Method for producing protein compositions of low solubility, compositions produced, and use thereof in bread-making products
US10278414B2 · kind B2 · utility
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1References
10Claims
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Key dates
| Filing date | Oct 28, 2013 |
| Grant date | May 7, 2019 |
| Priority date | — |
| Expiry date | Jul 17, 2034 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J3/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a method for functionalizing a protein composition, by heating between 100° C. and 160° C. for between 0.1 s and 1 s, then cooling between 60° C. and 90° C., with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.