METHOD OF INCREASING PROTEIN CONTENT OF WHEAT FLOUR BASED BAKED AND FRIED PRODUCTS AND COMPOSITIONS FOR PREPARING SAME

1330088 Wheat-flour based products KANSAS STATE UNIVERSITY RESEARCH FOUNDATION 22 Sept 1971 [5 Oct 1970] 51685/72 Divided out of 1328180 Heading A2B In the preparation of wheat flour based baked or fried dough products, there is employed a protein supplement other than but compatible with wheat flour, and a condensation product of 10-95 parts ethylene oxide and 90-5 parts of a partial glycerolester of a C 10-24 fatty acid, the partial glycerol ester containing at least 10% monoglycerides with di- and tri-glycerides and glycerine constituting the balance. Suitable protein supplements include soy flour, soy isolates, non fat milk solids, whey products, fish protein concentrate, cottonseed flour, chick pea flour, sesame seed flour, corn-soy-milk blend flour, wheat protein concentrate, wheat gluten, defatted wheat germ, Torula yeast, soy blend flour, and edible single cell proteins.