Abstract: A tamale roll prepared from a dough comprising from 1 to 15% by weight of wheat gluten in the presence of a humectant such as glycerol and/or maltodextrin, processes for preparing the tamale roll by steaming tamale shape dough followed by freezing or packaging in nitrogen gas, carbon dioxide or their combinations and kept refrigerated. An edible filling such as a meat or cheese filling may be placed on the tamale roll to make a tamale for serving.

Abstract: A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0.93 and a pH of above 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of above 4.6 to a moisture content of from 55 to 70% by weight, partially drying to achieve a moisture content of from 40 to 55% and a water activity of less than 0.93, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.

Abstract: A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta having a filling within a dough skin which includes mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet to form the skin of the filled pasta, encasing a filling having a water activity of from 0.93 to 0.97 and a pH of from 4.6 to 5.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4.6 to 5.6 and a moisture content of from 45% to 65% by weight and a water activity of 0.94 to 0.995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.