Modified Bread Products and Methods of Making Same
A flour composition substantially free of ferric ions and a bread product made therefrom that is substantially free of ferric ions is disclosed. Methods of making the flour composition which is substantially free of ferric ions and of making bread products that are also free of ferric ions are disclosed. Additionally, food products that include said flour composition or bread product are disclosed.
1 . A flour composition comprising:
a flour having a ferric ion content, as either free ions or bound ions, of at least 1 mg/100 mg of flour; and
an amount of a comestibly acceptable reagent to reduce the ferric ions to ferrous ions;
wherein the comestibly acceptable reagent is in an amount to decrease the ferric ion content to 0.5 mg/100 mg or less.
2 . The composition of claim 1 , wherein the comestibly acceptable reagent is in an amount to decrease the ferric ion content to 0.1 mg/100 mg or less.
3 . The composition of claim 1 , further comprising one or more ingredients to form a dough or batter including a liquid, and, after reduction of the ferric ions, ferrous ions.
4 . The composition of claim 3 , wherein the ratio of ferrous to ferric ions is from 10 4 :1 to 10 6 :1.
5 . The composition of claim 3 , wherein the dough or batter has a pH between about 6.0 and about 6.7.
6 . The composition of claim 3 , wherein the comestibly acceptable reagent comprises about 0.05% to about 0.29% of the dough or batter.
7 . The composition of claim 1 , wherein the comestibly acceptable reagent includes one or more of ascorbic acid, a salt made from ascorbic acid, an ascorbic acid derivative, citric acid, a salt made from citric acid, and a citric acid derivative.
8 . A bread product made the flour composition of claim 1 .
9 . A flour composition comprising:
a whole wheat flour or an all-purpose flour;
wherein the flour composition is substantially free of ferric ions.
10 . The composition of claim 9 , wherein the amount of ferric ions is less than 0.0005% weight/weight of the flour composition.
11 . The composition of claim 9 , wherein the ratio of ferrous to ferric ions is from 10 4 :1 to 10 6 :1.
12 . The composition of claim 9 , having a pH between about 6.0 and about 6.7.
13 . The composition of claim 9 , wherein the flour composition a cooked or baked bread product.
14 . The composition of claim 13 , wherein the bread product is in contact with or packaged with an egg product, and the bread product is unreactive with a sulfur product emitted from the egg product for a period of at least fourteen days when refrigerated at an acceptable refrigeration temperature during said period, as evidenced by a lack of discoloration of the bread product.
15 . The composition of claim 13 , wherein the bread product is in contact with or packaged with an egg product, and the bread product is unreactive with a sulfur product emitted from the egg product for a period of about 60 days to about 300 days when stored frozen during said period, as evidenced by a lack of discoloration of the bread product.
16 . A method for preparing a flour composition, the method comprising:
providing a flour having a ferric ion content, as either free ions or bound ions, of at least 1 mg/100 mg of flour;
treating the flour with a comestibly acceptable reagent to reduce at least a portion of the ferric ions to ferrous ions.
17 . The method of claim 16 , further comprising adding ingredients to form the flour into a dough or batter; and baking or cooking the dough or batter into a bread product.
18 . The method of claim 17 , further comprising packaging the bread product with an egg product.
19 . The product according to claim 16 wherein the amount of ferric ions is between about 4 mg/100 g flour and about 6 mg/100 g flour before treating with the comestibly acceptable reagent.
20 . A food product comprising:
a bread product made of a flour treated with a comestibly acceptable reagent that decreased the amount of ferric ions therein, the bread product being substantially free of ferric ions; and
an egg product, wherein the egg product and the bread product are packaged together;
wherein the bread product is unreactive with a sulfur product emitted from the egg product for a first period of at least fourteen days when refrigerated at an acceptable refrigeration temperature during said first period or for a second period of about 60 days to about 300 days when stored frozen during said second period, as evidenced by a lack of discoloration of the bread product.