PARTICULATE MIXTURE FOR FORMING A FOOD PRODUCT, FOOD PRODUCT PREPARED THEREFROM AND METHOD OF FORMING THE FOOD PRODUCT

Abstract

The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a method of forming the bakery product.

Claims

1. A particulate mixture suitable for forming a food product following combination with a carrier material such as water, comprising: i. flaxseed, ii. 0 to 10 wt. % chia seed, iii. 3 to 20 wt. % soluble fibre, iv. at least 5 wt. % egg powder, v. raising agent, wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture includes less than 5 wt. % wheat flour.

2. The mixture of claim 1, wherein the mixture includes gluten, wherein the gluten is 15 to 25 wt. % wheat gluten.

3. The mixture of claim 1 comprising: a. 7 to 25 wt. % flaxseed, b. 0 to 10 wt. % chia seed, wherein the combined amount of a. and b. is 10 to 30 wt. % of the mixture; c. 3 to 20 wt. % soluble fibre selected from the group consisting of resistant dextrin, fructooligosaccharide (FOS), galacto oligosaccharides (GOS), xylan oligosaccharides (XOS), arabinoxylans (AXOS), beta glucan, gum acacia, pectin, carboxymethyl cellulose (CMC), and hydrolysed guar gum, d. 0 to 30 wt. % gluten, e. 0 to 15 wt. % pulse protein, f. 0 to 9 wt. % of a protein selected from the group consisting of whey protein and hydrolysed wheat protein, wherein the combined amount of d., e., and f. is at least 13 wt. % of the particulate mixture; g. 5 to 30 wt. % egg, suitably 10 to 20 wt. % egg, generally 15 to 20 wt. % egg; h. raising agent; wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture includes less than 5 wt. % flour, wherein the flour is less than 1 wt. % wheat flour.

4. (canceled)

5. (canceled)

6. The mixture of claim 1, wherein the mixture includes less than 1 wt. % gluten.

7. The mixture of claim 6 comprising: a) 10 to 30 wt. % flaxseed, b) 0 to 10 wt. % chia seed, wherein the combined amount of a) and b) is 15 to 40 wt. % of the mixture; c) 3 to 20 wt. % soluble fibre selected from the group consisting of resistant dextrin, FOS, GOS, XOS, AXOS, beta glucan, gum acacia, pectin, CMC, and hydrolysed guar gum, d) 0 to 30 wt. % pulse protein, e) 0 to 30 wt. % of a protein selected from the group consisting of whey protein, for example whey protein isolate and whey protein concentrate, wherein the combined amount of d), and e) is at least 13 wt. % of the particulate mixture; f) 5 to 30 wt. % egg, g) raising agent; wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture is gluten-free.

8. The mixture as claimed in claim 7 comprising 5 to 10 wt. % chia seed, and further comprising 5 to 15 wt. % egg.

9. (canceled)

10. (canceled)

11. (canceled)

12. The mixture of claim 1, wherein the egg is in the form of whole egg powder, egg white powder, egg yolk powder or a combination thereof.

13. (canceled)

14. The mixture of claim 1, wherein at least 80 wt. % of the mixture is formed from the specified ingredients.

15. The mixture of claim 3, wherein the pulse protein is pea, faba or lentil protein.

16. The mixture of claim 3, wherein the food product is bread or bread substitute, including pizza base.

17. The mixture of claim 16 comprising a. 10 to 25 wt. % flaxseed, b. 0 to 10 wt. % chia seed, wherein the combined amount of a. and b. is 10 to 30 wt. % of the particulate mixture; c. 3 to 20 wt. % soluble fibre selected from the group consisting of resistant dextrin, FOS, GOS, XOS, AXOS, beta glucan, gum acacia, pectin, CMC, and hydrolysed guar gum, d. 0 to 30 wt. % gluten, e. 0 to 15 wt. % pulse protein, f. 0 to 9 wt. % of a protein selected from the group consisting of whey protein and hydrolysed wheat protein; wherein the combined amount of d., e., and f. is at least 13 wt. % of the particulate mixture; g. 5 to 30 wt. % egg; h. raising agent; wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture includes less than 5 wt. % wheat flour.

18. The mixture of claim 16 comprising: a) 10 to 25 wt. % flaxseed, b) 0 to 10 wt. % chia seed, wherein the combined amount of a) and b) is 15 to 40 wt. % of the particulate mixture, c) 3 to 20 wt. % soluble fibre selected from the group consisting of resistant dextrin, FOS, GOS, XOS, AXOS, beta glucan, gum acacia, pectin, CMC, and hydrolysed guar gum, d) 0 to 30 wt. % pulse protein, e) 0 to 30 wt. % of a protein selected from the group consisting of whey protein, for example whey protein isolate and whey protein concentrate, wherein the combined amount of d), and e) is at least 13 wt. % of the particulate mixture, f) 5 to 30 wt. % egg; g) raising agent; wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture is gluten-free.

19. The mixture of claim 1, wherein the food product is muffin or cake.

20. The mixture of claim 19 comprising a. 7 to 25 wt. % flaxseed, b. 0 to 10 wt. % chia seed, wherein the combined amount of a. and b. is 10 to 30 wt. % of the particulate mixture; c. 3 to 20 wt. % soluble fibre selected from the group consisting of resistant dextrin, FOS, GOS, XOS, AXOS, beta glucan, gum acacia, pectin, CMC, and hydrolysed guar gum, d. 10 to 30 wt. % gluten, e. 0 to 15 wt. % pulse protein, f. 0 to 9 wt. % of a protein selected from the group consisting of whey protein and hydrolysed wheat protein; wherein the combined amount of d., e., and f. is at least 13 wt. % of the particulate mixture; g. 5 to 30 wt. % egg; h. raising agent; wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture includes less than 5 wt. % wheat flour.

21. The mixture of as claimed in [[C]]claim 19 comprising: a) 10 to 30 wt. % flaxseed, generally 15 to 25 wt. % flaxseed; b) 0 to 10 wt. % chia seed, generally 5 to 10 wt. % chia seed; wherein the combined amount of a) and b) is 15 to 40 wt. % of the mixture; c) 3 to 20 wt. % soluble fibre selected from the group consisting of resistant dextrin, FOS, GOS, XOS, AXOS, beta glucan, gum acacia, pectin, CMC, and hydrolysed guar gum, d) 0 to 30 wt. % pulse protein, e) 0 to 30 wt. % of a protein selected from the group consisting of whey protein, wherein the combined amount of d), and e) is at least 13 wt. % of the particulate mixture; f) 5 to 30 wt. % egg; g) raising agent; wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture is gluten-free.

22. (canceled)

23. (canceled)

24. A food product prepared from a combination comprising the mixture of claim 1 and a carrier material wherein the carrier material comprises of water, oil, milk, cream, crme fraiche, yoghurt, soft cheese, dairy free-alternative such as those derived from soy, rice or nuts.

25. (canceled)

26. The food product of claim 24, wherein the combination includes 55-60% carrier material and 40-45% of the mixture.

27. (canceled)

28. (canceled)

29. (canceled)

30. A method of forming a food product comprising: providing the mixture of claim 1; mixing the mixture with a carrier material; cooking the resultant combination.

31. The method of claim 30, wherein the mixture comprises a. 10 to 25 wt. % flaxseed, b. 0 to 10 wt. % chia seed, wherein the combined amount of a. and b. is 10 to 30 wt. % of the particulate mixture; c. 3 to 20 wt. % soluble fibre selected from the group consisting of resistant dextrin, FOS, GOS, XOS, AXOS, beta glucan, gum acacia, pectin, CMC, and hydrolysed guar gum, d. 0 to 30 wt. % gluten, e. 0 to 15 wt. % pulse protein, f. 0 to 9 wt. % of a protein selected from the group consisting of whey protein and hydrolysed wheat protein; wherein the combined amount of d., e., and f. is at least 13 wt. % of the particulate mixture; g. 5 to 30 wt. % egg; and h. raising agent; wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture includes less than 5 wt. % wheat flour; and wherein the food product is bread or bread substitute and the combination has an associated weight of 50 to 100 g; and wherein prior to cooking, the combination is provided on a receptacle with low or no side walls, and the combination is cooked in a microwave.

32. The method as claimed in claim 30 wherein the mixture comprises a. 7 to 25 wt. % flaxseed, b. 0 to 10 wt. % chia seed, wherein the combined amount of a. and b. is 10 to 30 wt. % of the particulate mixture; c. 3 to 20 wt. % soluble fibre selected from the group consisting of resistant dextrin, FOS, GOS, XOS, AXOS, beta glucan, gum acacia, pectin, CMC, and hydrolysed guar gum, d. 10 to 30 wt. % gluten, e. 0 to 15 wt. % pulse protein, f. 0 to 9 wt. % of a protein selected from the group consisting of whey protein and hydrolysed wheat protein; wherein the combined amount of d., e., and f. is at least 13 wt. % of the particulate mixture; g. 5 to 30 wt. % egg; h. raising agent; wherein the particulate mixture includes less than 5 wt. % sugar, wherein the mixture includes less than 5 wt. % wheat flour; and wherein the food product is a cake, a muffin or a cup cake and a unit of the combination has an associated weight of 70 to 120 g; and wherein prior to cooking, the combination is provided on a receptacle with walls which extend at least to the height of the desired food product after cooking; and the combination is cooked in a microwave.

33. (canceled)

Description

EXAMPLES

[0352] Microwave bread substitutedevelopment examples (amounts provided in wt. % of combination of mixture and liquid prior to cooking. The provided amounts may be doubled to show the weight percentages of the various ingredients in the particulate mixture). All of these formulations include 50% moisture after mixing (less after cooking). Later versions used increased moisture levels

TABLE-US-00001 TABLE 1 Microwave bread substitute development examples. 1 2 3 4 5 6 7 Milled flaxseed 18.12 19.34 19.0 16.4 4.0 4.8 9.0 Milled chia seed 13.75 2.5 4.0 Vital 11.78 12.6 12.37 12.32 12.55 9.95 10.5 Gluten 80% Pea protein 1.0 4.66 2.0 isolate 50% Lentil protein 5.35 2.0 Psyllium 4.29 4.58 4.5 4.48 3.0 3.55 Whole egg 4.01 4.29 4.21 4.54 4.2 10.15 9.0 Powder Egg white powder 4.2 Hydrolysed 3.56 3.82 3.74 3.73 1.5 1.8 3.7 Wheat protein Hydrolysed 1.61 1.72 1.69 1.68 pea protein Nutriose 2.61 2.15 3.42 5.9 Salt 0.78 0.84 0.82 0.88 0.75 0.6 0.4 Sugar 0.35 0.65 Guar 0.07 0.08 0.07 0.05 0.1 0.1 Xanthan 0.07 0.08 0.07 0.05 0.05 0.05 Dried yeast 5.36 Baking powder 2.65 3.53 2.61 2.75 3.07 Pell Klassic baking 1.5 powder Whey protein isolate 2.0 Bread flavour Water 50.0 50.0 50.0 50.0 50.0 50.0 50.0 Process* Oven Mic Mic Mic Mic Mic Mic Height of bread mm 62 33 36 38 60 54 12 Width of bread mm 70 90 90 88 75 80 110 *Oven process: dough hook mixer, one hour leavening 37 C., bake 15-20 min 180 C. *Microwave: 30-60 second hand mix with water, place dough ball on plate, microwave cook 75-90 seconds full powder

[0353] The microwave bread product of example 1 was designed for oven baking following yeast leavening. Example 1 was designed to develop a significant dough viscosity during mixing in either a bread maker or a domestic planetary mixer with dough hook. The combination of proteins and hydrolysed proteins was designed to be cost-effective and to match the required WHO amino acid profile as well as achieve a satisfactory texture. Raw material suppliers recommended hydrolysed proteins to avoid excess structure after baking. This system originally required sugar addition to feed the yeast for leavening. When changing to a chemically-leavened (microwave-cooked) formulation, the sugar and yeast was replaced by baking powder (example 2). Individual bread rolls were produced from 60 g of powder mix plus the indicated relative volume of water being added and mixed by hand in the case of the microwave products or by planetary mixer/dough hook for oven baking. There was a significant reduction in volume of the bread roll when changing to microwave cooking in example 2. There was also obviously a lack of a brown crust on changing to microwave cooking and the flavour was not great. The texture was acceptable although a little dense and chewy. The baking powder was then increased in an attempt to increase the volume after cooking (example 3). There was a slight increase in volume although the smell and flavour were worse. After returning to a lower baking powder level, a small increase in volume was achieved by adding more water. The texture was made less dens by replacing some of the flaxseed and proteins with soluble fibre (Nutriose FB06). A small amount of sugar was added to see if it improved flavour, which it did not (example 4).

[0354] At this stage, it was realised that the flaxseed level needed reducing to acceptable levels to reduce the concentration of anti-nutritional factors, and in the light of the limited amount of flaxseed permitted in the United States (10% maximum by weight). The introduction of chia seed (another high protein, high fibre plant seed) was intended to compensate for the reduced flaxseed level. We also looked at a combination of whole egg powder and egg albumin powder (1:1) to see if this would increase volume. Anticipating a reduced dough structure from the reduction if flaxseed, we increased the amount of gum and changed to a more synergistic ratio of 2:1 guar gum/xanthan gum. Pea protein isolate was introduced to partially replace the removal of hydrolysed protein. These changes overall, produced a less dens dough and greatly improved volume when cooked in the microwavealmost matching the oven-baked results.

[0355] In an attempt to improve flavour, we reduced the hydrolysed wheat gluten and omitted the hydrolysed pea protein, which was thought to have the stronger off-flavour of the two. Adding a liquid bread flavour to the powder, did not affect the bread flavour significantly, although the release of a strong bread-like aroma during microwave heating was seen as a positive attribute. The liquid flavour would be replaced by a spray dried flavour in the future. Removing so much flaxseed resulted in an unappetising lighter, green colour for the cooked bread substitute and the flavour was poor (example 5).

[0356] In example 6, it had been realised that the chia seed level needed reducing significantly, since it qualifies as a novel food ingredient in the EU, with a maximum inclusion rate of 5%. It was thought that the texture of example 5 was a little dry and related work on the chocolate muffin had indicated that egg albumin gives a dry texture. We therefore used a high level of whole egg powder on its own to contribute to the overall protein level and provide structure, without a dry texture. The amount of pea protein isolate was increased and 50% lentil protein (Ingredion Vitessence 2550) was introduced. Lentil protein was used since it has less flavour than some other pulse proteins. However, the flavour and colour of example 6 was still poor, with a slightly salty note.

[0357] At this stage, we decided to change from the production of bread rolls to the production of single slices of bread (60 g in each slice prior to microwave cooking, compared to 120 g per bread roll). This would need a much lower mix viscosity and therefore the gums and psyllium were omitted from example 7. The mix was almost pourable and was spread with a spoon into a rough circle (diameter 110 mm)to produce a round slice of bread after cooking. Other changes in example 7 included a reduction in lentil protein and a corresponding increase in hydrolysed wheat proteinintended to improve flavour. Whey protein was added in the form of whey protein isolate (WPI) to boost the protein level and allow a reduction in pulse protein, which generally has a poorer taste. The WPI was also added to reduce the tendency for the bread to adhere to the plate during cooking. To reduce saltiness, there was a reduction in salt and a change to a lower level of an alternative baking powder (Pell Klassic from Kudos). These changes were successful. The colour and flavour were improved, the texture was good and the crumb strength was sufficient to allow the slice to be peeled off the plate whilst hot.

[0358] Two slices of example 7 (produced from 60 g of powder mix, total weight about 100 g allowing for evaporation) were produced in about two minutes and contained 26.4 g of protein compared to 9.9 g of protein in 100 g of a typical supermarket bread and only 14 g of protein in some so-called high protein bread. Full nutritional values are compared in Table 2. Since the total solids and calorific values are similar, the moisture values are presumably similar. The carbohydrate is approximately 10 times lower in example 7 and fibre 5 times higherwith additional essential fatty acids from the flaxseed and chia seeds.

TABLE-US-00002 TABLE 2 Comparison of the nutritional values for standard supermarket bread and a high protein, microwave bread slice (example 7). Per 100 g Supermarket bread Example 7 (calculated) Energy 244 kcal/1030 kJ 255 kcal/1071 kJ Protein 9.9 g 26.4 g Carbohydrate 43.8 g 4.1 g of which sugars 2.2 g 0.9 g Fat 2.0 g 11.0 g of which saturated fat 0.7 g 2.1 g Fibre 2.6 g 12.5 g Salt 1.0 g 1.1 g Total solids 59.3 g 58.1 g

[0359] Microwave chocolate muffindevelopment examples: All of the formulations include 50% moisture after mixing (but before cooking). Amounts are in wt. % of a combination of mixture and water prior to cooking. The provided amounts may be doubled to show the weight percentages of the various ingredients in the particulate mixture prior to water addition).

TABLE-US-00003 TABLE 3 Microwave chocolate muffin development examples Typically hand-stir 60 g of powder with 60 g of cold water for 30-60 seconds. 8 9 10 11 12 13 Milled flaxseed 15.29 15.24 12.54 4.0 3.84 4.0 Milled chia seed 4.0 2.38 2.5 Vital 12.31 7.63 9.33 8.68 7.92 8.30 Gluten 80% Pea protein isolate 2.0 3.33 3.5 50% Lentil protein 2.84 2.99 Cocoa powder 4.48 4.47 4.48 5.0 4.76 5.0 Psyllium 4.48 4.47 4.48 2.95 2.33 0.95 Whole egg 3.03 3.02 6.06 7.0 9.52 10.0 Powder Egg white powder 3.03 3.02 Hydrolysed 1.82 2.50 1.43 1.5 Wheat protein Whey protein isolate 2.38 2.5 Nutriose FB06 4.65 3.36 2.55 4.32 4.54 Wheat Flour 4.49 Salt 0.56 0.56 0.56 0.60 Guar 0.09 0.09 0.09 0.1 Xanthan 0.05 0.05 0.05 0.05 Baking powder 2.61 2.60 2.61 2.80 1.9 Malic acid 0.28 0.14 0.33 Pell Klassic baking powder 1.0 Choc flavour 0.37 0.65 0.93 0.20 0.19 0.2 Chocolate pieces 3.36 3.35 3.36 3.0 2.76 2.9 Acesulfame K 0.07 0.08 Sucralose 0.06 0.06 0.06 0.08 0.03 0.04 Water 50.0 50.0 50.0 50.0 50.0 50.0 Veg oil Process* Plate Plate Mug Plate Mug Mug Maximum height mm 48 29 50 69 55 59 Maximum width mm 90 100 70 70 70 70 *Either from into a dough ball and microwave on a plate or alternatively mix and microwave in a mug. Cook 75-90 seconds on full power.

[0360] The microwave chocolate muffin was developed in parallel with the microwave bread and some changes were influenced by results obtained in the bread systems. Initial chocolate muffin systems were designed to be formed into a dough ball, placed on a plate and microwaved to give a muffin-like shape after cooking. This required quite a firm structure prior to cooking, even though the gluten viscosity was presumably not fully developed, since only 30-60 seconds of hand mixing of powder with water was used. The gluten, psyllium, flaxseed and gums (xanthan/guar) were major contributors to the final structure prior to cooking. In order to add a relatively high level of cocoa powder, the hydrolysed protein used in the microwave bread formulations, was initially omitted. The first formulation (example 8) had a dry, chewy texture as might be expected for a high protein muffin. It also had poor flavour. Malic acid had been added to in theory assist volume and flavour. Pre-made chocolate pieces were included in an attempt to make the product more palatable, although these do contain sugar. There was a notable chocolate aroma during cooking and this was thought to be a positive attribute, resulting from the added spray dried chocolate flavour.

[0361] The addition of vegetable oil (20%) was evaluated in the next recipe (example 9), as well as a significant reduction in gluten (replaced by soluble fibre-Nutriose)in an attempt to improve texture. This resulted in a significant reduction in the protein level and a softer dough ball resulting in a greatly reduced volume after microwave cooking. Texture was a little better, flavour was not. In example 10, the gluten was increased to try to get some volume back after cooking. In this instance the muffin was cooked in a ceramic mug. Based on our understanding at the time, this in theory would allow a lower gluten level to give a less tough texture after cooking and less robust dough ball before cookingbut the walls of the mug, would stop the muffin collapsing during cooking, as was believed to have occurred in example 9. These changes were successful, using an intermediate gluten level. The volume was better, and the texture was significantly improved. It was thought this improvement in texture was also as a result of removing the egg albumin and increasing the whole egg powder. A small amount of hydrolysed wheat protein had also been introduced to increase the protein level. The flavour was no better however and had a slight liquorice off-note. It was thought this could be due to excess chocolate flavour having been added. Example 10 was repeated with decreasing flavour levels and an immediate improvement in flavour was seen with 0.2% being chosen as the best result. However, it was noticed that the sweetness was low and it took time to develop in the mouththerefore the sucralose concentration was increased significantly in the next example.

[0362] In example 11, the chosen 0.2% spray dried flavour level was used in conjunction with 33% more sucralose. Psyllium was reduced, flaxseed was reduced and chia seed introducedin line with the microwave bread systems, as described previously. The malic acid was removed to see what effect it had on flavour. A small amount of neutral flavour wheat flour was added for extra protein. A small amount of pea protein isolate was introduced as an inexpensive protein. The pea isolate concentration was limited to avoid flavour problems. Example 11 had the best flavour and texture so far although it was noticed there was still no immediate sweetness in the mouth during eating, even though the sucralose had been increased. This was thought therefore, to be a feature of the sucralose sweetener in this application, rather than a result of too low a sucralose level being used. Malic acid appears unnecessary as far as flavour is concerned. Example 11 was also thought to be too salty by some tasters. The volume was good, even though the psyllium content had been reduced because of concerns about possible negative digestive effects and since there is less need for viscosity prior to cooking now that a ceramic mug was being used for mixing and cooking all muffin formulations.

[0363] In example 12, it was decided to increase the protein level further by increasing the egg, pea protein isolate and introducing whey protein isolate (WPI) and 50% lentil protein, which had been used successfully in the bread system. WPI is expensive, but has a good flavour profile and low sugar levels compared to other dairy proteins. It also contributes structure after heating. The wheat flour was omitted to accommodate the protein increase and to reduce the carbohydrate level. To reduce saltiness, the salt was omitted and baking powder reduced. The xanthan and guar gums were omitted since there was no longer a need to develop viscosity prior to cooking and the psyllium was further reduced for reasons described previously. Acesulfame K was introduced in conjunction with sucralose, in an attempt to introduce a more rapid development of sweetness in the mouth. All these changes seemed successfulachieving a higher protein level, with rapid development of sweetness in the mouth, which lingered in a similar manner to sucrose and good overall flavour and texture. Saltiness was no longer a problem.

[0364] In example 13, the psyllium was reduced further and the amount of baking powder was halvedto reduce the potential for metallic off-tastes. A new, high potassium commercial baking powder was also used (Kudos Pell Klassic). This system had good flavour and produced a good texture.

[0365] The nutritional data for a 100 g muffin produced from 60 g of the example 13 mix (including chocolate pieces) is shown in Table 3. Whilst the supermarket muffin has a higher total solids level (less moisture, which contributes to its higher energy value); example 13 still has nearly four times as much protein and less than 10% of the sugar level, with six times as much fibre.

TABLE-US-00004 TABLE 4 Comparison of the nutritional values for a standard baked supermarket chocolate muffin and a high protein microwave muffin (example 13). Per 100 g Supermarket muffin Example 13 (calculated) Energy 412 kcal/1726 kJ 244 kcal/1,100 kJ Protein 6.7 g 25.4 g Carbohydrate 51.6 g 6.8 g of which sugars 31.6 g 3.0 g Fat 19.5 g 9.7 g of which saturated fat 3.0 g 3.1 g Fibre 1.7 g 10.3 g Salt 0.4 g 0.5 g Total solids 79.9 52.7

[0366] Gluten-Free (GF) Food Products

[0367] The formulations detailed in Table 5 below were produced. In each sample, 30 g of powder was mixed with 40 g of water for approximately 60 seconds. The chocolate muffin was cooked in the mug in which it was mixed to produce a muffin approximately 3.5 cm deep. The bread substitute was spread on a plate to form a slightly domed slice of bread substitute, 1.3 cm deep in the middle and 12 cm in diameter after cooking.

[0368] The GF microwave chocolate muffin and bread substitute powder mixes are approximately 43% protein by weight protein.

TABLE-US-00005 TABLE 5 Microwave, Gluten-Free (GF) chocolate muffin and bread substitute formulations Choc muffin Bread substitute Ref. 73/12 73/17 Ingredient and % Protein g % g % Flaxseed (22.1% P) 6.0 20 6.0 20 Chia (20% P) 1.774 5.91 1.5 5 Psyllium 0.4 1.33 0.57 1.9 Whole egg (48% P) 3.0 10.0 2.5 8.33 Protalac 95 (89% P) 6.33 21.1 7.0 23.33 Nutriose FM06 2.1 7.0 2.44 8.13 Pell K-Rise GF 0.5 1.67 0.5 1.67 Lentil 2550 (51% P) 1.8 6.0 1.7 5.67 Pea isolate (77% P) 3.0 10.0 3.0 10.0 Almond Flour 2.34 7.8 Dove GF flour 2.0 6.67 Cocoa powder D11 SSOL 3.0 10.0 (20.7% P) Choc pieces (5.7% P) 1.74 5.8 Salt 0.2 0.67 0.3 1.0 Chocolate Flavour, Mane 0053764 0.03 0.1 Acesulfame K 0.045 0.15 Sucralose 0.021 0.07 Xanthan Gum 200 mesh 0.06 0.2 0.15 0.5 Total 30 g 100% 30 g 100%

[0369] Features, integers, characteristies, compounds, chemical moieties or groups described in conjunction with a particular aspect, embodiment or example of the invention are to be understood to be applicable to any other aspect, embodiment or example described herein unless incompatible therewith.

[0370] All documents referred to herein are incorporated by reference.

[0371] Various modifications and variations of the described aspects of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes of carrying out the invention which are obvious to those skilled in the relevant fields are intended to be within the scope of the following Claims.