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Nonfat dry milk substitute for yeast-leavened baked products
| Details |
Inventors: Hoseney, Russell C.; Ling, Rujira Srisuthep;
Assignee: The Kansas State University Research Foundation (Manhattan, KS)
Primary Examiner: Golian; Joseph M.
Assistant Examiner:
Attorney, Agent or Firm: Schmidt, Johnson, Hovey & Williams
A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like in terms of increasing desirable organoleptic properties such as loaf volume and crumb quality. The substitute comprises a component such as an ammonium salt which serves as a source of ammonium ion in the dough, and in preferred forms includes a quantity of deproteinized whey, a protein supplement such as soy isolates, and where necessary a base for controlling the pH of the substitute. In the preferred form the substitute serves as both a functional and nutritional replacement for NFDM in yeast-leavened doughs but is much lower in cost and can be used without difficulty in both batch and continuous bread making processes. The substitute is advantageously incorporated into NFDM-free yeast-leavened doughs at levels for substantially increasing loaf volume and other organoleptic properties of baked goods derived from the doughs, and compared with baked goods derived from otherwise identical doughs free of the substitute. However, the substitute can also be used to good effect in doughs containing reduced levels of NFDM solids. In practice it has been found that the substitute should be added in amounts for providing from about 0.02 to 0.20% (baker's weight) of ammonium ion on a calculated basis in yeast-leavened doughs. |
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DETAILED DESCRIPTION Having thus described the invention, what is claimed as new and desired to be secured by Letters Patent is: 1.
A yeast-leavened dough comprising respective quantities of flour, water, yeast, and a nonfat dry milk substitute, said substitute consisting essentially of: deproteinized whey; a quantity of a substance providing from about 1 to 10% by weight of ammonium ion in the substitute; and from about 20 to 60% by weight of a protein supplement; said dough containing the substitute in an amount to provide about 0.
02 to 0.
2% (baker's weight) of ammonium ion in the dough.
2.
The dough of claim 1 wherein said dough is essentially free of nonfat dry milk solids.
3.
The dough of claim 1 wherein said substance is present in an amount to provide from about 0.
027 to 0.
10% (baker's weight) of ammonium ion.
4.
The dough of claim 1 wherein said substance includes a compound selected from the group consisting of ammonia, ammonium hydroxide, ammonium carbonate, ammonium bicarbonate, ammonium dihydrogen phosphate, diammonium hydrogen phosphate, triammonium phosphate, ammonium chloride, ammonium sulfate, ammonium bisulfate, the ammonium salts of weak organic acids and mixtures thereof.
5.
The dough of claim 1 wherein said deproteinized whey is present at a level of up to about 2.
5% (baker's weight).
6.
The dough of claim 5 wherein said level is from about 1.
8 to 2.
2% (baker's weight).
7.
The dough of claim 1 wherein said protein supplement is selected from the group consisting of soy flour and protein fractions therefrom, fish protein concentrate, cottonseed flour and protein fractions therefrom, chick-pea flour, sesame seed flour, corn-soy-milk blend flour, wheat protein concentrate, wheat gluten, defatted wheat germ, Torula yeast, wheat-soy blend flour, edible single cell proteins, and mixtures thereof.
8.
The dough of claim 1 wherein said supplement is present at a level of from about 1 to 5% (baker's weight).
9.
A nonfat dry milk substitute for incorporation into yeast-leavened doughs, consisting essentially of: deproteinized whey; a quantity of a substance providing from about 1 to 10% by weight of ammonium ion in the substitute; and from about 20 to 60% by weight of a protein supplement
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Weight Loss and Supplements 
