Patent ID: 7592028
Filing Date: 2009-09-22
Classification: A21D

Abstract:
1. A process for commercial preparation of high soy protein-containing bakery product with organoleptic properties similar to traditional wheat-based, non-soy bakery product, which comprises the steps of: (a) providing a first premixture comprising wheat flour, about 14 to about 60 percent by weight, based on the weight of the mix, gluten, about 1 to about 10 percent by weight, based on the weight of the mix, leavening agent, about 0.5 to about 10 percent by weight, and dough conditioner, about 0.9 to about 2 percent by weight, based on the weight of the mix; (b) providing a second premixture comprising soy flour, about 10 to about 30 percent by weight, and dry soy milk, about 5 to about 9 percent by weight; (c) combining said first premixture with water and mixing said combination for a sufficient time to provide a gluten development mixture having long gluten strands; (d) combining said second premixture with water to provide a hydrated soy mixture and blending said combination together with said gluten development mixture; (e) allowing the combination of step (d) to rest for a period of at least 5 minutes; (f) mixing the rested combination of step (e) for a period from about one minute to about 5 minutes; (g) providing shortening about 0.5 to about 4 percent by weight, based on the weight of the mix; (h) adding the shortening to the mix of step (f) and mixing for a period of time sufficient to produce a dough that forms course sheets, wherein the combined mixing time of step (f) and this step (h) does not exceed a total of about 5 minutes; (i) forming the dough into units for baking; (j) proofing the dough units; and (k) baking the proofed dough units.