BAKERY PRODUCTS, ESPECIALLY BREAD

PRODUIT DE BOULANGERIE, NOTAMMENT DU PAIN

English Abstract

ABSTRACT OF THE DISCLOSURE
An improved bakery product is disclosed, in the preparation of
which debittered soya grits have been used, the trypsin in said soya grits
having been substantially deactivated or removed. The baking qualities and
the flavour of the product are substantially improved.

Claims

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Bakery product in the preparation of which has been used
debittered soya grits in the form of bruised or crushed grains
and having an average particle size of from 1 to 8 mm, the
trypsin in said soya grits having been substantially deactivated
or removed and said soya grits comprising from 10 to 30% by
weight of the dry ingredients used to form the bakery product.
2. Bakery product as claimed in claim 1 in the preparation
of which a protein extract is used.
3. Bakery product as claimed in claim 1 or 2 in the prepar-
ation of which a soya protein extract is used.
4. Bakery product as claimed in claim 1 or 2 in the prepar-
ation of which a soya protein extract in the form of a flour is
used.
5. Bakery product as claimed in claim 1 or 2 in the
preparation of which a protein extract is used in an amount of
from 10 to 20% by weight of the dry ingredients.
6. Bakery product as claimed in claim 1 or 2 in the
preparation of which soya flour is used.
7. Bakery product as claimed in claim 1 or 2 having a
protein content of about 16% by weight.
8. Bakery product as claimed in claim 1 or 2 having a
protein content of about 30% by weight.
9. Bakery product as claimed in claim 1 or 2 in the
preparation of which additional ballast materials or fillers
are used.

10. Bakery product as claimed in claim 1 or 2 in the
preparation of which additional ballast material or filler
comprising wheat bran or pulses is used.
11. Bakery product as claimed in claim 1 or 2 containing
baking agents and/or preservatives.
12. Bakery product as claimed in claim 1 or 2 in the form
of bread.
13. In a process for the preparation of a bakery product
including a baking operation, the step of using as one ingredient
debittered soya grits in the form of bruised or crushed grains
and having an average particle size of from 1 to 8 mm, the tryp-
sin in said soya grits having been substantially deactivated or
removed, and said soya grits comprising from 10 to 30% by
weight of the dry ingredients used to form the bakery product.

Description

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Swiss Patent Number 368,367 discJoses a process for debittering
soya and removing or deactivating trypsin. In addition to elimination of
bitter flavours, the removal or deactivation of trypsin has the advantage
that the degradation of valuable proteins is reduced.
It has been found, hcwever, that the use of finely ground debittered
soya flour, which has been treated to substantially remove or deactivate tryp-
sin, in the preparation of bakery products, whilst elIminating a certain pro-
portion of unpleasant flavours in the bakery product as comFared to products
prepared using untreated soya flour, doe s not lead to a ccmpletely satisfact-
ory product or to improved baking qualities. We have now found that the
baking qualities and, to a certain extent, the flavour of the bakery products,
are dependent on the size of the soya particles used in preparing the products.
~hus, according to one aspect of the present invention there is
provided a bakery product in the preparation of ~hich has been used debittered
soya grits in the form of bruised or crushed grains and having an average
particle size of from 1 to 8 mm, the trypsin in said soya grits having been
substantially deactivated or removed and said soya grits comprising from 10 to
30% by weight of the dry ingredients used to form the bakery pro~uct.
According to a further aspect of the present invention there is
provided in a ~rocess for the preparation of a bakery product including a
baking operation, the step of using as one ingredient debittered soya grits
in the form of bruised or crushed grains and ha~ing an average particle size
of from 1 to 8 mm, the trypsin in said soya grits having been substantially
deactivated or removea, and said soya grits comprising from 10 to 30% by
weight of the dry ingredients used to form the bakery product.
We have now found that, by using larger soya particles, the baking
qualities and flavour of soya-containing bakery products ~ay be substantially
imprc~-ed. Since it is well known that the use of corn grits instead of fine
corn flour in the preparation of bakery proaucts leads to considerably poorer
flavour and ~aking qualities, such a discovery is particukarly surprising.
Whilst we do not wish to be limibed by theoretical considera~ions, a
possible explanation might be that, with a larger particle size, the specific
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surface area is substantially smaller than with finely ground flour and thus
the apparent quantity of unpleasant flavours present is reduced. Similar con-
siderations may also apply to the improved baking qualities as compared to o~n-
ventional soya flour. Improved rising of the dough leads, not only to an im-
proved consistency in the bakery product, but also to an improvement in the
lavour. Furthermore, with the bakery products according to t~e invention,
the flatulence generally experienced hitherto on eating soya-containing prod-
ucts is substantially avoided or reduced.
Ih general the use of larger particles leads to bett~r results in
the product. The upper limit for the particle size is fixed by general baking
and consistency factors and the soya grits used in the invention have an aver-
age particle size of from 1 to 8 mm.
In addition to soya grits, soya flour and/or a protein extract, e.g~
one obtained from soya beans an~ preferably in flour form, may be used in the
preparation of bakery products according to the invention. In this way the
protein content of the kakery product may be increa æd dispr~portionately to
the soya content. As ~ill be appreciated, the amoun-t of protein extract or
soya flour ~hich may be added ~ill, of courser as described above, be limited
by the necessity of retaining acceptable baking qyaLities and flavour. Pre-
ferably the protein ex~ract is used in an a~unt of from 10 to 20% by weight
of the dry ingredients.
The soya-ccntent of the dry ingredients used in the preparation of
bakery products according to the invention is not theoretically critical but
is conveniently from 10 to 30~ by weight. Preferably the soya-content of
the dry ingredients will be from 20 to 30~ by weight which, in the case of,
for example, bread, leads to a protein content of about 16~ by weight in t~e
~akery product. It has been established that protein contents of this order
are particularly nutritionally beneficial for normal, healthy hum~ns. For
dietetic purposes the protein content can readily be increased, for example to
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about 30% by weight.
The bakery products according to the present invention may, if de-
sired, contain additives such as, for example, baking agents and/or preserva-
tives. Depending on the desired product additional ballast materials or fil~
lers such as, for example, wheat bran or pulses may conveniently be used.
A particularly preferred bakery product according to the invention
is bread in loaf form but other bakery products such as, for example, rolls,
pret3els and salted confectionery may be prepared according to the present
invention.
The invention is further illustrated by re~erence to the following
non-limiting ExampleO
E_a ~le
A bread product was produced according to conventional methods using
water and the following dry ingredients:-
by weight
Wheat flour 71~o
Soya-protein extract 5%
Bruised soya-grains (debittered-
trypsin removed) 20%
20 Salt 1.5%
Baking leavening 2%
Powdered butter milk 0.5%
The product had acceptable flavour and other characteristics.
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