Abstract: A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of polyvalent fatty acid ester in the dough product is chosen to increase the period of time in which the dough product can be held at refrigerated temperatures substantially without diminishing sensory, rheological or other functional characteristics. A method of making a pizza dough product, a method of making a pizza, a method of making a pizza dough product from a pizza dough pre-mix, a plurality of dough balls, a pizza dough pre-mix, and a pizza itself provide similar advantages.

Abstract: The present application discloses processes for making novel foodstuffs from ingredients comprising potato materials and protein. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog.Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: Process for making novel foodstuffs from ingredients comprising potato materials and protein are disclosed. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog. Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway having a decreasing cross-sectional area, and then pushing said dough through a further passageway and heating said dough to set the product.