Abstract: Disclosed is a method for evaluating cooking quality that includes: in response to receiving evaluation information of a food sent by a terminal, retrieving an assessment result corresponding to the food, the assessment result being an assessment result of the cooking quality of a cooking appliance; and determining an evaluation result of the cooking quality of the cooking appliance based on the assessment result, the evaluation information, and a preset evaluation rule. Also disclosed is a device for evaluating cooking quality. With this disclosure, both the assessment result and the evaluation information are weighted in computing the evaluation result of the cooking quality of the cooking appliance. Such an evaluation result not only reflects users' subjective evaluation of the cooking quality, but it also reflects an objective and tenable evaluation of the cooking quality, making the evaluation of the cooking quality more reasonable.

Abstract: Device for processing dough, comprising at least one transporting conveyor having a transport surface for transporting a first dough sheet, at least one feed line, for feeding at least a second dough sheet onto the first dough sheet, thus forming a multi-layered dough sheet, and at least one incision maker with a pattern of protruding blades for cutting a pattern of incisions in at least one of the dough sheets, the protruding blades movable with a directional component towards and from the direction of the transport surface and a cutting station for cutting the multi-layered dough sheet into dough pieces and a rolling station for rolling up the cut out dough pieces.

Abstract: A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.

Abstract: A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.

Abstract: A Flatbread Dinner Ware apparatus to serve flatbreads tortillas including features to assists the consumer in properly filling folding and wrapping flatbreads by forming a recessed center cavity, creating and controlling fold lines and fold line creases that forms maintains and controls the shape of a flatbread tortilla as it is being assembled. The folding apparatus converts the shape of a flatbread tortilla by providing a plate like tool-template that controls each end section, and the top and bottom sections (folds) of a flatbread tortilla as it is being assembled (wrapped). The tortilla wrapper apparatus also provides a pocket to determine the proper amount of foodstuff to be placed into the apparatus.

Abstract: A device and a method for forming bar-shaped croissant dough in a U-shape, for then quickly and precisely arranging both legs of the U-shape to have the same length, and for producing croissants in a required shape are provided. A device for circularizing croissant dough 100 comprises a first guide for reducing a width 114 that moves a first end 5a of the U-shaped croissant dough 5 toward a center of the U-shape, a plate 118 that is inserted under a second end 5b of the U-shaped croissant dough 5 and lifts the second end 5b, a second guide for reducing the width 116 that moves the second end 5b that is lifted toward the center of the U-shape, and a pusher 130 that vertically presses the first end 5a and the second end 5b that are moved to the center of the U-shape so as to stick one to the other.

Abstract: An improved system and method for the manufacture of pizza products is disclosed. A set of cavities is formed in the shell in a cavity-forming operation. The cavity-forming operation may be performed in a fixture using a set of ports or outlets to inject a fluid to form the cavities and/or to fill the cavities with a fill material. A tool may be used to form the shell and/or the set of cavities (which may be filled or empty or in a combination). The fill material may be cheese or tomato/vegetable segment or pizza sauce or the like. The cavities may be formed in the edge or crust of the pizza product or in the center region of the pizza product. The pizza product may be commercially distributed as a frozen pizza product, including as a finished pizza product with toppings or as a pizza shell.

Abstract: An apparatus for scaling dough and method of using the same includes a pair of infeed rollers that provide dough to pair of positive pressure rollers that rotate faster that the rate dough is received. A bed defines a ram chamber with an inlet and an outlet. The bed is adjacent to the pair of positive pressure rollers. Dough is received in the ram chamber through the inlet. A ram disposed in the ram chamber reciprocates therein to compress dough. A rotatable head with a scaling chamber is adjacent the outlet of the ram chamber. The rotation of the head and the reciprocation of the ram are synchronized so that a downward stroke of the ram compress dough received in the ram chamber into the scaling chamber.

Abstract: A pet meal product and methods of making the pet meal product. The pet meal product including an edible bar, including a complex carbohydrate, a protein, a fat, and a multi-vitamin, wherein the edible bar provides a nutritionally complete meal. In some examples, the pet meal product further includes, an antioxidant, an omega-3 fatty acid, a flavoring compound, a coloring agent, and a texturizing agent.

Abstract: An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.

Abstract: A method for forming a pressed, baked food product including providing a dough intermediate puck. The dough intermediate puck is processed through a first, compression station that applies a compression force and heat to the dough intermediate puck, resulting in a pressed puck. The pressed puck is processed through a second, dwell and heating station that contacts opposing major surfaces of the pressed puck in a manner allowing the pressed puck to naturally rise and applies heat to the puck, resulting in a pressed, at least partially-baked, food product. The above steps are characterized by continuous movement of the puck from an upstream end of the first station to a downstream end of the second station. In one embodiment, residual heat from the first station is applied in the second station.

Abstract: The invention relates to a dough roller device (2) comprising a first roller pair unit (21) and a second roller pair unit (22) situated below the first roller pair unit (21), wherein the relative position of the first and second roller pair units is adjustable. Preferably the rollers (31,32) of the first roller pair unit (21) define a passage for dough between the rollers, and wherein the relative position is adjustable for placing one of the rollers (33, 34) of the second roller pair unit (22) more or less below the passage. The invention further relates to an assembly for dough treatment, comprising a dough roller device (2) as disclosed above and a supply device for supplying dough, wherein the supply device comprises a conveyor (12) extending to an upper side of the dough roller device (2). The belt onto which the dough is deposited has flour dusted onto it before the dough is laid on the belt.

Abstract: An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.

Abstract: A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C., is solid at 4° C., and has 26% to 40% solid fat component at 10° C. and 10% to 30% solid fat component at 25° C.

Abstract: The present invention relates to a method of making a controlled-break tostada or taco and the actual controlled-break tostada or taco. The method of making a controlled-break tostada comprises sheeting tostada dough onto a flat surface in a machine, directing the tostada dough on the flat surface in the machine to a cutting device, cutting break-points throughout surface of the tostada dough with the cutting device, and heating the tostada dough.

Abstract: A sheeter includes an internally grooveless front roller, a rear roller configured to rotate counter to the front roller, a partially spiraled stripper wire coupled across the front roller, and a conveyer belt connected to a proximal conveyer roller and a distal conveyer roller. The conveyer belt includes a landing zone configured to prevent damage to a received product. The conveyer belt includes a raised portion adjacent to the proximal end and flat portion towards the distal end.

Abstract: An object is to provide a method and an apparatus for lapping strip-shaped food dough onto a transporting unit without repeatedly applying tension or relaxation. A method of lapping food dough in which strip-shaped food dough being continuously conveyed is lapped onto the transporting unit configured to transport the food dough in a direction intersecting a conveyance direction of the food dough.

Abstract: 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 10. The hot untexturized Roti is then placed into a texturizing apparatus 12. The untexturized Roti 10 is texturized by manipulating the apparatus so that a predetermined motion is implemented. This allows Roti 22 to form having a flaky surface 24. The Roti 22 is then removed from the texturizing apparatus 12 and placed in a pre-prepared container.

Abstract: A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture.

Abstract: A rippled wafer (90) formed of a convoluted wafer ribbon (80), the rippled wafer (90) having an average of at least 12 turns/cm2, wherein a turn is a change in direction of the wafer ribbon (80) of at least 45°, and a confectionery product comprising such a wafer. Also a confectionery product comprising a rippled wafer (90) formed of a convoluted wafer ribbon (80), wherein the turns are substantially uniformly distributed across the cross section of the rippled wafer, where a turn is a change in direction of the wafer ribbon of at least 45°, and a confectionery product comprising a three-dimensional rippled wafer (90) formed in a single step.

Abstract: The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.

Abstract: A dough cutting device for producing a dough piece for baking toast or the like. The dough roll is moved on a lower conveyor belt having a roll centerline oriented transverse to a conveying direction. At least one cutting knife rotating about a front rotational axis is arranged at a distance corresponding to a variably adjustable front separating gap above the lower conveyor belt, and sectionally cuts the dough roll, wherein a front connecting web of the dough roll remains.

Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).

Abstract: Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The cookie composition may be formed by passing a cookie dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.

Abstract: This invention provides a food product that allows intake of all of the nutritional components of soybeans, has no smell of raw soybeans, has good flavor, is easy to eat, can increase the soybean content, and can be eaten by children and adults. Provided is a hollow confectionery obtained by baking dough comprising soybeans, a starch, and a pregelatinized starch.

Abstract: A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second peripheral edge. The first peripheral edge of the first dough sheet is joined together with the second peripheral edge of the second dough sheet to define a perimeter. The food piece also includes an embossment positioned within the perimeter. The embossment extends upon at least one of the first outer surface and the second outer surface and includes at least one line along which the first and second dough sheets are joined.

Abstract: The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.

Abstract: The present invention provides a device for performing multiple folding on a pastry case enclosing a stuffing so as to made stuffed foods with pastry cases, such as Chinese spring rolls and Mexican tacos. The device is characterized in that a stuffing feeder, a pastry case front folding plate, a pastry case front pressing stand, a pastry case two-sided folding plate, a pastry case flanging and pressing stand, and a consecutive folding and pressing stand are disposed on a conveyor belt of an apparatus in sequence, for performing the steps of: upon entry of the pastry case onto the conveyor belt, feeding a stuffing automatically and continuously, and then performing single folding, two-sided folding, and secondary bending-pressing, to thereby form stuffed foods with pastry cases by multiple folding.

Abstract: A method of preparing rumen-protected carbohydrates for use in ruminant feeds by inducing the Maillard reaction between a reducing carbohydrate source and a protein source. Products made by the process and methods for maintaining or restoring blood glucose levels within the normal reference range for ruminants, especially during transition or under heat stress are also disclosed.

Abstract: A sheeter includes an internally grooveless front roller, a rear roller configured to rotate counter to the front roller, a partially spiraled stripper wire coupled across the front roller, and a conveyer belt connected to a proximal conveyer roller and a distal conveyer roller. The conveyer belt includes a landing zone configured to prevent damage to a received product. The conveyer belt includes a raised portion adjacent to the proximal end and flat portion towards the distal end.

Abstract: A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics.

Abstract: A pie mold and method of making a pie crust that includes a rigid base and a flexible lid. The rigid shallow base includes a bottom plate and a side wall that forms a cavity of a size to correlate to a conventional pie or tart pan. The lid is placed atop the base to cover the dough-filled cavity and then the filled pie mold is chilled. Once the dough is sufficiently chilled, the dough is transferred to a conventional pie plate for baking. The pie mold may further include one or two optional non-stick liners that are positioned atop the bottom plate and upon which or in between which the dough is shaped. The liners are used to transfer the chilled and shaped pie dough to the pie pan, and peeled off prior to placing the pie dough into the pie pan and/or baking the pie crust.

Abstract: Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.

Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

Abstract: Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.

Abstract: A method for producing wafers by extrusion comprising the steps of a. Preparing an ingredient mix b. Feeding the mix in an extruder and cooking the mix c. Extruding the cooked mix such that an extruded and expanded non-planar structure is formed d. Unfolding the structure to give a large extruded sheet e. Subjecting the extruded sheet to stretching/pulling f. Adjusting the sheet in order to obtain a desired thickness g. Drying the sheet h. Separating the sheet into wafers of desired dimensions The invention also relates to the wafers thus produced and to a wafer production line.

Abstract: The present invention relates to a flat bread dough composition, comprising: A) flour; B) shortening; C) water; and D) a leavening system having a leavening base and a leavening acid having a combination selected from the group consisting of a) sodium aluminum phosphate and dicalcium phosphate dihydrate; b) sodium aluminum phosphate and sodium acid pyrophosphate; c) sodium acid pyrophosphate and dicalcium phosphate dihydrate; d) sodium acid pyrophosphate, monocalcium phosphate, and calcium acid pyrophosphate; e) dicalcium phosphate dehydrate, monocalcium phosphate, and calcium acid pyrophosphate; f) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; g) sodium aluminum sulfate and dicalcium phosphate dihydrate; and h) sodium aluminum sulfate and sodium acid pyrophosphate, the sodium acid pyrophosphate exhibiting an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking, and the slower reacting of the leavening acids in the combination

Abstract: A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.

Abstract: A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods.

Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.

Abstract: A cookie folding device for folding food to a desired shape. One embodiment of the cookie folding device includes a base, a center ridge and two arms. The arms pivot downwards, causing a cookie to bend around the arms and over the center ridge.

Abstract: The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.

Abstract: Forming machines and methods for forming a croissant dough piece in which the lateral end sides can be bent to form and join them, while they contact the upper surface of a transporting conveyor, are provided. In one aspect of the invention, the forming machines include an interception pin 75, which is arranged above the transporting conveyor 5 such that it is vertically movable and it is also movable in the conveying direction of the transporting conveyor 5. The forming machine also includes a plurality of pressing members 99, which are arranged above the transporting conveyor 5 such that they are vertically movable and are movable in the conveying direction of the transporting conveyor 5 at a velocity faster than that of the interception pin 75, and they are movable toward and away from each other.

Abstract: A compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing unit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The mixing and kneading unit may be configured to prepare dough. The dough may be prepared by mixing and kneading the ingredients dispensed by the dispensers. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked (e.g., heated, roasted and/or puffed) by the platen unit.

Abstract: Lignan Flax Seed Cakes offers consumers a delicious and simple way to consume ground flax seed. This product combines multiple healthy ingredients, such as fruit, oats, and walnuts, with ground flax seed to produce a well-textured and desirable food item. This comestible food product enables individuals to receive a known (controlled) quantity of flax seed, while simultaneously consuming other beneficial ingredients. The enjoyable taste makes it easy to obtain the health benefits provided by flax seed within a consumer's diet.

Abstract: A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition.

Abstract: A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a layer of frozen dough or ice. The layered dough may be rolled out and folded repeatedly to form more layers. The layered dough is then sheeted, cut, proofed and baked to form a reduced fat, layered, flakey baked product.

Abstract: The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions. The dessert may be consumed as chilled dessert or, alternatively, following a re-heating step shortly before serving. The dessert of the present invention provides advantages with respect to food safety in that its manufacturing process is shortened and not prone to contamination if compared to prior art processes.

Abstract: The invention relates to a dough roller device (2) comprising a first roller pair unit (21) and a second roller pair unit (22) situated below the first roller pair unit (21), wherein the relative position of the first and second roller pair units is adjustable. Preferably the rollers (31,32) of the first roller pair unit (21) define a passage for dough between said rollers, and wherein the relative position is adjustable for placing one of the rollers (33, 34) of the second roller pair unit (22) more or less below the passage. The invention further relates to as assembly for dough treatment, comprising a dough roller device (2) as disclosed above and a supply device for supplying dough, wherein the supply device comprises a conveyor (12) extending to an upper side of the dough roller device (2). The belt onto which the dough is deposited has flour dusted onto it before the dough is laid on the belt.

Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.