Abstract: An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature.

Abstract: A stamp system includes a top portion and a bottom portion, each shaped to resemble a slice of bread. The top portion has a lower surface that forms a pattern to be stamped into an edible item. The bottom portion has an upper surface that is configured with a tray that is shaped to carry an edible ink. The stamp system is used to stamp both a physical impression and a pattern in edible ink onto an edible item, such as a sandwich made of sliced bread.

Abstract: The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves or fractions thereof and fermented with the combination of strains of acetic acid bacteria and yeast in order to provide the new flavors.

Abstract: A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.

Abstract: Disclosed herein is a walnut supply apparatus including: a vibrator applying vibration to a walnut grain to move the walnut grain; a walnut discharging guide part formed at an upper portion of the vibrator to discharge the walnut grain from the vibrator; a feeder formed at one end of the walnut discharging guide part along a moving direction of the walnut grain to supply the walnut grain into a mold; a feeder driving part pivoting the feeder to drop the walnut grain disposed on the feeder into the mold; and a mold driving unit cyclically transferring the mold along a predetermined path. The walnut supply apparatus according to the present invention may accurately supply the walnut grain to the mold without using an additional sensor.

Abstract: A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow them to be treated; (d) milling the endosperm that is obtained in step (c) in order to homogenize the particle size to approximately 150-180 microns; (e) treating the germ in order to reduce the reactivity of the lipids contained therein; (f) treating the bran obtained in step (c) by: (f-i) separating the stream of bran coming from step (c) in order to produce a fine bran and a coarse bran, and (f-ii) milling the coarse bran from step (f-i) in order to obtain a pulverized bran with a particle diameter of approximately 180 microns; (g) mixing the endosperm from step (d), the germ from step (e), the fine bran from step (f-i), and the pulverized bran from step (f-ii) in a measurable and controlled manner

Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.

Abstract: The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.

Abstract: The present invention relates to plants with increased levels of water soluble carbohydrates, particularly fructan, in the stem and leaf sheath. The present invention also provides methods of identifying and/or producing these plants. In particular, the present invention relates to a novel class of polypeptides designated MYB13 which upregulate the expression of enzymes involved in fructan synthesis. The present invention further relates to a novel promoter element that can be used to express genes predominantly in the stem and leaf sheath during the early reproductive stage of a plant.

Abstract: The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt % wholegrain cereal flour, 5 wt % to 22 wt % fat, and at most 30 wt % sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt %, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt % added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt % of the dough and wherein the refined cereal flour has a water absorption under 55% as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm.

Abstract: The application relates to a composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch, from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour, from about 5% (w/w) to about 7% (w/w) vegetable oil, and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients.

Abstract: The present invention relates to stress tolerant transgenic wheat plants. In particular, the present invention relates to stress tolerant transgenic wheat plants comprising an exogenous polynucleotide encoding a NAC transcription factor operably linked to a promoter capable of directing expression of the polynucleotide in a cell of the plant.

Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.

Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.

Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.

Abstract: The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, ?-glucan, fructan, non-starch polysaccharide, dietary fibre or resistant starch to improve one or more indicators of health in a mammal.

Abstract: An object of the present invention is to provide a straight stick-shaped snacks and a method for producing the same. The present invention provides a method for producing a stick-shaped snack from a string-like dough 10 containing a cereal flour as a principal component, the method including: a baking step S6 of baking the string-like dough 10 provided with a plurality of non-through cuts 15 formed therein across the longitudinal direction and impregnated with lye, the string-like dough 10 being mounted on a heating surface; and a cutting step S7 of cutting the baked string-like dough 40 at the cuts 15 to thereby form stick-shaped pastries 40.

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: Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of the coarse bran and germ fraction which are ground in the first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. The bran and germ fractions may be combined, subjected to stabilization, and combined with the endosperm fraction to obtain a stabilized whole grain flour.

Abstract: A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.

Abstract: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.

Abstract: High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.

Abstract: The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention.

Abstract: A composition comprising: (A) from about 20% to about 80% by weight of an interesterified palm oil olein; (B) from about 5% to about 25% by weight of a liquid oil; (C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof may be used as a bakery fat, particularly a laminating fat for products such as puff pastry.

Abstract: The aim of the present invention is to reduce the concentration of aroma compounds in food products, without having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain aroma compounds at different concentrations in the two sections.

Abstract: The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil. The dough is formed by mixing 0.5 to 40% of the encapsulated oil with other ingredients.

Abstract: Disclosed is a proofed, cooked corrugated dough crust. The crust may include a top surface. Opposite the top surface is a bottom surface intended to be in contact with rollers of a roller grill. The bottom surface defines at least one parallel groove or at least one parallel ridge or both. A roller grill system for a proofed, cooked corrugated dough crust is also disclosed. The system may include a roller grill including a plurality of parallel rollers and spaces in an alternating series. At least one corrugated crust is also included. Any grooves rest on top of the rollers and any ridges are in the spaces between the rollers. A forming assembly system for proofing and cooking a corrugated dough crust is also disclosed.

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: Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high ? glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics.

Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.

Abstract: The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.

Abstract: The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products.

Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.

Abstract: The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt. % of a continuous fat phase and 35-61 wt. % of a dispersed aqueous phase, said aqueous phase having the following composition: 60-80 wt. % of water; 18-40 wt. % of maltodextrin with a DE in the range of 1-5; 0-5 wt. % of other hydrocolloids; 0-6 wt. % of dissolved components selected from acids, salts and combinations thereof; 0-2 wt. % of other edible ingredients; said continuous fat phase having the following composition: 94-99.5 wt. % of triglycerides; 0.5-5 wt. % of emulsifier; 0-2 wt. % of other edible ingredients; wherein the fat phase is characterized by the following solid fat profile: 25%?N20?50; 15%?N30?35%; 8%?N35?30%. The bakery emulsion of the present invention enables the preparation of low fat puff pastries of high quality.

Abstract: A wheat cultivar, designated SJ909-369, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ909-369, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ909-369 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ909-369, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ909-369, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ909-369 with another wheat cultivar.

Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.

Abstract: Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.

Abstract: A pizza is prepared while it is constructed using a novel process and device. Dough is placed onto a thermal mass, followed by the use of a handheld very high heat source to sear the top surface of the dough. As the pizza dough remains in contact and continues to bake on the thermal mass, toppings are added. The toppings and dough can be selectively seared with the handheld device, and/or allowed to temper with or without the aid of a lid. The lid has a low profile and flat top and creates a minimal cooking volume when placed over the thermal mass. The searing occurs in sections and allows the pizza cook to selectively cook, char, comingle and caramelize the toppings and dough of the pizza.

Abstract: Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.

Abstract: The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated and/or monounsaturated oils, namely sunflower and/or safflower oil, canola, soya, olive and high oleic sunflower and/or high oleic safflower oil. This substitute can be used in meat and bakery products.

Abstract: The invention pertains to a plant or vegetable pulp composition comprising: a) plant or vegetable pulp comprising 5-30 wt % cell wall materials comprising or consisting of cellulose, hemicellulose, lignin and/or pectin, and/or fragments and/or hydrolysates thereof, wherein said pulp is obtained by disrupting plant or vegetable cell membranes and removing at least part of the intracellular content; b) 45-85 wt % of one or more water-soluble carbohydrate(s) selected from the group consisting of inulin, oligofructose, fructo-oligosaccharide, galacto-oligosaccharide, glucose, maltose, maltodextrins, polydextrose, sucrose, fructose, lactose, isomaltulose and polyols, and/or combinations thereof; and c) 5-25 wt % water, all numbers based on total weight of said composition. The invention also pertains to the method of preparing such a composition, and the use in (human) food applications.

Abstract: Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ?1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber.

Abstract: The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical shortening compositions and nut butters.

Abstract: Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof.

Abstract: High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.

Abstract: The aim of the present invention is to prevent that food products, which have a decreased concentration of salt, which can be considered to be unhealthy when consumed in large amounts, from having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain a salty tastant at different concentrations in the two sections.

Abstract: A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

Abstract: The present invention provides bread crumbs that have an advantage of reduced oil absorption during deep-frying; and a production process thereof. The present invention further provides deep-fried food products and food products for deep-frying food product prepared using the bread crumbs, and a method of reducing oil absorption of bread crumbs. The present invention produces bread crumbs by carrying out the steps of: preparing bread dough by incorporating at least one member selected from the group consisting of konnyaku gel and konnyaku sol into ingredients of the bread dough; fermenting the bread dough, and baking the bread dough; and pulverizing the baked bread.

Abstract: A toaster pastry at least partially coated with a clear coating that provides an at least partial moisture barrier on the surface of the toaster pastry.