Abstract: Recognizing the fact of extremely low utilization of peak power (especially in the aviation use case), we propose a novel approach to significantly reduce the size and weight of the system by downsizing the main air compressor to match the air flow required to produce the desired continuous power (e.g., 55% of the peak power rating for the aviation applications, etc.), and provide the supplemental oxygen flow from an on-board high-pressure oxygen tank.

Abstract: In a fuel cell system, an adhesion detection apparatus for detecting adhesion of a second switching valve for a sub tank is provided. The adhesion detection apparatus opens a first switching valve and a second switching valve for switching to a double switching valve open state where a fuel cell performs power generation, and thereafter, closes the first switching valve and opens the second switching valve for switching to a second switching valve open state where the fuel cell performs power generation, and detects adhesion of the second switching valve based on a change of a detection value of a pressure sensor in the second switching valve open state.

Abstract: By substituting biomass with a surface-active substance in a fermentation broth containing amino acid before spray-drying, granulated animal feed additives with improved product specifications were obtained.

Abstract: Provided is a method for recovering oil from corn to ethanol production, the method comprising applying a formulation comprising (i) a compound of formula (I), in which R1-R3 are defined herein, (ii) an oil and/or at least one propylene glycol ester of fat and/or a fatty acid, and (iii) a metal oxide to a corn-based product from an ethanol production process. Also provided is a formulation effective for corn oil recovery comprising (i) a mixture of ethoxylated C14-22 mono- and diglycerides, (ii) an oil and/or at least one propylene glycol ester of fat and/or a fatty acid, and (iii) a metal oxide.

Abstract: Provided is a method for recovering oil from corn to ethanol production, the method comprising applying a formulation comprising (i) a compound of formula (I), in which R1-R3 are defined herein, (ii) an oil, and (iii) a metal oxide to a corn-based product from an ethanol production process. Also provided is a formulation effective for corn oil recovery comprising (i) a mixture of ethoxylated C14-18 mono- and diglycerides, (ii) an oil, and (iii) a metal oxide.

Abstract: Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.

Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

Abstract: A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil or canola oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of conserved trans monoglyceride and/or diglyceride, advantageously a monoglyceride or a mono- and diglyceride that is mostly monoglyceride, based on a highly unsaturated ‘oil, such as a highly unsaturated vegetable oil, e.g.

Abstract: A method and related apparatus for cleansing or killing bacteria from raw oysters. The method involves exposing the meat, and possibly some natural fluids, of shucked oysters to high strength electric fields to cleanse or kill the bacteria present in and on the oyster. An apparatus to perform the method involves a sterilization tank made in part of two conductive plates spaced about one centimeter apart. The meat of shucked oysters is placed between the plates. A large voltage from energy-storing capacitors is applied to the conductive plates to create the electric field that kills the bacteria in the stomach and other cavities, and on the meat of the shucked oysters.

Abstract: A frozen dough conditioner for preventing freezing damage, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes. Preferably, the conditioner composition is in the form of a powdery or granule conditioner for admixture with a dough composition to be frozen. The composition preferably is prepared by spraying and drying an aqueous solution or dispersion having a pH of about 4 to about 9, wherein the aqueous solution or dispersion contains: (A) a sucrose fatty acid ester having an HLB of not less than about 5; (B) diacetyl tartaric acid monoglyceride; (C) a fatty acid monoglyceride; and (D) one or more sugars.

Abstract: A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid, and/or phosphate. It is a slow acting oxidant that is functional throughout the entire manufacturing process. It is also an effective oxidant that produces properly oxidized dough needed in the production of high quality, yeast-leavened products using various methods of the breadmaking process.

Abstract: Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of starch-degrading enzyme, monoglycerides, and monosaccharide; holding the dough under conditions of temperature and humidity for a time effective to develop the dough as evidenced by the evolution of carbon dioxide and the degradation of at least a portion of the starch in the flour to oligosaccharides; forming the dough into bagel-shaped dough pieces; and boiling and baking the dough pieces. The freshness-promoting composition preferably includes one or more additional ingredients selected from the group consisting of: a gum, an oil, wheat gluten in addition to that present in the flour, and at least one egg component. It is also preferred to spray the bagel with a solution of an antimycotic following baking.

Abstract: According to the present invention, bread dough can be produced in a very short time by kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of water does not exceed that of flour, and a suitable amount of yeast, to such an extent that dough breakdown of the mixture begins within 5 minutes as determined by a resistograph (first step); and adding to the mixture, immediately or after allowing the mixture to rest to cause fermentation, such an amount of flour that the total amount thereof will reach 100 parts by weight, and if necessary, a suitable amount of water, followed by kneading (second step).Further, dough having excellent elasticity can be obtained by adding an acid to the ingredients for kneading in the first step to adjust the pH of the kneaded mixture obtained in the first step to 4-5 and adding a salt to the ingredients for kneading in the second step to adjust the pH of the dough obtained in the second step to 5-6.

Abstract: A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and (d) at least one emulsifier selected from the group consisting of a glycerol fatty acid monoester and a sucrose fatty acid ester having an HLB value of 5 to 10. The dough conditioners are especially suitable for the manufacture of bread using a frozen or chilled bread dough. They can prepare breads which have no fisheyes on the surface of the baked bread, have large bread volume and are good in all respects of appearance, inner phase, taste and flavor.

Abstract: A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.

Abstract: The shelf life of a bakery product is extended by including in the dough mixture, from which such product is formed, both a sucrose ester emulsifier and polyvinylpyrrolidone synthetic hydrocolloid. The storage characteristics of the product may be additionally improved by controlling water activity through the use of a alcohol in the proper quantity. Shelf life is further enhanced by minimizing the residual oxygen in the container in which the product is packaged.

Abstract: An improved process for producing baked products such as breads and rolls is provided which gives the products an extremely long shelf life and essential batch-to-batch uniformity. Moreover, the process is susceptible to a high degree of automation, thereby lowering costs. Broadly speaking, the process of the invention is an improvement over conventional sponge methods and involves initially setting the sponge fraction at a temperature of about 72.degree.-80.degree. F. and a pH of 5.2-5.6; the sponge is fermented for a period of about 11/2-21/2 hours in order to elevate the temperature and reduce the pH of the sponge. The sponge is then cooled to eliminate yeast activity, and is mixed with dough fraction components to yield a final dough. The final mixed dough is quiescently held and proofed in an intermediate proofer for 6-8 minutes. Final processing involves molding, baking, cooling and packaging. The process is also characterized by a complete absence of synthetic yeast foods in the sponge fraction.

Abstract: Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics which are at least acceptable comprise from about 2.5% to about 97.5% by weight succinylated monoglycides, or edible salt derivatives thereof, and a remainder portion of either sodium stearoyl lactylates, calcium stearoyl lactylates, lactylic stearate, or mixtures thereof. Preferably, the triglyceridal shortening of the bakery products is totally replaced by the agents in powdered form.

Abstract: A blend of a hydrophillic lecithin having an HLB value of at least about 8 and at least one of a monoglyceride, lactic acid esterified monoglyceride, succinic acid esterified monoglyceride, maleic acid esterified monoglyceride or edible salts of stearyl lactylic acid is disclosed. The blend synergistically improves both staling inhibition of a baked food product and also dough conditioning when added to a formulation for a baked food product prior to baking.

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: Oriental-style breading crumbs, useful for application to a variety of fried food products, are formed by a novel procedure in which a leavened dough is first formed by a continuous mixing process, the dough is stretched to elongate the pores in the dough, the stretched dough is baked while maintained in an elongated condition, and the baked dough is comminuted to form the crumbs. The Oriental-style breading crumbs which are formed by this procedure may have less fragility and a more uniform size and splinter shape and impart greater crispiness to food products than crumbs produced by prior art procedures.

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: Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics comprising about 20% by weight succinylated monoglycides, or edible salt derivatives thereof, and a remainder portion of a combination of sodium stearoyl lactylates and calcium stearoyl lactylates. Preferably, the triglyceridal shortening of the bakery products is totally replaced by the agents in powdered form.

Abstract: A stabilized fluid shortening containing conditioning and softening agents, comprises about 4 to 10 weight parts of a soft or hard mono- and diglyceride, about 2 to about 8 weight parts of fatty acid ester polyglycerol, about 2 to about 8 weight parts of solid beta-phase crystalline food emulsifier component and about 40 to 100 weight parts liquid vegetable oil, wherein the fluid shortening is a stabilized dispersion obtained by shock cooling a blend of the shortening ingredients to a temperature in the range of about 75.degree.-105.degree. F., and agitating such blend in this temperature range for a period sufficient to obtain substantially complete crystal conversion to the beta-polymorphic form.

Abstract: A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.

Abstract: An improved stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 10 weight parts of soft or hard mono- and diglyceride, about 2 to 8 weight parts of ethoxylated mono- and diglyceride, about 2 to 8 weight parts of a solid phase ester emulsifier selected from the group consisting of a succinylated mono- and diglyceride and an alkali or alkaline earth metal salt of an acyl lactylate, and about 40 to about 70 weight parts of liquid vegetable oil, wherein the fluid shortening is in a stabilized dispersion. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.The shortening may also contain about 0 to about 3 weight parts of solid stearine.

Abstract: Oleaginous and other materials that are difficult to form into aqueous dispersions are rendered easily dispersible in cold water by impregnating particles with them which comprise from about 70 to 99 parts of disintegrated beta-1,4 glucan and from about 1 to 30 parts of water-soluble polymer intimately associated therewith, and especially where the particles comprise from about 85 to 95 parts of disintegrated beta-1,4 glucan and from about 5 to 15 parts of sodium carboxymethyl cellulose.

Abstract: Disclosed are dry powdered emulsifiers suitable for use in dough from which bakery products are made. The powdered emulsifiers are solid solutions comprising (1) saturated monoesters, or mixtures of saturated monoesters and succinylated monoglycerides and (2) unsaturated monoesters. The monoesters are prepared from fatty acids and either glycerine or propylene glycol, and are saturated to an extent so as to have an iodine value within the range of about 5 to about 33, and a melting point of at least about 50.degree. C. The powder has sufficient wettability to form a particulate dispersion in water at 25.degree. C. under mild agitation.

Abstract: The invention concerns a pulverulent, free-flowing monoglyceride based additive for use in the preparation of farinaceous and starch-containing products such as bread, macaroni, spaghetti, noodles and extruded snack products; this additive has been obtained by spray-cooling a substantially dry mixture containing the monoglyceride in molten condition together with at least one phosphatide, preferably lecithin and especially preferred soybean lecithin so that the individual particles will contain the monoglyceride and the phosphatide in substantially constant proportion. The product gives almost as good baking performance or performance in other heating processes for the dough into which it is incorporated as does a so-called monoglyceride-hydrate and has the further advantage of improving the flowing and packing properties of the pulverulent mixture.

Abstract: An anti-caking, powdered, combined-salt dough conditioning agent, along with a method of producing the same, is provided which effectively resists caking or agglomeration even when stored under adverse ambient conditions for relatively long periods, so that the agent remains usable as a free-flowing powder for commercial baking purposes. The agent includes respective quantities of calcium and sodium salts of the acyl lactylates of C.sub.14 -C.sub.22 fatty acids which have been commingled in a molten condition and thereafter cooled to the solid state and ground. In particularly preferred forms, amounts of CSL and SSL are admixed as dry powders and coheated to melt the same, followed by thorough mixing and cooling of the salts to a grindable solid. Other additives, such as mono-and diglycerides and derivatives thereof, can also be used in conjunction with the defined sodium and calcium salts to yield combined additives having excellent anti-caking properties.

Abstract: The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C.sub.10 -C.sub.24 fatty acid wherein at least 10 weight percent of said esters are monoesters and (2) a free C.sub.14 -C.sub.20 fatty acid, a sodium or magnesium salt of a C.sub.14 -C.sub.20 fatty acid or a pentaerythritol monoester of a C.sub.14 -C.sub.20 fatty acid. Optionally, but preferably, the combination includes a third ingredient consisting of an enzyme product selected from alpha-amylase, amyloglucosidase and mold derived lipase.

Abstract: Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources of vitamin C even when added to the dough or batter during preparation thereof and subjected to baking or frying temperatures. The additives hereof are also functional as dough conditioners, anti-staling agents, and shortening sparing agents, and also serve to maintain or even enhance loaf volume in resultant breads and the like and permit incorporation of protein supplements such as soy flour into such products without deleteriously affecting desirable organoleptic properties thereof.

Abstract: When making dough using active dried yeast the yeast is reconstituted in an emulsion of an ester of a polyglycerol with saturated fatty acid or of an ester of sorbitan or hexitan with a saturated C.sub.16 to C.sub.18 fatty acid.

Abstract: The quality of protein-fortified baked goods is improved by incorporation of certain additives into the dough prior to baking. The additives are fatty acid esters of polyoxyethylene ethers of either propylene glycol glycosides or glycerol glycosides.

Abstract: A stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 14 weight parts of soft mono- and diglycerides, 2 to 8 weight parts ester emulsifier, 0 to 8 weight parts of solid stearine, and between about 40 to 100 weight parts liquid vegetable oils wherein the fluid shortening is a stabilized dispersion. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.

Abstract: A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid, and/or phosphate. It is a slow acting oxidant that is functional throughout the entire manufacturing process. It is also an effective oxidant that produces properly oxidized dough needed in the production of high quality, yeast-leavened products using various methods of the breadmaking process.