Abstract: High emulsifier levels and freely available water in baked-good doughs provide dough systems with an apparent lipid-continuous, rather than sugar syrup-continuous liquid phase. When this lipid-continuous system is present, the contact surfaces of the dough mass exhibit the non-sticky character of a shortening, rather than the inherently sticky character of a sugar syrup. The dough can then be easily rolled, extruded, scooped, etc., with minimal adherence to mixing and forming equipment surfaces.

Abstract: An improved yeast food is provided for use in yeast leavened bakery products that exhibits improved nitrogen availability for the yeast. The yeast food includes urea as the nitrogen source compound and is compatible with typical oxidizers used in yeast foods so that a bulking agent is not required in the yeast food.

Abstract: A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endogenous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depressant, with respect to the weight of water contained in the dough.

Abstract: Non-fried, oil-free instant cooking dry noodles which, when immersed in hot water, are easily transformed to an edible cooked state during a short period of time and give good sense, feel and taste. The noodles have a water content of 13% or less by weight and consist essentially of at least one starch-containing component comprised mainly of wheat flour, wherein the starch in the starch-containing component has an .alpha.-conversion degree of at least about 85% as measured by diastase enzyme process. These noodles have a fine porous texture providing communication between the external surfaces and the internal portions thereof by a network of fine pores, and have smooth surfaces devoid of blister-like bubble formations or mutually sticking portions. Further, the noodles can be stored stably for at least one year without developing substantial change in quality.

Abstract: The invention comprises a method for producing a protein enriched food or feed product and products thereof. The method entails forming a mixture of water and a food or feed product, sterilizing the mixture, innoculating the sterilized mixture with a spawn culture of the genus Pleurotus, maintaining the innoculated mixture in the presence of air at a temperature of from about 5.degree. to about 46.degree. C. so as to enable the mycelium of the spawn culture to grow, and later terminating the growth of the mycelium. The food or feed product resulting from this process has an increased protein content.

Abstract: A method of mixing dough for the production of soft bread, in which the energy added during mixing is sufficient to determine the cell structure of the finished product, the dough requiring substantially no fermentation in bulk following mixing wherein the energy added in mixing is in excess of 15 watt hours per kilogram of the total dough ingredients. The temperature rise in the dough resulting from the energy input during the mixing step is controlled by passing a fluid coolant about the mixing chamber so that the temperature of the dough after mixing is within the range of 25.degree. C. to 35.degree. C.; and a vacuum is induced in the chamber during at least a portion of the mechanical mixing.

Abstract: Dough mixing for the production of farinaceous footstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are four essential conditions: the energy added in mixing is not less than 15 watt hours per kilogram of the total ingredients; the rate of energy input is such that the energy is added in not more than 7 minutes; the mixer is cooled by passing a fluid through a jacket surrounding the mixing chamber, and at least one of the sugar and fat ingredients are added part way through the mixing process.

Abstract: Instant-cooking dry macaroni-type food products are disclosed composed of wheat flour and substantially pre-cooked such that at least 85% of the starch contained in the product is converted to the .alpha.-phase, as measured by the diastase enzyme process. The products are characterized by numerous large diameter interconnected pores that provide communication between the external surfaces and the internal portions of the pieces and allow rapid hydration and conversion of the product from the dry to the cooked and edible state.

Abstract: The invention relates to a dry baked product, more particularly a biscuit, which is rich in proteins, of high nutritional value, large in dimensions and free from cracks, characterized in that it contains per 100 parts by weight:from 5 to 20 parts of a protein of vegetable origin present in a particulate form equivalent to that of a semolina of which the grains pass through a 0.8 mm mesh U.S. sieve and are retained to a level of 98% by a 0.18 mm mesh U.S. sieve,from 1.5 to 6 parts of lactic protein,from 10 to 15 parts of fat,from 25 to 50 parts of cereal flour,the total protein content being from 10 to 20% by weight and at least 90% of the lysine being preserved, the balance being made up by water, sugar, salt, mineral salts, baking powder and flavorings,and to a process for producing this product.

Abstract: A roasted chicken coating mix is provided which imparts to a coated and baked poultry, the taste, texture and appearance of a roasted and basted poultry. This mix is of a controlled particle size and contains critical amounts of specific types of gelatin, shortening, dextrin and starch.

Abstract: Improved apparatus and methods for assembling and cooking pizza are disclosed which markedly reduce the final cooking time required. Preferably, a pizza shell is precooked in an enclosed container which confines and controls the shape of the shell as well as the moisture loss by the shell during precooking. In addition, a high solids, preheated sauce and a high fat, thin sliced cheese are used to accelerate the final cooking process. Cooking is preferably performed in a perforated cooking pan having a plurality of raised support surfaces. A forced air oven is preferably used for cooking, and the raised support areas and the perforations of the pan cooperate to maximize contact between the heated air and the underside of the pizza. In combination, these techniques significantly reduce required cooking time for pizza.

Abstract: A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.

Abstract: Farinaceous product particles having properties comparable to those of bread crumbs are formed by continuously mixing the components with gaseous leavening in a plug flow mixer, extruding dough from the mixer; cutting the extruded dough into particles, heating the dough particles to surface dry the particles and stabilize the shape; and subsequently drying them to the desired moisture level. The dried particles are comminuted to the desired crumb size.

Abstract: The invention provides a process for the production of a food base instantaneously dispersible in water which comprises mixing a flour material and fat, the fat, after admixture with the flour material, being subjected to a heat treatment to obtain appropriate crystal modifications in the fat, the heat treatment being carried out in the form of a controlled cooling of the molten fat so that the liquid fat content in the fat at approximately 25.degree. to 35.degree. C. is less than 50% according to nuclear magnetic resonance measurement, and the flour material and the fat are present in a ratio by weight of from 35:45 to 80:20. The crystal modifications in the fat prevent agglutination at room or storage temperatures. The food base is prepared in flake form and may be used in thickened instant products, particularly soups and sauces.

Abstract: An emulsifier composition for use in starch-containing foods prepared by melt-mixing a composition which is composed of specific ratios of saturated fatty acid monoglyceride and cis-type unsaturated fatty acid monoglyceride; powdering the resultant mixture and thereafter tempering the powdered composition.

Abstract: A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt. part liqueur to 1 wt. part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt. % edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.

Abstract: The principal objects of the present invention are to provide an improved dry parboiled rice product and a process for preparing it, wherein the rice can be rapidly rehydrated for consumption, but yet is relatively non-starchy. This is achieved by modifying prior art parboiled rice procedures by less than completely gelatinizing the starch during steaming, and then tempering the rice under non-gelatinizing conditions for a period of time effective to reduce subsequent rupturing of the starch granules upon rehydration.

Abstract: A novel high protein food product characterized by its combination of a high aesthetic quality with a high and balanced protein profile. Also disclosed is a novel process whereby the new product can be extruded into uniform shapes from a relatively "tight" wet mix.

Abstract: High emulsifier levels and fluid shortening in baked good dough provide a shortening-continuous dough system, which markedly enhances shortening transfer in the baked goods. After the dough is baked, the fluid shortening readily transfers from the baked dough matrix to the incorporated flavor chips or a mixture thereof, making their texture desirably soft during storage.

Abstract: A method of producing a bread product from dough which does not contain any artificial preservatives includes partially baking the dough at the usual temperature, packing it in hermetic packages under partial vacuum, and sterilizing it while in the hermetic package. The product may be stored indefinitely at ambient temperatures in a condition that enables the user to provide a product having the characteristics of fresh bread by completing the baking step.