СПОСОБ ПРИДАНИЯ ИНДИВИДУАЛЬНОГО ВКУСА ХЛЕБУ ИЛИ ВЫПЕЧКЕ

Изобретение относится к пищевой промышленности. В способе придания аромата и вкуса хлебу или выпечке на поверхность формируемой тестовой заготовки или на корку хлеба или выпечки до конечного выпекания наносят жидкую ароматизирующую композицию, в которой концентрация придающего аромат ингредиента составляет от 5 до 50 мас.% от жидкой композиции, или порошкообразную ароматизирующую композицию, содержащую 1-30% придающего аромат ингредиента, и 70-99% основы, выбранной из группы, в которую входят мука, манная крупа, семена, такие как кунжутные семечки, маковые зерна, злаковые изделия, такие как овсяные хлопья, и их смеси. В качестве ингредиента, придающего аромат и вкус, ароматизирующая композиция содержит солод, солодовый экстракт, дрожжевой экстракт, сухую или жидкую закваску или любую смесь этих ингредиентов. Изобретение позволяет создать способ придания индивидуального аромата и вкуса хлебу или выпечке, который является простым в осуществлении и относительно конкурентным по затратам и который ...

ВОДО- И ЭНЕРГОСБЕРЕГАЮЩИЙ СПОСОБ ПОЛУЧЕНИЯ ПШЕНИЧНОЙ ЦЕЛЬНОЗЕРНОВОЙ МУКИ И ЦЕЛЬНОЗЕРНОВОЙ БЕЗГЛЮТЕНОВОЙ МУКИ

Изобретение относится к энергосберегающему способу получения цельнозерновой безглютеновой муки. Способ включает получение очищенных зерен злаков или семян бобовых, включающих компоненты в виде эндосперма, зародыша и отрубей или семядоли и шелухи, и смешивание их с водным раствором для однородного смачивания поверхности зерен/семян, причем указанный водный раствор состоит из воды и сахара. Предварительно проводят кондиционирование сырых зерен/семян для осуществления поглощения влаги в пределах предварительно определенного диапазона. Затем проводят бланширование увлажненных предварительно кондиционированных зерен/семян в атмосфере насыщенного водяного пара в целях, по меньшей мере, частичных клейстеризации и денатурации для компонентов зерен/семян и гидратирования бланшированных семян при использовании конденсата водяного пара. Далее осуществляют кондиционирование бланшированных и гидратированных зерен/семян для стабилизации зерен/семян до желательного уровня содержания влаги. Проводят размалывание ...

СПОСОБ ПРОИЗВОДСТВА БАГЕТА ИЗ ЗАМОРОЖЕННОГО ДРОЖЖЕВОГО ПОЛУФАБРИКАТА

Изобретение относится к области пищевой промышленности, в частности хлебопекарному производству багета из замороженного полуфабриката с использованием гречневой муки и ржаного солода. Способ производства багета из замороженного дрожжевого полуфабриката включает замес дрожжевого теста из муки пшеничной высшего сорта, сухих хлебопекарных дрожжей, поваренной соли, воды, брожение теста, последующее формование багета, расстойку, шоковое замораживание полуфабриката при температуре -35°С до температуры внутри изделия -18°С, последующую упаковку и хранение замороженного полуфабриката при -18°С, дальнейшее размораживание до температуры внутри изделий +15 - +20°С и выпекание готовых изделий. При этом в качестве стабилизатора структуры замороженного дрожжевого полуфабриката используют гречневую муку и ржаной солод, которые предварительно заваривают кипящей водой и вводят при замесе теста. Изобретение позволяет стабилизировать структуру замороженного дрожжевого полуфабриката и выпеченного из него багета ...

ВОДО- И ЭНЕРГОСБЕРЕГАЮЩИЙ СПОСОБ ПОЛУЧЕНИЯ ПШЕНИЧНОЙ ЦЕЛЬНОЗЕРНОВОЙ МУКИ И ЦЕЛЬНОЗЕРНОВОЙ БЕЗГЛЮТЕНОВОЙ МУКИ

Изобретение относится к пищевой, в частности к мукомольной промышленности, и касается производства цельнозерновой муки. Водосберегающий и энергосберегающий способ непрерывного производства цельнозерновой муки и цельнозерновой безглютеновой муки включает предварительное кондиционирование цельных зерен или семян при использовании раствора, содержащего воду и сахар, и бланширование с использованием насыщенного водяного пара. Способ также обеспечивает получение муки, имеющей вид бимодальной по размерам смеси, представляющей собой материал, характеризующийся улучшенной вязкостью. Цельнозерновая мука и цельнозерновая безглютеновая мука может быть использована для получения зерновых продуктов и выпечки. 11 з.п. ф-лы, 9 ил., 5 табл.

СТАБИЛИЗИРОВАННАЯ МУКА ИЗ ЦЕЛЬНОГО ЗЕРНА И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

... 1. Способ получения стабилизированной муки из цельного зерна, включающий:a) перемалывание цельного зерна с получением фракции эндосперма, тонкой фракции отрубей с низким содержанием золы и зародыша и грубой фракции отрубей и зародыша,b) измельчение указанной грубой фракции отрубей и зародыша без существенного повреждения крахмала грубой фракции отрубей и зародыша с получением перемолотой грубой фракции отрубей и зародыша,c) стабилизацию указанной тонкой фракции отрубей с низким содержанием золы и зародыша и указанной перемолотой грубой фракции отрубей и зародыша с получением стабилизированной тонкой фракции отрубей и зародыша, иd) объединение указанной стабилизированной тонкой фракции отрубей и зародыша с указанной фракцией эндосперма с получением стабилизированной муки из цельного зерна с распределением размера частиц, при котором 0 масс.% частиц проходит через стандартное сито США №35 (500 микрон), и менее чем или приблизительно 20 масс.% частиц проходит через стандартное сито США №70 ...

ВЫПЕЧЕННОЕ ТЕСТО, СОДЕРЖАЩЕЕ СПЕЦИАЛЬНУЮ МУКУ

... 1. Выпеченное тесто, имеющее водную активность (Aw) от 0.6 до 0.80 и включающее, по меньшей мере, муку, имеющую средний размер частиц, по объему меньший или равный 40 мкм.2. Выпеченное тесто по п.1, отличающееся тем, что оно имеет водную активность (Aw) от 0.6 до 0.78, предпочтительно, от 0.65 до 0.75.3. Выпеченное тесто по п.1, отличающееся тем, что мука имеет средний размер частиц по объему от 10 до 40 мкм, предпочтительно, от 15 до 40 мкм.4. Выпеченное тесто по п.1, отличающееся тем, что мука имеет содержание поврежденного во время помола крахмала менее чем или равное 6% по массе по отношению к общей массе сухого вещества муки, и, предпочтительно, от 3 до 5.5% по массе.5. Выпеченное тесто по п.1, отличающееся тем, что мука имеет содержание волокон менее чем или равное 5% по массе по отношению к общей массе сухого вещества муки, предпочтительно, от 2 до 5% по массе, и, более предпочтительно, от 2.5 до 4.5% по массе.6. Выпеченное тесто по п.1, отличающееся тем, что оно имеет содержание ...

СПОСОБ ОБОГАЩЕНИЯ ГЛЮТЕНОВЫХ И КРАХМАЛЬНЫХ ФРАКЦИЙ В ПШЕНИЧНОЙ МУКЕ

Thermisch inhibierte Stärken und Mehle und Verfahren zu ihrer Herstellung

VERFAHREN UND MITTEL FUR DIE OBERFLACHENBEHANDLUNG VON LEBENSMITTELN

Verfahren und Vorrichtung zum Verbessern und Beschleunigen der Backfaehigkeit von Mehl

Verfahren zur Herstellung eines hypoallergenen Weizenmehls

Vorrichtung zum Behandeln von in Pulverform oder als Granulat vorliegenden Stoffen

An apparatus for treating granulated or pulverised cereals, grain, pulse or the like

... 311,121. Dunham, R. W. May 30, 1928. Treatment by heating and cooling; treating with air; treating with radiations.-Wheat and other cereals and flour are artificially ripened by exposing them alternately to the action of light and warmth and dark and cold. The grain or flour passes from a feed hopper a through an adjustable gap b on to an endless conveyer c that carries it in a thin layer across the compartment B. During the journey the material is subjected to the action of light and heat from electric lamp bulbs d. The material is then discharged into a second hopper a<1> and fed on to a second conveyer c<1> that carries it through a dark compartment in which it is subjected to the action of a cold current of air. The two treatments are repeated the desired number of times. Shaking inclined trays may replace the travelling conveyers. The material leaving the last compartment may fall on a rotary sieve to remove impurities. Specification 311,034 is referred to.

Improved process for ageing wheaten flour to improve its baking qualities

... 164,557. Forget-Me-Not, Ltd., (formerly Forget-Me-Not Flours, Ltd.), and Hutchinson, R. March 30, 1920. Screw, helical blade, and rotating conveyers; gravity, materials descending by.-The gluten strength of wheat flour is improved by subjecting the grain, flour, or dough to heat and controlling the treatment by varying the pressure maintained in the chambers in which the material is treated. The treatment may consist in heating the wheat &c. under agitation in a cylinder 3, Fig. 1, to such a temperature that coagulation of the gluten takes place at atmospheric or slightly reduced pressure maintained in the cylinder by the pump 16. When the process is sufficiently advanced the coagulation is checked by passing the material into cylinder 7 wherein a high vacuum is maintained and which is less highly heated or is cooled. The cylinder 7 may be dispensed with and the material discharged into a cooling-device at atmospheric pressure. A continuous action is provided if the valves 2, 6 are operated ...

Development of the general-purpose fermented flour of manioc.

Manufactoring process of the special flours for fritters.

PROCEDURE FOR THE TREATMENT OF RAW MATERIALS FOR BREAD, PASTRY OD. SUCH.

BEHANDLUNG VON GETREIDEMEHL ODER GETREIDEKORN

PROCEDURE FOR THE PRODUCTION OF BREWING, MATURING OR FERMENTIERTEN FOOD OF MEANS OSCILLATIONS

PROCEDURE FOR THE QUALITY IMPROVEMENT OF WEIZENMEHL.

PROCESSING OF PFLANTZLICHEM MATERIAL WITH XYLANASE

THERMALLY STRENGTHS AND FLOURS AND PROCEDURE FOR YOUR PRODUCTION INHIBIERTE

STORABLE FINISHED PASTE AND PROCEDURE FOR ITS PRODUCTION

FLOUR WITH SMALL PARTICLE SIZE FOR BAKING

N DOUGH FOR PREPARING BREAD AND APPARATUS THEREFOR

Method of preparing highly dispersible whole grain flour with an increased avenanthramide content

A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour. The present invention relates generally to a method for preparing a highly dispersible, otherwise referred to as "soluble" whole grain flour. More specifically, the present invention relates to methods of making highly dispersible oat flour with an increased avenanthramide content.

Water and energy saving process for making whole wheat and whole gluten-free grain flour

A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching treatment with saturated steam. The process also provides flour having a bimodal size mixture of material having improved viscosity. The whole grain and whole gluten-free flour can be used to prepare grain products and baked foods.

Assembly containing a dough and process for its preparation

Ultrasonic full-width sheeter

Preparation and use of polymers crosslinked with tyrosine-containing peptides

PROCESS FOR THE TREATMENT OF UNCHLORINATED CAKE FLOUR

PROCESS FOR GRANULATION OF WET PROCESSED FOODS AND USE THEREOF

METHOD FOR MAKING A MASA BASED DOUGH FOR USE IN A SINGLE MOLD FORM FRYER

DOUGH INTERMEDIATE

The present invention pertains to a dough intermediate that is subject to a further processing step by an end user and that has a uniform average air cell size. Through the use of an average air cell size and void fraction volume, a dough intermediate can be produced without the use of chemical leavening agents.

PROCESS FOR CUSTOMISING THE FLAVOUR OF BREADS OR PASTRIES

La présente invention porte sur un procédé de personnalisation du goût de pain ou de viennoiserie dans lequel, on applique à la surface du pâton mis en forme ou sur la croûte du pain ou de la viennoiserie, avant cuisson finale: - une composition aromatisante liquide dans laquelle la concentration en ingrédient apportant l'arôme est de 5 à 50% en poids de la composition liquide, ou - une composition aromatisante pulvérulente comprenant 1 à 30% d'ingrédient apportant l'arôme et 70 à 99% d'un support choisi dans le groupe comprenant de la farine, de la semoule, des graines telles que des graines de sésame, des graines de pavot, des céréales telles que des flocons d'avoine, et leurs mélanges.

FUNCTIONALLY ENHANCED FLOURS, GRITS, AND FOOD PRODUCTS AND METHODS OF MAKING AND USING SAME

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

USE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES

The present invention relates to the use of wheat flour for reducing baki ng losses. The wheat flour can comprise genetically or chemically phosphoryl ated starch.

NOVEL PROCESS FOR PRODUCING A FOOD BASED ON LEAVENED DOUGH, LEAVENED PUFF PASTRY DOUGH OR PUFF PASTRY DOUGH

The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff pastry dough comprising flour and water, (ii) kneading the dough, (iii) fashioning the dough to obtain the raw food, characterized in thatit comprises the following steps: (iv) shaping at least one surface of the raw food in a curved or corrugated shape, preferably in the shape of a single arch, or in the form of multiple, tandemly arranged arches, (v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape. The present invention relates also to frozen or deep-frozen food products based on leavened dough, leavened puff pastry dough or puff pastry dough, produced according to this process, said foods preferably being chosen, among others, from Viennese pastries, croissants, chocolate rolls, breads.

BAKERY PRODUCTS, IN PARTICULAR PRE-BAKED BREADS ESPECIALLY SUITABLE FOR BAKING IN A TOASTER AND METHOD FOR THE PRODUCTION THEREOF

L'invention concerne des produits de boulangerie, en particulier de pains, obtenus à partir de pâtons se présentant sous forme de bandes et dont les dimensions sont stables après fermentation et cuisson. Leur procédé de fabrication est également visé par l'invention. Le but de l'invention est de fournir, d'une part, des produits de boulangerie, en particulier de pains, de forme et de dimensions adaptées pour une cuisson dans un grille-pain, et, d'autre part, un procédé industriel de fabrication de ces produits. Ces produits de boulangerie sont des pains précuits se présentant sous forme de pièces de dimensions (?', y', z') en référence à un repère tridimensionnel d'axes (?', Y', Z') orthogonaux, ces pièces étant obtenues à partir de pâtons (1) de dimensions (x, y, z) en référence à un repère tridimensionnel d'axes (X, Y, Z) orthogonaux caractérisés en ce qu'ils comportent des marques en creux réparties de manière homogène sur toute la face supérieure du produit avec x' = 0,8·(x); y' = 0,8 ...

METHOD AND APPARATUS FOR MAKING A LOW DENSITY WAFER PRODUCT

The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.

METHOD FOR PRODUCTION OF BREAD FROM FOAMED DOUGH

The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is foamed and produces foamed dough. Mixing and foaming are performed by separate devices. Foaming is performed at a pressure no less than 0.3 MPa and is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the foaming device (6) from the dough. The foaming process is performed in baking molds (1), or in intermediate vessels (16), and subsequently transferred to the molds (1). Transfer occurs either in molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or in molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed. The claimed invention simplifies and increases the accuracy of dividing the dough into portions of a specified weight, enhances ...

PROCESS FOR THAWING, MATURING AND FERMENTING FROZEN DOUGH FOR PREPARING BREAD AND APPARATUS THEREFOR

A process for producing bread comprising placing the frozen dough on a conductive tray in a container and applying an alternating potential to the dough using a high voltage generator which is connected to the tray and to the conductive inner wall of the container through a terminal. A container for thawing, maturing and fermenting dough is also disclosed. The container includes an internal conductive wall, trays for dough which are of a conductive material and a terminal on the internal wall for receiving a high negative potential. The container is covered by an insulating external wall.

IMPROVED BAGELS MADE FROM FROZEN BAGEL SHAPES

An improved bagel made by forming toroidal dough pieces, treating the surfac e of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed a nd baked to produce bagels at least as desirable as fresh bagels produced by conventional processes which do not use an intermediate freezing step.

Verfahren zur Herstellung von Brotteig ohne Verwendung eines Vorteiges und Vorrichtung zur Ausführung des Verfahrens.

Procédé de déshydratation d'un système fluide comprenant un mélange de lipides, de solides non gras et de l'eau

Procédé et dispositif de préparation de farines

Process for treating flour or grain.

ПОКРЫТЫЕ НОСИТЕЛИ

Данное изобретение касается в основном сыпучих порошковых продуктов, а также их получения. Порошковый продукт включает покрытые носители с отличными функциональными свойствами. Порошковые продукты можно получить простым и экономичным путем.

METHOD OF MAKING THE BREAD OF AERATED DOUGH

PROCESS FOR THE ENRICHMENT OF GLUTEN AND STARCH FRACTIONS IN WHEAT FLOUR

Machine for the ripening and the conditioning of the flours or other pulverulent similar matters

Method of wheat

PROCEDE DE PERSONNALISATION DU GOÛT DE PAINS OU DE VIENNOISERIES

La présente invention porte sur un procédé de personnalisation du goût de pain ou de viennoiserie dans lequel, on applique à la surface du pâton mis en forme ou sur la croûte du pain ou de la viennoiserie, avant cuisson finale: - une composition aromatisante liquide dans laquelle la concentration en ingrédient apportant l'arôme est de 5 à 50% en poids de la composition liquide, ou - une composition aromatisante pulvérulente comprenant 1 à 30% d'ingrédient apportant l'arôme et 70 à 99% d'un support choisi dans le groupe comprenant de la farine, de la semoule, des graines telles que des graines de sésame, des graines de pavot, des céréales telles que des flocons d'avoine, et leurs mélanges.

Method for producing frozen dough

PROCESS FOR THE ENRICHMENT OF GLUTEN AND STARCH FRACTIONS IN WHEAT FLOUR

The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to gluten enriched fractions and starch enriched fractions thus obtained.

INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION

One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed together with water, plus a whey protein isolate or whey protein concentrate,to increase the protein content of the food. A dough is formed which is then formed into pieces which are temperature conditioned before being expanded under a vacuum caused by evaporation of moisture in the dough. All steps of the process of making the expanded food products, including any subsequent drying, is carried out at a temperature not exceeding 75 °C, which advantageously allows mixing in of temperature sensitive ingredients, e.g. vitamins, pharmaceuticals, at the dough forming stage. The products have a honeycomb structure and there is no significant change in flavour or nutritional value of the ingredients caused by the process of manufacture. Advantageously, acrylamide ...

BETAINE AND BAKERY PRODUCTS

La présente invention concerne un produit de boulangerie cuit contenant environ 0,5 à environ 5 % de bétaïne. Elle concerne aussi un procédé destiné à améliorer les propriétés organoleptiques du produit de boulangerie cuit, par addition de bétaïne en quantité suffisante dans les ingrédients avant cuisson, à mélanger ladite bétaïne et à cuire le produit. L'invention concerne aussi le procédé permettant d'améliorer la durée de vie d'un produit de boulangerie par addition de bétaïne aux ingrédients avant cuisson, mélange des ingrédients contenant la bétaïne et cuisson du produit. Elle concerne aussi un procédé permettant de retarder la perte d'humidité dans un produit de boulangerie cuit par addition d'une quantité suffisante de bétaïne aux ingrédients avant cuisson, mélange des ingrédients contenant la bétaïne et cuisson du produit.

FLOUR TREATMENT METHOD

The invention relates to a method to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial decontamination of the flour and thereby minimising pasting of starch and preserving the flour in its native form. The invention also relates to the flour obtained by the method and an aseptically packed fluid mixture comprising the flour and a method to produce the aseptically packed fluid mixture.

RAPIDLY PRODUCING STABLE FLOUR FROM NEWLY HARVESTED WHEAT

The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 wt-% greater than the original level, thereby producing hydrated wheat grain. The hydrated wheat grain is then rapidly dried to a moisture content approximating the original level of the newly harvested wheat grain to produce grain that can be efficiently milled. The milling of the treated grain produces a wheat flour that is more acceptable and desirable for baking than that produced from newly harvested wheat that is not processed according to the invention. The rapid conversion of grain from the newly harvested state to a more millable state is shown by an increase in the capacity of the milled flour to rapidly hydrate. Newly harvested grain normally increases its hydration capacity over the first two to three months after its harvest. The method of the ...

METHOD OF CONDITIONING MEAL

Process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough

The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff pastry dough comprising flour and water, (ii) kneading the dough, (iii) fashioning the dough to obtain the raw food, characterized in that it comprises the following steps: (iv) shaping at least one surface of the raw food in a curved or corrugated shape, preferably in the shape of a single arch, or in the form of multiple, tandemly arranged arches, (v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape. The present invention relates also to frozen or deep-frozen food products based on leavened dough, leavened puff pastry dough or puff pastry dough, produced according to this process, said foods preferably being chosen, among others, from Viennese pastries, croissants, chocolate rolls, breads.

METHOD FOR SHEETING AND PROCESSING DOUGH

SOLUBLE OAT OR BARLEY FLOUR AND METHOD OF MAKING UTILIZING ENZYMES

СПОСОБ И УСТАНОВКА ДЛЯ ИЗГОТОВЛЕНИЯ МУКИ ИЗ ОБРАБОТАННОГО ОЗОНОМ ЗЕРНА

Изобретение относится к способу изготовления сортов муки, обладающих высокой степенью пищевой безопасности. Способ предусматривает размол предварительно очищенного и увлажненного зерна. При этом предварительно или одновременно с указанным размолом зерно вводят в контакт с озоном, получаемым из газа-носителя, предпочтительно в количестве от 0,5 до 20 граммов озона на килограмм зерна, причем служащую для увлажнения зерна воду предварительно обрабатывают озоном. Описана также установка для производства такой муки. Изобретение позволяет сохранять технологические свойства муки, необходимые при производстве хлеба. При этом способ осуществляется непосредственно на производственной площади независимо от количества подлежащего обработке зерна. 2 н. и 8 з.п. ф-лы, 1 табл., 3 ил.

РАСТВОРИМАЯ ОВСЯНАЯ ИЛИ ЯЧМЕННАЯ МУКА И СПОСОБ ЕЕ ПОЛУЧЕНИЯ С ИСПОЛЬЗОВАНИЕМ ФЕРМЕНТОВ

Настоящее изобретение относится к получению растворимой овсяной или ячменной муки. Способ предусматривает объединение мучной исходной смеси, содержащей цельную овсяную или ячменную муку и по меньшей мере один антиоксидант, с раствором подходящего фермента, получением исходной смеси с ферментом, нагревание исходной смеси с ферментом до температуры от около 120°F до около 200°F в течение периода времени, эффективного для начала гидролиза молекул крахмала и экструдирование полученной смеси для продолжения гидролиза крахмала и далее для желатинизации и пропаривания смеси с получением овсяной или ячменной муки. Способ по изобретению является более легким, дешевым и требует меньше времени по сравнению со способами из предшествующего уровня техники. Описаны также способ получения напитка и пищевого продукта, содержащих растворимую овсяную или ячменную муку. 4 н. и 13 з.п. ф-лы. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 433 743 (13) C2 (51) МПК A23L A23L A23L 1/00 (2006.01) 1/10 (2006.01) 1/105 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2009149389/13, 08.10.2009 (24) Дата начала отсчета срока действия патента: 08.10.2009 (73) Патентообладатель(и): ДЗЕ КВАКЕР ОУТС КОМПАНИ (US) R U Приоритет(ы): (30) Конвенционный приоритет: 04.11.2008 US 12/264,399 (72) Автор(ы): ЧЕТЕЛ Роберт (US), ЧУНГ Йонгсоо (US), ФРЕНЧ Джастин (US) (43) Дата публикации заявки: 10.07.2011 Бюл. № 19 2 4 3 3 7 4 3 (45) Опубликовано: 20.11.2011 Бюл. № 32 (56) Список документов, цитированных в отчете о поиске: US 4996063 А, 26.02.1991. WO 92/10106 А1, 25.06.1992. ЕР 0634106 А1, 18.01.1995. US 2008/260909 А1, 23.10.2008. US 2004/0156971 A1, 12.08.2004. 2 4 3 3 7 4 3 R U (86) Заявка PCT: US 2009/060016 (08.10.2009) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 29.12.2009 (87) Публикация заявки РСТ: WO 2010/053653 (14.05.2010) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО ...

СПОСОБ УВЕЛИЧЕНИЯ СРОКА ГОДНОСТИ ЦЕЛЬНОЗЕРНОВОЙ МУКИ И ПРОДУКТА

Изобретение относится к зерноперерабатывающей и хлебопекарной промышленности. Способ получения стабилизированной цельнозерновой муки, включает обработку отрубей и зародышей ингибитором липазы с получением стабилизированной муки, имеющей содержание свободных жирных кислот менее чем 4200 ppm при хранении при температуре 38˚С в течение 30 дней. Концентрация ингибитора липазы в ходе обработки составляет около 0,8 молярную и количество ингибитора в ходе обработки составляет мо меньшей мере 0,1 моль ингибитора на 100 фунтов цельных зерен. Предлагаемый способ получения обеспечивает получение стабилизированной цельнозерновой муки с высокими хлебопекарными свойствами, стойкую при хранении без посторонних привкусов, проявляющая превосходную функциональность при выпечке бисквита. 6 н. и 79 з.п. ф-лы, 25 табл., 12 ил., 12 пр.

СПОСОБ И УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ ВАФЕЛЬНОГО ПРОДУКТА С НИЗКОЙ ПЛОТНОСТЬЮ

Изобретение относится к производству вафель, а именно к способу аэрирования взбитого жидкого теста, чтобы поддерживать аэрированную структуру вафель во время их производства. Предложен способ производства вафель, который содержит следующие стадии: (i) обеспечение смеси взбитого жидкого теста, содержащей, по меньшей мере, муку и воду; (ii) обработка с помощью аэрирования смеси взбитого жидкого теста, где аэрирование включает в себя подготовку первичной пены, за которой следует впрыскивание пены в смесь взбитого жидкого теста с получением аэрированной смеси взбитого жидкого теста; (iii) необязательно, перемешивание аэрированной смеси взбитого жидкого теста; (iv) подача смешанной и аэрированной смеси взбитого жидкого теста к нагретой поверхности для выпечки через отсадочную машину для взбитого жидкого теста; и (v) выпекание смешанной и аэрированной смеси взбитого жидкого теста для получения вафель, при этом обработка с помощью аэрирования во время стадии (ii) располагается ниже по ходу технологического ...

БЫСТРЫЙ СПОСОБ НИКСТАМАЛИЗАЦИИ КУКУРУЗЫ

... 1. Способ приготовления свежего кукурузного теста, включающий этапы: ! a) смешивания желатинизирующего агента на основе кальция с сырой фракцией эндосперма кукурузы с получением смеси; ! b) гидратации смеси с этапа a) горячей водой с получением теста; и ! c) обработки теста с этапа b) в экструдере, где указанный экструдер охлаждает тесто по мере его прохождения через экструдер, с получением кукурузного теста. ! 2. Способ по п.1, в котором горячая вода, применяемая со смесью на этапе b), имеет температуру от около 50°C до около 80°C при добавлении к смеси. ! 3. Способ по п.1, в котором этап гидратации b) занимает от около 1,0 до около 6,0 мин, и дополнительно в котором полученное тесто содержит около 45 мас.% воды на выходе с этапа b). ! 4. Способ по п.1, в котором этап гидратации b) включает добавление от около 35 л до около 140 л воды на 100 кг смеси. ! 5. Способ по п.1, в котором указанный экструдер имеет профиль шнека по меньшей мере с одним разделительным сегментом. ! 6. Способ по п ...

СПОСОБ И УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ ВАФЕЛЬНОГО ПРОДУКТА С НИЗКОЙ ПЛОТНОСТЬЮ

... 1. Способ производства вафельного продукта, который содержит следующие стадии:(i) обеспечение смеси взбитого жидкого теста, содержащей, по меньшей мере, муку и воду;(ii) обработка с помощью аэрирования смеси взбитого жидкого теста, получая при этом аэрированную смесь взбитого жидкого теста;(iii) дополнительное перемешивание аэрированной смеси взбитого жидкого теста;(iv) подача смешанной и аэрированной смеси взбитого жидкого теста к нагретой поверхности для выпечки через отсадочную машину для взбитого жидкого теста; и(v) выпекание смешанной и аэрированной смеси взбитого жидкого теста для получения вафельного продукта;при этом обработка с помощью аэрирования во время стадии (ii) располагается ниже по ходу технологического процесса от любого прямого воздействия давлением, используемого этим способом.2. Способ по п.1, в котором не используют прямое воздействие давлением к смеси взбитого жидкого теста после того, как смесь взбитого жидкого теста подвергают обработке с помощью аэрирования во ...

СПОСОБ РАЗДЕЛЕНИЯ МУКИ

... 1. Способ разделения муки на одну фракцию клейковины и по меньшей мере одну другую фракцию, предусматривающий стадии: a) смешивания муки и жидкости с получением теста, b) разделения теста на фракцию, содержащую клейковину, и по меньшей мере одну другую фракцию, c) извлечения по меньшей мере фракции клейковины, отличающийся тем, что на каждой из стадий а) b) или с) добавляют оксидоредуктазу. 2. Способ по п.1, предусматривающий стадии: a) смешивания муки и жидкости и по меньшей мере одного оксидоредуктазного фермента с получением теста, b) разделения теста на фракцию, содержащую клейковину, и по меньшей мере одну другую фракцию, c) извлечения по меньшей мере фракции клейковины. 3. Способ по п.1 или 2, в котором стадия а) предусматривает а1) смешивание муки и по меньшей мере одного оксидоредуктазного фермента с получением смеси и а2) добавление жидкости к этой смеси. 4. Способ по пп.1-3, в котором стадия а) предусматривает а3) смешивание муки и жидкости с последующим а4) добавлением по меньшей ...

ЗАМОРОЖЕННЫЙ ПОЛУФАБРИКАТ - БАТОН МУЛЬТИЗЕРНОВОЙ

Изобретение относится к хлебопекарной промышленности, а именно к разработке рецептурного состава замороженного полуфабриката - батона мультизернового без химических добавок. Замороженный полуфабрикат в виде теста для приготовления батона мультизернового содержит муку пшеничную высшего сорта, муку овсяную, муку кукурузную, пюре тыквенное, дрожжи сухие хлебопекарные, соль, сахар, маргарин сливочный и воду питьевую. При этом компоненты используют при следующем соотношении, % от массы теста: мука пшеничная высшего сорта - 30,0-41,0, мука овсяная - 10,6-19,1, мука кукурузная - 6,0-12,0, пюре тыквенное - 0,8-1,5, дрожжи сухие хлебопекарные - 0,8-1,1, вкусовые вещества - сахар, соль - 2,3-3,0, маргарин сливочный - 3,0, вода питьевая 32,0-34,5. Изобретение позволяет стабилизировать структуру замороженного дрожжевого полуфабриката и выпеченного из него батона. Кроме того, изобретение обеспечивает сохранность органолептических, физико-химических и структурно-механических показателей готового изделия ...

Способ производства ржано-пшеничного хлеба из замороженных полуфабрикатов

Изобретение относится к пищевой промышленности, а именно к хлебопекарному производству, и может быть использовано для производства ржано-пшеничного хлеба из замороженных полуфабрикатов. Способ производства ржано-пшеничного хлеба из замороженных полуфабрикатов включает замес теста из предварительно охлажденных ржаной и пшеничной муки, густой ржаной закваски, молочнокислой закваски, дрожжей, соли и воды, разделку теста, формовку полуфабрикатов. Далее осуществляют замораживание при температуре минус 28-30°С до температуры внутри полуфабриката минус 18°С, последующую упаковку и хранение замороженных полуфабрикатов при температуре минус 18°С. Затем проводят размораживание при температуре 20-30°С до полного оттаивания, формование тестовых заготовок, расстойку при температуре 38-40°С и относительной влажности воздуха 65-70% и выпечку готовых изделий при температуре 240-250°С. В качестве молочнокислой закваски используют сухую закваску криорезистентных молочнокислых бактерий Lactobacillus casei ...

Verfahren zum Sterilisieren von Mehl und Griess aus Koernerfruechten

Process and Apparatus for Increasing the Yield of Bread and Improving the Baking Qualities of Flour or Meal and Milling Products.

... 115,410. Sutherland, E. C. April 28, 1917, [Convention date]. Conditioning flour and meal; treating /lour and meal with gases; heating flour and meal.-To increase the moisture absorbing capacity of flour or milling products and to improve the baking quality without altering the other proportions of flour, the flour or milling products, such as groats, are subjected one or more times to a rapid cooling quickly followed by a, rapid heating; or the heating may be done first followed by the cooling. The minimum temperature is advantageously below zero, while the most favourable maximum temperatures lie between 40‹ and 60‹ C. The material may be treated and cooled indirectly by its passage through tubes alternately acting as heating and cooling tubes. Specification 4294/15 is referred to. The Specification as open to inspection under Sect. 91 (3) (a) states also that the heating and cooling are done directly, as by means of cold or hot gas or vapour, the constituents carried off should be recovered ...

A method and apparatus for high intensity ultrasonic treatment of baking materials

METHOD OF CONDITIONING MEAL

... 1414275 Conditioning meal with water and steam VERENIGDE MENGVOEDERFABRIEKEN KOUDIJS NV 8 Jan 1974 [17 Jan 1973] 00847/74 Heading A2Q Meal is conditioned with water and steam to make it suitable for extrusion by (a) dividing a stream of meal into substreams, (b) treating one of the substreams with sufficient water and steam to gelatinise the starch in that substream and (c) reuniting all the substreams. The reunited stream of meal may be extruded and the ribbons so formed cut into pellets for animal food.

Process for making and treating dough

In a process for making dough for baking from milled or ground cereals the cereals are made into a dough which is subjected to an applied continuously increasing pressure until a high pressure is reached and then to a vacuum whereby the cells are explosively opened out. Lactic acid, sodium chloride and a substance rich in diastase may be added to the dough. The process may be carried out in the apparatus described in the parent Specification.ALSO:In a process for making dough for baking from milled or ground cereals the cereals are made into a dough which is subjected to an applied continuously increasing pressure until a high pressure is reached and then to a vacuum whereby the cells are explosively opened out. Lactic acid, sodium chloride, and a substance rich in diastase may be added to the dough. The process may be carried out in the apparatus described in the parent Specification.

Improvements in the manufacture of wheaten flour

... 311,034. Dunham, R. W. March 5, 1928. Treatment by heatinq and cooling; treating with air; treating with radiations.-Flour is artificially matured by subjecting it to alternate periods of light and comparative heat and darkness and comparative cold. The upper temperature is preferably just under 100‹ F. and should not exceed 140‹ F. and the cool temperature is about 50‹ to 60‹ F. The heating is preferably accomplished by passing the flour under electric lamps the filaments of which are heated to a red glow.

BREAD PROCESSING

MIXING DOUGH

PROCEDURE FOR THE PROTEIN ENRICHMENT WITH CEREALIEN, IN PARTICULAR GRAIN AND LEGUMINOUS PLANTS

SUBSTRATE-LIMITED PASTES

PROCEDURE AND MEANS FUR THE SURFACE TREATMENT OF FOOD

VERFAHREN ZUR HERSTELLUNG EINER TEIGMASSE FÜR BACKWAREN

Die Erfindung betrifft eine Vorrichtung für die Herstellungeiner Teigmasse für Backwaren unter Zugabe eines Kühlmittelsumfassend eine Knettrommel für die Teigmasse. Erfindungsgemäß ist hierbei vorgesehen,dass die Knettrommel über eine wärmeisolierte Ringleitung (11) mit einem Rührer (1) mit einemRührwerk und einem rotierenden Schaber, sowie einer an derAußenseite des Rührers (1) angeordneten Kühlung zur Erzeugungeines Eis-Wasser-Salz-Gemisches verbunden ist, wobei das Eis-Wasser-Salz-Gemisch der Knettrommel über die wärmeisolierteRingleitung (11) als Kühlmittel in Form einer dosierfähigenMasse zuführbar ist.

PROCEDURE FOR THE TREATMENT OF RAW MATERIALS FUER BREAD, BEBAECK OD. SUCH.

PROCEDURE FOR THE PRODUCTION OF FROZEN PASTE PRODUCTS.

TREATMENT OF GRAIN FLOUR OR GRAIN GRAIN

BETAINE AND BAKING PRODUCTS

UNDER LOW PRESSURE COOLED DOWN PASTE

IMPROVED BAGELS FROM FROZEN BAGELFORMEN

Assembly containing a dough and process for its preparation

Ingestible Compositions and Processes of Preparation

Abstract One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre are used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed together with water, 5 plus a whey protein isolate or whey protein concentrate, to increase the protein content of the food. A dough is formed which is then formed into pieces which are temperature conditioned before being expanded under a vacuum caused by evaporation of moisture in the dough. All steps of the process of making the expanded food products, including any subsequent drying, is carried out at a temperature not exceeding 750 C, which 10 advantageously allows mixing in of temperature sensitive ingredients, e.g., vitamins, pharmaceuticals, at the dough forming stage. The products have a honeycomb structure and there is no significant change in flavour or nutritional value of the ingredients caused by the process of manufacture. Advantageously ...

A METHOD FOR THE SEPARATION OF FLOUR

The present invention relates to a method for the separation of flour into one gluten fraction and at least one other fraction, comprising the steps of: mixing the flour and a liquid to obtain a dough, separating the dough into a fraction comprising gluten and at least one other fraction, recovering at least the gluten fraction, wherein an oxidoreductase is added at any of steps a), b) or c).

STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING

READY-TO-EAT BAKED PIZZA WHICH CAN BE STORED AT ROOM TEMPERATURE AND PROCESS FOR THE PRODUCTION THEREOF

A ready-to-eat baked pizza packaged for long-term storage at room temperature, having an appearance and organoleptic properties comparable to those of a freshly made pizza, having a base of soft baked dough and a surface topping comprising cheese, said topping being free of preservatives and said base and said surface topping having a substantially equivalent water activity (Aw); the topping of the pizza according to the invention may further comprise a tomato-based sauce, optionally comprising an emulsifier of the type derived from alimentary fatty acids, said topping having a cheese-based phase and a phase of tomato-based sauce, these phases being separate and in close contact and these phases having a water activity (Aw) in turn substantially equivalent; a process for obtaining a ready-to-eat packaged pizza which can be stored at room temperature, according to the invention, is also described.

DOUGH MIXING FOR FARINACEOUS FOODSTUFF PRODUCTION

DEVICE AND PROCESS FOR THE CONTINUOUS PRODUCTION OF DIMENSIONALLY STABLE FOAMED FOODSTUFFS

The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.

METHOD AND APPARATUS FOR HIGH INTENSITY ULTRASONIC TREATMENT OF BAKING MATERIALS

The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the dough or batter. This change in properties is a result of the phenomenon of acoustic cavitation induced in the dough or batter by treatment with high intensity ultrasonic waves. The present invention discloses a mixing bowl () of an existing mixer system that is preloaded with dough or batter, the bowl () is located at the center of an ultrasonic bath tank () filled with a working fluid. The effect of ultra-sonic waves with power levels above kW can be observed over the entire or partial mixing period of the dough or batter. The ultra-sonic waves of the present invention are generated by a plurality of ultrasonic wave generators (A, B) and piezoelectric transducers () mounted on a stainless steel tank (). The electrical energy received in each transducer () will be converted into appropriate mechanical expansion and contractions in the piezoelectric ceramics of the transducer () thus leading to pressure waves being transmitted to the dough or batter to be mixed. The generation and transmission of high intensity ultrasonic waves to the dough or batter affects its rheological, aeration and textural properties. 110-. (canceled)11. A high intensity ultrasonic treatment apparatus for enhancing the mixing of baking materials for bread and cakes such as dough or batter by enhancing the rheological , aeration and textural properties of the dough and batter , the ultrasonic apparatus is configured be integrated with a mixing apparatus , the ultrasonic treatment apparatus comprising:a bath tank;a mounting frame assembly;a pair of ultrasonic wave generators used to generate high intensity ultrasonic waves of more than 1 KW power levels respectively; anda control panel assembly that contains circuitry to regulate the operation of the pair of ...

Machine for folding an edible dough

A machine for folding an edible dough is described. The machine includes a hopper for loading and unloading the edible dough, stretching elements and a couple of supporting and folding elements being selectably horizontally movable between opposite lateral resting areas and a central working area of the machine.

Roti and process for making same

The process of making Roti includes mixing predetermined amounts of flour baking soda and water so that a soft elastic dough is formed. The dough is then formed into a first round disk of a predetermined diameter. The first round disk of dough is then rubbed with a predetermined amount of oil, and reconfigured so that a second round disk of dough is formed. The second disk of dough is oiled then baked on each side thereof forming an untexturized Roti The hot untexturized Roti is then placed into a texturizing apparatus The untexturized Roti is texturized by manipulating the apparatus so that a predetermined motion is implemented. This allows Roti to form having a flaky surface The Roti is then removed from the texturizing apparatus and placed in a pre-prepared container. 1. A process for making Roti consisting of:blending together a predetermined amount of flour and baking soda;forming an aperture in the center of the blended flour and baking soda;adding a predetermined amount of warm water to the aperture of the blended flour and baking soda;mixing the blended flour and baking soda with the water until a dough is formed;kneading the dough for a predetermined time until the dough is soft and elastic;forming the elastic dough into a round ball of dough;covering the round ball of dough and allowing the dough to sit for a predetermined time;pressing the round ball of dough into a first round disk of dough having a predetermined diameter;rubbing a predetermined amount of oil onto the first round disk of dough;cutting the first round disk of dough from the center thereof to an outermost edge thereof so that the disk of dough can be rolled into a cone-cup shape configuration;reconfiguring the cone-cup shaped of dough by turning the cone-cup up and pressing the dough in at the uppermost point of the cone;allowing the reconfigured cone-cup shaped of dough to set for a predetermined time;spreading a predetermined amount of flour on the reconfigured cone-cup shaped of dough; ...

Bran And Germ Flavor And Texture Improvement

The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production. 1. A method for improving the flavor and texture of a ground bran and germ component comprising subjecting a ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device , said ground bran and germ component comprising bran and germ having at least 50% by weight bran and a moisture content of from about 5% by weight to about 25% by weight , based upon the weight of the ground bran and germ component , said heating being to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery , nutty , caramelized flavor in the bran component , removing the wheaty flavor components and moisture from the mixing and conveying device during said heating to reduce the moisture content of the bran and germ component by about 30% by weight to about 75% by weight and to obtain a dried ground bran component having a moisture content of from about 1.5% by weight to ...

Heat-Treated Flour

An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour. 112-. (canceled)13. A method for forming a baked dough product from frozen dough comprising the steps of:{'sub': 'w', 'a. providing a dough in frozen form, said dough comprising non-heat-treated flour, heat-treated flour, water and one more additives selected from the group consisting of leavening agent, vitamins, minerals, salts, enzymes, fat, protein, sweetener, preservatives, flavoring agents, starch, emulsifiers and stabilizers, said dough including a majority weight percent non-heat-treated flour and about 0.1 wt % to 30 wt % heat-treated flour, said heat-treated flour has a moisture content of about 1-7%, said heat-treated flour having a moisture content that is 15%-98% less than said non-heat-treated flour, said heat-treated flour has a particle size distribution such that greater than 50% of said heat-treated flour has particles from about 90-150 microns, an amount of denatured protein in said heat-treated flour is about 7%-20%, less than about 5% of starch in said heat-treated flour is gelatinized, and said heat-treated flour has a Aof about 0.1-0.5;'}b. at least partially thawing frozen dough;c. proofing said dough; and,d. baking said dough to form said baked dough product.14. The method as defined in claim 13 , wherein said step of at least partially thawing frozen dough includes placing said frozen dough for at least one hour in an environment having a temperature of less than about 50° F.15. The method as defined in claim 13 , wherein said step of proofing said dough includes placing said dough that is at least partially thawed into an environment having a temperature of about 55° F. to 150° F. having a relative humidity of about 50% to ...

STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING

Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of the coarse bran and germ fraction which are ground in the first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. The bran and germ fractions may be combined, subjected to stabilization, and combined with the endosperm fraction to obtain a stabilized whole grain flour. 1. A method for the production of stabilized whole grain flour comprising:a) milling whole grains to obtain an endosperm fraction, a low ash fine bran and genii fraction, and a coarse bran and germ fraction,b) grinding said coarse bran and germ fraction without substantially damaging starch of the coarse bran and germ fraction to obtain a ground coarse bran and germ fraction,c) stabilizing said low ash fine bran and germ fraction and said ground coarse bran and germ fraction, to obtain a stabilized fine bran and germ fraction, andd) combining said stabilized fine bran and germ fraction with said endosperm fraction to obtain a stabilized whole grain flour having a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to about 20% by weight on a No. 70 (210 micron) U.S, Standard Sieve, wherein said low ash fine bran and germ fraction is from 3% by weight to 15% by weight and is not ground thereby reducing starch damage and increasing production efficiency.2. A method as claimed in wherein said ...

PROCESS

The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour 1. A continuous process to sterilise a flour mixture , comprising the steps of:a. providing a mixture comprising one or more flour(s) and ethanol,b. transporting said mixture through an extruder comprising one or more airtight zones in which the mixture is heated above 78° C., wherein in said one or more airtight zones there is a pressure above 1 bar absolute and wherein said one or more airtight zones are obtained by compressing the mixture using a screw of the extruder to form one or more airtight plugs of the mixture in said one or more airtight zones, which one or more airtight plugs, together with the extruder barrel of the extruder, enclose an airtight volume in which said mixture is heated above 78° C., andc. obtaining a sterile flour mixture.2. The continuous process according to claim 1 , wherein the pressure above 1 bar absolute is caused by the screw and the vapour pressure of the ethanol.3. The continuous process according to claim 2 , wherein the screw of the extruder is configured to compress the mixture to form the one or more airtight plugs of the mixture.4. The continuous process according to claim 3 , wherein the screw comprises counter flow elements or a disk configured to restrict the transport of the mixture.5. The continuous process according claim 1 , wherein an outlet of the extruder is configured to restrict flow of the mixture through the outlet.6. The continuous process according to claim 1 , wherein the barrel and screw size are configured to restrict the flow of the mixture.7. The continuous process according to claim 1 , wherein an additional step of evaporating/flashing ethanol ...

METHOD FOR PRODUCING PASTE BREAD FROZEN DOUGH AND METHOD FOR PRODUCING PASTE CREAM BREAD BY USING THE SAME

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time. 1. A method of producing frozen dough for bread containing a filling , the method comprising:preparing a first dough by mixing flour, salt, yeast, a baking improver, milk and water in predetermined proportions and kneading the mixture;measuring a temperature of the first dough, and when the temperature reaches 20 to 24° C., storing the first dough in a refrigerator maintained at a temperature in a range of 0 to 10° C. for 12 to 15 hours, to prepare a sponge dough;preparing a second dough by mixing the sponge dough with raw materials including flour, sugar, salt, eggs, a baking improver, butter, water and yeast;measuring a temperature of the second dough, and when the temperature reaches 25 to 30° C., firstly fermenting the second dough for 10 to 30 minutes;dividing the firstly fermented dough into pieces each weighing 30 g to 70 g;leaving the fermented dough pieces to be benched for a bench time of 5 to 15 minutes;inserting a filling into the each benched dough piece in weight ratio of 20-40 to 40-60 and enclosing the resulting dough; andquickly freezing the filling-containing dough at a temperature in a range of −15 to 20° C.2. The method of claim 1 , wherein the first dough comprises 45.7 to 60% by weight of flour claim 1 , 0.1 to 0.3% by weight of salt claim 1 , 0.3 to 0.6% by weight of yeast claim 1 , 0.2 to 0.4% by weight of a baking improver claim 1 , 35.7 to 50% by weight of milk claim 1 , and 1 to 3% by weight of water.3. The method of claim 1 , wherein the ingredient proportions of the raw materials are 40 to 47.6% by weight of flour claim 1 , ...

DOUGH SPREADING ROLLER

The present invention relates to a roller to be used as part of an apparatus for spreading and flattening dough, in the context of an industrial bread making line. The dough spreading roller of the present invention is comprised of multiple offset discs installed on a shaft, which accords the roller with an undulating surface. The dough spreading roller of the invention provides a massaging and kneading force to the dough from underneath the conveyor belt. The dough spreading roller also includes end nuts which serve to level the edges of the conveyor belt level during use. The conveyor belt is also provided with a calendar roller located above which provides an opposing and flattening force to said dough spreading roller. The dough is therefore processed between the calendar roller, conveyor, and underlying spreading roller. The invented configuration provides a gentler, less vigorous treatment of the dough which facilitates industrial manufacture of a softer, less processed dough. 1. A roller , comprisinga shaft having two ends and a circumference;a plurality of circular discs each having a disc outer surface, and a disc centre point equidistant from all portions of said disc outer surface;said discs each incorporating a generally circular disc passage that accommodates the circumference of said shaft, said passage having a passage centre point, the location of said passage centre point being different from said disc centre point by a distance defined as the offset amount;said discs having a maximum disc radius defined as a maximum distance measured from said passage centre point to said disc outer surface;a plurality of circular nuts each incorporating a nut outer surface and a generally circular nut passage that accommodates the circumference of said shaft;a maximum nut radius defined as a maximum distance measured from said nut passage centre point to said nut outer surface;said plurality of circular discs and said plurality of nuts being installed on said ...

METHOD FOR ULTRASONIC EXTRUSION OF A FLOWABLE FOOD SUBSTRATE

This invention relates generally to ultrasonic extrusion apparatus, methods and products. A flowable substrate may be supplied by an infeed to an extrusion chamber having an ultrasonic horn. The flowable substrate contacts the ultrasonic resonant horn and receives ultrasonic energy before and/or as passing through an extrusion orifice. Suitable flowable substrates may include meat emulsions, pomace solutions, and dough. The extruded product may have virtually any solid or hollow shape. The flowable substrate may form a shape-retaining product that may be cut without significantly deforming. 1. A method of extruding a flowable food substrate comprising:providing a flowable food substrate to an infeed from a motive force;flowing the flowable food substrate from the infeed into a chamber with an ultrasonic horn;contacting the flowable food substrate with the ultrasonic horn;energizing the ultrasonic horn with ultrasonic energy;transferring energy from the ultrasonic horn to the flowable food substrate; andextruding the flowable substrate through an extrusion orifice2. The method of extruding a flowable food substrate of claim 1 , further comprising coextrusion of a filling into the product by application of ultrasonic energy to one or both the extruded materials.3. The method of extruding a flowable food substrate of claim 1 , wherein the flowable food substrate includes at least one of shortbread dough claim 1 , cracker dough claim 1 , pretzel dough claim 1 , cookie dough claim 1 , pasta dough claim 1 , bread dough claim 1 , grissini claim 1 , meat emulsions claim 1 , fruit pomace claim 1 , and vegetable pomace.4. The method of extruding a flowable food substrate of claim 1 , wherein the ultrasonic energy has a frequency of about of about 15 KHz to about 40 KHz.5. The method of extruding a flowable food substrate of claim 1 , wherein the ultrasonic energy performs one of the group consisting of coagulation claim 1 , neutralization claim 1 , agglomerating claim 1 , ...

READY-TO-EAT BAKED PIZZA WHICH CAN BE STORED AT ROOM TEMPERATURE AND PROCESS FOR THE PRODUCTION THEREOF

A ready-to-eat baked pizza packaged for long-term storage at room temperature, having an appearance and organoleptic properties comparable to those of a freshly made pizza is disclosed. A process for obtaining a ready-to-eat packaged pizza which can be stored at room temperature, according to the invention, is also described. 1. A ready-to-eat baked pizza , packaged for long-term storage at room temperature , having an appearance and organoleptic properties comparable to those of a freshly made pizza , comprising a base of soft baked dough and a surface topping comprising cheese , said topping being free of preservatives and said base and said surface topping having a substantially equivalent water activity (Aw).2. The pizza according to claim 1 , wherein said pizza has a water activity (Aw) of between 0.80 and 0.92 and an overall moisture content of between 26% and 30% by weight of the total weight of the pizza.3. The pizza according to claim 2 , wherein said pizza has a water activity (Aw) of between 0.84 and 0.88.4. The pizza according to claim 1 , wherein said base of soft baked dough has a water activity (Aw) of between 0.80 and 0.92 and a moisture content of between 28% and 32% by weight of the total weight of said base.5. The pizza according to claim 4 , wherein said base of soft baked dough has a water activity (Aw) of between 0.84 and 0.88.6. The pizza according to claim 1 , wherein said base of soft baked dough comprises flour claim 1 , a leavening agent of natural origin and cooking salt.7. The pizza according to claim 6 , wherein said base of soft baked dough further comprises apple cider vinegar claim 6 , vegetable oils and/or fats claim 6 , preferably extra-virgin olive oil claim 6 , high oleic sunflower oil or any mixture thereof claim 6 , and a baking processing aid.8. The pizza according to claim 1 , wherein said topping has a water activity (Aw) of between 0.80 and 0.92 and a moisture content with a value of between 20% and 24% by weight of the ...

IMPROVED COOKED DOUGH FOR BAKED GOODS SUITABLE FOR BEING DEFROSTED

The invention comprises a process and a product which, by using conventional and basic equipment and without requiring any particular system or equipment for defrosting and fermentation, achieves an optimum-quality product in relation to which the consumer cannot determine whether it is fresh or the result of a defrosting process. Thus, a bread dough is achieved which is suitable for elaborating medialunas, vigilantes [both are croissant-type products], and all types of bread, of different shapes and sizes, and the post-baking quality of which is highly advantageous in terms of flavor, texture, aspect and volume, these characteristics not being altered after defrosting. The type of oven for baking the dough can be: brick-built, rotating, tunnel, convection or pastry ovens of any dimensions, and no special installations for defrosting and fermentation are required. 1. An improved baked dough for bakery products , suitable for being defrosted wherein the quality of the defrosted product is exactly the same as the fresh product2. The improved baked dough for bakery products of claim 1 , wherein the dough moisture percentage is 80%.3. The improved baked dough for baked goods of claim 1 , wherein the improvement comprises a mixture made of the following ingredients:Butter Flavor: 50-70 cc.Vanilla Flavor: 110-125 ccYeast: 150-200 g.Malt: 180-200 g.Salt: 180-200 gHoney: 200-250 g.Butter: 3.5-4 kgWater: 4-4.5 liters (though it can be replaced by milk—in part or entirely—, water is preferred)Sugar: 700-800 g4. The improved baked dough for bakery products of claim 1 , wherein the improvement comprises preservation in plastic wrap and cooling for a minimum of 3 or 4 hours claim 1 , always keeping temperature lower than 5° C.5. The improved baked dough for bakery products of claim 1 , wherein the improvement comprises folding and preserving in plastic wraps for a second time claim 1 , and taking to controlled refrigeration again claim 1 , this time for no less than 24 hours.6. ...

PROCESS FOR THE MANUFACTURE OF A LEAVENED FOODSTUFF AND AN APPARATUS THEREFOR

The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step. 1. A process for the manufacture of a leavened foodstuff , comprising at least:treating an ingredient composition comprising food structurant selected from the group comprising protein, polymeric carbohydrate and hydrocolloid, water and a leavening agent, said ingredient composition being a dough or batter, with ultrasound from an ultrasound source to modify the gas cell structure developing in the ingredient composition during at least a part of a leavening step to provide a leavened ingredient composition as the leavened foodstuff, wherein said ultrasound has a frequency in the range of from 20 kHz to 200 kHz and a power in the range of greater than 50 W to 1 kW and wherein when the leavening agent is a biological leavening agent, the leavening step further comprises the step of controlling the relative humidity of the environment surrounding the ingredient composition such that it is greater than 30%, and/ortreating an ingredient composition comprising food structurant selected from the group comprising protein, polymeric carbohydrate and hydrocolloid, water and a leavening agent, said ingredient composition being a dough or batter or a leavened ingredient composition having a gas cell structure and comprising a food structurant selected from the group comprising protein, polymeric carbohydrate and hydrocolloid and water, said leavened ...

FROZEN PRE-FRIED DOUGH AND PROCUREMENT PROCESS

The invention relates to a frozen pre-fried dough in ring form that is crispy on the outside and soft on the inside, characterised in that it comprises: a) liquid ingredients: 14.63-18.85% frozen yellow sweet potato pulp, 4.88-11.31% frozen winter squash (Duch.) pulp, 0.49-075% frozen grated cassava, 0.49-075% frozen banana (platano de la is/a) cut into round slices; b) dry ingredients: 3.58-4.14% sugar, 0.005-0.019% sweetener, 1.31-1.46% fresh yeast, 0.49-0.75% vanilla essence, 0.049-0.075% seeds, 0.24-0.38% aniseed and 9.42-9.75% vegetable oil; c) between 32.0-39.0% wheat pastry flour; and e) between 20.74-24.38% water. The invention also relates to a process for making the pre-fried frozen dough in ring form, comprising the steps of: i) homogenising all of the liquid ingredients by mixing them; ii) kneading the liquid mixture; iii) fermenting the dough in a chamber, controlling the temperature and humidity; iv) cutting the dough; v) frying the rings of dough; vi) draining the rings; vii) cooling the units; viii) freezing the rings of pre-fried dough; ix) packaging the product; and x) storing the sealed product. 1. A frozen pre fried dough shaped rings , crisp externally and soft inside , comprising:a) Liquids ingredients: 14.63-18.85% of frozen yellow sweet potato pulp, 4.88-11.31% of frozen macre pumpkin pulp, 0.49-0.75% of frozen grated white yucca, 0.49-0.75% of frozen sliced island banana;b) Dry ingredients: 3.58-4.14% of sugar, 0.005-0.019% sweetener, 1.31-1.46% of fresh yeast, 0.49-0.75% of vanilla essence, 0.049-0.075% of seeds, 0.24-0.38% of aniseed and 9.42-9.75% of vegetable oilc) Between a 32.0-39.0% wheat pastry flour; andd) Between a 20.74-24.38% of water.2. A frozen pre fried dough shaped rings in accordance with the claim 1 , wherein the seeds used can be chosen from linseed claim 1 , sesame seeds and/or chia.3. A frozen pre fried dough shaped rings in accordance with the claim 1 , comprising the following liquid ingredients: 380 kg of frozen ...

PROCESSES FOR MAKING THIN SNACK FOODS HAVING PRETZEL-LIKE CHARACTERISTICS

Processes are provided for making a snack food in the form of a thin, crisp pretzel cracker having pretzel-like characteristics. The processes incorporate a sheeted dough process with pretzel cooking and baking. The processes include reducing dough thickness through multiple gauging stations to form a thin sheet of dough, which is cut into a desired shape, submerged in a bath of caustic soda such as sodium hydroxide and water, and baked to a crispy finish by way of a multi-phase baking process. 1. A process for making a thin foodstuff having pretzel-like qualities , comprising:providing dough;forming the dough into a sheet;reducing a thickness of the dough sheet;cutting the dough sheet to form dough pieces;immersing the dough pieces in a caustic soda bath; andbaking the dough pieces.2. The process of claim 1 , wherein baking the pieces of dough comprises baking the pieces of dough in a multi-phase baking operation.3. The process of claim 2 , wherein baking the pieces of dough comprises baking the pieces of dough in multiple baking zones of an oven.4. The process of claim 3 , wherein baking the pieces of dough further comprises:baking the pieces of dough at a temperature range of about 400° F. to about 700° F., for about 30 seconds to about 300 seconds; andsubsequently baking the pieces of dough at a temperature range of about 400° F. to about 700° F., for about 30 seconds to about 300 seconds.5. The process of claim 4 , wherein:baking the pieces of dough at a temperature range of about 400° F. to about 700° F., for about 30 seconds to about 300 seconds comprises baking the pieces in a first baking zone of an oven; andsubsequently baking the pieces of dough at a temperature range of about 400° F. to about 700° F., for about 30 seconds to about 300 seconds comprises baking the pieces in a second baking zone of the oven.6. The process of claim 1 , wherein forming the dough into a sheet comprises passing the dough through a dough sheeter.7. The process of claim 1 , ...

Process for the manufacture of a leavened foodstuff and an apparatus therefor

The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step.

AUTOMATIC ROTARY MACHINE FOR THE PRODUCTION OF EMPANADAS

The invention relates to an automatic rotary machine for the production of empanaclas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. An empanada manufacturing system comprising;one or more programmable logic control units sensing and activating the motion of one or more of the following system components, including;a turntable controlled by said PLC and powered by a motor through gears;one or more programmable dough dispenser components, each said dough dispensing component having a controllable dispensing actuator;one or more controllable dough flattening components, each said flattening component comprised of a flat mold connected to a programmable flattening actuator;one or more programmable empanada filling dispenser components, each said empanada filling dispensing component having a controllable dispensing actuator;one or more controllable dough folding components;one or more controllable empanada cutting and closing components, each said cutting and closing component comprised of a mold connected to a programmable closing actuator; andfinished empanada diverting means.12. the system of wherein;each said dough dispenser component, dough flattening component, empanada filling dispenser controller, dough folding component and cutting and closing component control is adjustable according to the raw material from which the dough is made.13. the system of wherein;at least one of each said dough dispenser component, dough flattening component, empanada filling dispenser controller, ...

Novel Process

The present invention relates to the use of extrusion technology in a process for the low-moisture continuous gelatinisation and the enzymatic hydrolysis of flour to provide a dextrinised product having a dextrose equivalent (DE) of at least 15 and to a process for drying a dextrinised product. 1. A process for gelatinisation and the enzymatic hydrolysis of flour which comprises passing said flour through a twin-screw extruder in the presence of about 0.025% to about 1.5% w/w relative to flour of a hydrolytic enzyme and in the presence of water at a moisture level from about 30% to about 45% w/w relative to the total quantity of ingredients , at a screw speed from about 300 RPM to about 800 RPM and a temperature in the range from about 80° C. to about 160° C.; the dimensions of the extruder being such that the residence time of the flour through the extruder is from about 60 to about 12 seconds resulting in a dextrinised product having a dextrose equivalent of at least 15.2. A process as claimed in wherein the hydrolytic enzyme is an α-amylase.3. A process as claimed in wherein the enzyme is present in an amount in the range from about 0.075% to about 0.5% w/w relative to the flour.4. A process as claimed in wherein the enzyme is present in an amount of about 0.7% to about 1.2% w/w relative to the flour.5. A process as claimed in wherein the water is present in the range from about 36% to about 42% w/w relative to the total quantity of ingredients.6. A process as claimed in wherein the screw speed is about 450 to about 650 RPM.7. A process as claimed in wherein claim 1 , the temperature is in the range from about 90° C. to about 150° C.8. A process as claimed in claim 3 , which comprises passing said flour through a twin-screw extruder in the presence of about 0.1% w/w relative to flour of a hydrolytic enzyme and in the presence of water at a moisture level of about 37% w/w relative to the total quantity of ingredients claim 3 , at a screw speed of about 600 RPM and ...

Method and installation for the industrial manufacture of bakery products

A method and installation for the industrial manufacture of bakery products is provided. The method includes placing, optionally after shaping, at least one piece of dough on a support plate, and subjecting the dough to a rising stage. The method further includes, upstream of the rising step, a step where the dough is placed on a substrate heated to a temperature of between 80° C. and 180° C. for the formation of a film on the surface of the dough through contact with said heated substrate.

Dual textured food

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

Pizza dough for later use and process for preparing same

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3). 1. A pizza dough for later use , comprising , in percentage by weight of the finished product:flour: 50-65water: 20-35fats: 0-8salt: 0.7-2sugar: 0-2deactivated yeast: 0.05-0.15wherein said pizza dough further comprises, in percentage by weight of the finished product:fermented flour: 0.1-2vinegar: 0.1-2baking powders: 0.5-2gums: 0.1-32. The pizza dough according to claim 1 , wherein the baking powders are a mixture of potassium bicarbonate (30 to 55%) and glucono-delta-lactone (45 to 70%).3. The pizza dough according to claim 1 , wherein the gums are a mixture of xanthan (50 to 70%) and guar flour (30 to 50%).4. The pizza dough according to wherein the gums comprise chicory fibre.5. The pizza dough according to claim 1 , wherein the fats consist of sunflower fat claim 1 , rapeseed oil claim 1 , and olive oil.6. The pizza dough according to claim 1 , wherein the fats consist of sunflower fat and rapeseed oil each in the proportion of 50% by weight of the fats.7. The pizza dough according to claim 5 , wherein sunflower fat claim 5 , rapeseed oil claim 5 , and olive oil each constitute one third of the weight of the fats.8. The pizza dough according to claim 1 , wherein the flour has an ash content of T40 or below.9. A process for preparing pizza dough for later use according to claim 1 , wherein said process comprises the steps of:a) mixing the dry components and then adding the liquid components,b) kneading for between 3 and 9 minutes,c) dividing into dough pieces of the desired weight,d) rolling the dough pieces,e) rolling out according to the desired final format: ball or roll,f) packaging in an oxygen-barrier ...

Dough-Based Food Product and Method of Preparing

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product. 1. A method of producing a packaged dough having a shelf life of at least 14 days at 10° F. and formulated to produce a baked good when baked , the method comprising:a. mixing flour, water, and salt particles that have a dissolution rate of at least 120 seconds to form a dough having at least 10% of the salt particles being at least partially undissolved and dissolved salt that is non-homogeneously distributed throughout the dough;b. forming the dough into pieces; andc. packaging the dough.2. (canceled)3. The method of claim 1 , wherein the dough pieces are frozen.4. The method of claim 1 , wherein the baked good is a biscuit scone claim 1 , bread claim 1 , pizza crust claim 1 , dinner roll claim 1 , or sweet roll.5. (canceled)6. The method of claim 1 , wherein the baked good has a saltiness perception level substantially the same as compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough claim 1 , with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough.7. A method of producing a packaged claim 1 , cooked batter- or dough-based food product claim 1 , the method ...

METHOD FOR PREPARING A DOUGH

The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: 1. A method for preparing a dough , which method comprises:{'i': Penicillium', 'Talaromyces, 'a) preparing the dough comprising adding a glucose oxidase and a xylanase to at least one dough ingredient; and'}b) cooling the dough to a temperature in the range of −40 to −5 degrees Celsius.2Penicillium. The method according to claim 1 , wherein the glucose oxidase comprises an amino acid sequence having at least 75% identity to amino acids 19 to 604 of SEQ ID NO: 1.3Talaromyces. The method according to claim 1 , wherein the xylanase comprises an amino acid sequence having at least 75% identity to amino acids 23 to 408 of SEQ ID NO: 3.4PenicilliumTalaromyces. A composition comprising a glucose oxidase and a xylanase.5Penicillium. The composition according to claim 4 , wherein the glucose oxidase comprises an amino acid sequence having at least 75% identity to amino acids 19 to 604 of SEQ ID NO: 1.6Talaromyces. The composition according to claim 4 , wherein the xylanase comprises an amino acid sequence having at least 75% identity to amino acids 23 to 408 of SEQ ID NO: 3.7. The composition according to wherein the composition further comprises at least one dough ingredient.8. The composition according to claim 7 , wherein the at least one dough ingredient includes flour and/or ascorbic acid.9PenicilliumTalaromyces. A dough comprising a glucose oxidase and a xylanase as defined in .10. A frozen dough prepared by a method according to .11. A baked product prepared from a frozen dough according to .12. A method for preparing a baked product comprising{'i': Penicillium', 'Talaromyces, 'claim-ref': {'@idref': 'CLM-00002', 'claim 2'}, 'a. preparing a dough comprising adding a glucose oxidase and a xylanase as defined in to at least one dough ingredient; and'}b. ...

DOUGH WITH CONTROLLED FERMENTATION FOR USE IN FORMING LEAVENED DOUGH PRODUCTS

A yeast-containing dough that is used to form a leavened dough product having a desired degree of leavening is initially formed as two separate dough subcomponents that, when combined, leavens through a fermentation reaction process to form a dough having the desired degree of leavening. The first dough subcomponent includes a leavening activator, flour, salt and water, while the second dough component includes a biological leavening agent, flour, and water. When combined, the leavening agent reacts in the presence of the biological leavening activator through a fermentation process to form the dough having a desired degree of leavening, which can then be heated to a temperature exceeding a viability temperature of the leavening activator to terminate the fermentation process and form the leavened dough product. The dough can also be combined with at least one non-dough component to form the leavened dough product. 1. A dough for use in forming a leavened dough product , said dough comprising:a first dough subcomponent comprising a biological leavening activator, flour, salt and water; anda second dough subcomponent combined with said first dough component, said second dough component comprising a leavening agent, flour, and water, with said second leavening agent different than said first leavening agent,wherein said leavening agent reacts in the presence of said leavening activator through a fermentation process when said first dough subcomponent is combined with said second dough subcomponent to form the dough having a desired degree of leavening.2. The dough of claim 1 , wherein said biological leavening activator comprises yeast and said leavening agent comprises a substance that reacts in the presence of yeast to create the leavening effect in the dough.3. The dough of claim 1 , wherein said biological leavening activator comprises yeast and said leavening agent comprises sugar.4. The dough of claim 2 , wherein the concentration of salt in said first dough ...

EDIBLE TABLEWARE AND METHOD OF MAKING THE SAME

Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide more environmentally friendly options for disposable tableware. In disposable tableware, when using paper instead of plastic, the paper that is used to make the disposable tableware is liquid resistant due to a wax or plastic coating. Existing edible tableware has taken a similar approach and uses a heavy sugar glaze as a way of keeping liquids from penetrating into the baked part of the tableware. The use of a sugar glaze is not ideal because an imperfect glazing or too light of a glazing can result in liquid penetrating the baked portion and causing leakage and/or structural failure. Further, the extra sugar contained in the glazing may be undesirable to the consumer. Accordingly, there is a need for edible tableware that does not require a separate glaze for liquid resistance. 1. A method for creating edible tableware comprising: [ (A) eggs;', '(B) sugar;', '(C) salt; and', '(D) a first amount of water;, '(1) making a first mixture by combining at least the following, '(2) warming the first mixture to substantially fifty degrees Celsius;', (A) butter; and', '(B) margarine;, '(3) making a second mixture by combining the first mixture with a shortening including one or more of, '(4) warming the second mixture to substantially fifty-five degrees Celsius;', '(5) making a third mixture by mixing at least the second mixture and flour for substantially three minutes; and', '(6) cooling the third mixture to substantially room temperature over a first time range between and including four hours and six hours,', 'wherein the cooled third mixture is the dough, and and', 'wherein the dough is made from a composite mixture having a weight made up of:', '(1) between 45 percent and 49 percent flour;', '(2) between 18 percent and 20 percent sugar ...

Teff Pie

A method for making a Teff Pie including the steps of forming a piecrust dough; forming a pre-injera mixture; fermenting the pre-injera mixture to form injera dough; separating the injera dough from reserve water; refrigerating the injera dough; re-mixing the injera dough with a starter and the reserve water to form an injera mixture; cooking the injera mixture to form injera; forming a lower layer and an upper layer of piecrust dough, placing the lower layer of piecrust dough in a baking pan; placing a lower layer of injera on top of the lower layer of piecrust dough; placing a sauce on top of the injera; placing an tipper layer of injera on top of the sauce; placing an upper layer of piecrust dough on top of the upper layer of injera and baking the Teff Pie. 1. A method for making a Teff Pie , the method comprising;acquiring one cup teff flower, one and one-half cups all-purpose flower, one teaspoon salt, one stick unsalted butter (chilled), one-quarter teaspoon fenugreek powder, one teaspoon black seed, and ten tablespoons ice water;mixing said fenugreek, said black seed, said salt, said teff flower and said all-purpose flour in a container;cutting and adding said butter into said container and mixing until such time as said fenugreek, said black seed, said salt, said teff flower, said all-purpose flour and said butter has a course appearance;gradually adding and mixing said ice water with said mixed fenugreek, said black seed, said salt, said teff flower, said all-purpose flour and said butter forming a piecrust dough;acquiring six additional cups of Teff flour and six additional cups of water and placing said additional cups of water and said additional Teff flour into a container and mixing said additional cups of water and said additional Teff flour;gradually adding and mixing another six cups of water with said mixed additional cups of water and said additional Teff flour forming a pre-injera mixture;covering said pre-injera fixture and letting said pre- ...

SOLID PASTE COMPOSITION FOR COOKING AND METHOD FOR PRODUCING SAME

A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μmand a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μmand a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more. 1. A solid paste composition for heat cooking satisfying the requirements (1) to (4):(1) the solid paste composition has an insoluble dietary fiber content of 2.0 mass % or more in terms of dry mass basis;(2) the solid paste composition has a starch content of 15 mass % or more in terms of dry mass basis;(3) the solid paste composition has a protein content of 5.5 mass % or more in terms of dry mass basis; and(4) when at least one frozen composition section A of the solid paste composition prepared under condition A is subjected to CBB (Coomassie Brilliant Blue) staining and observed, at least either (4a) or (4b) is satisfied:{'sup': 2', '2, '(4a) a ratio of a number of CBB-stained sites having areas of 200 μmor more and degree of roundness of 0.3 or more to a number of CBB-stained sites having areas of 30 μmor more is 3% or more,'}{'sup': '2', '(4b) a ratio of a total area of CBB-stained sites having areas of 200 μmor more and degrees of roundness of 0.3 or more to a total section area of the solid paste composition is 0.3% or more, and'}the condition A is when the solid paste composition is heated in water at 90° C. for 6 minutes and then frozen at −25° C., and a frozen ...

Food Products Prepared with Soluble Whole Grain Oat Flour

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits. 1. A beverage comprising soluble oat flour , wherein the beverage provides ½ to 1 serving of whole grain per 8 oz serving of the beverage.2. The beverage of wherein the beverage is selected from the group consisting of ready-to-drink juice-based beverages and ready-to-drink milk-based beverages.3. The beverage of wherein the beverage is a juice-based smoothie claim 1 , a milk-based smoothie claim 1 , or oat-milk.4. A method of making a beverage of comprisinghydrating soluble oat flour comprising mixing the soluble oat flour with a liquid at a temperature of 4 to 30° C., wherein the amount of soluble oat flour in the liquid is 1 wt % to 10 wt % based on total weight of the liquid; andadding the hydrated soluble oat flour to beverage components to form the beverage.5. A semi-solid dairy product comprising soluble oat flour in an amount of 2 to 11 wt % based on total weight of the semi-solid dairy product.6. The semi-solid dairy product of selected from the group consisting of dips claim 5 , yogurt claim 5 , ice-cream claim 5 , and processed cheeses comprising hydrated soluble oat flour in an amount to provide ½ to 1 serving of whole grain per 4 oz to 8 oz serving of dairy product.7. The semi-solid dairy product of wherein the semi-solid dairy product is selected from the group consisting of yogurt claim 5 , ice-cream claim 5 , dips claim 5 , and processed cheeses.8. The semi-solid dairy product of wherein the product is a reduced fat cream-based dip claim 5 , wherein the dip contains 50% less fat compared to a full ...

PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT

A process for producing a corn flour-based food product preservative free in a retortable packaging, which comprises preparing a mixture of corn flour and a fatty component, and adding to said mixture a meat product or stew and other minor ingredients. The prepared mixture is added to a sterilizable pouch which is sealed and subjected to a sterilization process including a heating, sterilization or holding and a cooling stage, and under conditions of determined pressure and times. 1. A process for preparing a corn flour-based food product comprising the steps of:hydrating a corn flour component by up to 70% maximum at a temperature low enough to avoid acidification of a resultant mass, wherein said mass contains from 10 to 30% of other starch components;stirring or mixing a fatty component to obtain a spongy (snow do) texture by keeping its temperature below room temperature and preferably below a melting point of the fatty component;incorporating the hydrated corn flour component into the fatty component; said fatty component is present in 5 to 20% of the total composition;incorporating minor ingredients such as sweeteners, flavorings, colorants, fermenting agents, among others;incorporating a meat product or stew, dried fruit, jams and jellies;mixing all ingredients in order to allow their incorporation;determining the density of a resultant mass;packaging a predetermined quantity of the resultant mass into sterilizable pouches and sealing them;sterilizing the packaged product with the resultant mass at a temperature above 100° C.2. The process of claim 1 , further comprising the step of aerating the fatty component prior to incorporating into the hydrated corn flour component claim 1 , preferably the solid part claim 1 , when it is desired to obtain a finished product with a larger volume.3. The process of claim 1 , wherein optionally a dye may be included in the resultant mixture.4. The process of claim 1 , wherein the sufficiently low temperature of the ...

AGGLOMERATE BEVERAGE MODIFIER COMPRISING WHOLE GRAINS, METHOD OF PRODUCING THE AGGLOMERATE AND MILK-BASED BEVERAGE COMPRISING SAME

An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersible agglomerates, which comprise a dry blend substantially comprising whole grains. The agglomerates can be added to modify beverages such as milk products to produce a ready-to-drink beverage that provides a minimum of about ½ to 1 serving of whole grains per 8-ounce serving. 1. Agglomerates comprising:non-hydrolyzed, substantially non-gelatinized whole grains in an amount of up to about 80%;up to about 40% dry fruit;between about 0.1% to about 2% hydrocolloids;up to about 12.5% fiber;up to about 3.75% beta-glucan;up to about 45% sweetening component;up to about 2% lecithin; andup to about 25% cocoa;said agglomerates comprising a moisture content of up to about 7%.2. The agglomerates of comprising a minimum of about 20% non-hydrolyzed claim 1 , substantially non-gelatinized whole grains.3. The agglomerates of comprising a particle size distribution of between about 70% to about 90% of particles sized from between about 100 to 1 claim 1 ,000 μm.4. The agglomerates of where the non-hydrolyzed claim 1 , substantially non-gelatinized whole grains comprise oat claim 1 , wheat corn claim 1 , rice claim 1 , barley claim 1 , millet claim 1 , sorghum claim 1 , rye claim 1 , triticale claim 1 , amaranth claim 1 , quinoa claim 1 , linseed claim 1 , chia claim 1 , or any combination thereof.5. The agglomerates of wherein the non-hydrolyzed claim 1 , substantially non-gelatinized whole grains comprise a whole grain flour.6. The agglomerates of wherein the whole grain flour consists of oat flour.7. The agglomerates of comprising a wettability of no more than about 300 seconds.8. The agglomerates of wherein the sweetening component comprises a nutritive sweetener claim 1 , a non-nutritive sweetener claim 1 , or a combination thereof.9. The ...

Freeze-Resistant Yeast and Uses Thereof

Freeze-resistant baker's yeast () strains and uses thereof. For example, for the preparation of fresh or frozen dough products, e.g., bread. The freeze-resistant baker's yeast strains, which are, e.g., obtainable from specific deposited strains, e.g., by breeding these strains with each other or with other strains. Methods of using said strains or methods of preparing a dough or a dough product or a yeast product are also provided. 1. A baker's yeast strain obtainable from strains OL-01 deposited as NCYC 4095 , S3-02 deposited as NCYC 4094 , FL-03 deposited as NCYC 4105 , IS-310 deposited as NCYC 4106 , CC-05 deposited as NCYC 4128 and KF-06 deposited as NCYC 4129.2Saccharomyces cerevisiae. The baker's yeast strain of claim 1 , wherein the strain is obtainable by breeding between a first strain selected from the group consisting of OL-01 deposited as NCYC 4095 claim 1 , S3-02 deposited as NCYC 4094 claim 1 , FL-03 deposited as NCYC 4105 claim 1 , IS-310 deposited as NCYC 4106 claim 1 , CC-05 deposited as NCYC 4128 and KF-06 deposited as NCYC 4129 and a second strain selected from the group consisting of comprising OL-01 deposited as NCYC 4095 claim 1 , S3-02 deposited as NCYC 4094 claim 1 , FL-03 deposited as NCYC 4105 claim 1 , IS-310 deposited as NCYC 4106 claim 1 , CC-05 deposited as NCYC 4128 and KF-06 deposited as NCYC 4129.3. The baker's yeast strain of claim 1 , wherein the strain is OL 01 deposited as NCYC 4095 claim 1 , S3-02 deposited as NCYC 4094 claim 1 , FL-03 deposited as NCYC 4105 claim 1 , IS-310 deposited as NCYC 4106 claim 1 , CC-05 deposited as NCYC 4128 or KF-06 deposited as NCYC 4129.4. A baker's yeast strain comprising mutations in all alleles of at least two genes selected from the group consisting of:a) Gene YDL248W named COST located at Chromosome IV;b) Gene YJR155W named AAD10 located at Chromosome X;c) Gene YDL245C named HXT15 located at Chromosome IV;d) Gene YJR151C named DAN4 located at Chromosome X; ande) Gene YDR420W named HKR1 located ...

PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT

A process for producing a corn flour-based food product preservative free in a retortable packaging, which comprises preparing a mixture of corn flour and a fatty component, and adding to said mixture a meat product or stew and other minor ingredients. The prepared mixture is added to a sterilizable pouch which is sealed and subjected to a sterilization process including a heating, sterilization or holding and a cooling stage, and under conditions of determined pressure and times. 1. A process for preparing a corn flour-based food product comprising the steps of:hydrating a corn flour component by up to 70% maximum at a temperature low enough to avoid acidification of a resultant mass, wherein said mass contains from 10 to 30% of other starch components;stirring or mixing a fatty component to obtain a spongy (snow do) texture by keeping its temperature below room temperature and preferably below a melting point of the fatty component;incorporating the hydrated corn flour component into the fatty component; said fatty component is present in 5 to 20% of the total composition;incorporating minor ingredients such as sweeteners, flavorings, colorants, fermenting agents, among others;incorporating a meat product or stew, dried fruit, jams and jellies;mixing all ingredients in order to allow their incorporation;determining the density of a resultant mass;packaging a predetermined quantity of the resultant mass into sterilizable pouches and sealing them;sterilizing the packaged product with the resultant mass at a temperature above 100° C.2. The process of claim 1 , further comprising the step of aerating the fatty component prior to incorporating into the hydrated corn flour component claim 1 , preferably the solid part claim 1 , when it is desired to obtain a finished product with a larger volume.3. The process of claim 1 , wherein optionally a dye may be included in the resultant mixture.4. The process of claim 1 , wherein the sufficiently low temperature of the ...

Apparatus and method to decontaminate agricultural product utilizing ozone

A method and apparatus to decontaminate agricultural products utilizing ozone gas. This invention achieved a 5-log or greater inactivation rate of surrogate organisms through a process of circulating ozone gas uniformly inside a hopper, conveyor assembly, and discharge box. The ozone gas distributes uniformly in the hopper through the operation of an agitator. The ozone gas, created by an ozone generator on-site, bifurcates inside a conveyor tube and distributes uniformly to the agricultural product inside a conveyor tube through the operation of a conveyor and a vibration motor. The conveyor assembly is air tight with safety measures operating to mitigate leakage of ozone gas. These safety measures include an ozone destructor or a perforated tube.

Process for the enrichment of gluten and starch fractions in wheat flour

The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to gluten enriched fractions and starch enriched fractions thus obtained.

NON-PROOFED NON-FERMENTED YEAST RISING DOUGH AND METHOD FOR MAKING THE SAME

A bakery product is produced by mixing ingredients to produce a dough composition, the ingredients including water, flour, and thermostable yeast; making up a raw bakery product having a first volume from the dough composition; leavening, freezing, and baking the frozen raw bakery product to produce a finished bakery product. Leavening includes resting and not proofing or fermentation. After leavening and immediately prior to baking the raw bakery product has a second volume that is less than 150% of the first volume. The finished bakery product has a third volume that is at least 200% of the first volume. A packaged ready-to-bake frozen dough product includes a frozen dough product having a dough matrix; thermally stable yeast; and a plurality of air cells, at least 90% of the air cells being smaller than 4 mm, and a packaging including instructions to bake the dough without proofing or fermenting the dough. 1. A method for making a bakery product , the method comprising:mixing ingredients to produce a dough composition, the ingredients comprising water, flour, and thermostable yeast;making up a raw bakery product from the dough composition;leavening the raw bakery product;freezing the leavened raw bakery product; andbaking the raw bakery product to produce a finished bakery product,wherein the leavening the raw bakery product prior to baking consist of resting until reaching a yeast gassing plateau, and wherein the ingredients are free of chemical leaveners.2. The method of claim 1 , wherein the ingredients are free of leaveners other than thermostable yeast3. The method of claim 1 , wherein the thermostable yeast is a semi-dry yeast claim 1 , a frozen yeast claim 1 , a frozen dough yeast claim 1 , or a combination thereof.4. The method of claim 1 , wherein the resting includes one or more rest periods having a total duration of 40 minutes or less.5. The method of claim 1 , wherein the raw bakery product has a first volume before leavening and a second volume ...

COMPOSITION AND METHOD OF PREPARING GOURMET WAFFLES

The present invention discloses a method for preparing gourmet waffles. The composition or ingredients of the gourmet waffles includes at least four cups of pancake mixture, ⅔ to 3 cups of water, at least three eggs, ½ cup of oil and at least one box of the cake mixture. The gourmet waffles could be prepared into any desired configurations includes a disk, a roll, and a square. The composition could be mixed in a bowl to make a dough or batter. The dough could be stirred and smooth via a whisk or a dough mixer. The dough is placed inside of a waffle maker or waffle iron and heated at a temperature of about 280 F. The gourmet waffles are toasted for predetermined time of about 3 to 5 minutes and then removed from the waffle iron. The method provides tastier and healthier gourmet waffles. 1. A composition of the gourmet waffles , comprising:a pancake mixture, water, eggs, oil, and a cake mixture.2. The composition of claim 1 , wherein the pancake mixture is at least four cups.3. The composition of claim 1 , wherein the required amount of water is ⅔ to 3 cups.4. The composition of claim 1 , wherein at least three eggs are required to prepare the pancake mixture.5. The composition of claim 1 , wherein the required amount of oil is ½ cup.6. The composition of claim 1 , wherein the required amount of cake mixture is at least one box.7. A method for preparing gourmet waffles claim 1 , comprising:taking a pancake mixture;adding water and eggs to the pancake mixture;adding oil and cake mixture to the pancake mixture;stirring the pancake mixture until it is smooth; andheating the pancake mixture at a temperature for a predetermined time such that the gourmet waffles is toasted.8. The method of claim 7 , wherein the pancake mixture is at least four cups.9. The method of claim 7 , wherein the required amount of water is ⅔ to 3 cups.10. The method of claim 7 , wherein at least three eggs are required to prepare the pancake mixture.11. The method of claim 7 , wherein the required ...

Toasted Corn Flour in Corn-Based Snack Foods

Exemplary embodiments provide methods of making a masa and exemplary corn-based snack food products made from the masa. The methods of making the masa include the steps of hydrating kernel corn; grinding the hydrated corn; and adding corn flour previously treated to deactivate enzymes therein to thereby make a masa comprised of hydrated ground corn and the added treated corn flour. Optionally, the treated corn flour may be corn flour that has been toasted to deactivate enzymes. The deactivation of the enzymes avoids an organoleptic property of a “raw” taste in the snack food product containing the corn flour. 1. A method of making a masa , the method comprising:hydrating kernel corn;grinding the hydrated corn; andadding corn flour treated to deactivate enzymes therein to thereby make a masa comprised of hydrated ground corn and the added treated corn flour.2. The method of claim 1 , wherein the step of adding treated corn flour comprises adding corn flour toasted to deactivate enzymes.3. The method of claim 2 , wherein the step of adding treated corn flour comprises adding corn flour toasted at a temperature of at least from about 90° C. to about 100° C. and up to about 200° C. to about 230° C. to deactivate enzymes.4. The method of wherein the step of adding the treated corn flour includes adding after the step of grinding the hydrated corn.5. The method of claim 1 , wherein the step of adding treated corn flour comprises adding from about 2 to about 25 wt. % treated corn flour claim 1 , based on the total weight of the masa with the corn flour.6. The method of claim 1 , wherein the step of adding treated corn flour comprises adding from about 3 to about 20 wt. % treated corn flour claim 1 , based on the total weight of the masa with the corn flour.7. The method of claim 1 , wherein the step of adding treated corn flour comprises adding from about 5 to about 15 wt. % treated corn flour claim 1 , based on the total weight of the masa with the corn flour.8. The ...

METHOD FOR PRODUCING DIET FOOD, USING OPUNTIA FICUS-INDICA FRUIT

A method for producing diet food using fruit, includes: a sour dough kneading step for producing a first sour dough by using ingredients including fruit powder; a second sour dough kneading step for producing a second sour dough by mixing the same amount of ingredients as in the first sour dough kneading step with the first sour dough; a main dough kneading step for producing a main dough by adding water, cereals, saccharides, nuts and other ingredients to the second sour dough; a first fermentation step for fermenting the main dough by introducing the same into a fermentor; and a food producing step for producing food by using the main dough fermented by the fermentation step, wherein the second sour dough kneading step is performed under a relatively lower temperature condition than the first sour dough kneading step. 1opuntia ficus indica. A method for producing diet food using fruit , comprising:{'i': 'opuntia ficus indica', 'a sour dough kneading step for producing a first sour dough by using ingredients including fruit powder;'}a second sour dough kneading step for producing a second sour dough by mixing the same amount of ingredients as in the first sour dough kneading step with the first sour dough produced by the first sour dough kneading step;a main dough kneading step for producing a main dough by adding watery cereals, saccharides, nuts and other ingredients to the second sour dough produced by the second sour dough kneading step;a first fermentation step for fermenting the main dough produced by the main dough kneading step by introducing the same into a fermentor; anda food producing step for producing food by using the main dough fermented by the fermentation step,wherein the second sour dough kneading step is performed under a relatively lower temperature condition than the first sour dough kneading step.2. The method according to claim 1 , wherein the first sour dough kneading step is performed at the temperature ranging from 90 to 95° C. while the ...

CONTINUOUS PROCESS AND APPARATUS FOR MAKING A PITA CHIP

A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directing a heating medium at the first portion using a first discharge array, and conveying the first portion out of the oven. In a second aspect, the apparatus comprises an oven, a first conveyor for conveying a first portion of dough, and a first discharge array. The oven comprises an oven housing, a first entrance of the oven housing for the first portion of dough, and a first exit of the oven housing for the first portion of dough. The first discharge array is positioned and oriented to direct a heating medium at the first portion of dough when the first portion of dough is positioned for conveyance by the first conveyor. 1. An apparatus for curing dough , said apparatus comprising:an oven;a first conveyor for conveying a first portion of dough;a first discharge array; an oven housing;', 'a first entrance of the oven housing for the first portion of dough; and', 'a first exit of the oven housing for the first portion of dough;, 'wherein the oven compriseswherein the first portion of dough comprises a first wetter surface of dough and a first drier surface of dough;wherein the first discharge array is positioned and oriented to direct a heating medium at the first wetter surface of dough when the first portion of dough is positioned for conveyance by the first conveyor.2. The apparatus of claim 1 ,wherein the first discharge array is positioned to provide a direct path for the heating medium from the first discharge array to the first portion of dough when the first portion of dough is positioned for conveyance by the first conveyor.3. The apparatus of claim 1 , wherein the first conveyor conveys the first portion of dough from the first entrance of the oven housing to the first exit of the oven housing.4. The apparatus of claim 1 , ...

METHOD AND APPARATUS FOR MULTI-STAGE STABILIZATION OF WHOLE GRAIN FLOUR

The present invention relates a method and a system for a multi-stage treatment of whole grain flour to reduce enzyme activity, and more specifically, for the rapid treatment of whole grain flour to reduce the lipase enzyme activity for increasing shelf-life using microwave energy for at least one of the stages. 1. A method of providing a whole-grain flour having reduced lipase enzyme activity using a multi-stage deactivation process , the method comprising:separating a flour fraction having endosperm from a bran fraction having bran and germ, the bran fraction having a lipase enzyme activity;subjecting the bran fraction to a first treatment step effective to hydrate and to deactivate a first portion of the lipase enzyme activity to provide a hydrated bran fraction;subjecting the hydrated bran fraction to a second treatment step using microwave energy effective to deactivate a second portion of the lipase enzyme activity to provide a treated bran fraction where the lipase enzyme activity in the treated bran fraction is reduced relative to the bran fraction by about 77 to about 100 percent;combining the treated bran fraction with the separated flour fraction to provide a whole-grain flour having reduced lipase enzyme activity; andwherein a total time of the combined first and second treatment steps is less than about 600 seconds.2. The method of claim 1 , wherein the combining step includes combining about 68 to about 85 weight percent of the flour fraction with about 15 to about 32 weight percent treated of the bran fraction.3. The method of claim 1 , wherein the first treatment step is a steam hydration of about 60 seconds to about 180 seconds to increase a moisture content of the hydrated bran fraction by about 25 to about 42 percent relative to the moisture content of the bran fraction.4. The method of claim 1 , wherein the first treatment step is effective to reduce the lipase enzyme activity in the hydrated bran fraction relative to the bran fraction by about ...

SYSTEMS AND METHODS FOR MAKING SPENT GRAIN DOUGH PRODUCTS

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey. 1. A method for producing spent grain dough products comprising:a. receiving spent grain yielded from an alcoholic beverage production process;b. drying the spent grain;c. cooling the spent grain during the drying process;d. freezing the spent grain after the drying process has been completed;e. combining the spent grain with a composition of dry goods and at least one solvent to form a dough mixture; andf. freezing the dough mixture.2. The method of wherein the spent grain is cooled to a temperature between 40° F. and 34° F. during the drying process.3. The method of wherein freezing the dough mixture comprises flash freezing.4. The method of wherein the composition of dry goods comprises at least yeast claim 1 , flour claim 1 , and sugar.5. The method of wherein the at least one solvent is water.6. The method of wherein the dough mixture is formed into a shape selected from the group consisting of dough balls and dough sheets.7. The method of wherein the spent grain is comprised of a grain selected from the group consisting of wheat claim 1 , barley claim 1 , rye claim 1 , corn claim 1 , millet claim 1 , and sorghum.8. The method of wherein the dough mixture is pizza dough.9. A method for producing spent grain products comprising:a. receiving spent grain yielded from an alcoholic beverage production process;b. freezing the spent grain;c. combining the spent grain with a composition of dry goods and at least one solvent to form a dough mixture; andd. freezing the dough ...

OVENABLE CRUMB-COATED SNACK

The invention relates to an ovenable pre-baked crumb-coated snack comprising: 1. An ovenable pre-baked crumb-coated snack , comprising:(a) a filling having a water content of 30-90 wt. %; (i) 15-75 wt. %, calculated by weight of dry matter, of oligosaccharides having a degree of polymerisation (DP) in the range of 4-20,', '(ii) 2-45 wt. %, calculated by weight of dry matter, of protein, and', '(iii) 0-50 wt. %, calculated by weight of dry matter, of starch;, '(b) a barrier layer surrounding the filling, the barrier layer comprisingwherein the oligosaccharides, protein and starch constitutes at least 50 wt. % of the dry matter of the barrier layer; and(c) a layer of crumb particles deposited onto the surrounding barrier layer.2. The ovenable snack according to claim 1 , wherein the protein in the barrier layer is selected from soy protein claim 1 , egg protein claim 1 , whey protein claim 1 , legume protein claim 1 , gluten and combinations thereof.3. The ovenable snack according to claim 2 , wherein the barrier layer comprises claim 2 , calculated by weight of dry matter claim 2 , 10-45 wt. % of heat setting protein selected from soy protein claim 2 , egg protein claim 2 , legume protein and combinations thereof.4. The ovenable snack according to claim 3 , wherein the heat setting protein and the oligosaccharides combined constitutes at least 35 wt. % of dry matter of the barrier layer.5. The ovenable snack according to claim 2 , wherein the barrier layer comprises claim 2 , calculated by weight of dry matter claim 2 , at least 10 wt. % of soy protein.6. The ovenable snack according to claim 1 , wherein the oligosaccharides comprise gluco-oligosaccharides.7. The ovenable snack according to claim 1 , wherein the barrier layer comprises claim 1 , calculated by weight of dry matter claim 1 , at least 20 wt. % of gluco-oligosaccharides having a DP in the range of 4-20.8. The ovenable snack according to claim 1 , wherein the barrier layer comprises claim 1 , calculated ...

METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component. 197-. (canceled)98. A method for producing stabilized flour , the method comprising:milling whole grains to obtain a bran and germ fraction and an endosperm fraction, 'combining the treated bran and germ fraction with the endosperm fraction to obtain a stabilized whole grain flour having a pH of 4.4 to 5.8 and comprising about 0.1 moles to about 5.0 moles of inhibitor per 100 lbs of stabilized whole grain flour, and having a free fatty acid content of less than about 4200 ppm when stored at 100° F. for 30 days,', 'treating the bran and germ fraction with an aqueous solution of a lipase inhibitor to hydrate the bran and germ fraction and inhibit lipase in the bran and germ component to form a treated bran and germ fraction;'}wherein the concentration of the lipase inhibitor during treatment is from about 0.8 molar to about 7 molar, and the amount of the lipase inhibitor during treatment is from about 0.1 moles to about 5.0 moles of inhibitor per 100 lbs of whole grains, andthe lipase inhibitor is absorbed by the bran and germ component during treatment and is retained in the bran and germ component in the stabilized whole grain flour.99. The method as claimed in claim 98 , wherein the lipase inhibitor treatment is conducted at a temperature of less than 38° C.100. The method as claimed in claim 98 , wherein the lipase inhibitor treatment is conducted at a temperature of less than or equal to 98° C.101. The method as claimed in claim 98 , wherein the ...

Formula and Process for Producing Frozen Sheeted Dough

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste. 120-. (canceled)21. A frozen dough formulated to increase in height by at least 100% when baked as compared to a height of said frozen dough prior to baking , said frozen dough formed by the process of:(a) mixing flour, a lipid source, chemical leavening agent, yeast, dairy ingredient, dough conditioner and water to form a dough;(b) adding shortening chips to said dough after the step of mixing;(c) mixing said shortening chips in said dough for 30 seconds to 3 minutes such that said shortening chips are not fully disintegrated after said mixing, said shortening chips having a Mettler Dropping Point of between 130° F. and 170° F.;(d) resting said dough for 5 to 50 minutes at 70° F. to 80° F. after said shortening chips have been mixed in said dough to allow said dough to rise;(e) subjecting said rested dough to a high stress sheeting process, said high stress sheeting process including 2 to 5 compression steps to reduce a height of said rested dough prior to said high stress sheeting process by at least 80%; and,(f) without proofing said dough after said sheeting process, freezing said dough to form said frozen dough.22. The frozen dough as defined in claim 21 , wherein said chemical leavening agents include delay action leavening agents claim 21 , coated leavening agents claim 21 , or combinations thereof so as to cause said chemical leavening agents to primarily react during said step of baking.23. The frozen dough as ...

NOVEL PROCESS FOR PRODUCING A FOOD BASED ON LEAVENED DOUGH, LEAVENED PUFF PASTRY DOUGH OR PUFF PASTRY DOUGH

The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff pastry dough comprising flour and water, (ii) kneading the dough, (iii) fashioning the dough to obtain the raw food, characterized in that it comprises the following steps: (iv) shaping at least one surface of the raw food in a curved or corrugated shape, preferably in the shape of a single arch, or in the form of multiple, tandemly arranged arches, (v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape. The present invention relates also to frozen or deep-frozen food products based on leavened dough, leavened puff pastry dough or puff pastry dough, produced according to this process, said foods preferably being chosen, among others, from Viennese pastries, croissants, chocolate rolls, breads. 133-. (canceled)34. Process for producing a food based on leavened puff pastry dough or puff pastry dough , comprising the following steps:(i) preparing a leavened puff pastry dough or puff pastry dough comprising flour and water,(ii) kneading the dough,(iii) fashioning the dough to obtain the raw food,characterized in that it comprises the following steps:(iv) shaping at least one surface of the raw food in the shape of a single arch, or in the form of multiple, tandemly arranged arches, wherein said food product comprises two or more support points located at the ends of said food, formed by said arch or tandemly arranged arches,(v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape, positioning the frozen or deep-frozen food on a baking support on said multiple arch-shaped surface, the more than two support points contacting the baking support in an undulated manner; and', 'baking the food product., '(vi) positioning the frozen or deep-frozen food on a baking support in a raised (up- ...

METHOD OF PROCESSING SEEDS TO NUTRITIONALLY ENHANCE FOOD

A method of processing seed to nutritionally enhance food where seeds are placed in a tank and sanitized, and then washing and hydrating the seeds. The seeds are then allowed a period of germination before the seeds are dried for a predetermined amount of time and cooled. 1. A method of processing seeds to nutritionally enhance food and its prebiotic and probiotic microflora , comprising the steps of:placing a plurality of seeds in a tank and sanitizing the seeds;washing and hydrating the seeds with water;allowing the seeds to germinate over a period of time;drying the seeds for a predetermined amount of time; andcooling the seeds.2. The method of further comprising the step of subjecting the seeds to further processing.3. The method of further comprising the step of milling the seeds4. The method of further comprising the steps of milling the seeds and dry mixing the milled seeds with other grains.5. The method of wherein the step of drying the seeds includes drying the seeds until the seeds reach a temperature between 90 and 350° F.6. The method of wherein the step of allowing the seeds to germinate includes providing air circulation to the seeds.7. The method of wherein the step of drying the seeds includes using at least one drying device selected from the group consisting of an oven claim 1 , an infrared heater claim 1 , and a fluid bed.8. The method of wherein the step of cooling the seeds include providing incoming air circulation.9. The method of further comprising the step of blending the seeds with superfruits.10. The method of further comprising the step of rehydrating the seeds.11. The method of further comprising the steps of rehydrating and redrying the seeds.12. The method of further comprising the step of heating the seeds to an internal temperature between 140 and 185° F. in the process of making a product.13. The method of wherein the seeds are dried for a predetermined time of at least twelve hours and no more than 24 hours.14. The method of ...

Heat-Treated Flour

An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour. 1. A method for heat-treating flour comprising the steps of:a) providing a flour, said flour at ambient temperature of 65° F.-85° F. having a moisture content of about 6%-18%;b) thermally heating said flour in a single heat-treating system such that said moisture content of said flour is reduced to about 1-6%; and,c) cooling said heat-treated flour in an environment that minimizes reabsorption of moisture into said heat-treated flour such that the percentage increase in moisture of said heat-treated flour is no more than about 30% and/or the weight percent moisture increase is no more than about 3%, and the final moisture content of said cooled heat-treated flour is about 1-7%.2. The method as defined in claim 1 , wherein said moisture content of said heat-treated flour is reduced to about 1%-5% after completion of said step of thermally heating said flour.3. The method as defined in claim 1 , wherein during the step of thermally heating said flour a heating temperature and a residence time of said flour is controlled such that said heat-treated flour exits said single heat-treating system at a temperature of about 200° F.-340° F. and said residence time of said flour in said single heat-treating system is about 0.2-40 minutes claim 1 , said heat-treated flour exposed to a maximum temperature of about 350° F. during said step of thermally heating said flour claim 1 , an average humidity level that said heat-treated flour is exposed to during said step of thermally heating said flour is about 2-20%.4. The method as defined in claim 1 , wherein said single heat-treating system indirectly heats said flour by use of one or more heat exchangers.5. The ...

Method of Making Frozen Dough and Products Made Using The Method

The present invention discloses a method for the preparation of ready-to-cook frozen dough products. The method comprises preparing a dough made of flour, water and yeast, and optional additives; portioning the dough to product sizes; making up the dough to desired sizes, shapes and ornamental configurations; freezing the dough; subjecting the dough to at least one freeze-thaw cycling; and refreezing the dough. Dough products are cooked directly from their frozen states to produce finished goods. Dough and cooked articles using the present invention have quality characteristics comparable to those made using conventional fermentation and proofing prior to cooking. 1. A method to prepare a frozen dough , the method comprising:a. mixing the dough comprising flour, water, yeast, and optionally other food additives;b. portioning and making up the dough to the desire size, shape and ornamental design.c. freezing the dough;d. subjecting the frozen dough to at least one freeze-thaw cycling; ande. refreezing the dough.2. Method of where the dough is frozen in a freezer at temperature of 30° F. to −40° F. claim 1 , preferably 10° F. to −30° F. claim 1 , and more preferably 0° F. to −20° F.3. Method of wherein the dough undergoes one or more freeze-thaw cycles at any point of the frozen storage claim 1 , preferably within the first 1 min to 30 days of frozen storage claim 1 , more preferably within the first 1 hour to 10 days of frozen storage.4. Method of claim 1 , wherein during the freeze-thaw cycling claim 1 , the dough is thawed for 1-72 hours at a temperature of 34-110° F. until the dough volume is about double of its original volume.5. Method of claim 1 , wherein the dough is refrozen at a freezer temperature below the freezing temperature of water from about 30° F. to about −40° F. claim 1 , and preferably at a temperature between 10° F. and −30° F. claim 1 , and more preferably 0° F. to −20° F.6. The raw frozen dough products produced using method of claim 1 , ...

Microwaveable Frozen Breads and Method of Making The Same

The present invention discloses a microwaveable frozen bakery that has a more appealing color, fresher aroma and a softer inner texture compared to products of prior art when prepared using a microwave oven for final cooking before consumption. The product has a sealed golden brown colored skin with a baked appearance but without the large amounts of moisture loss during preparation compared to its baked product counterpart, rendering a higher moisture preservation in the bakery. When microwave cooked, the high moisture crumb and sealed skin compensate or prevent moisture loss and produces a softer bread texture. Method of preparation comprises mixing a dough composed of flour, water, yeast and other additives, portioning and making up the dough, fermenting, proofing, steaming, and quickly baking the dough at high heat oven, where a sealed golden brown colored skin and a high moisture crumb are developed, and freezing the bakery. 1. A method for making a microwavable bakery product , the method comprising:a. mixing dough composed of flour, water, yeast, and optionally other ingredients;b. portioning and making up dough to desired sizes, shapes and ornamental designs;c. fermenting and proofing the dough;d. Steaming the dough until fully cooked throughout, wherein during steaming, a 1-10% moisture is added into the dough, preferably 1-5% moisture is added;e. baking the fully cooked dough at high heat for a short time until golden brown, wherein during baking a sealed golden brown colored skin is developed without significant moisture loss; andf. Freezing the bakery product.2. The method of claim 1 , wherein steaming is conducted at about 212° F. and 1 atm for 4-20 min claim 1 , preferably 5-15 min claim 1 , and more preferably 6-12 min.3. The method of claim 1 , wherein baking is conducted at 400-800° F. for 0.5-10 min claim 1 , preferably at 500-700° F. for 0.5-5 min claim 1 , and more preferably at 600° F. for 0.5-2 min4. The method of claim 1 , wherein baking ...

Method of Making Seitan Snack Food Products

A spongy dough comprising a high amount of wheat gluten is formed into a loaf and subjected to a series of cooling and cooking steps including chilling, boiling, cooling, frying, and drying to produce imitation bacon snack food products with a low water activity of less than 0.85.

Non-fried noodle dough comprising sweet potato flour and process for its preparation

The present invention concerns a non-fried noodle dough comprising sweet potato flour and a method for its preparation. Particularly, the invention pertains to a non-fried noodle dough comprising wheat flour, 5-30 wt % sweet potato flour, 1-15 wt % oil, salt and water.

FORMULA AND PROCESS FOR PRODUCING FROZEN SHEETED DOUGH

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste. 2. The non-laminated dough of claim 1 , wherein the chemical leavening agents comprise delay-action chemical leavening agents claim 1 , coated chemical leavening agents claim 1 , or combinations thereof so as to cause the chemical leavening agents to primarily react during baking.3. The non-laminated dough of claim 1 , wherein the dough further comprises 0.2 wt % to 1.6 wt % of a dough conditioner claim 1 , wherein the dough conditioner comprises hydrophilic colloids comprising one or more compounds selected from the group consisting of carrageenan claim 1 , guar gum claim 1 , locust bean gum claim 1 , alginate claim 1 , xanthan gum claim 1 , methylcellulose claim 1 , carboxy-methylcellulose claim 1 , ethylcellulose claim 1 , hydroxy-propylmethylcellulose claim 1 , and microcrystalline cellulose.4. The non-laminated dough of claim 1 , wherein the dough further comprises 0.05 wt % to 0.5 wt % of an emulsifier claim 1 , wherein the emulsifier comprises one or more compounds selected from the group consisting of lecithin claim 1 , hydroxylated lecithin claim 1 , monoglycerides of fatty acids claim 1 , diglycerides of fatty acids claim 1 , polyglycerides of fatty acids claim 1 , polyoxyethylene ethers of fatty esters of polyhydric alcohols claim 1 , fatty esters of polyhydric alcohols claim 1 , polyglycerol esters of monoglycerides claim 1 , polyglycerol esters of diglycerides claim 1 , monoesters of glycols claim 1 , ...

SOLID COMPOSITION CONTAINING INSOLUBLE DIETARY FIBER AND METHOD FOR MANUFACTURING THE SAME

Provided is a solid composition which is not too hard and excellent in edibility and to which a dry and good crispy texture and a favorable raw material-derived flavor are imparted regardless of a high content of insoluble dietary fiber. A solid composition includes a powder of an edible part and/or an insoluble dietary fiber localized site of one or more selected from the group consisting of dried vegetables, dried grains, dried pulses, and dried fruits is provided. The solid composition contains 3 mass % or more of protein. The solid composition contains 3 mass % or more of insoluble dietary fiber. The moisture content on wet basis is 11 mass % or less. The drying rate (105° C., 5 minutes) is 0.02 g/s·mor more. A 50% integrated diameter of particles in an aqueous dispersion of the solid composition after ultrasonication is more than 5 μm and 600 μm or less. 1. A solid composition comprising:a powder of an edible part and/or an insoluble dietary fiber localized site of one or more selected from the group consisting of dried vegetables, dried grains, dried pulses, and dried fruits;wherein the solid composition satisfies the following characteristics (1) to (5):(1) the solid composition contains 3 mass % or more of protein;(2) the solid composition contains 3 mass % or more of insoluble dietary fiber;(3) a moisture content on wet basis is 11 mass % or less;{'sup': '2', '(4) a drying rate at 105° C. for 5 minutes is 0.02 g/s·mor more; and'}(5) a 50% integrated diameter of particles in an aqueous dispersion of the solid composition after ultrasonication is more than 5 μm and 600 μm or less.2. The solid composition according to claim 1 , comprising the edible part and the insoluble dietary fiber localized site of one or more selected from the group consisting of dried vegetables claim 1 , dried grains claim 1 , dried pulses claim 1 , and dried fruits.3. The solid composition according to claim 1 , wherein a maximum particle size in the aqueous dispersion of the solid ...

Filled Roll Dough Product and Method of Producing

Filled roll dough products, such as pizza rolls, are made with an outer dough shell with an internal filling material. Versus a conventional pizza roll, pizza rolls in accordance with the invention employs a filling material having a lower viscosity upon heating due to the removal of a majority of a viscosity altering additive (e.g., methyl cellulose) used in a conventional filling and an outer dough shell formed with spaced internal ridges which increase the structural integrity of the outer shell while not at all changing the external appearance. While removal of the viscosity altering additive from the filling material increases a blow-out rate for the product, the inclusion of the ridges decreases the blow-out rate to the extent that either a reduction or no significant change in product blow-rates is produced. 1. A method of producing a filled roll dough product by dispensing a filling material within an outer dough shell having a plurality of spaced internal ridges.2. The method of claim 1 , further comprising coextruding the outer dough shell and the filling material claim 1 , with the outer dough shell being extruded with elongated claim 1 , radially extending projections corresponding to the plurality of spaced internal ridges.3. The method of claim 2 , wherein the outer dough shell and the filling material are coextruded as a rope with internal projections resulting in the plurality of spaced internal ridges claim 2 , said method further comprising cutting and crimping a section of the rope to establish the filled roll dough product.4. The method of claim 1 , wherein the filling material has a decreased viscosity upon heating the filling material as compared to a conventional filling material.5. The method of claim 4 , wherein the filling material has a reduced amount of a viscosity altering additive as compared to a conventional filling material claim 4 , without the addition of any substitute viscosity altering additive.6. The method of claim 5 , wherein ...

STRAIN OF THE YEAST SPECIES SACCHAROMYCES CEREVISIAE, STRAINS ESSENTIALLY DERIVED FROM IT AND USE THEREOF

The present invention relates to a yeast strain of the species isolated from spontaneous leavened dough, which is capable of remaining viable at temperatures below 8° C., in an inactive condition with respect to carbon dioxide production, and of resuming a normal fermentative and leavening capacity when shifted to an optimal temperature range. Moreover, the invention relates to solid and fluid doughs, comprising at least water, flour and yeast according to the invention, to the uses of such doughs and their production. 118-. (canceled)19Saccharomyces cerevisiae. A yeast strain , which is deposited under deposit Accession No. DSM 29004 with International Deposit Authority Leibniz-Institut DSMZ—Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH.20. The yeast strain according to claim 19 , characterized in that said strain remains viable for at least 20 days at a temperature comprised between 0° C. and +8° C. claim 19 , and that said strain successively shows fermentative vigour and growth activity at a temperature comprised between +12° C. and +38° C. claim 19 , preferably between +25° C. to +28° C.21. The yeast strain according to claim 20 , characterized in that said strain remains viable for at least 30 days at a temperature comprised between 0° C. and +6° C. claim 20 , and that said strain successively shows fermentative vigour and growth activity at a temperature comprised between +12° C. and +38° C. claim 20 , preferably between +25° C. to +28° C.22. The yeast strain according to claim 19 , characterized in that said strain shows a greater fermentative vigour in dough leavening claim 19 , when previously grown in a barley malt and wheat malt extract medium than when grown in a molasses-based medium claim 19 , at a temperature comprised between +12° C. and +38° C. claim 19 , preferably between +25° C. to +28° C.23. The yeast strain according to claim 22 , wherein said barley malt and wheat malt extract medium is in a concentration ranging from 0.1 g/l to ...

Refrigerated, Chemically Leavened Doughs in Package, with Carbon Dioxide Atmosphere

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere. 1. A packaged refrigerated dough product comprising:an unproofed, raw, chemically-leavenable non-developed dough composition, the dough composition including an encapsulated basic chemical leavening agent, an acidic chemical leavening agent, and glucose oxidase; anda package containing the dough composition and a carbon-dioxide-flushed headspace containing at least 90 percent carbon dioxide with a ratio of headspace volume to dough volume is less than or equal to 0.5 cubic centimeters per gram, wherein the packaged refrigerated dough product is capable of being stored for 40 days at 45 degrees Fahrenheit, during which storage the dough composition has a raw specific volume not greater than 1.7 cubic centimeters per gram.2. The product of wherein the dough product is at a temperature in the range from 35 to 50 degrees Fahrenheit.3. The product of wherein the dough composition comprises from 0.025 to 0.25 glucose oxidase units per gm dough.4. The product of comprising acidic chemical leavening agent selected from the group consisting of non-encapsulated sodium aluminum phosphate claim 1 , non-encapsulated sodium acid pyrophosphate claim 1 , and combinations thereof.5. The product of wherein the dough is a non-developed dough comprising:from 35 to 50 weight percent flour,from 5 to 20 weight percent fat,from 0.025 to 0.25 weight percent glucose oxidase,from 0.6 to 1.2 weight percent non-encapsulated acidic chemical leavening agent, andfrom 0.6 to 1.2 weight percent encapsulated basic chemical leavening agent, based on the total weight of the dough composition.6. The product of wherein the carbon dioxide atmosphere comprises at least 95 percent carbon ...

METHOD FOR PARTIAL DEGRADATION OF GLUTEN

The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content. 1. A method for preparing flour dough with reduced gluten content from gluten containing flours , comprising:{'i': Lactobacillus sanfranciscensis', 'Lactobacillus plantarum, 'sup': 6', '10, 'a. mixing 20-50% by weight of flour with 50-80% by weight of water comprising a mixture of lactic acid bacteria, DSM22063 and DSM 22064, wherein each strain of the lactic acid bacteria is at a cell density of about 10-10cfu/g;'}b. adding one or more fungal proteases at a final concentration of 10 to 100 ppm; andc. fermenting the product of step b) to obtain the flour dough with reduced gluten content.2. The method according to claim 1 , further comprising a step of drying the flour dough obtained in step c).3. The method according to claim 2 , wherein the step of drying the flour dough yields a dough yield (ratio between obtained dough weight and weight of starting flour×100) of 140-180.4durum. The method according to claim 1 , wherein the flour is selected from bread wheat flour claim 1 , wheat flour claim 1 , barley flour claim 1 , rye flour claim 1 , oat flour or a mixture thereof.5Aspergillus oryzaeAspergillus niger. The method according to claim 1 , wherein the fungal proteases are selected from proteases of claim 1 , proteases of or mixtures thereof.6. Flour dough with a reduced gluten content obtained by the method of .7. Flour dough with a reduced gluten content obtained by the method of .8. The flour dough according to claim 6 , wherein the gluten content of the flour ...

Gluten-Free Tortillas

Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone. 1. A gluten-free tortilla composition comprising:{'i': 'quinoa', 'gluten-free flour mixture from 50-60% of weight of the composition, said gluten-free flour mixture being a combination of only three flours consisting of: rice or tapioca flour, oat flour and flour; and'}water in an amount of at least 30% by weight of the composition.2. The composition of claim 1 , further comprising from 1% to 2% of at least one hydrocolloid by weight of the composition.3. The composition of claim 2 , wherein the hydrocolloid includes xanthan gum.4. The composition of claim 1 , further comprising from 1% to 2% of at least one salt by weight of the composition.5quinoa. The composition of claim 1 , wherein the flour is present in an amount from 17% to 20% by weight of the composition.6. The composition of claim 5 , wherein the oat flour is present in an amount from 17% to 20% by weight of the composition.7. The composition of claim 6 , wherein rice flour is employed claim 6 , with the rice flour being present in an amount from 17% to 20% by weight of the composition.8. The composition of claim 7 , wherein the composition further comprises about 8% by weight of ...

METHOD FOR PREPARING A DOUGH COMPRISING ADDITION OF PENICILLIUM GLUCOSE OXIDASE

The present invention relates to a method for preparing a dough which is to be stored frozen, which method comprises including a glucose oxidase in the dough during preparation of the dough. 1Penicillium. A method for preparing a dough which is to be stored frozen , which method comprises including a glucose oxidase in the dough during preparation of the dough.2. The method according to claim 1 , which method comprises:{'i': 'Penicillium', 'a) preparing the dough including adding a glucose oxidase to at least one dough ingredient; and'}b) cooling the dough to a temperature in a range of −35 to −5 degrees Celsius.3. The method according to claim 1 , wherein the dough which is to be stored frozen is frozen as an unproofed dough.4. The method according to claim 1 , wherein the dough to be stored frozen is stored frozen for at least two months.5Penicillium. The method according to claim 1 , wherein the glucose oxidase is included or added in an amount of 1 to 50 ppm base on weight of flour.6Penicillium. The method according to claim 1 , wherein the glucose oxidase has an amino acid sequence having at least 75% identity to amino acids 19 to 604 of SEQ ID NO. 1.7Penicillium. A frozen dough comprising a glucose oxidase.8. The frozen dough according to claim 7 , which has been stored frozen for at least two months.9Penicillium. The frozen dough according to claim 7 , comprising 1 to 50 ppm of a glucose oxidase.10Penicillium. The frozen dough according to claim 7 , wherein the glucose oxidase has an amino acid sequence having at least 75% identity to amino acids 19 to 604 of SEQ ID NO. 1.11. A frozen dough prepared by a method according to .12. A baked product prepared from a frozen dough according to .13Penicillium. A product comprising glucose oxidase used in the preparation of a frozen dough.14. The product according to for improving the crumb structure of a baked product prepared from the frozen dough.15. The product according to to increase the dough stability of the ...

SYSTEMS AND METHODS FOR MAKING SPENT GRAIN DOUGH PRODUCTS

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey. 1. A method for producing an alcoholic beverage and spent grain dough products comprising:malting a grain mixture to produce a malted grain mixture;milling the malted grain mixture to produce a milled malted grain mixture;cleaning the milled malted grain mixture to remove detritus from the milled malted grain mixture;mashing the milled malted grain mixture to form a mash;separating spent grain from the mash;processing the spent grain in a food-safe manner;combining the spent grain with a composition of dry goods and wet goods to form a dough mixture; andprocessing the mash to form an alcohol product mixture.2. The method of claim 1 , wherein the detritus removed from the milled malted grain mixture is combined with the spent grain separated from the mash to form a spent grain mixture.3. The method of claim 1 , wherein the processing the mash further comprises fermenting the mash to form the alcohol product mixture.4. The method of claim 3 , further comprising distilling the alcohol product mixture to form a distilled alcohol product.5. The method of claim 1 , wherein the separating the spent grain from the mash comprises lautering the mash to produce the spent grain and wort.6. The method of claim 5 , further comprising processing the wort to form a brewed alcohol product.7. The method of claim 1 , further comprising freezing the dough mixture.8. The method of claim 1 , wherein the processing the spent grain in a food-safe manner comprises:draining the spent grain of ...

SYSTEMS AND METHODS FOR RETARDER-TO-OVEN DOUGH PRODUCT

A bread product and method of manufacturing the artisan bread product that eliminates or reduces the need to proof dough after thawing is discussed. One example method comprises mixing ingredients to create a dough, bulk fermenting the dough to create a non-uniform cell structure and to eliminate or reduce proofing after receipt by a restaurant, sheeting the dough, a sheeter being adjusted to allow dough sheeting while substantially maintaining the cell structure, portioning the sheeted dough into portions according to desired sizes while substantially maintaining the cell structure, freezing the portions to create frozen portions, and packaging and shipping the frozen portions while substantially maintaining the cell structure, the bulk fermenting of the dough prior to the sheeting thereby enabling, at least in part, a restaurant to receive the frozen portions, to retard thawed portions of dough, and to bake the portions of dough after retarding without proofing. 1. A method comprising:mixing ingredients to create a dough for making artisan bread;bulk fermenting the dough to create a non-uniform cell structure within the dough and to eliminate or reduce proofing of the dough after receipt by a restaurant;sheeting the dough by a sheeter after the dough has fermented, the sheeter being adjusted to allow a sufficient amount of the dough to be sheeted while substantially maintaining the non-uniform cell structure developed during the bulk fermenting;portioning the sheeted dough into portions of dough according to desired sizes while substantially maintaining the non-uniform cell structure developed during the bulk fermenting;freezing the portions of dough to create frozen portions of dough; andpackaging and shipping the frozen portions of dough while substantially maintaining the non-uniform cell structure developed during the bulk fermenting, the bulk fermenting of the dough prior to the sheeting thereby enabling, at least in part, a restaurant to receive the frozen ...

CRISPY FOODSTUFF WITH SOFT PORTION

Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct contact with the baked dough-based component, having a second fat concentration that is higher than the first fat concentration, the baked fat-based component having a soft texture; wherein the foodstuff exhibits a dual texture comprising a crispy texture of the dough-based component and a soft texture of the fat-based component, and wherein the dual texture is maintained throughout the shelf life of the foodstuff. 1. A method for producing a dual-textured foodstuff comprising:(a) admixing ingredients including flour and water to form a slurry;(b) exposing the slurry to heat at conditions sufficient to produce a gelatinized dough;(c) adding a fat-based component to the dough to form a prebaked foodstuff;(d) baking the prebaked foodstuff to obtain a foodstuff having a dual texture including a baked, fat-based component having a soft texture and a baked dough-based component having a crispy texture.2. The method of claim 1 , further comprising claim 1 , before the adding a fat-based component to the dough to form a prebaked foodstuff claim 1 , mixing the gelatinized dough with ingredients including starch.3. The method of claim 2 , wherein the starch comprises potato starch.4. The method of claim 2 , wherein the starch comprises pregelatinized corn starch.5. The method of claim 2 , wherein the ingredients comprise sugar and/or leavening agent.6. The method of claim 1 , further comprising claim 1 , before the adding the fat-based component to the dough to form a prebaked foodstuff claim 1 , mixing the dough with ingredients including a processing aid.7. The method of claim 1 , further comprising claim 1 , before the adding the fat-based component to the dough to form a prebaked foodstuff claim 1 , forming the dough into a prebaked ...

Method for Producing Intensified Whole-Cereal Flour by Means of Pulsed Electric Fields in Collaboration with Ultrafine Pulverization

A method is provided for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization, which includes: (1) preparing bran, middling and flour by cleaning, modulating and milling cereal grains; (2) performing superfine pulverization on the bran and the middling and performing sieving; (3) preparing a suspension by using water and the sieved bran and middling, and stirring constantly; (4) adding polysaccharide colloids into the suspension, and adjusting the pH to 4.0; (5) performing high-voltage pulse treatment on the suspension to ensure stable flow of the suspension; (6) centrifuging the suspension to separate the supernatant, and drying the obtained precipitate and performing sieving to obtain the treated bran and middling; and (7) mixing the treated bran and middling with flour uniformly to obtain whole-cereal flour. 1. A method for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization , the method comprising:(1) preparing bran, middling and flour by cleaning, modulating and milling cereal grains;(2) performing superfine pulverization on the bran and the middling and performing sieving for standby use;(3) preparing a 20-30% suspension by using water and the sieved bran and middling, and stirring constantly to keep the suspension uniform;(4) adding polysaccharide colloids into the suspension, and adjusting the pH to 4.0-5.5, with the polysaccharide colloids added in an amount of 0.2-0.5‰ of the mass of the suspension;(5) placing the suspension obtained in step (4) into a processing chamber of a washed high-voltage pulse processing device for high-voltage pulse treatment to ensure stable flow of the suspension;(6) centrifuging the suspension after step (5) to separate a supernatant, and drying the resulting precipitates at 30-37° C. to a moisture content below 14% and performing sieving to obtain treated bran and middling; and(7) mixing ...

THERMALLY INHIBITED GRAIN

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling 1. A method of preparing thermally inhibited grain flour comprising:dehydrating the grain to anhydrous or substantially anhydrous at a first temperature;heat treating the dehydrated grain at a second temperature that is higher than the first temperature for a period of time sufficient to obtain, after milling, a thermally inhibited grain flour;milling the heat treated, dehydrated grain to obtain a thermally inhibited grain flour.2. The method of wherein the grain is steeped in acidic solution prior to the dehydrating step to adjust the pH of the grain.3. The method according to claim 2 , wherein the pH is adjusted to between about pH 5.5 and about pH 6.5.4. The method according to claim 2 , wherein the grain is dried after steeping at a third temperature that is lower than said first and second temperatures.5. The method according to claim 1 , wherein the grain is dehydrated to anhydrous.6. The method according to claim 1 , wherein the thermal dehydration step is carried out by heating the grain at a temperature of between about 80° C. and about 100° C.7. The method according to wherein the heat treating is carried out at a temperature of about 120° C. to about 180° C. from about 1 hour to about 20 hours claim 1 ,8. The method according to claim I wherein the heat treating is carried out at a temperature of about 130° C. to about 165° C. from about 1 hour to about 20 hours claim 1 ,9. A method of preparing thermally inhibited grain flour comprising:steeping a whole grain in a buffered ...

Pressure Packaged Dough Products and Systems

A pressurized dough system includes a package defining an interior volume and a refrigerated developed dough product within the interior volume. The refrigerated developed dough product includes flour, water and pectin in an amount sufficient to substantially increase the internal pressure of the pressurized package as well as the bake specific volume of the dough. 1. A pressurized dough system comprising:a pressurized cylindrical tube defining an interior volume;a developed dough contained in the interior volume of the tube, the dough including water, flour, leavener and a sufficient amount of pectin to increase the internal pressure of the tube by at least 10%, compared to the same dough without pectin, after storage under refrigerated conditions for 21 days.2. The pressurized dough system of claim 1 , wherein the dough includes at least about 0.1 wt % pectin.3. The pressurized dough system of claim 2 , wherein the dough includes from about 0.1 wt % to about 0.3 wt % pectin.4. The pressurized dough system of claim 3 , wherein the dough includes from about 0.2 wt % to about 0.3 wt % pectin.5. The pressurized dough system of claim 3 , wherein the dough includes from 0.15 wt % to 0.25 wt % pectin.6. The pressurized dough system of claim 1 , wherein the internal pressure of the tube does not increase or decrease by more than 10% when stored under refrigerated conditions for 21 days.7. The pressurized dough system of claim 1 , wherein the dough has a raw specific volume from about 1.7 to about 1.8 cubic centimeters per gram.8. The pressurized dough system of claim 1 , further comprising a secondary package contained in the interior volume of the tube.9. The pressurized dough system of claim 8 , further comprising a seasoning claim 8 , icing or condiment in the secondary package.10. A method of preparing a pressurized dough system claim 8 , the method comprising:placing a developed dough in an interior volume of a cylindrical tube, the dough including water, flour, ...

Frozen bread dough improver

[Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

PASTEURISED SHELF STABLE BATTER

The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits. 1. A shelf stable batter comprising an effective amount of dicalcium phosphate dihydrate (DCPD).2. The batter of claim 1 , wherein the DCPD is lipid encapsulated.3. The batter of any one of and claim 1 , further comprising an effective amount of a chemical leavening base.4. The batter of claim 3 , wherein the chemical leavening base is sodium bicarbonate.5. The batter of any one of and claim 3 , wherein the chemical leavening base is lipid encapsulated.6. The batter of claim 5 , wherein the lipid encapsulated chemical leavening base comprises about 50-70% by weight lipid.7. The batter of any one of and claim 5 , wherein the encapsulated chemical leavening base has an encapsulation activity of about 10-50%.8. The batter of any one of - claim 5 , wherein the encapsulated chemical leavening base has a particle size of about 100-1 claim 5 ,000 micron or about 28-150 mesh.9. The batter of any one of - claim 5 , wherein the encapsulated chemical leavening base constitutes about 0.5-5% by weight of the batter.10. The batter of any one of - claim 5 , further comprising an effective amount of an emulsifier source.11. The batter of claim 10 , wherein the emulsifier source constitutes up to about 4% by weight of the batter.12. The batter of any one of and claim 10 , wherein the emulsifier source comprises a sucrose ester.13. The batter of any one of - claim 10 , further comprising an effective amount of a starch source.14. The batter of claim 13 , wherein the starch source constitutes up to about 35% by weight of the batter.15. The batter of any one of and claim 13 , wherein the starch source comprises altered gelatinization starch.16. The batter of any one of - claim 13 , wherein the starch source comprises flour having a protein content of about 7-10% by weight of the flour.17. The batter of any one of - ...

Refrigerated Dough with Extended Shelf Life Made from White Wheat Flour

A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

Food Products Prepared with Soluble Whole Grain Oat Flour

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

FLOUR COMPOSITION

A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120° C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path. 1. A cereal flour composition made by subjecting a mixture to a heating treatment , the mixture comprising: a cereal flour; and 0.2 to 10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour.2. The cereal flour composition according to claim 1 , wherein the emulsifier is at least one type of emulsifier selected from monoglycerol fatty acid esters and lecithin.3. The cereal flour composition according to claim 1 , wherein the heating treatment is a treatment of performing heating for 2 seconds to 3 minutes under a condition in which the temperature of the mixture is from 80 to 120° C.4. The cereal flour composition according to claim 1 , wherein the heating treatment is a heat-moisture treatment using water and/or water vapor.5. A process for producing the cereal flour composition according to claim 1 , the process comprising:a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, a transporting path that transports an ...

INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION

One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre are used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed together with water, plus a whey protein isolate or whey protein concentrate, to increase the protein content of the food. A dough is formed which is then formed into pieces which are temperature conditioned before being expanded under a vacuum caused by evaporation of moisture in the dough. All steps of the process of making the expanded food products, including any subsequent drying, is carried out at a temperature not exceeding 75° C., which advantageously allows mixing in of temperature sensitive ingredients, e.g. vitamins, pharmaceuticals, at the dough forming stage. The products have a honeycomb structure and there is no significant change in flavour or nutritional value of the ingredients caused by the process of manufacture. Advantageously, acrylamide formation is also avoided. 1. A method of producing an expanded food product having an internal structure of air pockets comprising: (i) a matrix-forming ingredient selected from dietary fibre and/or hydrolysed wheat flour; and', '(ii) one or more liquids and/or a gas in solid form; to produce a dough or paste at temperature not exceeding 75° C.;, '(a) combining together ingredients comprising(b) forming the dough or paste into individual pieces;(c) treating the pieces so that they attain a temperature not exceeding 75° C., at which temperature evaporation of liquid and/or transition from solid to gas is sufficient to expand the pieces when subjected to at least a partial vacuum;(d) exposing the pieces to at least a partial vacuum and at a temperature not exceeding 75° C. such that liquid evaporates and/or solid gas turns into gas causing the matrix to expand to form the food product having an internal structure of air pockets.2. A method as claimed in claim 1 , wherein the ...

COMPOSITIONS, DEVICES, SYSTEMS AND METHODS RELATING TO PHOTO- AND THERMAL- OXIDATIVE BLEACHING OF PINK-STAINS

Systems, methods, etc., directed to removing or modifying pink-stain in a substrate. For example, removal of pink-stains caused by in marine vinyl, or to enhance the speed, specificity, and efficacy of other bleaching processes of autofluorescent organic stains in those and other substrates. 1. A method for removing a pink-stain from a substrate , the method comprising:a) identifying a pink-stain in a substrate wherein the pink-stain is produced from a microorganism;b) applying a chemically effective amount of an oxidizing agent to the pink-stain and substrate;{'sup': '2', 'c) applying a chemically effective amount of a treatment wavelength band of light to the pink-stain and substrate wherein the treatment wavelength band of light matches an absorption wavelength band of the pink-stain and wherein the treatment wavelength band of light is at least about 31 W/m;'}wherein the treatment wavelength band of light is applied to the pink-stain and substrate for a time sufficient to remove the pink-stain without substantially changing the-a color of the substrate.2. The method of wherein the method further comprises applying the chemically effective amount of the treatment wavelength band of light to eliminate the pink-stain from the substrate for a time sufficient such that the pink-stain is not visible to an unaided human eye at a surface layer of the substrate.3. The method of wherein the method further comprises d) applying a chemically effective amount of heat to the pink-stain claim 2 , wherein the treatment wavelength band of light and heat are applied to the pink-stain and substrate for a time sufficient to remove the pink-stain without substantially changing the color of the substrate.4. Cancelled.5. The method of wherein treatment light applied to the pink-stain and substrate consists essentially of the treatment wavelength band of light.6. The method of wherein the method further comprises applying the chemically effective amount of the treatment wavelength band ...

Method and System for Regulating Leavening Reactions

A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough. 1. A method for regulating the reaction rate of a leavening system in a dough having at least one leavening agent capable forming leavening agent counter ions in the dough , comprising adding to the dough a source of an alternate counter ion of at least one leavening agent ion , the alternate counter ion having an equal or greater electronegativity than the leavening agent counter ion of the at least one leavening agent ion.2. The method of claim 1 , wherein the at least one leavening agent ion reacts with the alternate counter ion preferentially over the leavening agent counter ion.3. The method of claim 1 , wherein the alternate counter ion has a greater ionic potential than the leavening agent counter ion.4. The method of claim 1 , wherein the alternate counter ion has an equivalent or higher valency than the leavening agent counter ion.5. The method of claim 1 , wherein the reaction rate of the leavening system is increased by providing the alternate counter ion.6. The method of claim 1 , further comprising:mixing the leavening system and the source of the alternate counter ion with dough ingredients to form a chemically-leavened dough;said dough being capable of achieving a desired gas-generation rate in the dough that is greater than a gas-generation rate of the leavening system in the same dough made without the alternate counter ion.7. The method of claim 6 , further comprising packaging the dough such that the leavening system with the alternate counter ion generates gas within the package.8. The method of claim 7 , further comprising storing the packaged dough at refrigerated or frozen temperatures after gas has been generated in the dough.9. The method of claim 1 , wherein the leavening acid is selected ...

Dough-Based Food Product and Method of Preparing

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product. 1. A food product comprising a packaged dough , the packaged dough having a shelf life of at least 14 days at 10° F. and formulated to produce a baked good when baked , the packaged dough including a flour , water , and salt particles that have a dissolution rate of at least 120 seconds , wherein the baked good has dissolved salt that is non-homogeneously distributed throughout the dough.2. The food product of claim 1 , wherein the baked good has a saltiness perception level substantially the same as compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough claim 1 , with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough.3. The food product of claim 1 , wherein the packaged dough has an improved shelf life characteristic at a temperature of 10° F. over the first control dough.4. The food product of claim 1 , wherein the salt particles in the packaged dough have an average particle size of at least 500 microns.5. The food product of claim 1 , wherein the salt particles in the packaged dough have an average particle size of at least 1000 microns.6. The food product of ...

GYOZA WRAPPER MOLDING MACHINE AND GYOZA WRAPPER MATERIAL LUMP

A molding machine is provided, which molds a gyoza wrapper by rolling a gyoza wrapper material lump. A first roller rolls the gyoza wrapper material lump vertically downward to form an approximately elliptical semi-finished product. A direction changing device including a pendulum is positioned vertically below the first roller . The pendulum includes a fulcrum portion and an edge receiving portion positioned closer to the central portion side of the first roller than a position immediately below the fulcrum portion , which receives the front edge of the semi-finished product. When the semi-finished product is received by the edge receiving portion , the pendulum changes the direction of the semi-finished product. A second roller positioned vertically below the first roller then rolls the semi-finished product vertically downward, so as to form a gyoza wrapper. 1. A molding machine configured to mold a gyoza wrapper by rolling a gyoza wrapper material lump , the molding machine comprising:a first roller configured to roll the gyoza wrapper material lump toward a lower side in a vertical direction so as to form a semi-finished product having an approximately elliptical shape;a direction changing device comprising a pendulum, and arranged on a lower side of the first roller in the vertical direction, wherein the pendulum comprises a fulcrum portion thereof and an edge receiving portion arranged at a position on a lower side of the fulcrum portion of the pendulum in the vertical direction closer to a central portion side of the first roller than a position immediately below the fulcrum portion, and configured to receive a front edge of the semi-finished product, and wherein, when the semi-finished product is received by the edge receiving portion, the pendulum changes a direction of the semi-finished product; anda second roller arranged on the lower side of the first roller in the vertical direction, and configured to roll the semi-finished product with the direction ...

Gluten-free grain-conentrate subsitute for fermented wheat germ food product and method of preparation

A gluten-free grain concentrate (GFGC) food product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone. 1. A method for producing gluten-free grain concentrate food comprising three processes with the steps of: a) heating 400 gallons of filtered water to a temperature of 25 C;', {'i': 'Saccharomyces cerevisiae', "b) adding said water to a vessel containing 100 lbs of crumbled baker's yeast ();"}, 'c) mixing said yeast water mix constantly for an hour;', 'd) adding 1,000 lbs of raw wheat germ to said yeast water mix;', 'e) mixing said wheat germ yeast water mix for 8 to 24 hours allowing temperature to raise to a temperature of not more than 46 C;, '(A) a fermentation process comprising f) decanting said wheat germ yeast water mix through a liquid-solid separator with a 100 to 150-micron screen into a stacked disc centrifuge;', 'g) operating said stacked disc centrifuge to remove at least 75% of the yeast from said low wheat germ liquid forming a low yeast liquid;', 'h) transferring said low yeast liquid to a plate and frame filtration device with filter plates having one to five-micron openings;', 'i) operating said plate and frame filtration device to produce clarified broth no more than 7% solids;', 'j) transferring said broth to a vacuum evaporator;', 'k) operating said vacuum evaporator to remove water from said broth producing a concentrated both which has no less than 28% dissolved solids;', 'l) transferring said concentrated broth to a second centrifuge;', 'm) operating said second centrifuge to remove remaining suspended solids forming a clarified broth;', 'n) transferring said clarified broth solid at a rate of approximately 17 gallons per ...

AUTOMATIC ROTARY MACHINE FOR THE PRODUCTION OF EMPANADAS

The invention relates to an automatic rotary machine for the production of empanadas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers. 1. An empanada manufacturing system comprising;one or more programmable logic control (PLC) units sensing and activating the motion of one or more of the following system actuators, including;a rotary turntable controlled by one of said one or more PLC units' and powered by a motor through gears, said rotary turntable having the following elements placed over its surface along its length;a dough placement station;a dough flattener comprised of a up/down actuator having a distal a flat mold controllable dough flattening actuator;an empanada filling placement station;a dough folding station;a programmable empanada cutting and closing mechanism comprised of an up/down actuator having a distal cutting and closing mold forming a controllable cutting and closing mold actuator.2. the system of wherein;said dough flattering up/down actuator is comprised of one of: a hydraulic piston, a pneumatic piston, worm gear, pinion or rack;said cutting and closing up/down actuator is comprised of one of: a hydraulic piston, a pneumatic piston, auger, worm gear, pinion, zipper or rack;each said actuator for up/down dough flattening as well as up/down cutting and closing molding is adjustable according to the raw material from which the dough is made.3. the system of wherein;at least one of each said actuator for dough flattening as well as cutting and closing molding is under said one or more PLC units' control.4. the system of wherein;said dough folding station has a dough folder comprised of a folding ...

INSECT PRODUCTION SYSTEMS AND METHODS

Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer operated Insect Production Superstructure Systems (IPSS) may be used to produce insects for human and animal consumption, and for the extraction and use of lipids for applications involving medicine, nanotechnology, consumer products, and chemical production with minimal water, feedstock, and environmental impact. An IPSS may comprise modules including feedstock mixing, enhanced feedstock splitting, insect feeding, insect breeding, insect collection, insect grinding, pathogen removal, multifunctional flour mixing, liquid mixing, shaping, cooking, flavoring, biocatalyst mixing, exoskeleton separation, liquid separation, and lipid extraction. An IPSS may be configured to be constructed out of a plurality of containerized modules. 2. The method according to claim 1 , further comprising one or more from the group consisting of:(a) the fiber-starch material is mixed in step (g) ranging from between 400 pounds of fiber-starch material per ton of multifunctional flour composition to 1,800 pounds of fiber-starch material per ton of multifunctional flour composition;(b) the binding agent is mixed in step (g) ranging from between 10 pounds of binding agent per ton of multifunctional flour composition to 750 pounds of binding agent per ton of multifunctional flour composition;(c) the density improving textural supplement is mixed in step (g) ranging from between 10 pounds of density improving textural supplement per ton of multifunctional flour composition to 1,000 pounds of density improving textural supplement per ton of multifunctional flour composition;(d) the moisture improving textural supplement is mixed in step (g) ranging from between 10 pounds of moisture improving textural supplements per ton of multifunctional flour composition to 1,000 pounds of moisture improving textural supplements per ton of multifunctional flour composition; and{'i': cannabis', 'cannabis', 'cannabis, '(e) ...

Method for the manufacture of a baked comestible

The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pretreatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120° C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/−2 wt %, relative to the weight of the flour, of the initial value.

MOIST PET FOOD COMPRISING A PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE

A food composition and more particularly a moist pet food comprising a proteinaceous meat analogue and the method for obtaining such food composition. Also, a food composition for use in improving digestion or improving periodontal health in a companion animal. 1. A food composition comprising at least a first component and a second component in contact with the first component , wherein said first component is substantially water-based and wherein the second component is a solid component comprising a proteinaceous meat analogue , more than 50% water content', '15-25% (w/w) proteins, said proteins comprising vegetable proteins of which more than 60% (w/w) are wheat gluten,', '2-5% (w/w) fat,', '8-15% (w/w) carbohydrates,', '2 to 8% (w/w) fibers, and/or, 'wherein said proteinaceaous meat analogue compriseswherein said proteinaceous meat analogue has a torque value at 10 mn of at least 6 gram meter and/or a ratio torque value at 30 sec/torque value at 10 mn of about 1 to 1.7, as determined by a Test A wherein Test A is implemented by introducing a 70 g cube of an hydrated sample to be tested in a mixing chamber thermo-stated at 37° C. of a Brabender Plastograph, type EC equipped with a type 50 measuring head and a mixing chamber comprising two counter-rotating identical sigma shaped mixing blades, measurement being obtained by counter-rotating the mixing blades at differential speeds of 34 rpm and 22.67 rpm (34*2/3).2. The food composition according to wherein said vegetable proteins comprises vegetable proteins other than wheat gluten in a ratio of vegetable protein other than wheat gluten/wheat gluten of between 1/99 and 60/40.3. The food composition according to wherein said proteinaceous meat analogue has a torque value at 10 mn of between 7 to 20-gram meter and/or wherein said proteinaceous meat analogue has a ratio torque value at 30 sec/torque value at 10 mn of about 1 to 1.5 claim 1 , as determined by Test A4. The food composition according to wherein said ...

Method and Device for Orienting Wound Dough Products Along a Decelerating Section

A method for orienting wound dough products in a defined end position by winding a triangular or trapezoidal dough piece along a winding section includes winding from the base of the dough piece with the narrower end of the dough piece forming an end protruding outside at the circumference of the dough product. The end position of the dough product is defined by a position of the end protruding at the outside. The wound dough product is decelerated from a translational starting speed to a translational end speed along a decelerating section. The resulting deceleration torque is used as a driving torque for a rolling movement of the dough product. The rolling movement is stopped by resistance when the end of the dough product is in contact with the surface. The translational conveying speed and/or the speed of rotation of the wound dough product is changed in control section.

EDIBLE PROTEIN AND CARBOHYDRATE GLASS-LIKE COMPOSITIONS

A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient including a crunch in the absence of saturated fats. A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient and an inclusion, wherein the composition includes an amount of one or more nutrients in the composition provided by the inclusion that is greater than an amount of the one or more nutrients in the inclusion processed without a matrix. A method including forming a dough including a matrix including at least one of a carbohydrate ingredient and a protein ingredient; and energy activating the dough; and forming a composition including a crunch. 1. A composition in a glass-like state comprising a matrix of at least one of a carbohydrate ingredient and a protein ingredient.2. The composition of claim 1 , further comprising an inclusion.3. The composition of claim 2 , wherein the inclusion is selected from the group consisting of at least one of a seed portion claim 2 , a fruit portion claim 2 , a vegetable portion claim 2 , a legume portion and a nut portion.4. The composition of claim 2 , wherein the inclusion is selected from the group consisting at least one of a spice portion and an herb portion.5. The composition of claim 2 , wherein an amount of inclusion is up to 95 percent of the composition.6. The composition of claim 2 , wherein the inclusion retains an amount of one or more nutrients in the composition.7. The composition of claim 2 , wherein the inclusion is an auxiliary inclusion of one of a gas and a flavor.8. The composition of claim 1 , wherein the inclusion comprises at least one of a fruit portion and a vegetable portion and a serving size of the composition comprises up to three servings of the inclusion.9. The composition of claim 1 , wherein the matrix is a protein ingredient and the inclusion is a vegetable portion.10. The composition of claim 9 , wherein the vegetable portion comprises one of a ...

ACRYLAMIDE-FREE BAKERY PRODUCT AND THE PRODUCTION METHOD THEREOF

The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients, preparing Maillard reaction products, forming the dough by mixing the ingredient mixture and Maillard reaction products, giving shape to the dough, conventional baking, vacuum baking, the output of the final product; wherein the formation of acrylamide, which is a carcinogen and neuro-toxic substance is prevented by reducing the thermal load applied during baking. 2101211. Production method for acrylamide-free bakery product () claim 1 , according to claim 1 , characterized by the step of preparing the Maillard reaction products () wherein the brown colored solid product claim 1 , which is obtained by preheating the dough formed by the ingredients used in the step of mixing the ingredients () at 180° C-240° C. temperature for 30-60 minutes.31013. Production method for acrylamide-free bakery product () according to claim 2 , characterized by the step of forming the dough by mixing the ingredient mixture and Maillard reaction products () claim 2 , wherein the Maillard reaction products claim 2 , which is obtained in brown color and solid form and grinded claim 2 , is added into ingredient mixture in 0.5-1% ratio by mass.41012. Production method for acrylamide-free bakery product () claim 1 , according to claim 1 , characterized by the step of preparing the Maillard reaction products () wherein the material is obtained in brown color and liquid form by mixing protein hydrolysate (5 g/100 ml water) and reducing sugar (1 g/100 ml water) and preheating them at 180° C-220° C. temperature for 6-12 hours.51013. Production method for acrylamide-free bakery product () according to claim 4 , characterized by the step of forming the dough by mixing the ingredient mixture and the Maillard reaction products () claim 4 , wherein the Maillard reaction products claim 4 , which is obtained in brown color and liquid form claim 4 , is ...

ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT

The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xyanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains. 1: A method of improving the texture and flavor of bran and germ for the production of whole wheat flour and baked goods containing whole wheat flour comprising treating bran and germ at a temperature of about 10° C. to about 95° C. with water and an enzyme composition comprising a xylanase and/or a pentosanase to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars and reduce the water holding capacity of the bran and germ , wherein the enzymatic treatment results in bran and germ having reduced grittiness and a reduced whole wheat flavor.2: A method of improving the texture and flavor of bran and germ as claimed in wherein the treatment of the bran and germ with the water and the enzyme composition comprises:a) tempering whole wheat kernels or grains in the water and in the enzyme composition to hydrate the bran and germ, coat the kernels or grains with the enzyme composition, and enzymatically convert insoluble fiber of the bran and germ, and grinding the tempered coated wheat kernels to ...

OUTER WRAPPER FOR ROLLED FOOD, ROLLED FOOD, AND METHOD FOR PRODUCING THE SAME

This invention provides a rolled food that maintains a crispy texture characteristic of a rolled food immediately after deep frying for several hours after deep frying and a method for producing the same. This invention also provides an outer wrapper for a rolled food, such as a spring roll, in which a degree of polymerization of a gluten protein in the outer wrapper baked before rolling is 32.00% or higher and the breaking strength measured using a creep meter under specific conditions is 4.30 N or higher. Further, this invention provides a rolled food prepared with the use of such outer wrapper and a method for producing such outer wrapper and rolled food. 1. An outer wrapper for a rolled food baked before rolling , having the features (A) and (B):(A) a gluten protein in the outer wrapper has a degree of polymerization of 32.00% or higher; and(B) an outer wrapper composed of 8 sheets each having a size of 3 cm×4.5 cm stacked on one another exhibits a breaking strength of 4.30 N or higher, which is measured using a creep meter with a wedge plunger (width: 2 cm) at a moving speed of 60 mm/min and a penetration distance of 13 mm.2. The outer wrapper for the rolled food according to claim 1 , further having the feature (C):(C) an outer wrapper composed of 2 sheets each having a size of 1.5 cm×5 cm stacked on each other exhibits a tensile strength of 0.34 N or higher, which is measured using a creep meter at a moving speed of 120 mm/min and a moving distance of 25 mm in the extension direction.3. The outer wrapper for the rolled food according to claim 1 , wherein the rolled food is a spring roll and the outer wrapper is a spring roll wrapper.4. A rolled food comprising fillings wrapped in the outer wrapper for the rolled food according to .5. The rolled food according to claim 4 , which is deep-fried.6. The rolled food according to claim 4 , which is frozen.7. The rolled food according to claim 4 , wherein the rolled food is a spring roll and the outer wrapper is a ...

Method for producing rice flour bread and dough thereof

An object of the present invention is to provide a method of producing rice flour bread having food texture equal to or better than that of wheat flour bread or gluten-added rice flour bread without using gluten and thickener, and a method of producing dough thereof. The method of producing rice flour bread dough according to the present invention includes a cooling step, a yeast-containing basic dough preparation step and a bread dough preparation step. In the cooling step, rice flour and water are individually cooled to prepare cold rice flour and cold water. In the yeast-containing basic dough preparation step, cold rice flour and cold water are mixed to prepare basic dough, and then yeast is added to the basic dough to prepare yeast-containing basic dough, or cold rice flour, cold water and yeast are mixed to prepare yeast-containing basic dough. In the rice flour bread dough preparation step, yeast-containing basic dough is kneaded to prepare rice flour bread dough. After fermenting this rice flour bread dough to prepare fermented dough, rice flour bread according to the present invention is produced by heating the fermented dough.

Systems and methods for making spent grain dough-based products

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.

Moistening device for moistening free-flowing material, in particular flour, and method for moistening free-flowing material, in particular flour

Es wird eine Befeuchtungsvorrichtung zum Befeuchten von rieselfähigem Gut, insbesondere Mehl, mit einem Rotor (2), der eine Rotationsachse aufweist und zumindest teilweise von einer Umhüllung (4) umgeben ist, mit einer Rieselgutzufuhr in die Umhüllung und einer Flüssigkeitsausgabe, die Flüssigkeit vom Rotor aus radial nach außen ausgibt, angegeben. Man möchte eine funktionsfähige Vorrichtung zum Befeuchten von rieselfähigem Gut bereitstellen. Hierzu ist vorgesehen, dass der Rotor (2) mehrere vom Umfang des Rotors (2) abstehende Flächen (7) aufweist, die mit einer Umfangsrichtung des Rotors einen spitzen Winkel einschließen, von denen jede an einem Flächenträger (9) angeordnet ist, wobei zwischen benachbarten Flächenträgern (9) jeweils eine Lücke vorgesehen ist, die zur Flüssigkeitsausgabe hin eine Verengung aufweist. It becomes a humidification device for moistening free-flowing material, in particular flour, with a rotor (2) which has an axis of rotation and is at least partially surrounded by a casing (4), with a pouring material supply into the casing and a liquid discharge, the liquid from the rotor from radially outwards. One would like to provide a functional device for moistening free-flowing material. For this purpose, it is provided that the rotor (2) has a plurality of surfaces (7) protruding from the circumference of the rotor (2), which enclose an acute angle with a circumferential direction of the rotor, each of which is arranged on a surface carrier (9), between adjacent surface supports (9) each have a gap which has a constriction towards the liquid dispensing.

Snack having a soft edible layer and method of making

The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one soft edible layer that substantially covers the outside surface of the edible core; wherein the outer layer is applied by a method comprising the steps of: (a) applying a base liquid onto the outside surface of the edible core, thereby forming a liquid coated component; (b) applying a dry powder to the liquid coated component, thereby forming an edible layered component; and (c) optionally, (i) drying the liquid coated core after step (a), (ii) drying the edible layered component after step (b), or (iii) drying the liquid coated core after step (a) and drying the edible layered component after step (b); wherein the soft edible layer has a water activity of about 0.2 to about 0.8 at 25° C.

Method of making a shelf stable edible snack having an outer dough layer

The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one outer dough layer that substantially covers the outside surface of the edible core; wherein the outer layer is applied by a method comprising the steps of: (a) applying a base liquid onto the outside surface of the edible core, thereby forming a liquid coated component; (b) applying a dry powder to the liquid coated component, thereby forming an edible layered component; and (c) optionally, (i) drying the liquid coated core after step (a), (ii) drying the edible layered component after step (b), or (iii) drying the liquid coated core after step (a) and drying the edible layered component after step (b); and (d) cooking to form the shelf stable edible snack, wherein the outer dough layer has a water activity of about 0.2 to about 0.8 at 25° C.

Process

[UNK]

A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved visco-elasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably.

리튬할로겐을 촉매로 사용한 알킬렌카보네이트 제조방법

본 발명은 리튬할로겐화합물[LiX(X = Cl,Br,I)] 촉매의 존재하에서 알킬렌옥사이드와 이산화탄소를 반응시켜 알킬렌카보네이트를 제조하는 방법에 관한 것이다.

Non-glutineus waxy varieties flour and its production method

FIELD: food industry. SUBSTANCE: waxy varieties flour pH is not regulated during thermal treatment, at a temperature of at least 160°C. The waxy varieties flour may be represented by wheat, rice, maize, barley, sorghum, potato and manioc flour. EFFECT: thermally treated waxy varieties flour has less loss of viscosity in comparison with untreated waxy varieties flour, has good stability under the conditions of low temperature storage and may substitute chemically cross-linked starches. 22 cl, 18 dwg, 9 tbl, 10 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 469 540 (13) C2 (51) МПК A21D 2/00 (2006.01) A21D 6/00 (2006.01) C08B 30/00 (2006.01) A21D 2/18 (2006.01) A21D 2/36 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010104672/13, 25.07.2008 (24) Дата начала отсчета срока действия патента: 25.07.2008 (73) Патентообладатель(и): ШИ Юн-Чэн (US) R U Приоритет(ы): (30) Конвенционный приоритет: 11.07.2007 US 60/958,985 11.07.2008 US 12/172,204 (72) Автор(ы): ШИ Юн-Чэн (US) (43) Дата публикации заявки: 20.08.2011 Бюл. № 23 2 4 6 9 5 4 0 (45) Опубликовано: 20.12.2012 Бюл. № 35 (56) Список документов, цитированных в отчете о поиске: US 6451121 B2, 17.09.2002. US 6221420 B1, 24.04.2001. Бутковский В.А. и др. Технологии зерноперерабатывающих производств. - М.: ИНТЕРГРАФ СЕРВИС, 1999. 2 4 6 9 5 4 0 R U (86) Заявка PCT: IB 2008/001955 (25.07.2008) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.02.2010 (87) Публикация заявки РСТ: WO 2009/007841 (15.01.2009) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры" (54) НЕКЛЕЙКАЯ МУКА ВОСКОВИДНЫХ СОРТОВ И СПОСОБ ЕЕ ПОЛУЧЕНИЯ (57) Реферат: Изобретение относится к муке восковидных сортов и способам ее получения, включающим термообработку. Во время термообработки, при температуре по меньшей мере 160°C, pH муки восковидного сорта не регулируют. В качестве муки восковидных сортов могут ...

Thermally treated flour

FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to baking industry. The flour thermal treatment method involves stages of flour dehydration till moisture level is equal to 1.5-4.1% gelatinisation and thermal treatment of dehydrated flour at a temperature of 126.7-165.6°C. The resultant flour has moisture activity equal to 0.03-0.10 or 0.15-0.45; more than 80% of particles have size equal to 90-150 micron. Dough prepared of thermally treated flour has improved qualities; bakery products prepared of this thermally treated flour have improved properties in comparison with dough and bakery products prepared of untreated flour. EFFECT: invention allows to improve dough and thermally treated flour quality, namely, moisture absorption, adhesiveness, farinograph indices and stability index during dough kneading. 27 cl, 14 dwg, 15 tbl, 16 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 515 390 C2 (51) МПК A21D 6/00 (2006.01) A21D 8/02 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2011118466/13, 09.10.2009 (24) Дата начала отсчета срока действия патента: 09.10.2009 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): УПРЕТИ Правин (US), РОБЕРТС Джон С. (US), ДЖАЛАЛИ Рохит (CA) 10.10.2008 US 61/104,476 (43) Дата публикации заявки: 20.11.2012 Бюл. № 32 R U (73) Патентообладатель(и): РИЧ ПРОДАКТС КОРПОРЕЙШН (US) (45) Опубликовано: 10.05.2014 Бюл. № 13 2 5 1 5 3 9 0 (56) Список документов, цитированных в отчете о поиске: US 5433966 А, 18.07.1995. US 6616957 В2, 09.09.2003. EP 552006 A1, 21.07.1993. RU 2352119 C1, 20.04.2009 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 10.05.2011 (86) Заявка PCT: 2 5 1 5 3 9 0 R U (87) Публикация заявки PCT: C 2 C 2 US 2009/060177 (09.10.2009) WO 2010/042825 (15.04.2010) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ТЕРМООБРАБОТАННАЯ МУКА (57) ...

High moisture, high fiber baked products and doughs thereof, and methods

A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

Microwaveable bakery product

Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.

Self-rising sheeted dough

Frozen sheeted dough including flour, water, a chemical leavening agent having a soda ingredient present in an amount of about 0.5 % to about 2 % by weight (as compared to the amount of flour) and an acid ingredient, and from about 3 % to about 9 % by weight of yeast, where the frozen sheeted dough does not require proofing. Preferably, the dough is shaped into the form of a pizza or breadsticks. The dough may contain additional ingredients. The dough may be topped with one or more toppings. Also provided is a method of making frozen sheeted dough that includes combining the ingredients, and shaping and freezing the dough, where the dough does not require proofing. Further provided are methods of making pizza or breadsticks, which do not require proofing the dough.

Improved pizza crust

The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on 100 parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.