Bread having high protein content and high protein...

Details Bread having high protein content and high protein... Bread having high protein content and high protein...

A - Human Necessities

21

D

99/122

A21D 13/00 (2006.01) A21D 2/26 (2006.01) A21D 13/08 (2006.01)

Patent

CA 1102614

BREAD HAVING HIGH PROTEIN CONTENT AND HIGH PROTEIN EFFICIENCY RATIO ABSTRACT OF THE DISCLOSURE The production of baked products from wheat flour is described having a crude protein content of at least 16% by weight, a protein efficiency ratio of at least 1.65 and a protein rating of at least 40. This is achieved by adding to the dough formulation a blend of non-wheat protein sources selected to complement the essential amino acid pattern of the wheat flour.

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