United States Patent Office 3,561,974

Patented Feb. 9, 1971

2
to provide a satisfactory complete diet. Hence the wheat
3,56,974 four protein, unless fortified with these other amino com
METHOD OF MAKENG GE PROTEIN EBREAD
Fraiacis Frederick Hansea, 224 E. Poplar St., pounds, is not what is termed essential protein, and is not
Walla Waia, Washi. 99362 effectively used by the body unless the diet is supplemented
No Brawing. Continuation-in-part of application Ser. No. 5 by foods high in essential amino acids, and which are
447,047, Apr. 9, 1965. This application Sept. 2, 1969, ingested about the same time.
Ser. No. 854,765 Various laboratories have endeavored unsuccessfully
Ent, C. A2d 8/00, 13/06 to make a bread containing a high essential protein con
U.S. C. 99-90 4 'Claims tent. It is recognized that milk protein may be used to
O increase the essential amino acids of flour protein, but
ABSTRACT OF THE DESCLOSURE authorities consider that it is impossible to make bread
where the dry whole milk or dry skim milk is as high
There is disclosed a protein bread which is high in all as 15% of the weight of the four.
essential proteins of both milk and flour having a texture With the present invention I provide a bread made with
similar to white bread and a method of making the same 5 the weight of a milk protein concentrate being more than
wherein flour having a high protein content is used in 50% the weight of the flour, actually of the order of
conjunction with a milk protein concentrate readily dis 662/3% the weight of the four. The total protein content
persible in water and substantially free of fat and extreme of the bread is 20 to 25% the total weight of the baked
ly low in lactose, with the weight of four being greater product with the protein of the wheat flour adequately
than the weight of the milk concentrate, but with the milk 20 fortified with amino acids essential to provide complete
protein exceeding in percentage the protein in the flour. or essential protein. This level of essential protein in the
Sodium bicarbonate and an edible acid such as Sodium bread is higher than the protein in meat and fish. Ounce
acid pyrophosphate are introduced into the dough as it is for ounce, the bread of a sandwich made from this bread
being mixed. The bicarbonate of soda raises the pH of contains more essential protein than the meat or cheese
the dough out of the acid range into the alkaline range 25 which it encloses.
to produce a more workable dough with substantially less A major difficulty with the use of dried whole milk,
water, whereas the sodium acid pyrophosphate reacts prin dried skim milk or casein to produce bread having a high
cipally at temperatures of 100 F. and above and restores milk protein content arises from the fact that these prod
the desirable normal acidity corresponding to that of ucts increase the acidity of the dough and require a
conventional white bread. 30 greater quantity of water to make a workable dough hav
ing the proper plasticity. In the baking of the bread the
water must be removed by evaporation in the hot oven,
This invention is for an improvement in bread and a and the removal of the large amount of water so required
method of preparing the same, and more particularly it lengthens the baking time so that a thick hard crust
relates to bread having an especially high protein content, 35 develops before the water is removed from the interior
and is a continuation-in-part of Ser. No. 447,047 filed of the loaf, and as baking is prolonged the interior is
Apr. 9, 1965 and now abandoned. drawn toward the crust without developing a normal tex
The per capita consumption of bread made with wheat ture or “crumb' characteristic of yeast-raised bread. Also
four in this country has declined very substantially in the the extended baking time along with the milk Sugar con
last quarter century century or so because of an increasing 40 tent blackens the crust due to over-caramelization of the
aversion to foods having a high starch and low protein Sugar.
content, and millions of people have eliminated it en According to the present invention, I overcome this dif
tirely, or almost entirely, from their every-day diet. It is ficulty by a combination of two procedures. The first is
estimated that the people of the United States consumed to use a commercially available milk protein concentrate
more wheat in the form of bread when the population obtainable on the market at the present time which con
was seventy-five million than at the present time with a tains the essential amino compounds necessary to Supple
population now of well over one hundred and eighty mil ment the protein in the flour and which is low in milk
lion. The increasing recognition of the importance of sugar or lactose. It requires less water than whole inilk
essential proteins in addition to the desire to avoid exces solids, skim milk or casein to form a dough. Also I in
sive starch has been another factor in the declining popu corporate in the dough sodium bicarbonate Sufficient to
larity of bread. Traditionally, however, bread is desired, raise the pH to an alkaline level. This enables the dough
and is a convenient food for ready use. to be made and worked with less water than is required in
This invention is for an improved bread having a high conventional or special doughs which are inherently de
essential protein content, but which has good flavor, good 55
sirably acid in character. To offset the taste disadvantage
appearance and can be economically made in commercial of the alkalinity in the finished loaf, sodium pyrophos
bakeries. phate is also included in the dough. It remains inert, how
Normal white bread as found on the shelves of stores ever, until the dough is in the oven when, at elevated tem
today contains about 8.5% to 9% protein, most of it de perature, it reacts with the sodium bicarbonate to neu
rived from wheat flour, but some of which is provided by 60
tralize it and bring the dough to an acid pH, the reaction
milk and other additives, and whole wheat bread does producing a harmless sodium phosphate, so that the taste
not run more than 10% protein. Special dietary breads, of the bread, as well as its appearance and texture, more
such as gluten bread, may run much higher, even up to nearly resembles the conventional loaf.
40% protein, but in all cases this is predominantly the The object of my invention is to provide a new bread
protein of flour which is deficient in some of the eight to 65
and method of making the same containing 20% or more
ten amino acids which are essential amino compounds, of essential protein and having, except for a darker crust,
and which the human body can neither make for itself nor appearance and texture traditionally expected in bread,
store in the system. These must be provided day after day and of a unique and pleasant flavor.
 3,561,974
3. 4
The usual ingredients for making of bread are, of Approximate amino acid content (calculated on as is
course, normal wheat flour, yeast, sugar (beet or cane or basis):
corn), shortening, such as lard or lardlike hydrogenated Percent
oil or other fat substances or mixtures, along with water, Arginine ------------------------------------- 3.3
milk, Salt, and optionally yeast foods. In a usual proce 5 Cystine and methionine ------------------------ 4.4
dure a "sponge' comprising part of the total flour, usually Histidine ------------------------------------ 2.2
about 60%, with all of the yeast is “set,” and after a Isoleucine ----------------------------------- 6.1
period of time it is mixed with the remainder of the flour Leucine ------------------------------------- 9.0
and other ingredients to form the final dough. This fin Lysine -------------------------------------- 7.8
ished dough is cut into pieces, and then formed into loaves 0. Phenylalanine -------------------------------- 4.5
which are placed in pans and baked. The normal wheat Threonine ----------------------------------- 4.3
flour used has a flour protein content of from 10% to Tryptophane --------------------------------- 1.6
about 12%. The milk may be boiled fresh whole milk, Valine -------------------------------------- 5.8
dried skim milk, but the amount of protein introduced It will be noted that amino compounds tryptophane, ar
from the milk is quite a small percentage of the protein ginine and cystine are found in milk albumin and not in
in the entire finished loaf.
There are commercially available fours in which the casein. (Van Nostrand's Scientific Encyclopedia, 3rd
protein is artificially raised to a higher level, either by edition, p. 81.)
dissolving out some of the starch, or dissolving out from For the amount of sponge as above specified, mix A
a normal flour the gluten, drying it and supplying it to comprises about 30 lbs. concentrated milk protein as
other flour. One commercially available flour is thus en above described, Sheftene B.P.S.
riched to about 40-42% protein. Another is available To this is added sodium bicarbonate and preferably at
through Selective milling having a protein content be this stage sodium acid pyrophosphate or sodium alumi
tween 22% and 24%, and ordinary gluten bread utilizes num pyrophosphate which will neutralize the bicarbonate
Such flour. However, in the solvent extraction process of soda only after the baking of the dough begins. These
some other values are lost which are not replenished in ingredients are combined in single acting baking powder
the bread formula, and although bread made therefrom which is more convenient to use than separately meas
is termed high protein bread, it is actually low or entirely uring and adding the two ingredients. Formula A there
lacking in some essential proteins. fore indicates 2/2 lb. single acting baking commercial
According to the present invention a more or less nor powder comprising sodium bicarbonate and sodium acid
mal sponge is set. The sponge is prepared by combining pyrophosphate. The total weight of mix A is therefore
ingredients as follows in the approximate proportions 32% lbs. These ingredients of mix A should be intimately
specified: mixed to distribute the baking powder uniformly through
the milk protein powder.
Pounds Mix B comprises:
Wheat flour running 22-24% protein ----------- 20 Pounds
Wheat flour running 12-13% protein ------------ 20 Water 50
Water ------------------------------------- 50 Yeast (variable) ---------------------------- 3
Yeast -------------------------------------- 3. Sugar (beet or cane sugar are preferable and the
Sugar (derived from cane, beet or corn) --------- 0.4 40 amount may be varied to taste) ------------- 6
Lard or other shortening (hydrogenated vegetable Baking molasses (dark) optional for flavoring --- 4
oils for example or mixtures) ---------------- 3. Salt (NaCl) -------------------------------- 1.
"Arkady' yeast food or equal ----------------- la
Total -------------------------------- 96.4
Total -------------------------------- 64/2
These ingredients are mixed together and "set' for about i his is desirable but not essential. 'Arkady' is a stand
ard preparation widely known in the baking industry com
four hours at 80° F. prised of salt (NaCl), ammonium chloride, calcium sulphate,
In addition to the sponge, three other mixes, which are starch and potassium bromate.
here identified as A, B and C, respectively, are prepared. These ingredients should be mixed immediately before
In the following formula for these mixes, I have given the final dough is prepared, and little time should elapse
the weights required for the foregoing weight of the between the mixing and the subsequent use of the mix.
Sponge.
There is available commercially a milk protein con Mix C comprises: Pounds
centrate for use by bakers that is high in milk protein, Flour running 22 to 24% protein ----------------- 20
practically devoid of the fat contained in whole milk, and 55 Concentrated milk protein as described ----------- 10
which is low in milk sugar (lactose), whereas dried Total ---------------------------------- 30
whole milk and dried skim milk contain about 38% to This can be prepared at any time.
45% lactose. Unlike casein, it is fine powder readily dis
persible in water. I am informed that it is derived from PROCEDURE
whey produced in the manufacture of cheese, or milk 60 After the sponge has been prepared and set as described
albumin to which its composition is comparable in many above, it is charged into a regular bread mixer. Mixes. A
respects, and a principal commercial source is sold under and B are combined in a second vertical cake mixer which
the designation "Sheftene B.P.S. from Sheffield Chemical is run at slow speed for 2 or 3 minutes. The combination
of Norwich, N.Y., a division of National Dairy Products of A and B is then added to the sponge in the first mixer
Corporation, and is about 84% protein. A typical analysis and mixed at slow speed for about 5 minutes or until the
as published by the manufacturer is: two are thoroughly incorporated and no lumps remain.
Percent Then mix C is slowly added as mixing continues, and
Nitrogen (as is basis) ------------------------ 13.0 when this is added the entire batch is mixed at medium
Protein (NX 6.38-as is basis) ----------------- 82.0 speed for about ten minutes. Care must be taken to avoid
Ash --------------------------------------- 4.0 over-mixing and this condition can be determined by an
Moisture ----------------------------------- 5.5 experienced baker. During this time the dough should
Ether extractables (lipids) -------------------- 4.5 be kept at a temperature between 70 and 80 F. After
Carbohydrates (lactose) ---------------------- 3.0 mixing, the dough should be discharged into the "trough'
Sodium ------------------------------------ 1.0 and without any "floor-time' immediately divided in the
Heavy metals (as Pb)-less than 10 parts/million. dough divider into separate pieces of the desired loaf
 3,561,974
5 6
weight. The pieces are then immediately charged into a the presence of high protein will toughen the gluten too
proofer, and after proofing, molded and placed into pans. much in the sponge stage. The water content in the sponge
In sheeting the dough for molding, care should be taken is much higher than is customary because of the high
that it is not sheeted as thin as dough made for ordinary gluten content, but considerably less than would be re
white bread, because it tears easily. A baker will have no quired if dried whole milk or dried skim milk or casein
difficulty determining a thickness at which the sheeted were used as a source of protein, and if the dough had
dough will not be too thin. The proofing temperature not been made alkaline by the use of sodium bicarbonate.
should be in the general area of, but not over 100 F. and The yeast is in much higher percentage to develop active
the dough will "proof" very rapidly since the yeast con fermentation in the sponge and vigorous activity in proof
tent is purposely very high, two or three times as much O ing and fermenting the final dough.
as would ordinarily be used with this amount of flour The preparation of mix A of the dough procedure in
in normal baking where the yeast is about 2 or 3% of volves mixing the dry concentrated milk protein with the
the total weight of the flour. Rapid proofing is desirable recommended amount of single action baking powder.
because the final dough with the high protein content de Mix A is in subsequent procedure mixed with B which
teriorates rapidly and full proofing is necessary because contains all of the water and water-soluble ingredients.
the dough in baking evidences little or practically no The baking powder which is a fine powder mixed through
"oven spring,” which means that it has little inherent the milk protein concentrate, enables A and B to be mixed
ability to expand in the initial stages of baking, as do in a short time without lumping of the concentrate. Stage
normal bread doughs. B, as stated, is where the water and soluble ingredients of
Baking should be effected in a temperature of about the dough stage are combined and mixed to assure that
400 F. for thirty or more minutes, since this bread does these ingredients are completely dissolved and other in
not "bake out' as fast as ordinary white bread and could gredients uniformly dispersed. It should be prepared just
be doughy inside unless the higher temperature and longer before use to avoid fermentation at a stage where it
time for baking were provided. This, plus the high protein, Would serve no purpose. Some of the sodium bicarbonate
results in a crust of very dark brown color and somewhat of the baking powder will react with the acid ions of the
thicker than the crust of normal white bread, but never protein when the ingredients are combined, and reduce
theless the crust is not hard and the interior of the loaf Overall absorption of water, which is greater under more
has the usual texture and crumb comparable to conven acid conditions. As explained above, one of the most
tional white bread, although slightly more “off-white.” difficult problems is controlling water absorption which
In the example here given, the total weight of flour is 30 at best is high and difficult to take out without leaving
60 pounds to 40 pounds of milk protein concentrate, but the interior of the loaf doughy. On the other hand, the
the milk concentrate has about 84% protein as against bread must have sufficient moisture to have good eating
a maximum of 22% in the flour, so that the milk protein qualities and not appear dry or stale or mostly a hard
is predominant. Cruist.
CALCULATION OF PROTEIN CONTENT
Stage C of the dough procedure is made separate from
mix. A largely for mechanical reasons. When A and B are
In the sponge, 20 lbs. of 22% protein flour provides mixed together they provide a reasonably wet mix that
4.4 lbs. of protein. Twenty pounds of four running 12% may then be combined with the sponge and thoroughly
protein provides about 2.4 lbs. of protein. There is some blended. The four in Stage C aids to keep the remainder
protein in yeast, but this need not be considered. In mix A 40 of the milk protein concentrate from lumping in the final
there are 30 lbs. of milk protein concentrate having not step of mixing into the dough, and it also provides the
less than 84% protein, so 30x.84=25.2 lbs. of protein. final measure of flour needed to complete the dough. For
In mix B there is no appreciable amount of protein. In mix convenience I have referred to A, B and C as separate
C the protein in flour is about 4.4 lbs. plus 8.4 in the milk mixes. It is not necessary that these mixes be prepared
protein concentrate. Summing up, there are 6.6lbs. of pro as separately compounded mixtures, but the ingredients
tein in the sponge plus 25.2 in mix A, plus 12.8 in mix C, may instead be weighed out and introduced singly or in
or a total of about 45 lbs. of protein. combinations with the Sponge when the sponge is returned
The sponge loses about 5% of its total weight during to the mixer to complete the dough.
fermentation, so that the final weight of the sponge in The milk protein concentrate normally tends to form a
the mix is about 91.6 lbs. The total ingredients on the glutinous, rubbery cohesive mass when mixed with water
dough side weigh about 127 lbs. Added together, these and requires more Water than could be baked out to give it
weights give a complete weight of the dough of 218.6 a plasticity required for mixing into a dough. I have found
lbs. During proofing, machining and baking, the dough that this concentrate, like other milk protein concentrates,
loses about 10% of its total weight, or about 22 lbs. De is slightly acid, but is more readily dispersible in water, so
ducting this loss of weight from 218.6 lbs., the finished 55 that less Water is required. By using a single acting baking
weight of the bread is 196.6 lbs. Dividing the total weight powder, enough of the sodium bicarbonate will react with
of protein, 45 by 196.6 gives 23%%. This 23% % is in the protein at mixing temperature to render the concen
turn made up of better than 50% protein derived from trate slightly alkaline, whereupon it may be much more
milk and is 17% of the total weight of the bread. It is easily mixed with the other ingredients without requiring
more than the amount needed to fortify or nutritionally 6) excessive Water. When the dough is baked, the sodium
complement the flour protein. Meat, fish, fowl and cheese pyrophosphate will react with the remaining sodium bi
range between 18 and 20% protein, so that this bread with carbonate to yield gas which will impart some oven
23% % now exceeds the protein content of these foods. spring and volume to the loaf, but this is incidental, its
As heretofore indicated, and so far as I am aware, important function being to bring the dough back to the
there has heretofore never been a bread having this high acid side of neutral, somewhere about pH 5.5. This is
content of essential protein, and certain factors in the comparable to the pH of white bread and it is a condition
mixing are important. A certain amount of flour is neces important to imparting the desired flavor to the bread. If
sary to give the bread its volume and texture. In the Sodium bicarbonate alone were used, this desirable
sponge therefore I use two commercially available flours, flavor would be lost and its flavor would be particularly
one with the higher protein than the other. I know of no unattractive to a person who is especially critical of the
flour commercially available that would provide the aver flavor. It is also important that the baking powder be a
age secured by mixing the two, which in the present ex single acting powder, as contrasted with the familiar
ample is around 19% to 20%, but not as high as if all double acting ones, since in the double acting powder one
of the four had 22 to 24%. I use no yeast food in the acid salt reacts with the sodium bicarbonate at room tem
sponge because the bromate or oxidizer in yeast foods in 75 perature and another at the baking temperature, and this
 3,561,974
7
would be detrimental to my process of converting the working the dough and securing the easier and more uni
protein concentrate slightly to an alkaline pH and then, form diffusion of the milk protein concentrate through the
as oven heat penetrates the dough, bringing the dough dough. I have found that about 2/2% of baking powder
back to a mildly acid side. Other heat acting acid salts may has proved desirable in mixes I have prepared, but some
be used in place of sodium pyrophosphate, but I prefer bakers may fined that better results are secured by varying
this one because of the better flavor it gives to the bread. this, perhaps due to the water or other variables, and it
Desirably there are 5-6 parts by weight NaHCO to 4-5 may range between 1% and 3% to each 100 lbs. of flour.
parts Na2H2PO, and 100 lbs. of the baking powder may The protein content may be reduced somewhat below
contain about 3% cornstarch and .5% calcium silicate the content herein specified, or slightly above to meet the
finely powdered to keep the powder free-flowing. The ac O baker's desire or the public taste, but should range be
tive baking powder ingredients, as above explained, could tween 15% and 25% and preferably be around 20% to
be separately introduced so long as the NaHCO3 was first 23.5%, but in any case the milk protein should predomi
available to contact the protein concentrate. nate. Also, where the quality of the wheat four makes it
The final dough does not lend itself to twisting as does desirable, and since most wheat flour is low or entirely
normal white bread and therefore is best molded and lacking in one essential amino acid, lysine monohydro
panned as one piece or is cross-panned where the one chloride (sometimes called lysine hydrochloride), I may
piece is cut into three or four pieces and each piece panned add to the sponge stage about 0.1% (one-tenth of one
croSSwise of the pan. The dough is somewhat more sticky percent) based on total flour in the formula commercially
than conventional bread douh, so that more dusting four available lysine. This amounts to about 1 oz. for the total
may be required in the dividing and forming operation, of sixty pounds of flour in the formula above described,
this stickiness resulting both from the more abundant use and thereby increases the body utilization of the protein in
of water in the makeup of the dough, and because of the the bread. The other vitamin-enriching Substances em
high protein content. Corn starch is preferably used for ployed in the industry may also be used.
Surface dusting to overcome this stickiness since a lesser I claim:
amount is required to combat the stickiness, but regular 25 1. The method of making a high protein yeast-raised
wheat flour will serve this purpose, larger quantities, how bread of a texture comparable to white bread which com
ever, being required. SeS
The amounts of Sugar and salt and molasses are not p (a) setting a sponge comprised of Selectively milled
Critical, but since the taste of the bread, due to the pres wheat flour in which the average of flour protein is
ence of the high milk protein content is different from the 30 above 7% and less than 25%, water, sugar, shorten
taste of conventional white bread, the more free use of ing and yeast,
Salt and Sugar and mollasses masks this taste and for most (b) thereafter adding to the sponge two separately
people provides a unique and pleasing flavor. Water ab prepared mixes, one of which comprises a water-dis
Sorption can be raised or lowered to suit different flours persible milk protein concentrate as derived from
and conditions, but generally the dough should be kept on milk albumin and whey of milk produced in the man
the stiff or firm side for best results. ufacture of cheese having a milk protein content of
To one not familiar with the baking of bread, it may about 84% and not substantially more than 3% of
appear simple to add or subtract ingredients at will, but lactose through which is diffused a single-acting bak
to a cereal chemist it is believed that this bread and its ing powder comprised of sodium bicarbonate and an
method of preparation presents an achievement of a sur 40 acid salt that reacts with sodium bicarbonate only as
prising and heretofore unobtainable character. The bread baking temperature is approached in an amount Sufi
is a much more complete food than normal bread; needs cient to render the resulting dough in which the mix
not be accompanied by the drinking of quantities of milk is incorporated slightly alkaline, the second mix com
to complement its flour protein, and for those who reject prising water, yeast, sugar, salt and flavoring,
bread because of its high starch and low protein, it pro (c) combining with the sponge and said first two mixes
vides a convenient high protein food and even the added selectively milled flour having a protein content of
use of sugar does not offset the overall carbohydrate re 22 to 24% and additional amounts of said milk pro
duction which is here obtained. In the example here given, tein concentrate in such proportions that the loaf,
the entire protein is of the order of 23%% of the weight of when baked, has between 20% and 25% of com
the backed bread, but there will be some variation, but it 50 bined proteins with more than 50% of the protein
should not be lower than 20% to secure the beneficial being milk protein,
properties of the bread, and it may be somewhat higher (d) forming the dough so produced into loaves and
than 23%%. Not only is the bread a useful food for day baking the same with the acid salt of single-acting
to-day home use, and to persons whose meal must consist baking powder than reacting with the sodium bicar
principally of sandwiches, but it provides a useful food : bonate to lower the pH to the acid side of neutral.
for feeding in disaster areas, military operations, and other 2. The method of making yeast-raised bread having a
mass feeding situations where a high protein food is texture comparable to white bread as defined in claim 1
desirable and transportation facilities for a variety of in which the sponge is set for about five hours in ad
foods may be limited. vance of the preparation of the dough at a temperature of
Some deviation from the formulae here outlined may be 60 between 70 F. and 80° F. and wherein the sponge com
necessary where different conditions prevail, such as the prises the approximate proportions:
mineral content of the water, character and age of the
four, and the humidity in the bakery. Also market re 20 lbs. of wheat flour having 22-24% protein
quirements may result in flours of different gluten or pro 20 lbs. of wheat flour having 12-13% protein
tein content becoming available. The dry ingredients such 65 50 lbs. of water
as those used for the sponge and for mixes A and C may 3 lbs. of yeast
be mixed in advance and distributed to bakers who supply 3 lbs. of shortening
the remaining ingredients according to direction. Im 0.4 lb. of Sugar
portant factors are the use of larger than normal amounts
of yeast and the introduction of the milk protein concen 70 and the first of said two mixes comprises in the approxi
trate to the dough only in the final stages of preparing mate proportions for the sponge:
the dough mix so as to minimize the time before proofing
that the concentrate, water and yeast are together in the 30 lbs. of said milk protein concentrate of about 84%
dough, and the use of the baking powder or its equivalent protein
ingredients as hereinbefore explained is important to 75 2/2 lbs. of single acting baking powder
 3,561,974
O
and the second mix comprises in the approximate propor Percent
tions: Arginine ----------------------------- 3.3
50 lbs. of water Cystine and methionine ---------------- 4.4
Histidine ----------------------------- 2.2
3 lbs. of yeast Isoleucine ---------------------------- 6.1
6 IbS. of Sugar 5
Leucine ------------------------------ 9.0
0 to 4 lbs. dark baking molasses Lysine ------------------------------- 7.8
1 lb. of salt
1/2 lb. of yeast food Phenylalanine ------------------------ 4.5
Threonine --------------------------- 4.3
and the last mix added to the dough for the above pro O Tryptophane -------------------------- 1.6
portions comprises approximately: Valine ------------------------------- 5.8
20 lbs. of flour of a protein content of 22-24% (c) introducing sodium bicarbonate into said mixture
10 lbs. of said milk protein concentrate. of Sponge, milk protein concentrate and water suffi
3. The method of making a high protein yeast-raised cient to increase the pH above the alkaline side of
bread of a texture comparable to white bread and with a neutral,
milk protein content higher than the wheat protein con (d) adding additional selectively milled high protein
tent which comprises: flour and more of said milk concentrate to make a
(a) setting a sponge comprised of selectively milled dough,
wheat four having an average protein content which 20 (e) adding into the dough at some stage during its
is above 17% and less than 25%, water, Sugar, preparation sodium pyrophosphate in an amount suff
shortening and yeast, cient to neutralize the bicarbonate of soda when the
(b) after the sponge has set combining therewith a dough is baked and reduce the pH to an acid level
water-dispersible milk protein concentrate having a in the range between 5 and 6,
milk protein content of about 84% and having not 25 (f) forming the dough into loaves and proofing the
substantially more than 3% of lactose and an amino Same,
acid composition comparable to milk albumin, sin
gle-acting baking powder comprised of sodium bi the ingredients in the dough being in the following ap
carbonate and an acid Salt that principally reacts proximate proportions: 60 pounds of flour to 40 pounds
with sodium bicarbonate only as baking temperature 30 of the milk protein concentrate; 100 pounds of water to
is approached in an amount sufficient to render the 100 pounds of combined flour and milk concentrate; sodi
resulting dough slightly alkaline, and also adding urn bicarbonate and sodium pyrophosphate being in the
additional Water, yeast, sugar and salt along with ad ratio of 5 to 6 parts by weight of sodium bicarbonate to
ditional selectively milled flour having a protein con 4 to 5 parts by Weight of sodium pyrophosphate with the
tent of 22 to 24% to form a complete dough, the 35 mixture of the two being in the range of between 1 pound
amount of said milk protein concentrate being in and 3 pounds, the total yeast being variable but of the
such proportion that the baked loaf has 15% to 25% order of 6 pounds, 3 pounds of which are introduced into
of combined protein with more than 50% of the pro the Sponge and the remainder of which is introduced
tein being milk protein, With the first milk protein concentrate, and with sugar,
(c) forming the dough so produced into loaves and 40 shortening, flavoring, salt and yeast food in optional
baking the same with the said acid salt then reacting alollitS.
with sodium bicarbonate to lower the pH to the acid References (Cited
side of neutral. UNITED STATES PATENTS
4. In the process of making a high protein bread, the 2,989,399 6/1961 Ehle ------------ 99-90
steps comprising:
(a) preparing a sponge comprising principally selective 3,076,710 2/1963 Koolhaas ------------- 99-90
ly milled wheat four having an average protein con 3,214,275 10/1965 Kende et al. 99-90X
tent of about 19 to 20%, yeast and water, 3,269,843 8/1966 McKee et al. 99-94.
(b) after the sponge has set, combining with the sponge OTHER REFERENCES
a prepared mixture comprising milk protein concen 50
Technical Data (Sheftene B.P.S.) Sheffield Chemical,
trate which is readily dispersible in water and which Norwich, N.Y., Aug. 8, 1961.
has an average protein content of about 84% and
not more than 3% of actose, the protein having sub JOSEPH M. GOLIAN, Primary Examiner
stantially the following amino acid content: