Method for producing protein compositions of low solubility, compositions produced, and use thereof in bread-making products
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United States of America Patent
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May 7, 2019
Grant Date -
Oct 15, 2015
app pub date -
Oct 28, 2013
filing date -
Oct 29, 2012
priority date (Note) -
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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.
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