Abstract: A cold-mixed pie crust comprises flour, water, and a frozen oil/fat system as its major constituents. The frozen oil/fat system is a frozen long-chain, naturally occurring oil having at least sixteen carbon atoms; and is chosen from the group consisting of canola oil, flaxseed oil, sunflower oil, corn oil, olive oil, soybean oil, peanut oil, cottonseed oil, safflower oil, and palm oil, and mixtures and combinations thereof. A method of making the cold-mixed pie crust mixture comprises the steps of (a) cooling a naturally occurring long-chain oil having at least sixteen carbon atoms to a freezing temperature in the range of +5° C. to ?35° C., so as to obtain a frozen oil/fat system; (b) cooling water to a temperature in the range of 0° C. to +15° C.; and (c) mixing flour, cooled water, and the frozen oil/fat system to form a cold-mixed pie crust mixture.

Abstract: Food grade protein and dietary fibre concentrates are prepared from wheat millfeed. The process utilizes an efficient alkali extraction to obtain in excess of 75% w/w of the protein present in the millfeed in a solution which is further treated to separate the suspended starch and fat. The clarified liquid containing the protein is passed over a semipermeable membrane during which it is further purified and concentrated. Hydrogen peroxide and heat are introduced to the liquid thereby reducing its color prior to spray drying. The resulting residue from the extraction is dried or further treated with hydrogen peroxide and heat to produce a light colored dietary fibre concentrate.