Kansas State University Research Foundation

Midwest Grain Products, Inc.

Rebecca Ann Miller

Clodualdo C Maningat

Sukh Bassi

Russell C Hoseney

R Carl Hoseney

Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios of from about 1.1-2.3, such ratio adjustment is preferably accomplished by the addition of a gliadin-rich preparation into the starting doughs, typically at levels of from about 1-6% (fwb).

Microwaveable bread products

Apparatus (10) is provided for measurement of the toughness of edible products such as breads and cheeses. The apparatus (10) preferably includes a texture analyzer (12) equipped with a load cell crossarm (18); a special sample holding device (14) is mounted on the analyzer (12) and includes a base (30) adapted to hold a sample (88) and equipped with a flexible elongated pull wire (34). A cover assembly (32) is positioned atop the sample (88) and includes retention pins (64-70) to hold the sample in a substantially stationary condition. In use, the pull wire (34) is coupled to crossarm (18) and the analyzer (12) is actuated to elevate the arm (18), thus pulling the wire (34) at least partially through the sample (88). The force required to pull the wire (34) through the sample (88) is taken as a measure of sample toughness.

Growing community of inventors

Manhattan, KS, United States of America

Rebecca Ann Miller