Abstract: The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.

Abstract: A microwave popcorn package is provided. The package has an inner ply and an outer ply of flexible material, such as paper, with a microwave interactive construction therebetween. The plies are bonded together with a laminating adhesive that is applied in a regular pattern of polygonal adhesive areas. This pattern occupies at least 80 square inches (516 cm2) of the surface between the plies, and provides no more than 50% adhesive coverage of that area where the pattern is located. The adhesive polygons can be squares or diamonds. A second adhesive pattern can be present in a second portion of the ply surface.

Abstract: A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

Abstract: A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.

Abstract: A sweet and salty microwave popcorn composition is provided. The sweet taste is provided by using a sweetening effective amount of sucralose in the composition. The salt taste is provided by using an effective amount of sodium chloride or common salt. Various sugar components (monosaccharides and non-sucralose disaccharides) are preferably avoided, to accomplish a desirable taste without burn. Microwave popcorn products using compositions as characterized, and preferred methods, are also provided.

Abstract: A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing blend. The sweetening blend includes an oil component and a crystalline sugar component. The glazing blend includes oil and corn syrup. Preferred blends, mixtures and methods of use are provided.

Abstract: A microwave popcorn package is provided. The package has an inner ply and an outer ply of flexible material, such as paper, with a microwave interactive construction therebetween. The plies are bonded together with a laminating adhesive that is applied in a regular pattern of polygonal adhesive areas. This pattern occupies at least 80 square inches (516 cm2) of the surface between the plies, and provides no more than 50% adhesive coverage of that area where the pattern is located. The adhesive polygons can be squares or diamonds. A second adhesive pattern can be present in a second portion of the ply surface.

Abstract: Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

Abstract: A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

Abstract: A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food.

Abstract: The present invention relates to a method for producing an atta flour, which is typically used to produce Asian breads such as chapati and roti. The atta flour method includes passing an amount of wheat through a device designed to crack the wheat so as to produce an amount of cracked wheat, followed by passing the cracked wheat through at least two smooth rolls designed to grind the cracked wheat into flour, with the smooth roll importantly grinding the wheat to a smaller particle size and shearing the wheat to cause starch damage in the finished atta flour. The atta flour will have an amount of starch damage equal to between about 13% and about 18% and an amount of ash equal to at least 1%.

Abstract: In one form of the invention, a microwave popcorn package is provided. The package generally comprises a sheet construction of flexible paper folded in the form of an expandable bag. The sheet construction may include one or more plies of material. In preferred applications, the package includes an inner ply of paper to which has been applied an adhesive, to provide improvement in greaseproofness. In some preferred arrangements, the package includes inner and outer plies, and the outer ply also includes an adhesive applied to it, to provide grease-resistant character. A preferred method for preparing arrangements according to the present invention is provided.

Abstract: The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that it has a moisture level of greater than 5%. Once the cookie has been formed, it can then be placed in a toaster and heated so that when the cookie is removed from the toaster, it will have characteristics similar to a fresh-baked cookie, including flavor, texture, heat, and aroma, without the cookie burning or resulting in drippings or fat dissipating in the toaster.

Abstract: The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley flour used to form the barley fraction, and the barley fraction itself. The method includes the steps of cooking an amount of barley flour and separating the high beta-glucan barley fraction from the remainder of the cooked barley flour.

Abstract: A microwaveable bag having stand-up wide mouth features is provided. The microwaveable bag can be used in constructions including a microwave popcorn charge therein. The preferred construction is folded from a single sheet, preferably a multi-ply construction having a microwave interactive arrangement positioned between the two plies. After popping, the arrangement forms a self supporting bag with an open mouth for ease of access to popped popcorn.

Abstract: A microwave popcorn package is provided. The package generally comprises plies of flexible material, such as paper, bonded or adhered to one another, with a microwave interactive construction therebetween. The laminating adhesive between the plies is applied in a preferred pattern, to advantage.

Abstract: A microwave popcorn product is provided. The product includes a flexible expandable bag having a charge of unpopped popcorn and oil/fat-containing slurry therein. The oil/fat-containing slurry includes a solid oil component and a liquid oil component. Preferred products may be blended to have advantageous nutritional characteristics.

Abstract: The invention relates to an arrangement for automated handling of a carcass and parts separated therefrom in mechanically assisted cutting and boning. In mechanically assisted cutting and boning, a hook or similar must be applied manually into the part to be separated. According to the present invention, the hook application is located so as not to delay the operator performing the cutting and the boning. The arrangement comprises a conveyor line (5) for transport of the carcasses suspended from a first hook (2), from a preparatory work station to a work station for separation of a part (3) from the carcass. A second hook (4) is applied into said part (3) of the carcass at the preparatory work station and is transported to the work station together with the carcass (1).

Abstract: A microwave popcorn package is provided. The package generally comprises plies of flexible material, such as paper, bonded or adhered to one another, with a microwave interactive construction therebetween. The laminating adhesive between the plies is applied in a preferred pattern, to advantage.

Abstract: A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food.