Abstract: A dry, dietetic cake mix which need only to be combined with water, mixed and baked to produce a cake. The mix is free of artificial sweeteners, egg yolks and ordinary sugar, thus making it suitable for consumption by diabetics and coronary care patients.Fructose provides natural sweetness and combines with a unique blend of other ingredients, including flour, emulsifiers and baking powder having glucono-delta-lactone as its acidic component to produce a cake having good volume, texture, flavor, moisture, mouth-feel, and sweetness.

Abstract: A frying batter mixture which includes a farinaceous ingredient, dried buttermilk, dried cream and dehydrated eggs in selected amounts is disclosed which can be packaged complete and stored until ready for use at which time only water needs to be added to provide a good and tasty frying batter. The batter can be used to fry all kinds of food in a deep fry.

Abstract: A dry, dietetic cookie mix which need only to be combined with water and baked to produce a batch of cookies. The mix is free of artificial sweeteners, egg yolks and ordinary sugar. Fructose provides natural sweetness and combines with a unique blend of other ingredients, including torula yeast, an emulsifier, stearyl monoglyceridyl citrate to produce a cookie having good texture, crispness, flavor, mouth-feel and sweetness.

Abstract: A method is provided for producing chemically leavened doughs or batters and premixes therefor which yield organoleptically acceptable baked or fried products notwithstanding use of pretreated corn, grain sorghum, and/or millet flour in the doughs or batters in lieu of a substantial portion of the wheat floor normally used therein. The preferred method includes the steps of hydrating milled corn, grain sorghum and/or millet with water to provide a homogeneous mixture thereof, followed by drying and the addition of a minor amount of unrefined lecithin thereto to form a premix which is incorporated into a chemically leavened dough or batter formulation as a substitute for at least a portion of the wheat flour usually employed therein.

Abstract: A semi-moist, semi-soft, shelf-stable and non-bleeding particle for carrying a food flavor contains 5-30% protein, 5-70% gelatinized starch, 5-40% vegetable fat and at least one of 5-50% dextrose and 5-50% sucrose. The moisture content is between 2 and 30%. The particles may be flavored with natural and artificial fruit flavors, cheese flavors, etc. The texture, mouth feel and flavors closely approximate the natural corresponding particles. The particles may be used in various conventional food compositions such as dry muffin and cake mixes.

Abstract: Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.

Abstract: A batter mix for covering food products, so that bread crumbs will adhere to the food product to form a coating, said mix comprising starch, derived from corn or other grains having the genetic composition fl.sub.1 fl.sub.1, and water. The starch in the batter mix may also have been treated with mild oxidizing agents.

Abstract: There is disclosed a dry mix adapted for hydration with chilled water to provide a pourable batter which produces on baking a crust resembling traditional yeast-leavened pizza crust; a process for preparing such pourable batter, and a unitary package of one container for said dry mix in combination with one or more containers for other snack food topping ingredients are also described.

Abstract: A method of using raw undefatted wheat germ by baking a mixture of raw wheat germ, flour, fat and soluble carbohydrate, grinding the baked product, mixing the ground product with a baking mix of flour and water to provide a batter and baking the batter to produce a final product.

Abstract: N-Acyl-2,6-dialkyl-p-aminophenols wherein each of the 2,6-alkyl groups has a tertiary.alpha.-carbon atom, are used as antioxidants to stabilize edible organic substances subject to deterioration by oxidation, particularly edible fats, fatty oils, fatty alcohols, fatty acids, and esters of fatty acids.

Abstract: The composition for preparing a high protein wheat bread includes six sources of protein and an amino acid, some of the proteins are complete and others incomplete. This is accomplished by blending the six sources of protein and lysine in critical proportions to give an optimum balance of essential amino acids.

Abstract: The bread composition includes six different proteins and an amino acid. Some of the proteins are complete and others incomplete. The individual proteins are blended according to the method in a proper combination to produce a bread product having a high complete protein composition.

Abstract: The bread composition incorporates a cellulose additive in precise amounts to produce a resultant white bread product having at least 25% less calories than the comparable standard white bread product. The composition also includes taste enhancements so that the reduced calorie bread will have the same eating quality and texture as the standard white bread.

Abstract: An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.

Abstract: An improvement in the art of culinary mixes containing dried desugared egg white, particularly angel food cake mixes, is provided by adding an alkali metal bisulfite thereto in an amount of from about 0.005% to about 1.0% by weight of the dried desugared egg white.

Abstract: Method of making a storage stable cake mix; a leavening agent coating comition for preventing premature reaction of the sodium bicarbonate leavening agent with the acidic leavening agent when both types of leavening agent are to be mixed with the other components of a cake mix; and the leavening composition comprising the coated sodium bicarbonate.

Abstract: Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125.degree.F. The starch batters are formulated in aqueous mediums (e.g., below 120.degree.F.) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.

Abstract: A dry mix for coating foods comprising a farinaceous ingredient and buffering agent is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted for coating proteinaceous foods especially meats and particularly pork such that, upon roasting or baking, improved and uniform texture and juiciness in the foods are obtained.