part of the wheat flour used in a variety of wheat based products, for example, breads, cakes, cookies and pastas, while retaining the functionality and other characteristics of the wheat flour product. Synergistic nutritional qualities are attained using certain combinations of wheat flour and protein micellar masses.
Description
8~¢~6 The present invention relates to no-Jel compositions useful for the formation of wheat-based food products.
The use of wheat flour in the formation of a variety of ~ood products is well established and the functionality of the wheat flour, which is not exhibited by flours from other cereal gr~ns, arises from the presence of the complex protein gluten systam in the flour.
The utility of wheat flour varies with the type of wheat. Thus, hard wheat flour enables gases to be entrapped within a dough, and is used in forming leawened products, such as, breàd. Soft wheat flour does not exhibit the ability to trap gases and is used in the formation of cakes and cookies. Durum wheat is used in the manufacture of pasta products where a protein network is established to maintain the pasta in its characteristic form.
- Each of these types of wheat contains gluten which is similar qualitatively but varies quantitatively and this latter difference leads to the different utilities described above.
Wheat production throughout the world is limited and a growing world population has put and will continue to put increasing demands on that production as the con-sumption of breads and similar wheat-based products increases.
Attempts have been made to extend wheat flour or to replace it altogether in wheat-based products without other than marginal success. For example, other grain flours, ~, such as, rye, and oil seed protein flours, such as, soy, have been added to wheat flour, but generally these additions have adversely affected the quality of the product, especially in leavened products, since the protein extenders do not exhibit the gluten functionality and tend to dilute the functional effect of the gluten resulting from wheat flourO
The use of wheat flour in the formation of a variety of ~ood products is well established and the functionality of the wheat flour, which is not exhibited by flours from other cereal gr~ns, arises from the presence of the complex protein gluten systam in the flour.
The utility of wheat flour varies with the type of wheat. Thus, hard wheat flour enables gases to be entrapped within a dough, and is used in forming leawened products, such as, breàd. Soft wheat flour does not exhibit the ability to trap gases and is used in the formation of cakes and cookies. Durum wheat is used in the manufacture of pasta products where a protein network is established to maintain the pasta in its characteristic form.
- Each of these types of wheat contains gluten which is similar qualitatively but varies quantitatively and this latter difference leads to the different utilities described above.
Wheat production throughout the world is limited and a growing world population has put and will continue to put increasing demands on that production as the con-sumption of breads and similar wheat-based products increases.
Attempts have been made to extend wheat flour or to replace it altogether in wheat-based products without other than marginal success. For example, other grain flours, ~, such as, rye, and oil seed protein flours, such as, soy, have been added to wheat flour, but generally these additions have adversely affected the quality of the product, especially in leavened products, since the protein extenders do not exhibit the gluten functionality and tend to dilute the functional effect of the gluten resulting from wheat flourO
- 2 -~ 6 It has now been found that protein micellar mas~es exhibit gluten-like f~nctionality which renders them suitable for use as an extender of orreplacement ~or wheat flour in wheat-based products while retaining the beneficial propert.ies of the pxoduct normally resulting from the wheat flour gluten. In addition, the functionality of the protein micellar masses is such that they may be used with equal util.ity across the whole spectrum of wheat-based products discussed above, in contrast to the different wheat strai.ns required for different products.
Protein micellar mass is a unique protein isolate, the ~ormation of which is described in our Canadian Patent No. 1,028,552 and involves a controlled two-step operation, in ~hich, in the first step, the protein source material is treated with an aqueous ood grade salt solution at a temp-erature of a~out 15 to about 35C, a salt concentration of at least 0.2 ionic strength, generally about 0.2 to about 0.8, and a pH of about 5.5 to about 6.5 to cause solubilization (or salting-in) of the protein, usually in about 10 to about 60 minutes, and, in the secona step, the aqueous protein solution is diluted to decrease its ionic strength to a value less than about 0.1.
The dilution of the aqueous protein solution, which may have a protein concentration, for example, up to about 10~ w/v, causes association of the protein molecules to form highly proteinaceous micelles which settle in the form of an amorphous highly viscous, sticky, gluten-like micellar mass o~ protein. The protein micellar mass so produced is referred to herein as PMM. The wet PMM may be used in this invention in that form but more usually is dried to a powder and used in that form. The drying may be effected in any con-venient manner, such as, spray drying, freeze drying or vacuum drum drying.
Improvements in the procedure described in Canadian Patent No. 1,02g,552 may be made to increase the yield of tne unique protein isolate from the aqueous protein solution, as fully described in our copending Canadian Application Serial No. 299,713 filed March 23, 1978.
The protein material from which the wet PMM is formed may vary widely and includes plant proteins, for example, starchy materials, such as, wheat, corn, oats, rye, bàrley and triticale; starchy legumes, such as, field peas, chickpeas, fababeans, navy beans and pinto beans; and oil seeds, such as, sunflower seeds, peanuts, rapeseed and soy-beans; animal proteins, such as, serum proteins; and microbial protein, i.e., single cell proteins. Preferably, the protein source is a plant material, especially starchy legumes and oil seeds, owing to the readily available nature of these materials and their particular utility in this invention.
Neither the source plant proteins from which PMM
may be formed nor isoelectric isolates thereof exhibit the gluten-simulating properties of PMM, other, of course, than wheat itself. The mild processing operations eEfected on the source protein to form the PMM ensure that the protein isolate is in a substantially undenatured form, as determined by differential scanning calorimetry.
Dry PMM, being a protein isolate, has a very high protein cont~nt and when used in this form in this invention as a wheat flour extender or substitute, it is used in the form of a mixture with a solid particulate food grade diluent to provide the desired overall protein content, usually close to that of wheat flour, for example, about 10 to about 20%
by weight. The protein content of the mixture, however, may vary widely, in the range of about 5 to about 95% by weight thereof. The mixture constitutes one embodiment of the invention.
The solid particulate food grade diluent may be any one of a variety of inert particulate non-protein bulk filler materials, usually a starch material, preferably corn-starch due to its ready availability, carbohydrate nature and generally inert properties in baked products.
Although a PMM from a single protein source material usually is used in this invention, mixtures of two or more P~'s from diferent protein materials may be used, if d~sired, for example, to achieve amino acid complementation 10 and the nutritional advantages thereof.
Amino acid complementation is particularly significant in food products which are wheat based. Thus, it is well known that wheat is deficient in the amino acid lysine and that certain legume proteins, including field peas, soybeans ~ .
and fababeans, are relatively rich in lysine. Further these legume proteins are deficient in methionine and cystine whereas r wheat protein is relatively rich therein. A mixture of wheat flour and PMM flour used in the wheat-based products thus ma~
improve the nutritional properties of the product by amino acid complementation, provided that a legume protein is used in the production of the PMM.
It has been found that a nutritional synergism results from certain combinations of wheat flour and PMM
flours from legume proteins and adjusted P.E.R. (Protein Efficiency Ratio) values approaching those of casein have been obtained. These synergistic flour mixtures constitute another embodiment of this invention.
The PMM flour used in the synergistic mixtures in accordance with this embodiment of the invention is that descrlbed above and hence the protein content thereof may vary widely over the range of about 5 to about 95% by weight, and .
is preferably about 10 to about ?o~ by weight.
The relative proportions of wheat flour and PMM
flour in the synergistic mixtures may vary widely, and generally fall within the range of about 25% to about 75%
by weight of wheat flour and the balance PMM flour.
The synexgistic flour mixtures also may be combined with other protein materials, if desired, into ternary systems, generally containing about 5 to about 15% by weight of the overall mixture. Typical e~amples of such other proteins include egg white, corn flour and whey protein concentrate.
The invention is illustrated by the following Examples:
This Example illustrates the use of PMM in -the baking of bread rolls wherein egg is us~d.
The following recipe was chosen:
Protein micellar mass is a unique protein isolate, the ~ormation of which is described in our Canadian Patent No. 1,028,552 and involves a controlled two-step operation, in ~hich, in the first step, the protein source material is treated with an aqueous ood grade salt solution at a temp-erature of a~out 15 to about 35C, a salt concentration of at least 0.2 ionic strength, generally about 0.2 to about 0.8, and a pH of about 5.5 to about 6.5 to cause solubilization (or salting-in) of the protein, usually in about 10 to about 60 minutes, and, in the secona step, the aqueous protein solution is diluted to decrease its ionic strength to a value less than about 0.1.
The dilution of the aqueous protein solution, which may have a protein concentration, for example, up to about 10~ w/v, causes association of the protein molecules to form highly proteinaceous micelles which settle in the form of an amorphous highly viscous, sticky, gluten-like micellar mass o~ protein. The protein micellar mass so produced is referred to herein as PMM. The wet PMM may be used in this invention in that form but more usually is dried to a powder and used in that form. The drying may be effected in any con-venient manner, such as, spray drying, freeze drying or vacuum drum drying.
Improvements in the procedure described in Canadian Patent No. 1,02g,552 may be made to increase the yield of tne unique protein isolate from the aqueous protein solution, as fully described in our copending Canadian Application Serial No. 299,713 filed March 23, 1978.
The protein material from which the wet PMM is formed may vary widely and includes plant proteins, for example, starchy materials, such as, wheat, corn, oats, rye, bàrley and triticale; starchy legumes, such as, field peas, chickpeas, fababeans, navy beans and pinto beans; and oil seeds, such as, sunflower seeds, peanuts, rapeseed and soy-beans; animal proteins, such as, serum proteins; and microbial protein, i.e., single cell proteins. Preferably, the protein source is a plant material, especially starchy legumes and oil seeds, owing to the readily available nature of these materials and their particular utility in this invention.
Neither the source plant proteins from which PMM
may be formed nor isoelectric isolates thereof exhibit the gluten-simulating properties of PMM, other, of course, than wheat itself. The mild processing operations eEfected on the source protein to form the PMM ensure that the protein isolate is in a substantially undenatured form, as determined by differential scanning calorimetry.
Dry PMM, being a protein isolate, has a very high protein cont~nt and when used in this form in this invention as a wheat flour extender or substitute, it is used in the form of a mixture with a solid particulate food grade diluent to provide the desired overall protein content, usually close to that of wheat flour, for example, about 10 to about 20%
by weight. The protein content of the mixture, however, may vary widely, in the range of about 5 to about 95% by weight thereof. The mixture constitutes one embodiment of the invention.
The solid particulate food grade diluent may be any one of a variety of inert particulate non-protein bulk filler materials, usually a starch material, preferably corn-starch due to its ready availability, carbohydrate nature and generally inert properties in baked products.
Although a PMM from a single protein source material usually is used in this invention, mixtures of two or more P~'s from diferent protein materials may be used, if d~sired, for example, to achieve amino acid complementation 10 and the nutritional advantages thereof.
Amino acid complementation is particularly significant in food products which are wheat based. Thus, it is well known that wheat is deficient in the amino acid lysine and that certain legume proteins, including field peas, soybeans ~ .
and fababeans, are relatively rich in lysine. Further these legume proteins are deficient in methionine and cystine whereas r wheat protein is relatively rich therein. A mixture of wheat flour and PMM flour used in the wheat-based products thus ma~
improve the nutritional properties of the product by amino acid complementation, provided that a legume protein is used in the production of the PMM.
It has been found that a nutritional synergism results from certain combinations of wheat flour and PMM
flours from legume proteins and adjusted P.E.R. (Protein Efficiency Ratio) values approaching those of casein have been obtained. These synergistic flour mixtures constitute another embodiment of this invention.
The PMM flour used in the synergistic mixtures in accordance with this embodiment of the invention is that descrlbed above and hence the protein content thereof may vary widely over the range of about 5 to about 95% by weight, and .
is preferably about 10 to about ?o~ by weight.
The relative proportions of wheat flour and PMM
flour in the synergistic mixtures may vary widely, and generally fall within the range of about 25% to about 75%
by weight of wheat flour and the balance PMM flour.
The synexgistic flour mixtures also may be combined with other protein materials, if desired, into ternary systems, generally containing about 5 to about 15% by weight of the overall mixture. Typical e~amples of such other proteins include egg white, corn flour and whey protein concentrate.
The invention is illustrated by the following Examples:
This Example illustrates the use of PMM in -the baking of bread rolls wherein egg is us~d.
The following recipe was chosen:
3/4 cup scalded milk 1 tsp. salt 1/4 cup shortening 3 tbsps. granulated sugar 1 egg slightly beaten 1 pkg. active dry yeast 1/4 cup warm water
4 cups flour In a first batch, the flour was a PMM flour consisting of a mixture of 15 wt. % dry pea PI~M and 85 wt. % cornstarch (corresponding to a protein content of about 13 wt. %?
Following a conventional bread roll-making procedurP
using a 425F baking temperature, bread rolls were made from the recipe. The products exhibited a good even brown bake, fairly even texture and porosity and a fairly even volume.
The flavour was slightly different from a nor~al bread flavour but nevertheless acceptable.
In a second batch, the flour was a mixture of 50 wt. ~ wheat flour and 50 wt. % of a mixture of the PMM
1Our. In this batch, 1/4 cup of butter was substituted for 1/4 cup of shortening and 3 1/2 cups of flour replaced the 4 cups of flour. The baking temperature used was 400Fo The product exhibited slightly superior physical properties to the product of the first batch, and the taste was a good rich, bread-like flavour.
EX~MPLB 2 This Example lllustrates the use of PMM in the baking of bread rolls in the absence of egg.
The following recipe was chosen:
1 cup scalded milk 1 1/2 tsp. salt 1/4 cup shortening 2 1/2 tbsp. granulated sugar 2 pkg. active dry yeast 1/4 cup warm water 3 1/4 cups flour The flour utilized was a-PMM flour consisting of a mixture of 15 wt-~ dry pea PMM and 85wt% cornstarch. Following a ~onventional bread roll-making procedure using a 400F baking temperature, bread rolls were made from the recipe. ~he product exhibited good physical properties and had a good bread-like taste.
This Example illustrates the use of an alternative PMM flour in the baking of bread rolls.
The recipe of Example 2 was used and bread rolls ~ ~$t~
were baked there~rom. In this instance, the flour utilized w~s a mixture of 50% wheat flour and 50% PMM flour consisting of 1~ wt~ PMM formed from oats and 85 wt% co~nstarch. The product e~hibited good physical properties and a good bread-like taste.
E PLE ~
This Example illustrates the use of PMM in the baking of oatmeal cookies.
The following recipe for oatmeal cookies was chosen:
L0 1 cup pea PMM flour (15~ PMM, 85~ cornstarch) - 1 tsp. baking soda 1/2 tsp. salt 3/4 cup shortening 1 cup brown sugar 1 tsp. vanilla extract 1/3 cup milk 2 eggs 3 cups uncooked rolled oats Oatmeal cookies were baked from this recipe. The products had good shape, size, volume and texture and a fairly even bake. The flavour was good.
A further batch of oatmeal cookies was baked using the above recipe but substituting soy PMM flour at the same ratio for the pea PMM flour. The cookies were again of good quality and were adjudged crisper and more flavourful than those produced in the first batch.
This Example illustrates the use of PMM in the baking of bread.
The following recipe for white bread was chosen~
1/2 cup milk 3 tbsps. sugar 2 tsps. salt g _ 3 tbsps. margarine 1 1/2 cups warm water 1 pkg. active dry yeast 6 1~4 cups f lour Two batches were run, one using sifted all~purpose wheat flour and the other using pea PMM flour consisting of 15 wt.
% dry pea PMM and 85 wt. ~ cornstarch. Bread was baked from each recipe and the properties compared. The PMM product was -~
similar in properties to the wheat-based product.
Bread was baked from a further batch in which soy PMM flour at the same ratio was substituted for the pea PMM flour. The bread had very similar properties to the wheat-based product and the characteristic soy taste was absent.
This Example illustrates the use of PMM in the formation of noodles.
Dry thin strip noodles were prepared by following a conventional procedure from a dough formed by beating three eggs lightly, and adding 2 cups of flour. In one batch, wheat flour was used and, in another batch, a soy PMM flour consisting of 15 wt% soy PMM and 85 wt% cornstarch was used. Upon cooking, the noodle products were similar in appearance and ~aste.
This Example illustrates the use of PMM in the baking of a chocola~e cake.
The following recipe was chosen:
2 cups flour 1 tsp. haking soda 3/4 tsp. salt 1/2 cup shortening 1/3 cup granulated sugar 2 medium eggs 3 squares unsweetened chocolate 1 1/4 cup minus 2 tbsp. milk 1 tsp.vanilla extract ~ chocolate cake was baked from this recipe following a conventional procedure. In one batch, wheat flour was used while in another, a PMM flour consisting of 15 wt% fababean PMM and 85 wt% cornstarch was used~ The products were substantially the same in physical character-istics and taste.
EX~MPLE 8 ..
This Example illustrates protein efficiency ratio (PER) values for products formed from various protein materials.
Feeding tests were conducted using products contain-ing various protein sources. The PER values, being the ratio of growth of experimental animal to the weight of protein consumed, were determined, averaged and adjusted to a value for casein of 2.50.
` The following Table reproduces the results obtained:
TABLE
Protein Source PER Value (Adjusted) _ _ . . . _ . . _ Casein 2.50 100~ wheat gluten 0.42 25% Pea PMM : 75% wheat gluten 1.47 32~ Pea PMM : 68% wheat gluten 1.84 50~ Pea P~M : 50~ wheat gluten 1.97 75% Pea PMM : 25% wheat gluten 1.57 100% Pea PMM 0.99 61% Pea PI~M : 2g% wheat gluten : 10~ egg white 2.05 10% whey concentra~ 1.91 : 10% corn 1Our 2.03 The results set forth in the above Table illus-syn~r~ist~c trate the ~ effect of mixtures of PMM and wheat gluten, alone or in combination with minor amounts of other proteins.
The present invention, therefore, provides novel flour compositions based on protein micellar masses which are unctionally useful in the formation of wheat-based products.
Modifications are possihle within the scope of this invention.
.
Following a conventional bread roll-making procedurP
using a 425F baking temperature, bread rolls were made from the recipe. The products exhibited a good even brown bake, fairly even texture and porosity and a fairly even volume.
The flavour was slightly different from a nor~al bread flavour but nevertheless acceptable.
In a second batch, the flour was a mixture of 50 wt. ~ wheat flour and 50 wt. % of a mixture of the PMM
1Our. In this batch, 1/4 cup of butter was substituted for 1/4 cup of shortening and 3 1/2 cups of flour replaced the 4 cups of flour. The baking temperature used was 400Fo The product exhibited slightly superior physical properties to the product of the first batch, and the taste was a good rich, bread-like flavour.
EX~MPLB 2 This Example lllustrates the use of PMM in the baking of bread rolls in the absence of egg.
The following recipe was chosen:
1 cup scalded milk 1 1/2 tsp. salt 1/4 cup shortening 2 1/2 tbsp. granulated sugar 2 pkg. active dry yeast 1/4 cup warm water 3 1/4 cups flour The flour utilized was a-PMM flour consisting of a mixture of 15 wt-~ dry pea PMM and 85wt% cornstarch. Following a ~onventional bread roll-making procedure using a 400F baking temperature, bread rolls were made from the recipe. ~he product exhibited good physical properties and had a good bread-like taste.
This Example illustrates the use of an alternative PMM flour in the baking of bread rolls.
The recipe of Example 2 was used and bread rolls ~ ~$t~
were baked there~rom. In this instance, the flour utilized w~s a mixture of 50% wheat flour and 50% PMM flour consisting of 1~ wt~ PMM formed from oats and 85 wt% co~nstarch. The product e~hibited good physical properties and a good bread-like taste.
E PLE ~
This Example illustrates the use of PMM in the baking of oatmeal cookies.
The following recipe for oatmeal cookies was chosen:
L0 1 cup pea PMM flour (15~ PMM, 85~ cornstarch) - 1 tsp. baking soda 1/2 tsp. salt 3/4 cup shortening 1 cup brown sugar 1 tsp. vanilla extract 1/3 cup milk 2 eggs 3 cups uncooked rolled oats Oatmeal cookies were baked from this recipe. The products had good shape, size, volume and texture and a fairly even bake. The flavour was good.
A further batch of oatmeal cookies was baked using the above recipe but substituting soy PMM flour at the same ratio for the pea PMM flour. The cookies were again of good quality and were adjudged crisper and more flavourful than those produced in the first batch.
This Example illustrates the use of PMM in the baking of bread.
The following recipe for white bread was chosen~
1/2 cup milk 3 tbsps. sugar 2 tsps. salt g _ 3 tbsps. margarine 1 1/2 cups warm water 1 pkg. active dry yeast 6 1~4 cups f lour Two batches were run, one using sifted all~purpose wheat flour and the other using pea PMM flour consisting of 15 wt.
% dry pea PMM and 85 wt. ~ cornstarch. Bread was baked from each recipe and the properties compared. The PMM product was -~
similar in properties to the wheat-based product.
Bread was baked from a further batch in which soy PMM flour at the same ratio was substituted for the pea PMM flour. The bread had very similar properties to the wheat-based product and the characteristic soy taste was absent.
This Example illustrates the use of PMM in the formation of noodles.
Dry thin strip noodles were prepared by following a conventional procedure from a dough formed by beating three eggs lightly, and adding 2 cups of flour. In one batch, wheat flour was used and, in another batch, a soy PMM flour consisting of 15 wt% soy PMM and 85 wt% cornstarch was used. Upon cooking, the noodle products were similar in appearance and ~aste.
This Example illustrates the use of PMM in the baking of a chocola~e cake.
The following recipe was chosen:
2 cups flour 1 tsp. haking soda 3/4 tsp. salt 1/2 cup shortening 1/3 cup granulated sugar 2 medium eggs 3 squares unsweetened chocolate 1 1/4 cup minus 2 tbsp. milk 1 tsp.vanilla extract ~ chocolate cake was baked from this recipe following a conventional procedure. In one batch, wheat flour was used while in another, a PMM flour consisting of 15 wt% fababean PMM and 85 wt% cornstarch was used~ The products were substantially the same in physical character-istics and taste.
EX~MPLE 8 ..
This Example illustrates protein efficiency ratio (PER) values for products formed from various protein materials.
Feeding tests were conducted using products contain-ing various protein sources. The PER values, being the ratio of growth of experimental animal to the weight of protein consumed, were determined, averaged and adjusted to a value for casein of 2.50.
` The following Table reproduces the results obtained:
TABLE
Protein Source PER Value (Adjusted) _ _ . . . _ . . _ Casein 2.50 100~ wheat gluten 0.42 25% Pea PMM : 75% wheat gluten 1.47 32~ Pea PMM : 68% wheat gluten 1.84 50~ Pea P~M : 50~ wheat gluten 1.97 75% Pea PMM : 25% wheat gluten 1.57 100% Pea PMM 0.99 61% Pea PI~M : 2g% wheat gluten : 10~ egg white 2.05 10% whey concentra~ 1.91 : 10% corn 1Our 2.03 The results set forth in the above Table illus-syn~r~ist~c trate the ~ effect of mixtures of PMM and wheat gluten, alone or in combination with minor amounts of other proteins.
The present invention, therefore, provides novel flour compositions based on protein micellar masses which are unctionally useful in the formation of wheat-based products.
Modifications are possihle within the scope of this invention.
.
Claims (13)
1. A flour composition comprising a mixture of at least one dry particulate protein micellar mass and a particulate food grade non-protein diluent which is a starch material in proportions sufficient to provide a protein content of said composition in the range of about 5 to about 95% by weight.
2. The composition of claim 1, wherein said composition has a protein content of about 10 to about 20% by weight.
3. The composition of claim 1 or 2, wherein said food grade diluent is cornstarch.
4. A flour composition consisting essentially of a blend of:
(a) about 25% to about 75 wt.% of wheat flour, and (b) the balance by weight of a mixture of at least one dry particulate protein micellar mass formed from a legume protein selected from the group consisting of field peas, fababeans and soy beans and a particulate food grade non-protein diluent which is starch material, said protein micellar mass being formed from a legume protein by a process which comprises:
(i) extracting protein from the legume protein source material with an aqueous food grade salt solution at a temperature of about 15° to about 35°C, a salt concentration of at least about 0.2 ionic strength and a pH of about 5.5 to about 6.5 to form a protein solution, (ii) diluting the protein solution to an ionic strength of less than about 0.1 to precipitate and settle said protein micellar mass, and (iii) drying said settled protein micellar mass, said dry protein micellar mass being present in said mixture to provide a protein content therefrom of about 10 to about 20% by weight, the proportions of said wheat flour and said mixture present in said blend being sufficient to provide an overall nutritional value which is greater than the sum of the nutritional values of said wheat flour and said mixture.
(a) about 25% to about 75 wt.% of wheat flour, and (b) the balance by weight of a mixture of at least one dry particulate protein micellar mass formed from a legume protein selected from the group consisting of field peas, fababeans and soy beans and a particulate food grade non-protein diluent which is starch material, said protein micellar mass being formed from a legume protein by a process which comprises:
(i) extracting protein from the legume protein source material with an aqueous food grade salt solution at a temperature of about 15° to about 35°C, a salt concentration of at least about 0.2 ionic strength and a pH of about 5.5 to about 6.5 to form a protein solution, (ii) diluting the protein solution to an ionic strength of less than about 0.1 to precipitate and settle said protein micellar mass, and (iii) drying said settled protein micellar mass, said dry protein micellar mass being present in said mixture to provide a protein content therefrom of about 10 to about 20% by weight, the proportions of said wheat flour and said mixture present in said blend being sufficient to provide an overall nutritional value which is greater than the sum of the nutritional values of said wheat flour and said mixture.
5. The composition of claim 4, wherein said food grade diluent is cornstarch.
6. The composition of claim 4, wherein said blend contains about equal proportions by weight of said wheat flour and mixture.
7. The composition of claim 4, 5 or 6, which contains about 5 to about 15% by weight of at least one additional protein material.
8. The composition of claim 1, wherein said protein micellar mass is formed by a process which comprises:
(a) extracting protein from proteinaceous material with an aqueous food grade salt solution at a temperature of about 15° to about 35°C, a salt concentration of at least about 0.2 ionic strength and a pH of about 5.5 to about 6.5, and (b) diluting the resulting protein solution to an ionic strength value of less than about 0.1 to precipitate and settle said protein micellar mass.
(a) extracting protein from proteinaceous material with an aqueous food grade salt solution at a temperature of about 15° to about 35°C, a salt concentration of at least about 0.2 ionic strength and a pH of about 5.5 to about 6.5, and (b) diluting the resulting protein solution to an ionic strength value of less than about 0.1 to precipitate and settle said protein micellar mass.
9. The composition of claim 8, wherein said settled protein micellar mass is dried to a powder form and is used in that form in said composition.
10. The composition of claim 8 or 9, wherein said food grade salt solution has an ionic strength of about 0.2 to about 0.8 and said extraction is effected in about 10 to about 60 minutes.
11. The composition of claim 8 or 9, wherein said proteinaceous material is selected from the group consisting of plant proteins, animal proteins and microbial proteins.
12. The composition of claim 8 or 9, wherein said proteinaceous material is selected from the group consisting of starchy cereals, starchy legumes and oil seeds.
13. The composition of claim 8 or 9, wherein said proteinaceous material is oats.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA307,867A CA1108006A (en) | 1978-07-21 | 1978-07-21 | Wheat-based food products using protein isolates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA307,867A CA1108006A (en) | 1978-07-21 | 1978-07-21 | Wheat-based food products using protein isolates |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1108006A true CA1108006A (en) | 1981-09-01 |
Family
ID=4111944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA307,867A Expired CA1108006A (en) | 1978-07-21 | 1978-07-21 | Wheat-based food products using protein isolates |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1108006A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2860396A1 (en) * | 2003-10-02 | 2005-04-08 | Christian Fenioux | HYPERPROTEIN FOOD PRODUCT IN THE FORM OF FLOUR AND PROCESS FOR PRODUCING SUCH A FOOD PRODUCT |
| US7618667B2 (en) | 2001-12-13 | 2009-11-17 | Techcom Group, Llc | High protein, low carbohydrate dough and bread products, and method for making same |
| EP3578053A1 (en) * | 2018-06-04 | 2019-12-11 | Verso Food Oy | Method for manufacturing a food product |
-
1978
- 1978-07-21 CA CA307,867A patent/CA1108006A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7618667B2 (en) | 2001-12-13 | 2009-11-17 | Techcom Group, Llc | High protein, low carbohydrate dough and bread products, and method for making same |
| FR2860396A1 (en) * | 2003-10-02 | 2005-04-08 | Christian Fenioux | HYPERPROTEIN FOOD PRODUCT IN THE FORM OF FLOUR AND PROCESS FOR PRODUCING SUCH A FOOD PRODUCT |
| EP3578053A1 (en) * | 2018-06-04 | 2019-12-11 | Verso Food Oy | Method for manufacturing a food product |
| WO2019233836A1 (en) * | 2018-06-04 | 2019-12-12 | Verso Food Oy | Method for manufacturing a food product |
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