Expanded products with high protein content
View Patent ↗High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.
1. An expanded food product comprising:
a total protein content of 90% by weight, the total protein content including a majority wheat protein component;
a density ranging from 0.1 to 0.4 g/cc;
a cross-linked hydroxypropylated starch mixed to substantial homogeneity with the protein in an effective amount to provide uniform cell structure; and
less than 8% water by weight.
2. The expanded food product of claim 1 , wherein the total protein content consists essentially of wheat protein.
3. The expanded food product of claim 1 , wherein the total protein content includes a protein selected from the group consisting of soy, rice, corn, and whey proteins and combinations thereof.
4. The expanded food product of claim 1 , wherein the product includes native starch.
5. The expanded food product of claim 4 , wherein the native starch includes more than about 10% by weight of a starch selected from the group consisting of tuber starch, rice starch, corn starch, wheat starch and combinations thereof.
6. A mixture of ingredients for use in making an expanded food product comprising:
a total protein content of 90% by weight of dry ingredients, the total protein content including a majority wheat protein component;
a density ranging from 0.13 to 2.3 g/cc;
a cross-linked hydroxypropylated starch mixed to substantial homogeneity with the protein in an effective amount to provide uniform cell structure; and
less than 8% water by weight of dry ingredients.
7. The mixture of claim 6 , wherein the total protein content consists essentially of wheat protein.
8. The mixture of claim 6 , wherein the total protein content includes a protein selected from the group consisting of soy, rice, corn, and whey proteins and combinations thereof.
9. The mixture of claim 6 , wherein the mixture includes native starch.
10. The mixture of claim 9 , wherein the native starch includes more than about 10% by weight of starch selected from the group consisting of tuber starch, rice starch, corn starch, wheat starch and combinations thereof.
11. The mixture of claim 6 , wherein the mixture further includes a chemically modified starch.
12. The mixture of claim 6 , wherein the resistant starch is a reversible swellable resistant starch.
13. The mixture of claim 6 , further comprising an expansion agent.
14. The mixture of claim 6 , further comprising a dough strength enhancer.
15. The mixture of claim 6 , wherein the mixture is extruded.
16. The mixture of claim 15 , wherein the mixture is extruded under pressure ranging from 350 to 1200 psi.
17. The mixture of claim 15 , wherein temperature of the mixture is controlled at a level of about 120° C. or less.