FR2782605A1 - Flour useful for making products for human or animal nutrition, especially bread, contains a protein supplement - Google Patents

Abstract

Flour containing a protein supplement is new. Independent claims are also included for the following: (1) a product for human or animal nutrition containing the flour; and (2) production of a product for human or animal nutrition, especially bread, from the flour.

Description

278260 '

  FOOD FLOUR AND ITS APPLICATIONS

DESCRIPTION

  Technical Field of the Invention The present invention relates to a new food flour as well as to a food product

comprising said flour.

  The present invention also relates to an original process for preparing a food product using said flour. The process of the present invention makes it possible in particular to manufacture a food product such as bread, sliced sandwich bread, pasta, pizza dough, savory and sweet dough, pancakes, pancake cakes, pastries, pastries, rusks, savory or sweet cookies and cereals, and generally a food product

comprising said flour.

  The flour according to the invention and the food products which can be prepared from it are particularly suitable for the nutrition of healthy people, people suffering from obesity, undernutrition, protein deficiencies, diabetes, but also for the nutrition of people wishing to slim down or follow a dietetic diet. In addition, food flour according to

  the invention is interesting for a vegetarian.

  The present invention therefore also relates to a food flour which can be used as a nutritional food supplement and makes it possible to respond in particular to the problems of prevention of obesity and overweight which can be responsible for cardiovascular diseases and good other diseases said to be "heavy". These problems

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  have been one of the major concerns of the Ministry of Health

in 1997.

  Humans and animals have a complex metabolism, which can easily be upset and lead to deficiencies or excess of fats, sugars and / or proteins. This is why it is necessary to monitor their diet and possibly

  adapt it if a metabolic disturbance occurs.

  Adaptation of the diet can be achieved by means of specific diets, which can however be difficult to apply and which are often not respected by the people concerned. When it comes to excess fat, a lot of research has been done in which it has been shown that proteins play an important role in fat metabolism. Indeed, it has been shown that a diet enriched in certain proteins makes it possible to reduce the weight of a person, to decrease the quantity of adipose tissues,

  preserve lean mass, and stabilize weight.

  PRIOR ART Conventional food flours, for example wheat flour, are used daily to manufacture products for human or animal consumption, and they form part of the composition of the

most of our dishes.

  A conventional wheat flour has a composition which essentially comprises starch and 11% by weight of protein. It therefore has a nutritive role in the diet because it provides on the one hand sugars by catabolism of starch, and on the other hand, a

small amount of protein.

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  This nutritious role is not always suitable for a diet. Indeed, for example in bread or other foods, made with conventional flour, there is too much sugar, especially in the form of starch. Furthermore, the starch naturally present in conventional flour is a biopolymer. It has multiple functions which, for the most part, make it possible to modify the rheological behavior of the medium in which it is incorporated by acting as a texture agent, and / or for stabilizing a dispersed phase such as an emulsion, a suspension or foam. On the one hand there is a relationship between structure and conformation of this biopolymer and its functional properties in the food product, on the other hand between these properties and the behavior

  macroscopic of the medium in which it was incorporated.

  These properties must be preserved and stable even

  after cooking, that is to say after heat treatment.

  Wheat flour therefore also has a role in the manufacture of food products and in the preparation of our dishes because it allows to bind

  sauces, to form pasta, crusts, etc ...

  Disclosure of the invention The present invention relates to a food flour characterized in that it comprises

minus a protein supplement.

  The flour according to the invention is a flour

powdery or granulated.

  The inventors have cleverly found that by adding a protein supplement to a conventional flour, for example to a wheat flour or the like, it is possible to form a food flour comprising at least one protein supplement, called

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  hereinafter protein meal, which can replace conventional wheat flour, granulated or powdered, in the manufacture of food products

  human or animal and in the preparation of food.

  This protein supplement participates in the nutrition of humans and animals and can make it possible to fill certain gaps due in particular to a diet, or

  to an unbalanced metabolism.

  A first advantage of the protein flour according to the invention is that, due to a higher protein concentration, compared to a conventional wheat flour, in a product of use as common as flour, the protein concentration can be increased in all products and dishes

  made from this flour.

  A second advantage according to the invention results from the fact that proteins have been recognized as molecules making it possible to reduce the weight of people, to decrease the quantity of adipose tissue, to preserve lean, that is to say muscular, mass. and stabilize the weight. Thus, by ingesting a protein flour according to the invention, or a product made from it, it is possible to

  prevent overweight, and even lose weight.

  According to the invention, this protein supplement can be a supplement provided to a conventional flour, for example to a wheat flour. By way of nonlimiting examples, this conventional flour can for example be a powdery wheat flour of type 45 or of

  type 55 or granulated semolina wheat flour.

  The invention therefore provides a protein food flour which comprises on the one hand a conventional food flour, for example wheat flour and on the other hand, a protein supplement. In other words, it is a food flour in

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  which part of the conventional flour has been replaced by a protein supplement. The term

  "complement" is used, in the present description

  and in the appended claims for convenience, of

  so as to make it clear that the complement protein (s) is (are) added to the protein (s) present in conventional flours such as wheat flour. By the terms "animal protein supplement" is meant protein supplement in which the proteins are of animal origin, and by the term "vegetable protein supplement" is understood the protein supplement in which the proteins are vegetable origin. According to the invention, the at least one protein supplement can comprise at least one animal protein supplement, at least one vegetable protein supplement, or a mixture of at least one animal protein supplement and at least one complement of

vegetable protein.

  According to the invention, when the protein supplement comprises an animal protein supplement, the latter may consist of proteins derived from milk, for example caseinates and / or proteins

milk serum.

  Preferably, the protein supplement is in powder or granulated form so that the food flour according to the invention has the properties

  physicochemical required for such flour.

  The milk from which these proteins are extracted may for example be cow's milk or the milk of another animal provided that it comprises proteins having

  the required physico-chemical properties.

  Products such as PROMILK 852 AE (registered trademark) and PROMILK 751 (registered trademark) of the company

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  INGREDIA (FRANCE) are examples of products which can be used as animal protein supplements in accordance with the present invention. The composition of these products is given in Tables I and II of the examples below. The animal protein supplement can for example

  also consist of egg white.

  According to the invention, the supplement of animal protein can represent from 30 to 80% by weight of food flour, for example from 30 to 75% by weight of food flour, for example in the case of proteins obtained from milk, for example example in the case of

aforesaid goods.

  The inventors therefore substituted part of the conventional flour, for example wheat, with a supplement of protein. They found, unexpectedly, that a protein supplement such as caseinates or proteins derived from whey, could replace part of a conventional food flour, for example a wheat flour in powder or granular form, to form a protein food flour according to the invention having the same, or substantially the same, physicochemical properties as a conventional flour, for example a wheat flour, and this before, during and after a heat treatment such

than cooking ..

  They also found that part of a conventional food flour in powder or granular form could be replaced by a mixture of an animal protein supplement such as those mentioned above and a vegetable protein supplement such as those mentioned above. below, or with a supplement of vegetable protein such as those mentioned below, to form a protein meal flour according to the invention having the same, or substantially the

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  same, physicochemical properties as a conventional flour, for example a wheat flour, before, during and after a heat treatment such

than cooking.

  Thus, according to the invention, when the protein supplement comprises at least one vegetable protein supplement, the latter can be a flour obtained from at least one plant chosen from the group comprising soy, lupine, pea, bean , cotton,

  peanut, sunflower, alfalfa or rapeseed.

  Indeed, these plants are known to include a high concentration of vegetable proteins. So, soybeans include about 40% by weight, lupine about 40% by weight, peas about 23% by weight, beans about 22% by weight, cotton about 50% by weight, peanuts about 25% by weight, sunflower approximately 30% by weight, alfalfa approximately% by weight and rapeseed approximately 26% by weight. A flour from one or more of these plants constitutes a supplement of vegetable protein which falls within the field of the invention, because it comprises a protein concentration higher than that of conventional flours, for example 11% by weight in the flour wheat and can therefore be a complement to

protein.

  According to the invention, the supplement of vegetable protein, for example when it is soy flour or the other aforementioned flours, can represent from about 30 to about 80% by weight of the flour

food.

  This protein supplement is preferably in the form of a flour obtained from at least one of the aforementioned plants so as to obtain a food flour

  according to the invention having the physical-

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  chemicals required before, during and after a

  heat treatment such as cooking.

  But it can also be in the form of a mixture

  flour and grains from these plants.

  Thus, according to the invention, when the protein supplement comprises a vegetable protein supplement, this can consist for example of a flour

soybeans and soy beans.

  According to the invention, when the vegetable protein supplement consists of soya flour and soya beans, the soya flour can for example constitute from approximately 15 to approximately 25% by weight of the food flour, and the seeds of soybeans about 5

  about 10% by weight of food flour.

  In a particular embodiment of the present invention, the protein supplement may comprise a mixture of an animal protein supplement and a vegetable protein supplement such

than those cited above.

  Thus, a food flour according to the invention can comprise, for example, a mixture of a complement of proteins derived from milk such as those mentioned above and of a vegetable protein supplement such as those mentioned above, for example a flour of soy or a mixture of soy flour and

soy beans.

  The inventors have in fact unexpectedly found that the taste of caseinates which is not always appreciated by certain consumers could

  be masked for example with soy flour.

  In the above example, the supplement of animal protein can represent from 30 to 80% by weight of the food flour according to the invention and the complement of vegetable protein, for example soy flour or another flour such as those mentioned.

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  previously, may represent from 10 to 25% by weight of this flour, the remainder being a conventional flour, for example a powdered or granulated wheat flour,

to form 100%.

  According to the invention, those skilled in the art will readily understand that the protein supplement (s) is (are) preferably, at least in part, in powder form because the food flour according to the invention must have substantially the same physicochemical properties that a conventional flour, for example of wheat, to manufacture a product

or prepare a meal.

  For example, for a flour according to the invention intended for making bread, it may comprise one or more supplements in powder form, and

  one or more supplements in the form of grains.

  According to the invention, the at least one protein supplement can for example comprise at least one essential amino acid. Thus, the food flour according to the invention and the food products and dishes produced from this flour will advantageously comprise one or more essential amino acids. It is not useful here to recall their

role in food.

  According to the invention, the at least one protein supplement can comprise at least one of the amino acids chosen from the group comprising alanine, arginine, aspartic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, proline, serine, threonine,

tryptophan, valine.

  For example, according to the invention, the, at least one, protein supplement can comprise per 100 g of proteins 3.2 g of alanine, 3.4 g of arginine, 6.5 g

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  aspartic acid, 19.1 g glutamic acid, 1.8 g glycine, 2.7 g histidine, 5.2 g isoleucine, 9.5 g leucine, 7.7 g lysine , 3.6 g methionine + cystine, 9.6 g phenylalanine + tyrosine, 9.0 g proline, 5.9 g serine, 4.9 g threonine, 1.7 g tryptophan and 6.4 g of valine. This is the case for example for a protein supplement derived from milk, for example for PROMILK products (brand

filed).

  For example, according to the invention, the at least one protein supplement can comprise per 100 g of protein 5.1 g of alanine, 2.7 g of arginine 10.7 g of aspartic acid, 13, 9 g glutamic acid, 2.0 g glycine, 1.8 g histidine, 5.9 g isoleucine, 10.8 g leucine, 8.6 g lysine, 5.2 g methionine + cystine, 7.0 g of phenylalanine + tyrosine, 6.0 g of proline, 5.5 g of serine, 7.0 g of threonine, 1.9 g of tryptophan and 5.9 g of valine. This is the case for example for a protein supplement from milk, for example for PROMILK products (brand

filed).

  Thus, the food flour according to the invention can replace a conventional flour, for example wheat, in food in general. The food flour according to the invention can be pulverulent or granulated. Those skilled in the art will readily understand that the flour according to the invention can be an organic flour. The invention also relates to a product for human or animal consumption comprising a

flour according to the invention.

  This product can be fresh, frozen or semi-cooked.

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  Zl The product according to the invention can be, for example bread, sliced sliced bread, pasta, gnocchi, savory or sweet pasta, pancakes, pastries, crackers, cereals, bread sliced crumbs, pizza dough, pancake cakes, pastries, savory or sweet cookies, and generally everything

  product comprising edible flour.

  According to the invention, the product can also comprise a flavoring agent, for example vanilla, lemon or orange zest, spices, an alcohol.

flavored, pepper, etc ...

  It will be readily understood by those skilled in the art that, as described above for the food flour according to the invention, the food products comprising said flour can be produced so as to be able to be qualified as organic products, commonly called "products organic". For this, conventional flour, for example wheat, and the flour protein supplement (s) according to the invention, as well as the various ingredients for manufacturing the products for food from said flour will have to

  obviously be organic.

  The invention also relates to a process for manufacturing a product for human or animal consumption from a food flour characterized in that said food flour is a flour

food according to the invention.

  The invention also relates to a method of baking from a food flour, characterized in that said food flour is a

flour according to the invention.

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  Food flour conforms to

  the invention has all the physical and

  chemicals required, for example viscosity, to replace a conventional food flour, such as wheat flour, to make a food product, for example bread by a process of

classic bread making.

  The food flour according to the invention therefore finds application in a general public or commercial circuit, as a nutritional food supplement. Indeed, it is enriched in protein and therefore has nutritional qualities superior to that of a conventional flour, for example wheat. It therefore makes it possible in particular to provide a supplement

protein in food.

  Furthermore, the food flour according to the invention advantageously finds application in a medical circuit. Indeed, as it has been described previously, it has been shown that proteins play an important role in particular in the metabolism of fats. In addition, the food flour of the present invention has the particularity of containing less starch, therefore less sugar, and more protein.

than conventional flour.

  This food supplement can have a preventive or curative action, it allows for example to decrease the quantity of adipose tissue, to preserve lean mass, to reduce and / or to stabilize the weight

of a person or an animal.

  This food supplement can therefore be intended for example for the treatment of people or animals of any age suffering for example from undernutrition, diabetes, viral diseases, anorexia, overweight for example obesity, etc. . and so

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  general, of people suffering from an imbalance

metabolic or endocrine.

  For example, overweight, for example obesity, can have an exogenous or endogenous origin: the exogenous origin can be due to overeating and the endogenous origin to a metabolic or endocrine disorder. The food supplement according to the invention can be used for the treatment of overweight, for example as a food supplement, whatever its origin

exogenous or endogenous.

  This dietary supplement can also be used by athletes looking for a larger muscle mass or to preserve, and finally for any

  person concerned about his lifestyle.

  Also, the invention also relates to the use of a food flour according to the invention, for preparing a food supplement intended for the treatment of a food or endocrine imbalance in humans and animals and for example in use of a food flour according to the invention for preparing a food supplement

  intended for the treatment of overweight.

  The food supplement according to the invention can be for example any product for human or animal food comprising for its preparation a food flour, for example a

  product such as those mentioned above.

  One of the advantages of this medical circuit is that it cleverly makes it possible to treat in hospitals, for example in geriatrics, or at home a certain number of diseases or ailments, by using current food products, made from 'a

flour according to the invention.

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  The food flour according to the invention must be prepared so as to meet the European standards imposed by the Repression of Fraud for each of the

aforementioned circuits.

  Other advantages and characteristics of the present invention will become apparent on reading

  the description which follows, of course given as

illustrative and not limiting.

  Example 1: Examples of Food Flours According to the Present Invention A series of food flours according to the invention was prepared, hereinafter called flours 1

to 6:

  Flours 1 and 2 include a supplement of animal protein, flours 3 and 4 a supplement of vegetable protein and flours 5 and 6 a complement of animal protein and a supplement of protein

vegetable.

  In this example, the conventional flour used to form these flours in accordance with the present

  invention is a type 55 wheat flour.

  Flours 1 and 2 comprising a supplement of animal protein: - flours 1: from 70 to 20% by weight of wheat flour, and from 30 to 80% by weight of PROMILK 751 (registered trademark),

  the total in percentage being equal to 100% by weight.

  - flours 2: from 70 to 20% by weight of wheat flour, and from 30 to 80% by weight of PROMILK 852 AE (registered trademark),

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  the total in percentage being equal to 100% by weight.

  PROMILK 751 and 852 AE (registered trademarks), hereinafter called protein B and A, respectively, are products produced by the company INGREDIA (FRANCE). Their composition is detailed in Tables I and II below. PROMILK 751 (registered trademark) is a concentrate of serum milk proteins, comprising 75% protein. Economically, this type of serum derivative

  is interesting and it has physical-

  chemical and nutritive significantly different depending on the nature of the proteins it contains. These proteins have the advantage of being stable to

  heat treatments, for example cooking.

  This dairy product or ingredient may be

  specifically adapted to a dietetic diet.

  PROMILK 852 AE (registered trademark) is a concentrate of total milk proteins comprising 81% of proteins. It has a high casein content, in the form of micelle. It is characterized by interesting nutritional qualities including an exceptional milk calcium content, greater than 2% and an intense milk taste. It is a very light concentrate which mixes well with flour, and whose viscosity is satisfactory. The proteins present in this concentrate also have the advantage of being stable to heat treatments, for example cooking. This ingredient can be specifically

  suitable for diet food.

  In this type of products, and in particular of the proteins which they contain, it is possible to develop more or less gelling, viscous properties, of stability to heat treatment according to the processes used to extract the

proteins.

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TABLE I: COMPOSITION PROMILK 751

  (registered trademark) Physical characteristics Guaranteed standards (CC) Acidity (ADMI) 0.15% Solubility at 70 C (ADMI) 2 ml Cleanliness (ADMI) AB Creamy white color Taste and smell clean, slightly milky Fluid powder appearance Chemical characteristics Humidity 5 % Fat 5% Nitrogenous matter 75% Mineral matter 3.5% Lactose 10% Microbiological characteristics Total germs 30,000 / g Coliforms absent / 0.1 g E. Coli absent / g Clostridium SR (24h at 46 C) 9 max / g Pathogenic staphylococci absent / g Salmonella absent / 25 g Yeast-Mold 50 g Nutritional characteristics Caloric value per 100 g 385 kcal Biological value 94 Net protein use 95

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  Table I (continued) Amino acids (in g per 100 g of protein) Reference protein Alanine 5.1 Arginine 2.7 Aspartic acid 10.7 Glutamic acid 13.9 Glycine 2.0 Histidine 1.8 Isoleucine 5.9 4 .0 Leucine 10.8 7.0 Lysine 8.6 5.5 Methionine + cystine 5.2 3.5 Phenylalanine + tyrosine 7.0 6.0 Proline 6.0 Serine 5.5 5.5 Threonine 7.0 4.0 Tryptophan 1 .9 1.0 Valine 5.9 5.0 Chemical index 117 Minerals Calcium 0.45% Na 0.3% Phosphorus 0.55% Mg 0.05% Potassium 0.6% 10.96

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  TABLE II: COMPOSITION PROMILK 852 AE

  (registered trademark) Physical characteristics Composition Guaranteed standard standards

CC 1000

  Acidity (ADMI) 0.15% Solubility at 70 C (ADMI) 2 ml Cleanliness (ADMI) A AB Creamy white color Clear taste and smell, slightly milky Homogeneous fine powder appearance Chemical characteristics Humidity 5% 6% maximum Fat 1% 2 % maximum Nitrogenous matter 85.5% 85% maximum (on dry matter) Mineral matter 7.5% 8% maximum Lactose 5.5% Nitrogenous matter 81% (on powder) Microbiological characteristics Total germs 10,000 / g 50,000 / g maximum Coliforms absence / g absence / g E. Coli absence / 10g absence / 10g Clostridium SR spores absence / g 9 / g maximum (24 h at 46 C)

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  TABLE II (continued) Staphylococcus aureus absence / 0, lg absence / 25g Salmonella absence / 25g absence / 25g Yeast - Mold <10 / g 30 / g maximum Nutritional characteristics Caloric value per 100 g 352 kcal (= 1.495 kJ) Biological value 84 Use net protein 82 Amino acids (in g per 100 g of protein) Reference protein Alanine 3.2 Arginine 3.4 Aspartic Acid 6.5 Glutamic Acid 19.1 Glycine 1.8 Histidine 2.7 Isoleucine 5.2 4.0 Leucine 9.5 7.0 Lysine 7.7 5.5 Methionine + cystine 3.6 3.5 Phenylalanine + thyrosine 9.6 6.0 Proline 9.0 Serine 5.9 Threonine 4.9 4.0 Tryptophan 1, 7 1.0 Valine 6.4 5.0 Chemical index 103 Minerals Calcium 2.4% sodium 0.2% Phosphorus 1.4 Magnesium 0.1% Potassium 0.4%

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  In Tables I and II: - CC: represents the specifications, - ADMI: represents "American Drive Milk Institute", - A: represents the laboratory technology method, - AB: represents the results according to classification, - Clostridium SR : represents clostridium

sulfito-reducers.

  Flours 3 comprising a supplement of vegetable protein: - flours 3: from 70 to 20% of wheat flour, and from 30 to 80% of soy flour,

  the total in percentage by weight being equal to 100%.

  Flours 4 comprising a supplement of vegetable protein comprising soy flour and soya beans: - flours 4: from 15 to 70% by weight of wheat flour, from 10 to 75% by weight of soy flour, and 5 to 20% by weight of soy beans,

  the total in percentage by weight being equal to 100%.

  Flours 5 and 6 including a complement of

  animal protein and a vegetable protein supplement.

  - Flours 5: from 10 to 70% by weight of wheat flour, from 30 to 80% by weight of PROMILK 751 (registered trademark), and

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  from 5 to 15% by weight of soy flour,

  the total in percentage by weight being equal to 100%.

  - flours 6: from 10 to 70% by weight of wheat flour, from 30 to 80% of PROMILK 852 AE, and from 5 to 15% of soy flour,

  the total in percentage by weight being equal to 100%.

  Example 2: Manufacture of a Food Product All the flours described in Example 1 were used to make bread. They give good results. The bread formed is crisp and honeycombed. It is very rich in protein and has a

reduced carbohydrate levels.

  Table III below gives some examples not

  limiting the flour compositions used.

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PROTEIN BREAD

  Dosage 100 g: - 60 g of protein A or B - 10 g of soy flour - 5 g of grain (or seed) soy Dosage for 1 kg: - 600 g of protein A - 100 g of soy flour - 50 g of soybeans (or seeds) - 250 g of wheat flour - water in sufficient quantity - yeast in sufficient quantity adjuvant (ascorbic acid, for preservation) in sufficient quantity

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Table III (continued)

SLICED BREAD

  Dosage for 100 g: - same proportions as for bread - but protein B or A Dosage for 1 kg: - same as for bread but with protein B

PASTRIES

  Dosage for 100 g: - 40 g of B progeins - milk in sufficient quantity egg - 10 g of sugar which can be lightened - 50 g of wheat flour - yeast in sufficient quantity Dosage for 1 kg: - 400 g of protein B - milk in sufficient quantity - egg in sufficient quantity - 100 g of sugar which can be lightened - 500 g of wheat flour - yeast in sufficient quantity

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  Example 3: Detail of an example of making a bread using a flour according to the invention The technique used to make the bread according to the invention is the traditional technique, known as direct, with a baking with yeast. The materials used are flour according to the invention such as the flours mentioned in Example 1, water, salt, baker's yeast saccharomyces cerevisiae, an adjuvant: ascorbic acid. The quantity of each of these ingredients is as follows: flour: 1 kg yeast: 25 g of water and salt in sufficient quantity to form an edible dough,

  ascorbic acid: 0.8 g / kg of dough formed.

  A mixture of these materials is produced and kneaded with

  so as to obtain a homogeneous bread dough.

  The bread dough then undergoes a pointing operation, that is to say fermentation, then weighing and dividing to form the dough pieces ready to bake. These dough pieces are toasted, that is to say marked by the baker, then baked in the oven between 220/250 C for a time sufficient to obtain the desired cooking of the bread. The bread formed is then removed from the oven and allowed to cool for about an hour. This cooling corresponds to a bleeding, which allows water vapor and carbon dioxide from the bread to escape. The bread thus obtained is crisp and honeycombed, and it has a very pleasant taste. It can be put on sale to be consumed, it meets European standards.

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  It is rich in protein with a reduced carbohydrate level. The proteins it contains have not been

  destroyed by heat treatment.

  For food products other than bread, depending on the product, the mixture with the food flour according to the invention will be according to the specificity of said product, and of its corresponding conventional flour, but always with a protein content.

according to the present invention.

  It can easily be added flavors such as those mentioned above, as well as spices, basil, tomatoes, mushrooms, etc. without altering the physico-chemical properties and the quality thereof.

taste.

  In a bread made from a flour 1 or 2 such as that described above, there may be a milk taste. This milk taste could be masked by using a flour such as flours 5 and 6

previously described.

SP 15438 EE

Claims (23)

  1. Food flour, characterized in that it   includes at least one protein supplement.   2. Food flour according to claim 1, in which the at least one protein supplement comprises at least one animal protein supplement, at least one vegetable protein supplement, or a mixture of at least one animal protein supplement and from at   minus a supplement of vegetable protein.   3. Food flour according to claim 2, in which the protein supplement comprising an animal protein supplement, the latter is   made up of proteins from milk.   4. Food flour according to claim 2 or 3, in which the animal protein supplement represents from 30 to 80% by weight of the food flour. 5. Food flour according to claim 2 or 3, in which the protein supplement comprising at least one vegetable protein supplement, the latter is a flour obtained from at least one plant chosen from the group comprising soya, lupine, peas, beans, cotton, peanuts, sunflowers, alfalfa or rapeseed.   6. Food flour according to claim 2 or 3, in which the protein supplement comprising a vegetable protein supplement, the latter is   made from soy flour and soy beans. SP 15438 EE   7. Food flour according to claim 5, in which the vegetable protein supplement represents from about 30 to about 80% by weight of the food flour.   8. Food flour according to claim 6, in which the vegetable protein supplement consists of soya flour and soya beans, the soya flour represents from about 15 to about 25% by weight of the food flour, and the soybeans about 5 to about 10% by weight of food flour. 9. Food flour according to any one of   previous claims, in which the at least   a protein supplement comprises at least one of essential amino acids.   10. Food flour according to any one of   previous claims, in which the at least   a protein supplement comprises at least one of the amino acids chosen from the group comprising alanine, arginine, aspartic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, proline, serine,   threonine, tryptophan, valine.   11. Food flour according to any one of   previous claims, in which the at least   one, protein supplement includes per 100 g protein, 3.2 g alanine, 3.4 g arginine, 6.5 g aspartic acid, 19.1 g glutamic acid, 1.8 g glycine, 2.7 g histidine, 5.2 g isoleucine, 9.5 g   leucine, 7.7 g lysine, 3.6 g methionine- SP 15438 EE   cystine, 9.6 g of phenylalanine + tyrosine, 9.0 g of proline, 5.9 g of serine, 4.9 g of threonine, 1.7 g of tryptophan, and 6.4 g of valine.   12. Food flour according to any one of   previous claims, in which the at least   a, protein supplement includes per 100 g of protein 5.1 g of alanine, 2.7 g of arginine 10.7 g of aspartic acid, 13.9 g of glutamic acid, 2.0 g of glycine , 1.8 g histidine, 5.9 g isoleucine, 10.8 g   leucine, 8.6 g lysine, 5.2 g methionine-   cystine, 7.0 g of phenylalanine + tyrosine, 6.0 g of proline, 5.5 g of serine, 7.0 g of threonine, 1.9 g of tryptophan, and 5.9 g of valine.   13. Food flour according to any one of   previous claims, further comprising wheat flour.   14. Food flour according to any one of   previous claims, said flour being powdery or granulated.   15. Organic flour characterized in that it consists of a food flour according to one   any of the preceding claims.   16. Product for human or animal consumption comprising a flour according to any one of claims 1 to 15.   17. Product according to claim 16, chosen from the group comprising bread, sliced white bread, pasta, savory or sweet pasta, gnocchi, pancakes, pastries, SP 15438 EE   rusks, cereals, sliced white bread, pizza dough, pancake cakes, pastries, savory or sweet cookies.   18. Product according to claim 16 or 17,   further comprising a flavoring agent.   19. Biological product characterized in that it is a product according to any one of claims 16 to 18.   20. Method for manufacturing a product for human or animal consumption from a food flour, characterized in that said food flour is a food flour according to one   any of claims 1 to 15.   21. A method of making bread from a food flour, characterized in that said food flour is a flour according to any one of claims 1 to 15.   22. Use of food flour according to   any one of claims 1 to 15 for   prepare a food supplement intended for the treatment of a metabolic or endocrine imbalance. 23. Use of food flour according to   any one of claims 1 to 15 for   prepare a food supplement intended for   overweight treatment. SP 15438 EE