US4824683A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Low calorie high fiber bread
Assignee: Nutri-Life Foods Inc
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Filing: 1987-08-07
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Granted: 1989-04-25
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Expires: 2007-08-07
Abstract
Abstract A composition for use in making a low calorie and high fiber content bread product as a replacement of a portion of the conventional dough ingredients comprising a mixture of pre-gelatinized pea bran, pre-gelatinized oat bran and, optionally, soy flour, and the bread products thereof.
Inventors
- 👤 William W. Hodgson
- 👤 Tom R. Watkins
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 18:59
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/02
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
50 words
A composition for use in making a low calorie and high fiber content bread product which is free of a bitter after-taste comprising 100 parts flour, about 10 to 40 parts of pre-gelatinized pea bran based on flour, and 10 to 40 parts of pre-gelatinized oat bran based on flour.
Claim 2
Dependent Claim
50 words
A composition for use in making a low calorie and high fiber content bread product which is free of a bitter after-taste comprising 100 parts flour, about 10 to 40 parts of pre-gelatinized pea bran based on flour, and 10 to 40 parts of pre-gelatinized oat bran based on flour.
Claim 3
Dependent Claim
16 words
The composition of claim 1 wherein up to about 5 parts of soy flour is present.
Claim 4
Dependent Claim
21 words
The combination of claim 1 wherein the ratio of said pea bran to said oat bran is about 2 to 1.
Claim 5
Dependent Claim
67 words
A dry mix for use in admixing with flour for making a bread product which is free of a bitter after-taste comprising pre-gelatinized pea bran, pre-gelatinized oat bran and soy flour, said mix based on 50 parts of said pea bran, oat bran and soy flour comprising 10-40 parts of pre-gelatinized pea bran, 10-30 parts of pre-gelatinized oat bran and up to 6 parts of soy flour.
Claim 6
Dependent Claim
67 words
A dry mix for use in admixing with flour for making a bread product which is free of a bitter after-taste comprising pre-gelatinized pea bran, pre-gelatinized oat bran and soy flour, said mix based on 50 parts of said pea bran, oat bran and soy flour comprising 10-40 parts of pre-gelatinized pea bran, 10-30 parts of pre-gelatinized oat bran and up to 6 parts of soy flour.
Claim 7
Dependent Claim
49 words
The mix of claim 4 which comprises: about 25 parts by weight of pre-gelatinized pea bran, about 12 parts by weight of pre-gelatinized oat bran, about 3 parts by weight of soy flour, about 4 parts by weight of gluten, and about 0.3 parts by weight of yeast food.
Claim 8
Dependent Claim
80 words
A dough composition for making a bread product which is free of a bitter after taste, said dough composition comprising 100 parts of wheat flour, about 10 to 40 parts by weight of pre-gelatinized pea bran based on wheat flour, about 10 to 40 parts by weight of pre-gelatinized oat bran based on wheat flour, up to about 6 parts by weight of soy flour based on wheat flour and sufficient sugar, leavening, gluten and water to make a dough.
Claim 9
Dependent Claim
80 words
A dough composition for making a bread product which is free of a bitter after taste, said dough composition comprising 100 parts of wheat flour, about 10 to 40 parts by weight of pre-gelatinized pea bran based on wheat flour, about 10 to 40 parts by weight of pre-gelatinized oat bran based on wheat flour, up to about 6 parts by weight of soy flour based on wheat flour and sufficient sugar, leavening, gluten and water to make a dough.
Claim 10
Dependent Claim
14 words
A baked low calorie bread which is comprised of the dough of claim 6.
Claim 11
Dependent Claim
31 words
In a method of making baked products from wheat flour having reduced calories and a high fiber content, the improvement comprising forming a dough formulation with the composition of claim 1.
Claim 12
Dependent Claim
31 words
In a method of making baked products from wheat flour having reduced calories and a high fiber content, the improvement comprising forming a dough formulation with the composition of claim 2.
Claim 13
Dependent Claim
31 words
In a method of making baked products from wheat flour having reduced calories and a high fiber content, the improvement comprising forming a dough formulation with the composition of claim 3.
References Cited (Backward Citations)
US4711786A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-04-24 | 1992-10-24 | 1993-04-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-04-24 | 1996-10-24 | 1997-04-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-04-24 | 2000-10-24 | 2001-04-25 | $7700.00 | Window Closed / Lapsed |