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Stéphanie Bureau

Catherine Fouache

Bernard Pora

Damien Passe

Manuel Barata

Jean-Marc Verrin

Laetitia Guerin-Deremaux

Philippe Fouache, Legal Representative

The invention relates to a method for functionalizing a protein composition, by heating between 100&#xb0; C. and 160&#xb0; C. for between 0.1 s and 1 s, then cooling between 60&#xb0; C. and 90&#xb0; C., with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.

Method for producing protein compositions of low solubility, compositions produced, and use thereof in bread-making products

Hyper-branched maltodextrins having a dextrose equivalent (DE) between at least 8 and at most 15 and a molecular weight or Mw between at least 1,700 and at most 3,000 daltons, characterized in that same have: a 1,6 glucoside bond content between at least 30 and at most 45%; a soluble indigestible fiber content, which is determined according to the AOAC No. 2001-03 method, between at least 75 and at most 100%; and a hypoglycemic capacity expressed according to a test A, which:&#x2014;in vitro, results in an 80 to 90% reduction of the &#x3b1;-amylase hydrolysis of standard maltodextrins, and&#x2014;in situ, by a 30 to 45% reduction in the intestinal digestive activity of standard maltodextrins.

Hypoglycemic hyper-branched maltodextrins

The invention relates to a pea protein whose protein content is equal to or greater than 60% by dry weight, preferably ranging from 60 to 95% by weight, a molecular weight distribution profile is of 1.0-1.8%, preferably of 1.5-3.0% of proteins of greater than 100 000 Da, preferably 20-55% of proteins greater than 15 000 and 100 000 Da, 15-30% of proteins of greater than 5 00 and 15 00 Da and 25-50%, preferably 25-45% of proteins greater than 5 000 Da and whose soluble protein content determined by a method for measuring the protein solubility in water ranging from 20 to 85%, preferably 25 to 65%.

Pea protein composition

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Essars, France

Stéphanie Bureau