Abstract: A composition for preparing a bread product containing a grain flour having a wheat protein content between about 17% an about 30% by weight, "low heat" non-fat dry milk solids present in an amount between about 9% and about 100% based on flour weight that is effective to provide a bread product having an additive-free specific volume greater than about 4.0 cc/g, and optionally including "high heat" non-fat dry milk solids to augment the protein and calcium levels of the composition, one or more vegetable gums to improve the loaf volume, shape and structural strength of the bread product, or combinations thereof, wherein the combined percentage by weight of milk solids is less than 100% based on flour weight. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.

Abstract: A composition for preparing a bread product containing a wheat flour having a protein content between about 10% and about 17% by weight and about 24% to about 48% by weight per 100 parts of flour of high heat non-fat dry milk solids, and optionally including one or more vegetable gums to improve the loaf volume, shape and structural strength of the bread product. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.

Abstract: A composition of natural ingredients is disclosed which consists of a milled oat groat product and high gluten wheat flour. The composition may also contain one or more diluents of other natural grain products. The use of the composition in the manufacture of both yeast and chemically leavened baked goods results in products which do not stale and have extended keeping qualities, are nutritionally superior due to high protein and dietary fiber content and are reduced in calories. Disclosed herein are dry mixes for preparing baked goods, doughs and batters made by the addition of liquid to the dry mixes and baked goods prepared from the doughs.

Abstract: Disclosed is a disposable contraceptive in which a first member engages the vaginal vault and a second member, secured to the first member, engages and closes the cervical opening. The first and second members are substantially discoid, with the second member smaller in discoid area than the first. The second member is a generally impermeable sponge-like material which is lubricated to aid in adhesion and closure of the cervix. The first member is generally resiliently closable so that the overall dimension of the contraceptive may be reduced in size for insertion into the vaginal vault. The first member is defined at least by opposed anterior and posterior portions which engage the respective anterior and posterior portions of the vaginal vault. The second member is coupled or joined to the first member at the posterior portion.In one embodiment, the second member is a sponge joined to a film. The film is held in position to define the first discoid member surface by a rim.