Compositions and processes for making high soy protein-containing bakery products

Abstract

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.

1 . A mix for high soy protein-containing product comprising: 
 (a) a first premixture comprising wheat flour, gluten, and dough conditioner; and    (b) a second premixture comprising soy flour;    wherein said first premixture and said second premixture are provided in separate packages.    
     
     
         2 . The mix of  claim 1  wherein said first premixture also comprises leavening agent and wherein said second premixture also comprises dry soy milk.  
     
     
         3 . The mix of  claim 1  further comprising a yeast proofing premixture comprising dry yeast and sucrose, and wherein said second premixture also comprises dry soy milk and sweetening agent.  
     
     
         4 . A wheat-based soy dough mix characterized by its ability to form a high soy protein-containing bakery product with organoleptic, textural and visual appearance properties similar to traditional wheat-based, non-soy bakery product, comprising: 
 (a) a wheat flour, about 14 to about 60 percent by weight, based on the weight of the mix;    (b) gluten, about 1 to about 10 percent by weight, based on the weight of the mix;    (c) sucrose, about 1 to about 15 percent by weight, based on the weight of the mix;    (d) yeast, about 0.5 to about 10 percent by weight, based on the weight of the mix;    (e) dough conditioner comprising mono- and di-glycerides, ascorbic acid, and L-cysteine, wherein the mono- and di-glycerides are present in amounts relatively greater than ascorbic acid and L-cysteine, and wherein ascorbic acid is present in amounts relatively greater than L-cysteine, about 0.9 to about 3 percent by weight based on the weight of the mix.    (f) soy milk powder, about 5 to about 9 percent by weight, based on the weight of the mix;    (g) soy flour selected from the group consisting of defatted soy flour, lecithin enriched soy flour, reduced fat soy flour, and full fat soy flour, about 10 to about 30 percent by weight, based on the weight of the mix; and,    (h) shortening, about 0.5 to about 4 percent by weight, based on the weight of the mix.    
     
     
         5 . A dough for making a high soy protein-containing bakery product produced by a process comprising: 
 (a) providing a first premixture comprising wheat flour, gluten, leavening agent, and dough conditioner;    (b) providing a second premixture comprising soy flour, and dry soy milk;    (c) combining said first premixture with water and mixing said combination for a sufficient time to provide a gluten development mixture having long gluten strands;    (d) adding said second premixture to said gluten development mixture and combining said second premixture with water and blending said combination together with said gluten development mixture to produce a hydrated soy mixture;    (e) allowing the combination of step (d) to rest for a period of at least 5 minutes;    (f) mixing the rested combination of step (e) for a period from about one minute to about 5 minutes;    (g) providing shortening;    (h) adding the shortening to the mix of step (f) and mixing for a period of time sufficient to produce a dough that forms course sheets; 
 wherein the combined mixing time of steps (f) and (h) does not exceed a total of about 5 minutes.  
   
     
     
         6 . The dough produced by the process of  claim 5  wherein said process further comprises the steps of providing at least one additive selected from the group consisting of acidifying agents, salt, preservative agents, inclusions, and seasonings, and combining said additive with the rested mix of step (f) during mixing step (g).  
     
     
         7 . A process for commercial preparation of high soy protein-containing bakery product with organoleptic properties similar to traditional wheat-based, non-soy bakery product, which comprises the steps of: 
 (a) providing a first premixture comprising wheat flour, about 14 to about 60 percent by weight, based on the weight of the mix, gluten, about 1 to about 10 percent by weight, based on the weight of the mix, leavening agent, about 0.5 to about 10 percent by weight, and dough conditioner, about 0.9 to about 2 percent by weight, based on the weight of the mix;    (b) providing a second premixture comprising soy flour, about 10 to about 30 percent by weight, and dry soy milk, about 5 to about 9 percent by weight;    (c) combining said first premixture with water and mixing said combination for a sufficient time to provide a gluten development mixture having long gluten strands;    (d) combining said second premixture with water to provide a hydrated soy mixture and blending said combination together with said gluten development mixture;    (e) allowing the combination of step (d) to rest for a period of at least 5 minutes;    (f) mixing the rested combination of step (e) for a period from about one minute to about 5 minutes;    (g) providing shortening about 0.5 to about 4 percent by weight, based on the weight of the mix;    (h) adding the shortening to the mix of step (f) and mixing for a period of time sufficient to produce a dough that forms course sheets, wherein the combined mixing time of step    (f) and this step (h) does not exceed a total of about 5 minutes;    (i) forming the dough into units for baking;    (j) proofing the dough units; and    (k) baking the proofed dough units.    
     
     
         8 . The process as claimed in  claim 7  wherein the dough of step (h) is rested for a period of from about 3 to about 15 minutes before the forming step (i).  
     
     
         9 . The process as claimed in  claim 7  wherein the ambient temperature during proofing is within the range of from about 80° to about 120° F. and the relative humidity is within the range from about 0 to about 80 percent.  
     
     
         10 . The process as claimed in  claim 7  wherein the second premixture also comprises about 0.1 percent to about 0.9 percent by weight, based on the weight of the mix, of sodium chloride and about 1 to about 10 percent by weight, based on the weight of the mix, of sucrose.  
     
     
         11 . A leavened high soy protein-containing bakery product which has good loaf volume, can be covered with suitable spreads without difficulty, has good crumb stability, has organoleptic properties similar to traditional wheat-based, non-soy bakery product, and is without a beany taste produced by the process comprising: 
 (a) providing a combination produced by the process comprising blending a gluten development mixture having long gluten strands and which comprises wheat flour, gluten, and leavening agent with a hydrated soy mixture comprising wetted soy flour;    (b) allowing the combination of step (a) to rest for a period of at least 5 minutes;    (c) mixing the rested combination of step (b) for a period from about one minute to about 5 minutes;    (d) providing shortening;    (e) adding the shortening to the mix of step (c) and mixing for a period of time sufficient to produce a dough that forms course sheets, wherein the combined mixing time of .step (c) and this step (e) does not exceed a total of about 5 minutes;    (f) forming the dough into units for baking;    (g) proofing the dough units at a temperature from at least 80° F. to 135° F. and the relative humidity is from 0 percent to about 80 percent for an amount to time sufficient to permit the dough units to double in volume;    (h) baking the dough units for an amount of time sufficient to provide baked units with predetermined internal temperature and the desired degree of external surface browning;    (i) utilizing or packaging the individual baked units as desired.    
     
     
         12 . The leavened high soy protein-containing product produced by the process of  claim 11  wherein the proofing temperature of step (g) is in the range from about 105° F. to about 120° F. and the relative humidity is in the range from about 70 percent to about 80 percent.  
     
     
         13 . The leavened high soy protein-containing product produced by the process of  claim 11  wherein the proofing temperature of step (g) is about 120° F. and the relative humidity is about 80 percent.  
     
     
         14 . The leavened bakery product of  claim 11  wherein the soy protein content is from 2 to 7 grams per 50 gram serving.  
     
     
         15 . The leavened bakery product of  claim 11  wherein the soy protein content is from about 5 to about 6.5 grams per 50 gram serving.  
     
     
         16 . The leavened bakery product of  claim 11  wherein the bakery product is bread and wherein the soy protein content is about 6.5 grams per 50 gram serving.  
     
     
         17 . A leavened bread which comprises at least 2 grams of soy protein per 50 grams of bread, having loaf volume, crumb texture, and organoleptic properties comparable to bread which lacks soy, and which is produced by the process which comprises blending a gluten development mixture having long gluten strands with a hydrated soy mixture which comprises wetted soy flour.  
     
     
         18 . The leavened bread of  claim 17  wherein said bread is frozen.  
     
     
         19 . The leavened bread of  claim 18  wherein said frozen bread is packaged.  
     
     
         20 . A dough for producing a leavened bakery product which comprises at least 2 grams of soy protein per 50 grams of bakery product, and which has visual, textural, and organoleptic properties comparable to leavened bakery product which lacks soy, which dough is produced by the process comprising mixing shortening with a combination comprising a gluten development mixture having long gluten strands, and a hydrated soy mixture comprising wetted soy flour, said combination having been combined and blended and allowed to rest prior to mixing with said shortening, wherein said mixing is for a time sufficient to provide coarse sheets of dough.  
     
     
         21 . The dough of  claim 20  wherein said dough is frozen.  
     
     
         22 . The dough of  claim 21  wherein said frozen dough is packaged.  
     
     
         23 . The dough of  claim 20  wherein said dough is formed into separate units and frozen and wherein said frozen dough units are packaged for frozen storage.