Abstract: A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, vital gluten and a carbohydrate mixture of dextrose and sucrose in the proper porportions. The process requires a special shaping such as the lamination technique, which is also applicable to breads other than whole wheat.

Abstract: Disclosed is a process of producing a frozen yeast fermented dough which involves first emulsifying the total amount of water required for the dough with fat or oil before mixing with other dough ingredients.

Abstract: The reduced calorie bread compositions of this invention incorporate an alpha-cellulose substituent and have a higher fiber content than comparable standard bread products. The compositions include standard ingredients as well as various effective amounts of non-standard ingredients which enhance the taste and improve the texture so that the reduced calorie, high fiber bread compositions have comparable eating quality and textures as standard bread products.

Abstract: This disclosure relates to a novel reduced calorie yeast-leavened baked goods having the taste, flavor and texture of conventional white bread, but having substantially less calories, somewhat greater protein, a moisture content on the order of 45-52% and about 5% to about 20% citrus vesicle fibers.

Abstract: A method of preparing a yeast bread flavor composition and concentrate which comprises mixing breadmaking yeast with a dilute aqueous sugar solution of not more than about 0.5% sugar and allowing the yeast and sugar to react at 35.degree.-40.degree. C. to form a solution of yeast enzymes. The yeast cells are then removed from the solution and the enzyme solution is mixed with bread making flour and permitted to react at about 35.degree.-40.degree. C. so as to create a bread flavored solution portion and a spent flour portion, both of which are adapted to be freeze-dried and stored. The spent flour and flavor concentrate may also be mixed with each other to provide another flavoring material.

Abstract: This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140.degree. F. to 250.degree. F. (60.degree. C. to 120.degree. C.) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.

Abstract: Yeast-raised wheat-based food products having improved resistance to deterioration caused by microwave heating are prepared from formulations comprising wheat flour, yeast and an effective amount of at least one starch, such as a rice starch, corn starch or wheat starch, of average crystal size less than about 20 microns and sufficiently small to reduce deterioration in the palatability of the food product caused by microwave energy. The food products are made by mixing such a formulation into a dough and baking the dough formulation for a time and at a temperature sufficient to form a yeast-raised wheat-based food product.

Abstract: Disclosed is a bread flour comprising bread cereal flour, cereal bran and self-rising starch flour and method for making a leavened bread by preparing a dough having bread cereal flour, water, leavening agents, soy bran and self-rising starch flour which is subjected to baking, the said soy bran being in an amount equal to 10 to 30% by weight of the bread cereal flour and the said self-rising starch flour being in an amount equal to 2 to 8% by weight of bread cereal flour.

Abstract: Saccharomyces species FD 612 (FERMBP-742), which has been bred by selective hybridizations, has freeze-resistance and is useful as a baker's yeast in bread production in which a dough is prepared utilizing flour and Saccharomyces species FD 612 as the leavening agent. The dough thus prepared is thereafter frozen, thawed after frozen-storage, fermented, and baked to result in bread of good quality.

Abstract: There is disclosed a process for making a fruit filling composition-containing yeast-raised dough product such as a Danish pastry-type snack product which can be cooked by frying. The process comprises making a dough-shortening laminate, perforating a portion of the laminate, applying fruit filling composition to the laminate, folding the laminate over the filling, proofing the dough under yeast-activating conditions, and frying the raised product. Icing may be subsequently applied to the resulting product before it reaches room temperature.

Abstract: Rice flour obtained from medium and/or short grain rice is hydrated with water under selected conditions to improve baking performance and obtain improved quality rice-containing baked products. A novel formulation to prepare a rice flour layer cake free of wheat, milk and eggs is disclosed.

Abstract: Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said compositions an activating amount of fenugreek and a rancidity inhibiting amount of rosemary. Particularly superior characteristics are obtained by adding fenugreek and rosemary to a combination of (1) whey solids, (2) lecithin, (3) ascorbic acid, along with fillers and flavoring agents such as starch, salt, dried honey and silica gel or a silicate salt.

Abstract: A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a period of time sufficient in the absence of other ingredients to decrease the pH of the mixture from the initial pH to a pH below about 4.75 and dried under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermented aid after drying.

Abstract: Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid.

Abstract: A salad bar insert is disclosed which includes upper and lower panels which are bonded together. The upper and lower panels define openings sized to receive containers of salad foods. In addition, the upper and lower panels define a sealed interior volume which surrounds the various openings. Three-dimensional salad food replicas are secured in place to the lower panel inside this chamber, such that the three-dimensional salad food replicas are visible from above through the upper panel. The insert of this invention can readily be wiped clean, and it allows a salad bar to be assembled simply and easily, with minimal labor requirements.

Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.

Abstract: Liquid dough conditioners for bakery goods are disclosed which comprise a blend of diacetyl tartaric acid esters of glycerides, glycerides, and either lactic acid or an acyl lactylic acid. These conditioners are stable in varying temperature conditions.

Abstract: Dough mixing for the production of farinaceous foodstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are four essential conditions: the energy added in mixing is not less than 10 (and preferably not less than 15) watt hours per kilogram of the total ingredients; the mixer is cooled by passing a fluid through a jacket surrounding the mixing chamber, and at least some of the water ingredient required to make the dough is added part-way through the mixing process, and at least part of the mixing is carried out under vacuum conditions.

Abstract: Yeast-raised wheat-based food products comprising wheat flour, yeast and an amount of long-grain rice flour effective to reduce deterioration in the palatability of the food product caused by microwave energy. The food products are made by preparing a formulation including the above mentioned ingredients, mixing the formulation into a dough and baking the dough formulation for a time and a temperature sufficient to form a yeast-raised wheat-based food product. The yeast-raised wheat-based food products show vast improvement in palatability over conventionally prepared yeast-raised wheat-based food products upon exposure to microwave energy.

Abstract: A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened, desirous yeast-leavened flavor and aroma is obtainable. The dough maintains its shelf-life stability through the addition of hydrophilic colloids, film-forming proteins and surfactants.

Abstract: The present invention is concerned with the production of new and improved dough conditioners for use in the manufacture of yeast leavened baked products. The dough conditioners of the present invention are used in concentrated form and consist of a formulation including a combination of certain organic acids and an oxidizing agent to which may be added other dough additives. The organic acids to be employed are selected from the group consisting of adipic acid, citric acid, fumaric acid, malic acid, and succinic acid. Potassium bromate is the oxidizing agent that has been found to be of greater utility in the practice of the present invention.

Abstract: A shelf stable pizza composite comprising a baked crust component having a pH of not more than about 5.0, a tomato based sauce component having a pH not above about 4.6 and a cheese component having a pH not above about 5.5 and method of preparing same.

Abstract: The present invention relates to a process for preparing bread dough which may be deep-frozen with a view to long conservation thereof, characterized in that the yeast used was previously subjected to a stabilization by deep-freezing and that the mixing and kneading operations are carried out in a minimum of time without the dough attaining the temperature of 20.degree. C., after which the dough obtained is rapidly cooled until its innermost temperature attains at least -7.degree. C. The present invention also relates to a process for biological de-freezing of deep-frozen bread dough.

Abstract: The objects of the invention are the provision of an improved food product of the type having a smooth, continuous aqueous phase with discrete pulp-simulating particles dispersed therein and to an improved process for preparing products of this type which could withstand the processing conditions of heat and shear.According to the present invention, products of this type are improved by employing as the pulp-simulating particles from about 1 to 10%, based upon the weight of the products, of bread crumbs consisting essentially of wheat flour, yeast and salt, the bread crumbs having a porous, striated and elongated shape and structure and a particle size wherein they are retained on a USS 60 mesh screen after passing a USS 16 mesh screen. These bread crumbs readily absorb moisture from the aqueous phase to provide soft yet coherent pulp-like particles which enhance the appeal of food products, such as barbeque sauces and simulated fruit sauces.

Abstract: A process for producing a bread product comprising the steps of adding a portion of the required amount of water to wheat flour and yeast, kneading the mixture with pressure to form an intermediate dough, fermenting the dough and thereafter kneading said intermediate dough with the remaining amount of water necessary to obtain the desired dough and baking same.

Abstract: A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened, desirous yeast-leavened flavor and aroma is obtainable. The dough maintains its shelf-life stability through the addition of hydrophilic colloids, film-forming proteins and surfactants.

Abstract: A method for producing bread comprising the steps of kneading a dough containing wheat flour with an additive mixture consisting of a L-ascorbic acid; a reducing agent, and a thickner, fermenting the dough and baking same.

Abstract: A process for preparing a dry bread mix containing flour, from 1.5 to 2.5% quick-leavening active dry yeast, from 2 to 10% of a balanced chemical leavening system, and from 0.1 to 0.75% of a dough conditioner comprising calcium or sodium stearoyl -2- lactylate.

Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carregeenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.

Abstract: Disclosed are a dry mix and a process which enable the quick preparation of high quality bread. The dry mix is characterized by its ability to form a high quality bread in less than two hours, and preferably less than about 90 minutes. In its broad aspects, the mix requires the presence of flour, from 1.5 to 2.5% quick-leavening active dry yeast, and from 0.1 to 0.75% of a dough conditioner comprising either calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate. The combined action of the ingredients in this simplified bread formula permits the elimination of the fermentation and kneading steps directly following mixing of the bread mix with water. This permits a simplified process comprising: mixing the dry mix with water to form a dough, shaping the dough for baking, proofing the units for from about 30 to about 45 minutes, and baking.

Abstract: An improved yeast food is provided for use in yeast leavened bakery products that exhibits improved nitrogen availability for the yeast. The yeast food includes urea as the nitrogen source compound and is compatible with typical oxidizers used in yeast foods so that a bulking agent is not required in the yeast food.

Abstract: A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endogenous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depressant, with respect to the weight of water contained in the dough.

Abstract: A method of mixing dough for the production of soft bread, in which the energy added during mixing is sufficient to determine the cell structure of the finished product, the dough requiring substantially no fermentation in bulk following mixing wherein the energy added in mixing is in excess of 15 watt hours per kilogram of the total dough ingredients. The temperature rise in the dough resulting from the energy input during the mixing step is controlled by passing a fluid coolant about the mixing chamber so that the temperature of the dough after mixing is within the range of 25.degree. C. to 35.degree. C.; and a vacuum is induced in the chamber during at least a portion of the mechanical mixing.

Abstract: Dough mixing for the production of farinaceous footstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are four essential conditions: the energy added in mixing is not less than 15 watt hours per kilogram of the total ingredients; the rate of energy input is such that the energy is added in not more than 7 minutes; the mixer is cooled by passing a fluid through a jacket surrounding the mixing chamber, and at least one of the sugar and fat ingredients are added part way through the mixing process.

Abstract: After baking bread dough goods in an oven at about 375.degree. F., their temperature is lowered to at least about 120.degree. F., and they are then cryogenically cooled to about 45.degree. F. or below in about 5 to about 15 minutes. The baked goods are then maintained at a temperature of about 37.degree. F. to about 45.degree. F. for at least about 25 minutes to effect substantial starch crystallization; after which time, slicing, bagging and freezing are carried out. Cryogenic cooling is preferably effected in a CO.sub.2 cooler, and the cooled baked goods are maintained at about 40.degree. F. for between about 25 and about 60 minutes prior to freezing by movement along an insulated conveyor which is cooled by circulation therethrough of cold CO.sub.2 vapor exhaust from the CO.sub.2 cooler.

Abstract: Farinaceous product particles having properties comparable to those of bread crumbs are formed by continuously mixing the components with gaseous leavening in a plug flow mixer, extruding dough from the mixer; cutting the extruded dough into particles, heating the dough particles to surface dry the particles and stabilize the shape; and subsequently drying them to the desired moisture level. The dried particles are comminuted to the desired crumb size.

Abstract: An emulsifier composition for use in starch-containing foods prepared by melt-mixing a composition which is composed of specific ratios of saturated fatty acid monoglyceride and cis-type unsaturated fatty acid monoglyceride; powdering the resultant mixture and thereafter tempering the powdered composition.

Abstract: A method of producing a bread product from dough which does not contain any artificial preservatives includes partially baking the dough at the usual temperature, packing it in hermetic packages under partial vacuum, and sterilizing it while in the hermetic package. The product may be stored indefinitely at ambient temperatures in a condition that enables the user to provide a product having the characteristics of fresh bread by completing the baking step.

Abstract: The application relates to a baking method, wherein the quantity of dough necessary for the making of a one-piece baked product is primarily divided into small-sized, approximately round dumplings having a diameter up to 34 millimeters and thereafter subjected to piece fermentation and to a primary baking process a time sufficient to permit the formation of a skin-like coating or of a beginning crust. These dumplings, if desired, after intermediate deep-freezing, storage and defrosting, respectively, are transformed into a single-layer or multi-layer heap arrangement or heap of bulk goods and exposed to the flowing action of hot gases and/or vapors in a second baking process until they are baked together, the gaps between the same are at least partially closed and crust formation has been completed.

Abstract: A process for the preparation of a novel potato snack product comprising mixing together a starch containing component, an active yeast, preferably baker's yeast, water and a sugar fermentable by the said yeast to form a dough mass, optionally dividing the dough into pieces, fermenting the dough mass or pieces for a period of time and temperature sufficient to form a light structure and frying in hot edible oil or fat or baking at ordinary oven temperatures the fermented dough or pieces to obtain a potato snack and the novel potato snacks formed thereby as well as a premix for said potato products.

Abstract: Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The yeast is preferably prepared by selecting a strain of quick yeast, adapted to maltose and stable on conversation and drying, and cultivating the yeast by a process wherein during a last discontinuous cycle of multiplication of the yeast, a discontinuous flow of molasses is carried out by brief interruptions of flow.

Abstract: The invention relates to a process for maturing leaven for bread making, comprising the steps of conveying the leaven in the form of a dough strand by means of pump pressure through an elongated, essentially closed, tubular cavity, of completely filling out said cavity with said leaven and of fermenting said leaven in said tubular cavity.

Abstract: An active dried baker's yeast having a protein content of 47 to 60% and a high gas production is obtained from new yeast hybrids selected from the group consisting of Ng 2031 and Ng 2103. Drying is carried out by dividing fresh compressed yeast into particles and drying the particles to a dry matter content of at least 85% by contacting the yeast with a drying gas at a temperature of not more than 160.degree. C. in not more than 120 minutes so that the temperature of the yeast particles is held between 20.degree. to 50.degree. C. The dried hybrid yeast show a residual activity of at least 85% of the activity of the compressed yeast when incorporated directly into a dough mixture prior to rehydration or at least 70% when rehydrated before addition to other dough components.

Abstract: Bakery products consisting predominantly of bran and a method of producing them are disclosed. The products are made by baking a dough, preferably in two stages, namely a baking stage and a drying stage at a lower temperature, which dough comprises 100 parts by weight of wheat bran and/or rye bran, from 200 to 500, preferably at least 250 parts by weight of water, from 2.5 to 15 parts by weight of vegetable thickening agent, preferably carob bean flour, and an optional amount of one or more conventional dough additives, such as acidification agents, raising agents, salt, sugar, spices, herbs, seeds and other flavoring agents.

Abstract: A method of baking firm bread in metal pans using microwave energy is described. The baking process of this invention involves a two-stage baking process utilizing conventional heating as a first stage in covered baking pans normally utilized for baking firm bread, and a second stage involving the simultaneous use of conventional heating and microwave energy.

Abstract: A flexible dough is rolled into a sheet. A section of the sheet is removed and a pastry portion is inserted within the space where the section was removed. The sheet with the inserted pastry is prebaked. On the prebaked sheet are placed prepared foods such as pasta and meat and then the sheet with the prepared foods thereon and the inserted pastry are baked together, resulting in a food product, which after the portion has been removed, can be either eaten open on a platter or folded into a sandwich to be eaten in the hand apart from the pastry.

Abstract: A method for producing a laminated, imperforate or non-docked product. The dough is formulated and prepared for cooking by frying, during which partial delamination through the production and coalescence of expanded gas cells within the dough are controlled by the formulation, mixing, sheeting and proofing of the dough prior to cooking, and by the selective confinement of the dough piece during cooking, as in immersion frying and sequentially. The product is suitable for topping, followed by freezing, packaging, and ultimately, for baking into a comestible product, such as pizza.

Abstract: Vital wheat gluten in bakery products is replaced with a composition consisting essentially of wheat flour, wheat gluten and heat and acid converted corn starch dextrin. The composition may also contain potassium bromate, ascorbic acid and/or pre-gelatinized wheat starch. The composition enables the production of bakery products as good as obtained by the use of vital wheat gluten per se.

Abstract: The present invention relates to a bread dough for standard white bread which incorporates pea flour in an amount between about 2% to 3%. It has been discovered that pea flour in such a relatively small amount acts to substantially reduce dough mixing time, to increase fermentation aroma, and to obtain improved taste in the bread, and yet it does not destroy the well recognized character of the baked product as standard white bread. The present invention also relates to a milk substitute for use in bread which consists essentially of a dry blend of pea flour and whey. Bread dough having the pea-whey milk substitute is not only characterized by reduced mixing and fermentation times, but also the resulting baked bread has been found to have a superior crust color and crumb structure.

Abstract: A process is provided for treating cereal grain which comprises soaking cereal grain in an aqueous medium containing crystalline fructose or liquid grape concentrate for about 10 to about 16 hours at a temperature from about 72.degree. to about 84.degree. F. and then adding proteolytic enzyme to the soaking mixture with continued soaking in the same temperature range for an additional 10 to 62 hours and thereafter separating the cereal grain from the soaking mixture. Baked products prepared from an ingredient mix containing the treated cereal grain have hypoallergenic characteristics.