Improvements in Proteid Breads, Biscuits, and Cakes.
Year: 1897

page_text: Date of Application, 21st Aug., 1897
Complete Specification Left, 20th May, 1898-Accepted, 13th Aug.,
1898
PROVISIONAL SPECIFICATION.
Improvements in Proteid Breads, Biscuits, and Cakes.
I, HUBERT HIGGINS, of 4, Trinity Street, Cambridge, in the County of Cam-
bridge, Demonstrator of Anatomy to Cambridge University, do hereby declare the
nature of this invention to be as follows:-
This invention has for its object the manufacture of a substantially pure proteid
bread biscuit or cake, which, as is well-known has long been a desideratum for
certain diseases such as diabetes and the like.
It is known that gluten acts as a binding agent and is workable only with great
difficulty, so much so that nearly all the breads now sold contain large proportions
of starch which, from the medical standpoint, detract from their value.
Caseinogen or protein (a proteid, the preparation of which is described in a
previous Patent No. 15471, dated 13th July 1896) also becomes sticky and unwork-
able at a high temperature, but I have found that if a proteid that has been heated
in such a manner as to lose its binding properties is added, this last mentioned
proteid, performs the same functions as starch does in the manufacture of ordinary
bread. This mixture however will not bind when cold water is added, and it is
therefore necessary to add a certain proportion of gluten, which enables air
spaces to be formed constituting the "rising" of the bread.
My improved bread therefore consists of the mixture of three forms of proteid,
namely, protene gluten, a well-known constituent of ordinary flour, and a proteid
preparation, so treated that it has lost its binding properties.
The process described above is generally applicable for the manufacture of
proteid biscuits and cakes, as well as bread. If desirable for certain medical and
nutritive purposes, starch may also be added and other substances usually employed
in the manufacture of cakes and biscuits such as flavouring agents, fatty substances
As starch fulfils the mechanical purpose (that of permitting the maintenance
of the air spaces) during the process of baking claimed for the non-binding proteid
herein before mentioned, it would not be necessary to add this proteid except when
it is desired to prepare bread biscuits or cakes, with a very low percentage of
starch.
etc.
T L
COMPLETE SPECIFICATION.
Improvements in Proteid Breads, Biscuits, and Cakes.
I, HUBERT HIGGINS, of 4, Trinity Street, Cambridge, in the County of Cam-
bridge, Demonstrator of Anatomy to Cambridge University, do hereby declare the
nature of this invention and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement:
-
This invention has for its object the manufacture of a substantially pure proteid

page_text: bread biscuit or cake, which, as is well-known has long been a desideratum for
certain diseases such as diabetes and the like.
It is known that gluten acts as a binding agent and is workable only with great
difficulty, so much so that nearly all the breads now sold contain large proportions
of starch which, from the medical standpoint, detract from their value.
Caseinogen or protene (milk proteids, the preparation of which is described in a
previous Patent No. 15471. dated 13th July 1896) also becomes sticky and unwork-
able at a high temperature, but I have found that if a proteid that has been heated
in such a manner as to lose its binding properties is added, this last mentioned
proteid, performs the same function as starch does in the manufacture of ordinary,
bread. This mixture however will not bind when cold water is added, and it is
therefore necessary to add a certain proportion of gluten, which enables air
spaces to be formed constituting the rising" of the bread.
My improved bread biscuit or cake therefore consists essentially of the mixture
of three forms of proteid, namely, dried milk proteids, gluten (a well known con-
stituent of ordinary flour), and a proteid preparation, so treated that it has lost
its binding properties.
These materials are employed in approximately the following proportions, viz.:
lb. of dried milk proteids,
1 oz. of gluten (containing as. little starch as possible) and
1 oz. of gluten so treated by heat that it has lost its binding properties.
Almond Hour, or other inert (that is to say non-binding proteid) may be sub-
stituted for the last ingredient.
It will be well understood that whilst the above are the principal and essential
ingredients, for special purposes other materials may be added to modify the
taste consistency and appearance of the bread cakes or biscuit; for example, fatty
materials (such as butter), eggs, baking powders, flavouring materials such as
vanilla, saccharin etc. It may be desirable to add small quantities of certain
harmless saline constituents such as the alkaline carbonates and other salts
commonly employed in baking.
The constituents are mixed together in the dry state, and then kneaded into
a dough with water and treated in the manner well known in the art of bread and
biscuit making.
The above class of food products contains a very large preponderance of proteid
constituents which is held to be of great importance in the diet of diabetic patients.
A very valuable and highly nutritious form of bread cake or biscuit can be pre-
pared by adding varying proportions of starchy flours, such as flour oatmeal rice
meal or the like in desirable proportions. As starch fulfils the mechanical purpose
(that of permitting the maintenance of the air spaces during the process of baking)
accomplished by the non-binding proteid hereinbefore mentioned it would not be
necessary to add this proteid when starchy products are employed.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, I declare that what
I claim is:
1. A bread, biscuit cake or the like comprising dried milk proteids gluten and
a non-binding proteid as its essential constituents substantially as described.
2. A bread biscuit cake or the like comprising dried milk proteids, gluten and
a starch product as its essential constituents substantially as described.
Dated this 90th dore of Mo 1908