Abstract: Disclosed are ready-to-eat cereals of reduced salt content which nonetheless exhibit the salt taste perception of ready-to-eat cereals having conventional salt levels as well as methods of preparing such R-T-E cereals. The methods of preparation comprise: (A) providing R-T-E cereal base pieces fabricated from a cereal composition having a first, reduced salt concentration, (B) topically applying to the cereal base pieces a saline solution comprising sodium chloride and water in sufficient amounts as to apply about 0.5% to 1.5% by weight (dry basis) to form coated cereal pieces, and (C) drying the coated cereal pieces to a final moisture content of less than about 5%.

Abstract: Disclosed are R-T-E cereal compositions of reduced salt content which nonetheless provide enhanced cooked cereal flavor. Also disclosed are methods for the preparation of such R-T-E cereals. The present methods comprise cooking a cereal to form a cooked cereal dough in the presence of sucrose and a water soluble calcium salt under conditions of elevated temperature and pressure for an extended cook. The combination of ingredients and cooking conditions provides cooked cereal dough and R-T-E cereals prepared therefrom which possess surprisingly increased levels of pyrazine flavor constituents.

Abstract: Disclosed are packaged cut produce such as fruit salad mixtures for refrigerated storage which enjoy increased shelf life without the need for gas absorbents. The package includes a sealed imperforate container disposed within which are a quantity of perishable produce cut fruit pieces in a bed having a bed depth of about 1 to 3 inches. The package includes an equilibrium headspace composition comprising by volume of 2 to 5% oxygen, 10 to 15% carbon dioxide and balance nitrogen which, surprisingly, is optimal for substantially all cut produce blends. The package further includes a gas permeable portion such that about 4 to 12 cc. of oxygen is admittable to the package per 24 hr. per oz. of produce. In its method aspect, the present invention provides a method for refrigerated packaging and storage of cut fruit produce in a package of specified oxygen permeability.

Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.

Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carregeenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.