Abstract: The present invention relates to a method for forming a soft frozen puree, whereby the method includes the use of carbohydrate water binders.

Abstract: The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.

Abstract: The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.

Abstract: The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal grain cereal protein, in particular defatted wheat germ, to produce the flavor base.

Abstract: The present invention relates to a method for producing an atta flour, which is typically used to produce Asian breads such as chapati and roti. The atta flour method includes passing an amount of wheat through a device designed to crack the wheat so as to produce an amount of cracked wheat, followed by passing the cracked wheat through at least two smooth rolls designed to grind the cracked wheat into flour, with the smooth roll importantly grinding the wheat to a smaller particle size and shearing the wheat to cause starch damage in the finished atta flour. The atta flour will have an amount of starch damage equal to between about 13% and about 18% and an amount of ash equal to at least 1%.

Abstract: The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that it has a moisture level of greater than 5%. Once the cookie has been formed, it can then be placed in a toaster and heated so that when the cookie is removed from the toaster, it will have characteristics similar to a fresh-baked cookie, including flavor, texture, heat, and aroma, without the cookie burning or resulting in drippings or fat dissipating in the toaster.

Abstract: The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley flour used to form the barley fraction, and the barley fraction itself. The method includes the steps of cooking an amount of barley flour and separating the high beta-glucan barley fraction from the remainder of the cooked barley flour.

Abstract: Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 50.degree.-130.degree. C. for 5-8 seconds to increase dough strength of the flour and to dry the flour to a moisture content of less than 7 wt %. Bread dough made with the heat treated flour exhibits improved baking characteristics with reduced requirements for chemical oxidizing agents, and this flour is therefore useful when eliminating potassium bromate from formulations. The heat treated flour makes an improved bread mix with an increased shelf life.

Abstract: A process for modifying bran by coating the bran in a fluidized bed is described wherein the bran is first dried and then ground to a predetermined particle size. The bran is introduced into the coating chamber of a fluidized bed coating process. Cookie four is mixed with distilled water and heated to form a coating mixture and the coating mixture is introduced into the coating chamber so that the ground bran particles will be coated with the coating mixture. As the bran particles are coated, they are dried in the coating chamber of the fluidized bed coating apparatus and are then removed. The resultant product is substantially uniformly coated.