Starch-free baked foods and methods of making

Abstract

Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

1 . A protein mixture consisting of:
 a first protein component that is a protein concentrate or protein isolate, the first protein component having a soluble solids index of >90% and a mean particle size of about 10 μm to about 30 μm in deionized water, as determined by light scattering analysis;   a second protein component that is a protein concentrate or protein isolate, the second protein component having a soluble solids index of >50% to 90% and a mean particle size of about 40 μm to about 55 μm in deionized water, as determined by light scattering analysis; and   a third protein component that is a protein concentrate or protein isolate, the third protein component having a soluble solids index of ≤50% and a mean particle size of about 50 μm to about 75 μm in deionized water, as determined by light scattering analysis, wherein the protein components are present in the protein mixture at a ratio of about 10 to 13 parts by weight of the first protein component, to about 3 to 5 parts by weight of the second protein component, to about 1 to 4 parts of the third protein component.   
     
     
         2 . The protein mixture of  claim 1  wherein the first protein component, the second protein component, and the third protein component are all obtained from the same protein source. 
     
     
         3 . The protein mixture of  claim 2  wherein the protein source is soy, egg, or milk. 
     
     
         4 . The protein mixture of  claim 3  wherein the protein source is milk, the first protein component is a whey protein isolate, and the second and third protein components are caseins. 
     
     
         5 . The protein mixture of  claim 1  wherein the protein components are present in the protein mixture at a ratio of about 10.5 to 12.0 parts by weight of the first protein component, to about 3.5 to 4.0 parts by weight of the second protein component, to about 1.0 to 2.0 parts by weight of the third protein component. 
     
     
         6 - 23 . (canceled)