| US 7,592,028 B2 | ||
| Compositions and processes for making high soy protein-containing bakery products | ||
| Yael Vodovotz, Hilliard, Ohio (US); and Cory Ballard, Columbus, Ohio (US) | ||
| Assigned to The Ohio State University, Colmbus, Ohio (US) | ||
| Filed on Aug. 24, 2005, as Appl. No. 11/210,303. | ||
| Application 11/210303 is a division of application No. 10/267845, filed on Oct. 09, 2002, abandoned. | ||
| Prior Publication US 2005/0281931 A1, Dec. 22, 2005 | ||
| Int. Cl. A21D 8/00 (2006.01) | ||
| U.S. Cl. 426—496 [426/549; 426/618; 426/634; 426/653; 426/656] | 8 Claims |
| 5. A process for preparing a soy protein-containing bakery product, the process comprising:
(a) combining a first premixture comprising wheat flour, gluten, and dough conditioner, with water;
(b) mixing the combination of water and the first premixture to form a hydrated gluten-containing dough;
(c) combining the hydrated gluten-containing dough with a second premixture comprising soy protein;
(d) mixing the hydrated gluten-containing dough with the second premixture to form a soy protein-containing dough; and
(e) allowing the soy protein-containing dough of step (d) to rest for a period of at least 5 minutes.
|