Abstract: A superior frozen rice product is produced by hydrating a parboiled rice, quick-cooling the hydrated rice followed by fast-freezing the cooled rice.

Abstract: An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.

Abstract: Vital wheat gluten in bakery products is replaced with a composition consisting essentially of wheat flour, wheat gluten and heat and acid converted corn starch dextrin. The composition may also contain potassium bromate, ascorbic acid and/or pre-gelatinized wheat starch. The composition enables the production of bakery products as good as obtained by the use of vital wheat gluten per se.

Abstract: A prepared specialty frozen food product and method. The product is a frozen pizza with a filling-receiving crust portion made from a bread dough and a filling portion received within the crust. The method comprises preparing a bread dough product, subdividing the bread dough into individual dough elements, permitting the dough elements to rise, placing the dough elements within a forming pan having a flat, lower surface portion and an upwardly and outwardly tapering sidewall surface and pressing the dough elements within the pan so as to form the dough elements into flat sheets substantially co-extensive with the lower pan surface portion. Next, the dough sheets are allowed to rise, and are re-pressed so as to further exclude the dough radially. This causes the dough sheet to assume the contours of the pan bottom and sidewall and causes the crust to assume substantially uniform thickness in the bottom and sidewall areas of the pan.

Abstract: Baked filled pies having a meat filling which are succulent and non-soggy and have a high bacteriological standard, are obtained by dispersing chemically set gel particles, like alkaline earth metal alginate or low-methoxy pectate, into the meat filling in a weight ratio of meat filling to gel particles of 50:50 to 95:5, respectively.

Abstract: The present invention relates to a bread dough for standard white bread which incorporates pea flour in an amount between about 2% to 3%. It has been discovered that pea flour in such a relatively small amount acts to substantially reduce dough mixing time, to increase fermentation aroma, and to obtain improved taste in the bread, and yet it does not destroy the well recognized character of the baked product as standard white bread. The present invention also relates to a milk substitute for use in bread which consists essentially of a dry blend of pea flour and whey. Bread dough having the pea-whey milk substitute is not only characterized by reduced mixing and fermentation times, but also the resulting baked bread has been found to have a superior crust color and crumb structure.

Abstract: The method of this invention includes heating and steeping of corn, water, and calcium hydroxide mixture for predetermined period. Selective injection of air through the bottom of the container stirring the steeping mixture, the pumping of fluid from the bottom of the container and discharging the fluid into the top of the container followed by sequential repetition of the foregoing steps until the corn content is cooked or steeped to a desired texture for producing masa followed by the processing the corn into masa.

Abstract: A natural food product, in the form of potato snacks or treats, is disclosed. This product is the result of deep frying thin peelings of white potatoes. Presoaking of the peelings provides improved color and crispness. The product is a snack food highly concentrated in minerals without the attendant quantity of carbohydrates that exist in other potato snack foods.

Abstract: A product of fermentation of the water extract of tear grass with a Lactobacillus strain, and foods and feeds comprising said fermentation product. The fermentation product containing useful ingredients of tear grass can be produced by inoculating a Lactobacillus strain in a culture medium containing the water extract of tear grass, and subjecting it to lactic fermentation.

Abstract: A method for manufacturing a fried tofu product comprises kneading a mixture of vegetable proteinaceous material containing about 60% or more by weight based on the weight of the solids thereof with water, adding an alkaline earth metal compound as a coagulating agent in an amount of 1% or more by weight, shaping the mixture into any desired shape and deep-frying the same, thereby providing a fried tofu product.

Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Abstract: Reconstituted pimiento material in ribbon form suitable for supplying to an automatic machine which pits olives, severs the ribbon into successive segments, folds each segment and stuffs the folded segment into the cavity of a pitted olive, such pimiento material comprising macerated pimiento flesh, an alginate (preferably predominating in mannuronic acid) and a starch and/or a gum (preferably both starch and a gum) and having a pH less than about 4.5, preferably not greater than about 4.0. The ribbon resulting from gelling and curing this material is dimensionally stable, has a good mouth feel, has a strength sufficient to allow storage, handling and folding 180.degree. and has a resilient quality which ensures secure retention in the cavities of stuffed olives.

Abstract: Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.

Abstract: An apparatus and process for the preparation of cryptocrystalline sweeteners, such as sorbitol, by the spraying of a heated, aqueous, low-viscosity, high-solids, sweetener solution, employing a cool, compressed, inert gas, through a nozzle into a fine spray and into a cooler atmosphere, to form very fine particles of the sprayed sweetener product.

Abstract: A composition of matter comprising a water in oil emulsion or colloidal dispersion prepared from an emulsified triglyceride or an emulsifier only in combination with an aqueous solution of a dextrin or other soluble saccharides or polysaccharide. The emulsion, prepared by the addition of heat and agitation, is thereafter applied to the surface of a food product by dipping, enrobing, spraying or any other suitable application means to the food product, the excess is removed by suitable means and the coating is allowed to set or dry prior to further processing or packaging of the food. Coating thickness, pick-up and setting of the coating is accelerated by control of both the temperature of the coating composition of matter at the time of application and the surface temperature of the food product.

Abstract: The staling of sweet baked goods comprising starch, water and sweetener is reduced from conventional levels. This may be accomplished by incorporating a preservative agent sugar having high unit anti-staling activity into the sweetener and/or by increasing the total amount of sugar in the sweetener.

Abstract: The invention relates to a method for making bran bread by preparing a dough based on wheat flour, bran and water, which is subjected to baking after fermentation, the said wheat flour being of the type comprising at least 12% to 13% by weight of proteins and the bran being obtained from wheat ground by a millstone. The invention is more particularly applicable to the making of dietetic bran bread.

Abstract: A frozen pizza product, particularly adapted for cooking and/or reheating in a microwave oven, and method of making such product. The pizza product of the invention includes a crust comprised of first and second crust elements with the first crust element being comprised of a baked cracker-type dough material having a moisture content of about 5% or less, with the second crust element being a baked bread dough type crust having a moisture content of about 20%-40%. The bread dough crust portion immediately overlies the cracker dough crust portion and, in use, the cracker crust is adapted to absorb excess moisture created during microwave cooking of the product. The method includes separately forming and, in some cases, baking the crust portions and then placing the two crust portions for overlying relation before adding a pizza sauce or other topping to the product.

Abstract: The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated whereby this is achieved by treating whole grain, such as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform water insoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form water-soluble starch products, as mono and disaccharides, removing the bran fraction and removing water to obtain a dry, semimoist, or liquid but concentrated derived product. The product is to be added as a sweetening agent in food products as bread, drinks, and cereal products, whereby the bran obtained can be used in bread as fiber additive.

Abstract: A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of swelling and being deformed in water, and the laminar sheet material is so deformed.