US4892762A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Reduced calorie high fiber bread containing a treated soy polysaccharide material
Assignee: INTERSATE BRANDS Corp
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Filing: 1988-05-12
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Granted: 1990-01-09
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Expires: 2008-05-12
Abstract
Abstract The present invention relates to a process for the production of a baked product such as bread having reduced calories and a high fiber content wherein improved specific volume (cc/gm) is achieved comprising forming a flour base dough which contains an added amount of a treated soy polysaccharide material wherein the soy polysaccharide material is treated by hydration at a weight ratio of polysaccharide material to water of about 1:0.5 to 1:4 and heated at a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product, as compared to the use of an untreated soy polysaccharide material.
Inventors
- 👤 Abdelrahman A. Abdelrahman
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 02:08
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/18
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
85 words
A process for the treatment of a soy polysaccharide material to provide improved functionality as an ingredient for a baked product comprising; (a) hydrating a soy polysaccharide material at a weight ratio of soy polysaccharide material to water of about 1:0.5 to 1:4; (b) heating said hydrated material for a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product in which the material is used as an ingredient and as compared to the use of an untreated soy polysaccharide material.
Claim 2
Dependent Claim
85 words
A process for the treatment of a soy polysaccharide material to provide improved functionality as an ingredient for a baked product comprising; (a) hydrating a soy polysaccharide material at a weight ratio of soy polysaccharide material to water of about 1:0.5 to 1:4; (b) heating said hydrated material for a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product in which the material is used as an ingredient and as compared to the use of an untreated soy polysaccharide material.
Claim 3
Dependent Claim
20 words
The process of claim 1 wherein the hydrated material is heated to a temperature of about 30° to 90° C.
Claim 4
Dependent Claim
22 words
The process of claim 1 wherein the hydrated material is heated for a period of time of less than about 4 hr.
Claim 5
Dependent Claim
18 words
The process of claim 1 wherein the hydrated material is heated for about 30 minutes to 4 hr.
Claim 6
Dependent Claim
22 words
The process of claim 1 wherein the hydrated material is heated at a temperature of about 80° C. for about 1 hr.
Claim 7
Dependent Claim
23 words
The process of claim 1 wherein the material is hydrated at a weight ratio of soy polysaccharide material to water of about 1:3.
Claim 8
Dependent Claim
13 words
The process of claim 1 including the step of drying said treated material.
Claim 9
Dependent Claim
25 words
The process of claim including the step of grinding the treated material to a size sufficient to pass about a 20 to 200 mesh screen.
Claim 10
Dependent Claim
106 words
A process for the production of baked products of reduced calories having improved specific volume comprising: (a) forming a flour based dough with about 5 to 20% by weight of the flour of an added soy polysaccharide material which has been treated by hydration at a weight ratio of material to water of about 1:0.5 to 1:4and heated for a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product; and, (b) baking the dough containing the treated soy polysaccharide material to provide a baked product of improved specific volume (cc/gm) as compared to the use of an untreated soy polysaccharide material.
Claim 11
Dependent Claim
106 words
A process for the production of baked products of reduced calories having improved specific volume comprising: (a) forming a flour based dough with about 5 to 20% by weight of the flour of an added soy polysaccharide material which has been treated by hydration at a weight ratio of material to water of about 1:0.5 to 1:4and heated for a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product; and, (b) baking the dough containing the treated soy polysaccharide material to provide a baked product of improved specific volume (cc/gm) as compared to the use of an untreated soy polysaccharide material.
Claim 12
Dependent Claim
20 words
The process of claim 9 wherein the hydrated material is heated to a temperature of about 30° to 90° C.
Claim 13
Dependent Claim
22 words
The process of claim 9 wherein the hydrated material is heated for a period of time of less than about 4 hr.
Claim 14
Dependent Claim
18 words
The process of claim 9 wherein the hydrated material is heated for about 30 min. to 4 hr.
Claim 15
Dependent Claim
22 words
The process of claim 9 wherein the hydrated material is heated at a temperature of about 80° C. for about 1 hr.
Claim 16
Dependent Claim
23 words
The process of claim 9 wherein the material is hydrated at a weight ratio of soy polysaccharide material to water of about 1:3.
Claim 17
Dependent Claim
13 words
The process of claim 9 including the step of drying the treated material.
Claim 18
Dependent Claim
26 words
The process of claim 9 including the step of grinding the treated material to a size sufficient to pass about a 20 to 200 mesh screen.
Claim 19
Dependent Claim
33 words
The process of claim 9 including the step of forming a sponge comprising yeast, flour, yeast nutrients and water to which is added the soy polysaccharide material prior to formation of the dough.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1993-01-08 | 1993-07-10 | 1994-01-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1997-01-08 | 1997-07-10 | 1998-01-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2001-01-08 | 2001-07-10 | 2002-01-09 | $7700.00 | Window Closed / Lapsed |