Produce a high-protein dough using cold extrusion.

USDA-ARS have developed a way to make stretchable high-protein dough which can be used to make fluffy pastries, cakes or other bread-like products.

The technology involves the use of a cold extrusion process. This new technique allows the dough to stretch into a mozzarella cheese-like product, or rise and extend like bread or cake. The proteins involved in the process can be comprised of soy, egg, wheat gluten or dried tofu.

The protein dough from this approach is bland, but additional flavorings can be added to achieve a desired taste profile. This technology has no carbohydrates, making it an ideal substitute for baked goods made with carbohydrates. The technique can also be used to create very tough protein fibers for non-food applications such as in making biodegradable products, because the proteins degrade overtime.

The technology is relatively inexpensive to incorporate into existing manufacturing processes. ARS is seeking a licensee or cooperative research partner to adapt the product for specific food and industrial products. The food industry, particularly processors, could use this technology to replace part or all of the traditional baked goods that are made from carbohydrates. Other uses are as protein fibers in meat analogues or textured products, or reinforcing fillers in biobased products.

A patent application has been filed. Refer to S.N.11/801,868 (Docket 0072.06), which was filed on May 11, 2007. Foreign patent rights are available.

Further information. Charles I. Onwulata, USDA-ARS Dairy Processing and Products Research, ERRC, Room 1208, 600 E Mermaid Lane, Wyndmoor, PA 19038; phone: 215-233-6497; fax: 215-233-6795; email: charles.onwulata@ars.usda.gov.