Note: Descriptions are shown in the official language in which they were submitted.
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BACKGROUND OF THE INVENTION
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1. Field of the Invention: ~ -
This invention relates to food products and more
particularly to a high fiber content white bread.
2. Summary of the Prior Art:
Whole wheat is one of nature's better foods for it
possesses vitamins, protein, minerals, fats and carbohydrates
in proportions that are remarkably well-balanced with a respect
to many of man's nutritional needs. If we analyze all of the
10 components of wheat and the factors affecting their utilization,
we see the vast potential for bread as virtually an all-inclu-
sive carrier of nutrients. This situation is technologically
and sociologically favourable. In terms of economics, it is
fundamentally sound, because wheat is among the best of all the
cereal grains, and it can grown in amounts far in excess of that
now being produced.
However, a very strong consumer preference has
developed for plain white bread. This bread can be made only
with the flour milled from wheat which has up to 30~ of the
20 whole grain removed. This has had the effect of removing large ~ -
amounts of protein as well as various vitamin and mineral con-
stituents. These can be very successfully replenished in a white
bread by adding additional protein, vitamin and mineral sources
to the bread mix.
Another one of the important ingredients missing from
plain white bread, which is present in whole wheat bread, is
natural fibers. These natural fibers are biologically active
and are highly desirable in foods, serving an important function
in human digestion. For instance~ they are an important aid to
30 regulatity and may helpful in preventing functional problems
associated with the gall bladder, e.g. assist in bringing down
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the bile acids.
Since white bread can be "enriched" by the addition of
sources of missing protein, vitamins and minerals, it would seem
obvious that it should also be possible to enrich white bread by
~` the addition of natural fibers. However, the problem is that
natural fibers tend to be dark in colour so that these fibers
are clearly visible in white bread, giving the appearance of being
impurities rather than an integral part of the bread formulation.
Various non-nutritive substances such as cellulose,
10 seed coats, etc., have been used in bread formulations as a por-
tion of the flour. For instance, U.S. patent 3,573,061, issued
March 30, 1971, describes a modified seed coat flour used in the
production of a low calorie flour. In U.S. patent 3,767,423
there is described a flour portion comprised of rice hulls and
bean hulls, again for making a low calorie bread. Of course, in
being ground to make flour, these seed coats are reduced to a
very small particle size of typically about 5 to 25 microns in
diameter.
Another non-assimilated carbohydrate material being
20 used in bread is alphacellulose or microcrystalline cellulose.
Such a product is described in U.S. patent 3,023,104 and is sold
under the trademark Avicel by the F.M.C. Corporation. This pro-
duct is now being used commercially in fiber form to produce a so-
called high fiber bread. While these purified cellulose materials
have the commercial advantage of not interfering with the normal
bread making procedure, it is much less certain that they are
advantageous to the consumer. They are derived from wood, which
is not a traditional food for humans, and recent studies have
shown the presence of ingested microcrystalline cellulose
fiber in the bloodstream of humans. It is, therefore, by no
means certain that these purified cellulose products are a safe
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additive for baked products, particularly when they are used
in large amounts.
It is therefore, the object of the present invention
to provide a high fiber white bread in which the fiber content
will be both biologically active and compatible in appearance
with a baked white bread.
SUMMARY OF THE INVENTION
The present invention provides a white bread product
having the aroma and tender eating characteristics of white
bread and the capability of being manufactured and distributed
in the same manner as conventional white bread while containing
fiber components which are compatible in appearance with the
bread and which give the bread a greatly improved effective
fiber content. According to the invention, a composition for
use in the making of high fiber content white bread contains
the usual white flour and about 5 to 20 parts by weight based
on flour, of pea fibers having particle sizes in the range
of about 0.25 to 2 mm. The pea fibers useful in the
invention are obtained from the hulls of yellow field peas.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The bread to which the invention relates may be any
conventional bread based on wheat flour, and may be made in any
conventional way such as straight dough, sponge and dough, continuous
mix and variations thereof. The wheat flour used in the formu-
lation is conventional wheat flour for bread making, and can
include blended flour of wheat and other materials. While the
dough is referred to herein as bread dough, it will be apparent
that the dough is also useful for making buns, ~olls and the like.
In preparing a dry mix according to the invention for
use in making a high fiber content white bread, the cons~ituents
usually present will normally include 100 parts by weight of
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flour, about 1 to 10 parts of sugar, about 5 to 20 parts by
weight of the pea hull fibers and leavening present in an
amount sufficient to provide dough expansion. A great many
minor ingredients can be employed if desired, to provide opti-
mum performance and to impart special characteristics, al-
though they are not necessary. These may include flavours,
egg yolk for tenderizing the dough, emulsifiers which produce
tenderness, gluten for the purpose of strengthening the dough
and making it more resilient, yeast food, and anti-mycotic
agent such as sodium diacetate and colour among others.
In one example of a typical formulation including 100
parts commercial baker's flour, the minor ingredients can consist
of 3 parts yeast, 2 parts salt, 6 parts sugar, 3 parts shortening
and 7 parts pea fiber.
There is, of course, no actual lower limit to the amount
of pea fiber that can be employed since any amount of added
fiber has some small effect on increasing the fiber content
of the bread. However, based upon dietary requirements as
well as nutritional requirements that have been carefully
20 gathered from nutritional experts consulted concerning the formu- -
lation, about 5 to 20 parts by weight of the fibers is preferred.
The particle size of the fibers used is, on the other
hand, very important to the invention. Thus, in order to produce
a bread of acceptable commercial quality and which provides an
improved fecal output, the particle sizes must be such as to pass
a 10 mesh screen but not pass an 80 mesh screen (U.S. Standard
Sieve) i.e. a particle size in the range of about 0.25 to 2.0 mm.
Particles which will pass a 20 mesh screen but not pass an
80 mesh screen are preferred, with -20 + 60 mesh particles being
30 particularly preferred. ~ -
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48848
The invention will be better understood by reference
to the following Examples wherein values are expressed in parts
by weight.
EXAMPLE 1
Tests were conducted on yellow field pea hull fibers
from three different sources as follows:
Pea Fiber "A" - Commercial Pea Hulls #05000 Coarse
Pea Fiber "B" - Commercial Pea Hulls Fine :~
Pea Fiber "C" - Research Pea Hulls "60 mesh"
10 Standard sieve tests on the above samples gave the
following results:
TABLE I
SAMPLE SOURCE
Sieve #Pea Fiber"A"Pea Fiber"B"Pea Fiber"C"
# 10 0.1% 0.2% Nil
# 20 26.6 2.6 0.2
# 30 37.6 1.7 0.3
# 40 20.4 4.5 0.4
# 50 7.7 24.4 0.5
# 80 7.6 26.2 20.4
#100 1.4 8.4 9.9
#200 2.3 17.4 31.3
Pan 2.6 14.7 37.2
Four cuts were made on these samples to obtain the
following particle sizes:
a) + 20 mesh
b) - 20 + 40 mesh
c) - 40 + 80 mesh
d) - 80 mesh
Blends were made of the above pea fiber cuts and com-
30 mercial baker's flour (Steinberg Special Flou ~ , with 7.5% pea
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fiber being added to the flour (14% moisture basis). Each of
the flour blends prepared was tested on a farinograph to deter-
mine peak absorption prior to baking. The following results
were obtained.
TABLE II
Flour Sample Absorption
l. Steinberg Special Flour (Control) 69.0%
2. Steinberg Special Flour +7.5% Cut (a) 72.1%
3. Steinberg Special Flour +7.5% Cut (b) 72.4%
4. Steinberg Special Flour +7.5% Cut (c) 72.2%
l0 5. Steinberg Special Flour +7.5% Cut (d) 70.8%
BAKING TESTS
Breads were baked using the above four blends and the
control sample. The baking tests were run in quadruplicate and
the following general formula was used:
TABLE III
INGREDIENT % ON FLOUR BASIS
Flour
H~O Variable (see Farinograph tests)
20 Yeast
Salt 2%
Sugar 6%
Shortening 3%
Pea Fiber 7.5%
A sponge and dough method was used. The doughs were
mixed to maximum consistency, divided in 500 gms, rounded and
given a 20 minute intermediate proof. They were then moulded and
deposited into 16 oz. pans. The doughs were proofed to 3/4" above
the pan and then baked for 25 minutes at 425F.
The doughs showed a tendency to be somewhat sticky and -
slack and required an additional l0 to 15 minutes to proof.
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The breads were tested analytica]ly with the
following results:
TABLE IV
ANALYTICAL TEST_
Colour
(Hunter units-)
Flour
Sample Moisture Fat Protein Ash Fib r L a b
1 36.7 1.2 8.7 0.93 0.2 74.2 -.8 14.0
2 38.0 0.74 8.3 0.79 2.1 71.7 -.4 14.3
3 37.8 1.0 8.3 0.83 2.0 71.2 -.1 14.7
4 36.8 1.0 8.6 1.1 2.1 72.0 -.3 14.5
37.3 0.96 9.1 0.94 0.43 66.1 ~.6 14.6
LOAF VOLUMES AND BREAD SCORES
; Bread volumes were measured within 10 minutes of
removing the loaves from the oven. The results are averages
of quadruplicate baking tests.
TABLE V
LOAF VOLUME
Flour
Sample Volume
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1 2625 c.c.
2 2255 c.c.
3 2355 c.c.
4 2365 c.c.
2105 c.c.
The baked loaves were then evaluated by 3 experts to
determine bread scores. The scores and major defects are given
as follows:
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TABLE VI
BREAD SCORE
Flour
Sample Score Defects
1 98 Uneven grain.
2 84 Uneven grain, some large
holes, crumb is yellowish,
texture slightly rough,
slight off flavour.
3 86 Uneven grain, some large
holes, crumb is yellowish,
slight off flavour.
10 4 97 Greyish, slight unpleasant
aftertaste.
71 No shred, open and thlck
cells, uneven grain, large
holes, yellowish crumb, off
odor and off flavour.
The scores were based on a maximum of 100 and any very
minor defects evident only to an expert were noted. A score of -
~ 85 or better is considered to be a good, acceptable bread with a
score of 90 - 95 respresenting excellent quality.
EXAMPLE 2 -
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A second series of breads were baked using as the fiber
component a material obtained from sugar beet pulp. This was a
dried product obtained by drying the pulp left after extraction
of the sugar component from sugar beets. It was used in a par-
ticle size similar to the pea hull -20 +40 mesh fraction. -
The baking tests were run using the following formula:
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TALLE V3I
INGREDIENT % ON FLOUR BASIS
Flour
H2O 72%
Yeast 3%
Salt 2%
Sugar 6%
Shortening 3%
Sugar Beet Pulp 7.5%
The sponge and dough method was used. The dough
was mixed to maximum consistency, divided in 500 gms, rounded
and given a 20 minute intermediate proof. They were then
moulded and deposited into 16 oz. pans. The doughs were
proofed to 3/4" above the pan and then baked for 25 minutes at
425F
EXAMPLE 3
A first series of rat fecal volume trials were under-
taken to determine which particle size at 7.5% addition resulted
20 in the maximum fecal volume. The tests were conducted by
: MacDonald Campus of McGill University, Montreal.
The tests were conducted using the four breads of
Example 1 using the flour - pea fiber blends. Under the same
conditions, Purina Rat Chow~ bread containing 7.5% AVICEL 591~ -
a double bran bread, whole wheat bread, white bread and the
bread of Example 2 were tested. Each trial lasted five days
and the fecal output for that time was measured.
In two separate trials, adult female rats (Sprague-
Dawley strain) were offered the different breads for two
30 consecutive 5-day periods as the sole source of feed. Water was
offered ad libitum. During both periods all breads were offered
at the rate of 14 g (air dry basis) per rat, per day. Feed
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refused, if any, was measured daily. All breads had the crust
removed and were dried (65.6C, 24 hours) and ground (1 mm ~
screen) prior to feeding. The Purina (commercial) Rat Chow was
ground and fed as a control diet.
Feces were collected daily for the second 5~day period
and dried (75C, 48 hours). Fecal volume was estimated after
drying by placing the feces in a volumetric cylinder.
The results obtained were as follows:
TABLE VIII
Food 5-day Fecal Output(dry)
Bread(7.5% +20 mesh pea fiber) 10.2 ml
Bread(7.5% -20+40 mesh pea fiber) 12.0 ml
Bread(7.S% -40+80 mesh pea fiber) 9.7 ml
Bread(7.5% -80 mesh pea fiber) 8.7 ml
Bread(7.5% AVICEL 591~ )10.5 ml
Double Bran Bread 33.0 ml
Purina Rat Chow ~ 42.0 ml
- Whole Wheat Bread 18.0 ml
White Bread 6.7 ml
20 Bread(7.5% beet pulp)12.0 ml
EXAMPLE 4
Following the same procedure as in Example 1, three
breads were baked using 5%, 10% and 15% of the -20+40 mesh pea
fiber fraction. These were fed to rats under the same condi-
tions as in Example 3 and the following results were obtained:
TABLE IX
Bread5-day Fecal Output(dry)
5% pea fiber10.8 ml ~ -
lOæ pea fiber 16.5 ml
15~ pea fiber 18.5 ml
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