Abstract: The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material and Brassicaceae seed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.

Abstract: An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30%, and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer.

Abstract: Disclosed herein are a dried instant noodle improved in loosening at the time of eating and a method for producing the same. The method for producing dried instant noodles comprises: a loosening agent-attaching step in which a loosening agent for noodles is attached to gelatinized noodle strings; a first drying step in which, after the loosening agent-attaching step, hot air having a wind speed of 30 m/s or higher and a temperature of 60° C. to 160° C. is blown onto the noodle strings for 5 to 240 seconds to dry the noodle strings; and a second drying step in which, after the first drying step, the noodle strings are dried with hot air.

Abstract: Disclosed is a method for manufacturing instant noodles using extruded noodles, with each noodle having a hole extending therethrough in a longitudinal direction, wherein the hole closes or contracts during boiling or rehydration in hot water and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle.

Abstract: This application provides a method for producing instant noodles having fresh noodle-like flavor and texture. The method for producing instant noodles comprises a heat treatment of noodle strings under specific conditions, such as specific temperature and humidity. Particularly, the method for producing instant noodles comprises the step of carrying out a heating process at an intra-chamber temperature of 130 to 220° C., where the heating process is carried out in an atmosphere of ?5% to +10% of the absolute humidity of steam under atmospheric pressure at the temperature.

Abstract: Provided is a method for producing meat-based dried food that is to be reconstituted by pouring hot or cold water thereto before eating, comprising: a step of processing a meat raw material or meat-based food with superheated steam; a step of freezing the meat raw material or meat-based food processed with superheated steam; and a step of drying the frozen meat material or meat-based food under reduced pressure. It is possible to reconstitute the dried food produced by the production method in a short time of about 3 to 5 minutes even if the dried food is thick.

Abstract: Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.

Abstract: An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Abstract: An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Abstract: Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.

Abstract: Provided is a dried noodle having a porosity in the cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure.

Abstract: Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.

Abstract: The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130 ° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.

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: A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath.

Abstract: Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.

Abstract: The invention relates to the wheat cultivar designated WB7618. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB7618. Also provided by the invention are tissue cultures of the wheat cultivar WB7618 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB7618 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated BZ608-125. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ608-125. Also provided by the invention are tissue cultures of the wheat cultivar BZ608-125 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ608-125 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB4614. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB4614. Also provided by the invention are tissue cultures of the wheat cultivar WB4614 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB4614 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated BZ908-552. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ908-552. Also provided by the invention are tissue cultures of the wheat cultivar BZ908-552 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ908-552 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated BZ6W06-451. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ6W06-451. Also provided by the invention are tissue cultures of the wheat cultivar BZ6W06-451 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ6W06-451 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB9576. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9576. Also provided by the invention are tissue cultures of the wheat cultivar WB9576 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9576 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB7390. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB7390. Also provided by the invention are tissue cultures of the wheat cultivar WB7390 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB7390 with itself or another wheat cultivar and plants produced by such methods.

Abstract: Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.

Abstract: Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.

Abstract: The present invention obtains instant noodles which do not cause sticking and are easily loosened. Especially, the present invention provides an instant noodles producing method capable of preventing the sticking of the noodle strings even when the noodle strings are straight-type noodles. In a production process of the instant noodles, powdered oil is applied to the surface of a dough sheet or the surfaces of the noodle strings before steaming. Especially, after the powdered oil is applied to the dough sheet, the dough sheet is rolled out once or more. With this, the powdered oil is firmly fixed to the surfaces of the noodle strings. Thus, an extremely high sticking preventing effect can be obtained by an extremely small amount of the powdered oil.

Abstract: Fresh pastas which can be stored in a frozen state for a long time and which retain favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. The fresh pastas have a surface roughness with Ra being from 1.0 to 10.0 ?m on average and/or Ry being from 10 to 50 ?m on average.

Abstract: Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers; spraying superheated steam to the raw noodle strings; gelatinizing the noodle strings to which the superheated steam has been sprayed; and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam.

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 invention relates to the wheat cultivar designated WB1977. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB1977. Also provided by the invention are tissue cultures of the wheat cultivar WB1977 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB1977 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB6121. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6121. Also provided by the invention are tissue cultures of the wheat cultivar WB6121 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6121 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB6341. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6341. Also provided by the invention are tissue cultures of the wheat cultivar WB6341 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6341 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB9518. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9518. Also provided by the invention are tissue cultures of the wheat cultivar WB9518 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9518 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated HV9W08-1836. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar HV9W08-1836. Also provided by the invention are tissue cultures of the wheat cultivar HV9W08-1836 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar HV9W08-1836 with itself or another wheat cultivar and plants produced by such methods.

Abstract: A grooved noodle includes a noodle string a cross section of which has a parallelogrammic or rectangular basic contour, two grooves extending along the noodle string are provided at symmetrical positions with respect to a center of the cross section of the noodle string, in the cross section of the noodle string, each groove has a pair of first sides that face each other and extend from an opening plane of each groove toward an inside of the noodle string, and a pair of second sides that respectively extend from ends of the first sides in bending directions so as to come closer to each other and are interconnected to form a terminal end of each groove, and a distance from the terminal end to the opening plane of each groove is larger than ½ of a width of the noodle string in a grooving direction.

Abstract: The invention relates to the wheat cultivar designated WB9112. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9112. Also provided by the invention are tissue cultures of the wheat cultivar WB9112 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9112 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB-DeuceCL+. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB-DeuceCL+. Also provided by the invention are tissue cultures of the wheat cultivar WB-DeuceCL+ and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB-DeuceCL+ with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated LA7W08-1099. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar LA7W08-1099. Also provided by the invention are tissue cultures of the wheat cultivar LA7W08-1099 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar LA7W08-1099 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated XY06-852. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar XY06-852. Also provided by the invention are tissue cultures of the wheat cultivar XY06-852 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar XY06-852 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB9507. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9507. Also provided by the invention are tissue cultures of the wheat cultivar WB9507 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9507 with itself or another wheat cultivar and plants produced by such methods.

Abstract: Repeated attempts have been made to produce low-calorie pasta that has the characteristics of conventional pasta. According to the invention, the aim is achieved using a dough made of durum wheat flour, or oat bran, microcellulose, polysaccharides, oil, an emulsifier and water. Any kind of pasta is formed from the dough and dried during a special heating cycle. According to the method, an initial water content of the produced pasta of approximately 90 wt. % in relation to the quantity of flour is reduced to a water content of 10.5 to 13 wt. %. The finished products have a good shelf life and cooking firmness. The calorific value is more than 40% lower than that of conventional pasta. The pasta produced as per the invention is suitable in particular for diets and, in a gluten-free variant, also for gluten-intolerant individuals.

Abstract: Cooked and frozen pastas which can be stored in a frozen state for a long time and which retain good appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing the cooked and frozen pastas, comprising the steps of boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm2 to 200 kgf/cm2, bringing the resulting boiled pasta into contact with a liquid comprising an oil or fat having a melting point of 10° C. or less, and then freezing the pasta which has been brought into contact with the liquid.

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: A process for the manufacture of reconstituted rice is disclosed which comprising the steps of a) providing or preparing a mixture containing comminuted rice matrix material; b) hydrating the mixture to obtain a paste and kneading the paste obtained until the rice starch is at least semi-gelatinized; c) forming the semi-gelatinized mass to strands and cutting them to obtain grains similar or equal to the size of rice grains; and d) drying the grains. The mixture provided or prepared in step a) contains fibers and/or fibers are added during step b) and/or between step b) and step c). The fibers have a water absorption capacity of at least 2, preferably at least 3, most preferably at least 4. Moreover, the invention relates to reconstituted rice produced by such a method, to a mixture comprising reconstituted rice and natural rice and to a use of reconstituted rice for enriching natural rice.

Abstract: Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.

Abstract: A durum wheat pasta containing bran, wherein the bran has a total fiber content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting durum wheat caryopses (101) to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a durum wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a durum wheat semolina composition having a fiber content comprised between 30 and 36%

Abstract: A delivery vehicle including a mixture of: a) an effective amount of an expander activatable by a wetting agent and, b) a treatment agent. The expander and treatment agent intermingled and compressed so as to form a substantially solid delivery vehicle. The solid delivery vehicle, on exposure to a volume of wetting agent forms a predetermined volume of a paste containing the treatment agent; and the volume of paste is adapted for delivery of the treatment agent.

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: A hard wheat pasta containing bran which has a total fiber content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fiber content between 30 and 36% and a protein content between 15 and 19% and to a process for its production.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.