Abstract: The shortening substitute contains a mixture of 1-10% by weight pregelatinized, unmodified starch; 5-15% by weight pregelatinized, modified high amylopectin starch; 5-10% by weight emulsifier; 5-25% by weight shortening; and a remainder of water. The modified, high amylopectin starch is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch, both of which have an amylopectin content of 95% or more. Plasticizer in an amount of 0.1-1% by weight and a maltodextrin in an amount of 1-20% by weight can be incorporated into the mixture. The shortening substitute can be used as a replacement for conventional shortening in a baked good and is especially suited for use as a roll-in shortening for laminated pastries.

Abstract: An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave foods and food service applications. The use of aedu starch and duh starch to improve the texture is also applicable to tortillas.

Abstract: The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.