Abstract: White pan bread and rolls characterized by significantly prolonged shelf-life are produced by replacing 10 to 50% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 50% of the sugar or corn sugar content (sucrose, dextrose) or fat content (shortening) or both, in such standard formulations containing as a norm, on the weight of the flour, 6 to 12% sugar and 2.5 to 8% fat (white pan breads: 6-10% sugar, 2.5-3.5% fat; rolls: 10-13% sugar, 6-8% fat). Shelf-life of the improved bread and rolls, which is related to the tenderness or "freshness" of the baked products, is prolonged 50 to 100%, or longer, as compared to the shelf-life of standard formulation white pan breads and rolls. Substantially increased volumes and external appearance scores are also obtained in comparison with said standard formulation products.

Abstract: In accordance with the present invention, there is provided an improved process for producing a quick-cooking noodle without frying treatment. The process is especially suitable for producing a quick-cooking snack noodle. Noodle formulations containing starch flour and edible fat and/or oil in addition to wheat flour and/or buckwheat flour, egg powder, salt, water and a noodle dough conditioner are mixed, rolled into a continuous noodle sheet, which is then slit into noodle strands, followed by steaming. Thereafter, the steamed noodle strands are cooled to within 30.degree.-60.degree. C. by blowing cold air, dried and then packaged together with flavoring agents and additives, preferably in a suitable insulating container.

Abstract: An improved hamburger bun and the method of preparation by slicing the bun to leave a thin frangible web diametrically across the bun interconnecting the upper and lower bun portions for packaging.

Abstract: Stale, coherent and friable bread crumbs and croutons are produced by a continuous multistage operation which does not require a separate staling step. Bread forming components are mixed in a continuous mixer under critically-controlled conditions and carbon dioxide or other gas is injected into the mixed components at a plurality of locations along the length of the mixer. The dough resulting from the mixer is subjected to baking and the baked product, usually after relatively rapid cooling, is comminuted to the required particle size. Flavor and textuere may be introduced using a yeast and enzyme ferment.

Abstract: The method of making citrus juice resistant to flocculation on storage, which method comprises treating naturally turbid citrus juice having a pH below 2.5 with a pectinase of the polygalacturonase-pectinesterase type at a temperature below 30.degree. C. until the alcohol test for pectin is negative, and then decanting the flocculation-resistant supernatant juice after settling.

Abstract: Instant pasta prepared by forming a sheet of gelatinized cereal flour-dough, expanding the sheeted dough under controlled conditions to impart a high degree of essentially uniform porous structure to the sheet, subdividing the expanded dough into pieces of desired shapes, thereby exposing the porous interior of said shaped pieces along their perimeter surfaces, and drying the shaped pieces. Other features of the invention appear in the following specification.

Abstract: An improved Chile Relleno comprising a peeled and stuffed pepper having its surface rolled in cracker meal and coated with a batter consisting essentially of buttermilk, said buttermilk batter serving to bond, seal and adsorb the crackermeal coating, and method of making the same.

Abstract: A method and apparatus for cooking food products such as flat sheets of dough is described. The apparatus includes a plurality of mating pocketed cooking irons mounted upon endless conveyors, electric or gas burners for heating the irons and a drive motor for the conveyor. Each mating pair of irons includes an upper iron provided with upwardly extending, downwardly opening recesses or pockets to engage the top of the food product being cooked and a lower iron with downwardly extending pockets. The food products expand into these pockets to form, in many cases, hollow blisters therein as the food product expands. Briefly, the method employed is to place a sheet of dough between the hot irons, close the irons by bringing their edges into contact and heat the dough therein until it expands into the pockets and is cooked sufficiently to set the crumb structure. The cooked or baked dough pieces, which can be used as pizza shells, are then topped, frozen and packaged for shipment.

Abstract: Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix.

Abstract: A luminous material includes a carrier and luminous bacteria dispersed in, admixed with, confined in or applied to the carrier, the material being useful in fishery, particularly as a fish bait.

Abstract: Carbonation of an aqueous medium by using zeolite agglomerates in which the distribution of capillary pores is modified to enhance the number of pores in the diameter range of from 2 to 100 microns, thereby improving its ability to release adsorbed CO.sub.2 into liquid media in a manner which favors both a high rate of desorption and a high degree of solubility of the desorbate gases in the liquid media.

Abstract: A method for preparing corn powder in which corn is picked approximately 30 days before becoming field dried, cut from the cob, heated until dried, air blown to separate light particle residue created during heating, and ground to a consistency between that of commercially available coarse cornmeal and fine corn powder.

Abstract: This invention relates to a clouding agent obtained by drying an aqueous dispersion comprised of, on a dry basis, a major amount of malto dextrin (in solution) and minor amounts of xanthan gum and titanium dioxide. The clouding agent thus obtained is added to a dry beverage mix in amounts effective to produce the desired opacity and remain suspended for a time sufficient to consume a beverage prepared from the dry mix.

Abstract: For use in the milling and baking industry, potassium bromate is mixed with a sufficient amount of an inert, edibly acceptable phosphate salt and an inert edibly acceptable hydrated salt to provide a bromate composition having an acceptably reduced fire and explosion hazard when the bromate composition is diluted with starch or flour.

Abstract: The present invention relates to a process for preparing a vermicelli product by kneading a mixture of water and vermicelli material in the presence of compressed steam so as to elevate the temperature of the vermicelli material to a temperature of 50.degree. C. within a period of 15-60 seconds and continuing steam kneading until the temperature of the vermicelli material is elevated to at least 90.degree. C.

Abstract: A cereal-based product containing, in addition to cereal, sugar, fat and whey powder.A process for the production of a cereal-based product, comprising the steps of dry mixing flakes of cereal, sugar and whey powder, working the mixture in a continuous malaxator with blades with addition of edible oil and moisture at a temperature of from 110.degree. to 150.degree. C., cooling the mass obtained and breaking said mass into granulates.

Abstract: A process for manufacturing a whole wheat food product is disclosed which comprises:(a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 28% to about 55% moisture by weight;(b) holding the cooked whole wheat for a period of from 0 to about 12 hours under ambient temperature and pressure conditions;(c) chilling the cooked whole wheat to a temperature selected from within the range of from about 1.degree. C. to about 12.degree. C. (about 34.degree. F. to about 54.degree. F.) to temper the wheat, the temperature selected being such that as the duration of the holding period of step (b) is increased from 0 to about 12 hours, the chilling temperature is proportionately increased from about 1.degree. C. to about 12.degree. C.;(d) shaping the chilled tempered whole wheat to a desired configuration; and(e) baking or toasting the shaped, tempered whole wheat to provide a whole wheat food product.

Abstract: A method for treating beverages containing turbidity procursors and/or enzymes is described. The technique involves contacting the beverages with a diol or dicarboxylic acid polycondensate at a temperature ranging from 28.4.degree. to 176.degree. F., thereby resulting in separation of deleterious substance. The colloidal and taste qualities of the resultant beverages is thereby enhanced.

Abstract: A frying batter mixture which includes a farinaceous ingredient, dried buttermilk, dried cream and dehydrated eggs in selected amounts is disclosed which can be packaged complete and stored until ready for use at which time only water needs to be added to provide a good and tasty frying batter. The batter can be used to fry all kinds of food in a deep fry.

Abstract: This invention relates to a baked foodstuff containing an additive to prevent softening caused by moisture, wherein the additive is a carbohydrate derivative which has been modified by means of heat energy, radiation or an additional chemical compound and which is water-insoluble to the extent of at least about 25% by weight, and is capable of swelling. The invention also relates to a process for the preparation of the baked foodstuff.