Patent CA1048848A successfully refreshed from Google Patents.
CA1048848A
Expired / Lapsed
CA
⏱️ 0.0 years remaining
High fiber white bread
Assignee: STEINBERG Inc
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Filing: 1977-12-14
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Granted: 1979-02-20
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Expires: 1997-12-14
Abstract
Abstract HIGH FIBER WHITE BREAD ABSTRACT OF THE DISCLOSURE A high fiber content white bread is prepared by employing as a portion of the conventional dough ingredients, a fiber component obtained from yellow field pea hulls. The result is a unique white bread having an improved fiber content.
Inventors
- 👤 Morton Satin
Bibliographic Details
Application Number
—
Jurisdiction
CA
Data Source
google_patents
Last Synchronized
2026-11-03 04:16
CPC Classifications
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Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
44 words
A composition for use in making a high fiber content white bread comprising 100 parts by weight flour and about S to 20 parts by weight yellow field pea hull fibers having particle sizes in the range of about 0.25 mm to 2 mm.
Claim 2
Dependent Claim
44 words
A composition for use in making a high fiber content white bread comprising 100 parts by weight flour and about S to 20 parts by weight yellow field pea hull fibers having particle sizes in the range of about 0.25 mm to 2 mm.
Claim 3
Dependent Claim
16 words
The composition of claim 1 wherein the pea fibers will not pass a 60 mesh screen.
Claim 4
Dependent Claim
22 words
The composition of claim 1 wherein the pea fibers will pass a 20 mesh screen but not pass a 40 mesh screen.
Claim 5
Dependent Claim
69 words
A dry mix for use in making a high fiber content white bread, said dry mix comprising: 100 parts by weight of commercial baker's flour, about 1 to 10 parts by weight sugar, about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range of about 0.25 to 2 mm., and leavening present in an amount sufficient to pro-vide adequate dough expansion.
Claim 6
Dependent Claim
69 words
A dry mix for use in making a high fiber content white bread, said dry mix comprising: 100 parts by weight of commercial baker's flour, about 1 to 10 parts by weight sugar, about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range of about 0.25 to 2 mm., and leavening present in an amount sufficient to pro-vide adequate dough expansion.
Claim 7
Dependent Claim
27 words
The composition of claim 4 wherein the pea hull fibers have particle sizes which pass a 20 mesh screen but do not pass a 60 mesh screen.
Claim 8
Dependent Claim
76 words
In the method of making white baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked; the improve-ment comprising the addition to said dough formulation of yellow field pea hull fibers having particle sizes in the range of about 0.25 to 2 mm., said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.
Claim 9
Dependent Claim
76 words
In the method of making white baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked; the improve-ment comprising the addition to said dough formulation of yellow field pea hull fibers having particle sizes in the range of about 0.25 to 2 mm., said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.
References Cited (Backward Citations)
No citation records indexed.
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