Abstract: A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO.sub.2 gas produced during the proof is controlled and limited by the amount of fermentable sugar(s) present in the dough.

Abstract: The invention provides for a dough product, that is enriched with a psyllium composition. The psyllium may range from about 1.0 to about 5.0 grams per one ounce. The dough product can include an amount of gluten to increase its volume. Also provided is a method for making the dough products. These dough products are useful in lowering serum cholesterol levels as well as for increasing dietary fiber in the diet of the individual consuming them.

Abstract: A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha. -1,4-glucan glucohydrolase), cellulases (.beta. -1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha. -1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

Abstract: A thermo-irreversible gel composition prepared from a soluble dietary fiber which is derived from the amylase hydrolysis of cereal and a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum can be effectively used as a fat mimic in preparing low fat comminuted meat products

Abstract: The present invention comprises a process for preparing a pre-cooked, microwaveable frozen baked food product, said process comprising: (a) preparing a dough and shaping the dough into a desired preform; (b) baking the preform to a fully baked state to produce a baked product having an outer crust; and (c) freezing and tempering the baked product by adding moisture to the outer crust in an amount sufficient to raise the moisture content of the baked product to within the range of from about 20% to about 55% by weight, thereby producing a frozen, tempered baked food. The present invention further comprises a product produced by the above-described process.

Abstract: The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid. The present invention further comprises a process for preparing such a reduced fat, ready-to-eat cereal.

Abstract: The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.

Abstract: The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.

Abstract: A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.

Abstract: The present invention describes a composite dough mass for producing a baked product comprising an inner dough portion and an outer dough portion, wherein the outer dough comprises a conventional leavened dough and the inner portion comprises a leavened dough with less oven spring than the outer dough portion. The composite material provides a means of producing a baked product of comparable quality to a product which employs only leavened dough of good baking characteristics. The present invention provides a means of adding to the inner dough portion a significant level of a fibrous additive such as soy polysaccharide or cellulosic material, to provide a bread of reduced calories, yet produce a product of acceptable oven spring bread of the composite dough material.

Abstract: A nutrient composition for administration to patients in, for example, feeding by tube, or for use as a health drink is described. The nutrient composition comprises a fermented cereal-based product, enzyme and, optionally, further nutrient components, in combination with lactobacilli. Also described is a method of preparing a nutrient composition for administration to patients, inter alia in feeding by tube, or for use as a health drink, in which method a cereal flour is mixed with water, a-amylase and, optionally, a protease, the mixture is brought to the boil under agitation, allowed to cool and mixed with B-glucanase which is allowed to act until the viscosity of the mixture has decreased to below 0.020 Pas, whereupon the mixture is fermented.

Abstract: A process for continuously manufacturing a farinaceous product similar to bread crumbs in texture, shape and taste properties, without fermenting, proofing, loafing, or resting the dough, including the steps of continuously mixing a dry composition including flour, chemical leavening, and minor amounts of a dough conditioner, miscellaneous ingredients, and optionally dry yeast with a brew including water, hydrogenated vegetable oil and optionally hydrated yeast to form a dough. The dough is fed through rollers to form a dough sheet, and the dough sheet is baked in a continuous oven to develop an open cellular structure therein during baking. Finally, the baked dough sheet is comminuted into crumbs by grinding and drying the same.

Abstract: The present invention discloses a fully baked pan bread product which will substantially retain its palatability upon microwave heating. The improvement is accomplished by the inclusion in the bread formulation of shortening in a concentration of from about 7% to about 15% on a percent on flour basis and of fiber in a concentration of from above 2.0% or more on a percent on flour basis.

Abstract: The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.

Abstract: Soluble dietary fiber-and-maltodextrin-containing products can be prepared by hydrolyzing a cereal flour or a blend of cereal flour and starch with an .alpha.-amylase and recovering the soluble fraction. The recovered material comprises .beta.-glucans and/or pentosans as the dietary fiber. These compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods.

Abstract: Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: 1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or 2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or 3) using an aqueous solution of potassium carbonate.

Abstract: Water-soluble dietary fiber compositions can be prepared by treatment of oat-milled products with .alpha.-amylases. The dietary fiber compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods.

Abstract: The specification discloses a high fiber baked product including flour, of which the majority comprises a high fiber flour, intimately mixed with from about 5 to about 15% by weight, based on dry flour weight, of a high fiber fruit paste.

Abstract: The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.

Abstract: The present invention relates to a process for the production of a baked product such as bread having reduced calories and a high fiber content wherein improved specific volume (cc/gm) is achieved comprising forming a flour base dough which contains an added amount of a treated soy polysaccharide material wherein the soy polysaccharide material is treated by hydration at a weight ratio of polysaccharide material to water of about 1:0.5 to 1:4 and heated at a temperature and time sufficient to improve the specific volume (cc/gm) of the baked product, as compared to the use of an untreated soy polysaccharide material.

Abstract: Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.

Abstract: A food product suitable for human consumption, having acceptable flavor and nutritional value, is recovered from cereal grain residues remaining after alcohol fermentation. The food product of the invention is produced by controlling the pH at a range of 4.0-5.0 of the various enzymic conversions of starch to alcohol using only certain organic and inorganic acids which avoid imparting unacceptable mineral acid tastes to the finished product. The preferred acid is citric acid. The pH of the slurry residues before drying to a finished product must be neutralized to about 5.0-8.0. Again, satisfactory taste of the finished product is achieved by carefully selecting the neutralizing agent, typically hydroxides or oxides of Na, K or Ca. Resulting products are characterized as containing only salts from acids used to adjust pH which are taste acceptable. The product forms a 1:10 aqueous suspension having a pH of about 5.0-8.0.

Abstract: A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired high protein levels, large amounts of ascorbic acid, e.g. 450 to 850 PPM and small amounts of potassium bromate; and steam treating the full fat wheat germ and soy flakes to remove sulfhydril as measured by the absence of glutathione; and then rising and baking to produce a product of good taste, shelf life and density comparable to what would have been produced in the absence of the high protein levels.

Abstract: A high fiber bread or an extruded edible product that is made from a dough that includes wheat flour, pea flour and advantageously includes two or more of isolated pea protein, ground triticale hulls and ground pea hulls, or alternately includes wheat or various other cereal grain flours, ground triticale hulls and ground pea hulls with or without ground pea cotyledons.

Abstract: Method for producing leaven is disclosed which involves soaking wheat in water, separating the resultant aqueous medium from the wheat, mixing the aqueous medium with flour to form an aqueous mixture including flour which is then permitted to stand and ultimately form leaven, and finally dehydrating the leaven to produce a storage stable product.

Abstract: A method for producing bakery products is provided wherein a dough conditioner composition of allium material is incorporated into dough formulations including flour, water and leavening agents. The allium material is used in effective amounts to function in reducing the mix-time required to develop a dough, increasing the absorption of water by the flour during dough development, and increasing the extensibility of the dough. The preferred allium material used in the preparation of the dough improving composition is garlic, more preferably in a dehydrated form and in combination with an inert organic material. The developed dough is processed using conventional techniques and procedures including baking into a standard bakery products such as bread, crackers, pizza and sweet goods.

Abstract: Chemically and yeast leavened bakery products which have improved shelf lives are provided by the inclusion of an effective amount of a starch or flour selected from a plant of a wxsu.sub.2 genotype in the bakery product dough. Breads which contain the starch or flour, preferably obtained from maize, are provided with a softer, moister crumb after baking as well as a fresher texture and appearance after a storage period.

Abstract: A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, vital gluten and a carbohydrate mixture of dextrose and sucrose in the proper porportions. The process requires a special shaping such as the lamination technique, which is also applicable to breads other than whole wheat.

Abstract: The reduced calorie bread compositions of this invention incorporate an alpha-cellulose substituent and have a higher fiber content than comparable standard bread products. The compositions include standard ingredients as well as various effective amounts of non-standard ingredients which enhance the taste and improve the texture so that the reduced calorie, high fiber bread compositions have comparable eating quality and textures as standard bread products.

Abstract: A process for preparing a dry bread mix containing flour, from 1.5 to 2.5% quick-leavening active dry yeast, from 2 to 10% of a balanced chemical leavening system, and from 0.1 to 0.75% of a dough conditioner comprising calcium or sodium stearoyl -2- lactylate.

Abstract: Disclosed are a dry mix and a process which enable the quick preparation of high quality bread. The dry mix is characterized by its ability to form a high quality bread in less than two hours, and preferably less than about 90 minutes. In its broad aspects, the mix requires the presence of flour, from 1.5 to 2.5% quick-leavening active dry yeast, and from 0.1 to 0.75% of a dough conditioner comprising either calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate. The combined action of the ingredients in this simplified bread formula permits the elimination of the fermentation and kneading steps directly following mixing of the bread mix with water. This permits a simplified process comprising: mixing the dry mix with water to form a dough, shaping the dough for baking, proofing the units for from about 30 to about 45 minutes, and baking.

Abstract: A process for producing high quality wheat-flour bread capable of long-term storage in which a wheat meal is homogeneously combined with a maize (corn) flake flour produced by partially digesting the maize flour to increase the water absorption capacity thereof and combining the flour with yeast, water, salt and leavening to form a dough which is portioned and formed into loaves, permitted to rise and baked.

Abstract: A food grade colorant which is substantially free of 4 methyl imidazole 4 MeI is obtained by digesting a roasted malted cereal in water by use of at least one protease and at least one carbohydrase enzyme. The aqueous extract is separated from remaining solids and retained for use as the colorant. It may be concentrated or dried to a free flowing powder. The colorant obtained from roasted black malted barley typically has a 4 MeI content of less than 50 mg/Kg and a color greater than 14,000 EBC units at 70% solids.

Abstract: A process for the preparation of a novel potato snack product comprising mixing together a starch containing component, an active yeast, preferably baker's yeast, water and a sugar fermentable by the said yeast to form a dough mass, optionally dividing the dough into pieces, fermenting the dough mass or pieces for a period of time and temperature sufficient to form a light structure and frying in hot edible oil or fat or baking at ordinary oven temperatures the fermented dough or pieces to obtain a potato snack and the novel potato snacks formed thereby as well as a premix for said potato products.

Abstract: The present invention relates to a bread dough for standard white bread which incorporates pea flour in an amount between about 2% to 3%. It has been discovered that pea flour in such a relatively small amount acts to substantially reduce dough mixing time, to increase fermentation aroma, and to obtain improved taste in the bread, and yet it does not destroy the well recognized character of the baked product as standard white bread. The present invention also relates to a milk substitute for use in bread which consists essentially of a dry blend of pea flour and whey. Bread dough having the pea-whey milk substitute is not only characterized by reduced mixing and fermentation times, but also the resulting baked bread has been found to have a superior crust color and crumb structure.

Abstract: Yeast raised bakery products, including bread, are made by combining glandless cotton-seed, including both its meal and oil factions, which has been cracked in a hammer-mill or the like. The cracked glandless cotton-seed is mixed with water, yeast, and flour and, optionally, salt, malt and other types of flour such as rye flour, whole-wheat flour, corn, flax-seed, oats, barley, soy-flour, triticale and rice and other coarse ingredients. If desired, a sour ingredient such as sour culture, lemon juice or other acids can be added. The combined ingredients are mixed, divided, and baked to produce a yeast raised bakery product of desired characteristics.

Abstract: In the production of a natural leavened dough for the preparation of bread and pastries, a culture of isolated leavening dough bacteria is added to a cereal mash, the bacteria being of the kind which form lactic and acetic acid, and the leavening dough bacteria are allowed to form acid in said cereal mash until bacteriological metabolic activity is inhibited by the lactic and acetic acid produced. Preferably the formation of lactic and acetic acid is allowed to continue until, because of the formation of the acid, the bacteriological metabolic production is so inhibited that self preservation is allowed.

Abstract: A high fiber content white bread is prepared by employing as a portion of the conventional dough ingredients, a fiber component obtained from field pea hulls. The result is a unique white bread having an improved fiber content.

Abstract: Oleaginous and other materials that are difficult to form into aqueous dispersions are rendered easily dispersible in cold water by impregnating particles with them which comprise from about 70 to 99 parts of disintegrated beta-1,4 glucan and from about 1 to 30 parts of water-soluble polymer intimately associated therewith, and especially where the particles comprise from about 85 to 95 parts of disintegrated beta-1,4 glucan and from about 5 to 15 parts of sodium carboxymethyl cellulose.

Abstract: Flour substitutes such as purified plant cellulose and modified starches can be improved by adding thereto from about 1 to about 3.5 percent by weight of xanthan gum, and from about 2 to about 7 percent by weight of an emulsifier, such as lecithin.

Abstract: An inherent tendency for particulate wheat gluten to agglomerate when introduced into an aqueous medium is inhibited by mixing the gluten with an edible material, which is rich in protein capable, when interposed between the gluten particles, of interfering with and preventing the hydrogen bonding between protein molecules of the gluten which would otherwise cause the gluten particles to agglomerate. Soy flour is particularly effective as the agglomeration-inhibiting additive and can be introduced by pre-mixing with the gluten. The invention is particularly useful in inhibiting agglomeration of vital wheat gluten in the production of yeast-leavened baked goods.

Abstract: A process for making yeast raised bakery products which includes the steps of preparing a dough including glandless cotton seed and yeast, mixing the dough, forming the dough into a desired bakery product shape, and baking the formed dough.

Abstract: A bread product which has superior nutritional characteristics regarding protein and roughage content and which exhibits a significant caloric reduction over standard white bread.

Abstract: A yeast leavened dough product, such as an English muffin, having a high and uniform level of porosity contains as an additive therefor, for each 100 parts by weight of flour, from about 0.20 to 5.0 parts by weight of rice flour and from about 0.06 to 1.0 part by weight of fumaric acid.

Abstract: A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like in terms of increasing desirable organoleptic properties such as loaf volume and crumb quality. The substitute comprises a component such as an ammonium salt which serves as a source of ammonium ion in the dough, and in preferred forms includes a quantity of deproteinized whey, a protein supplement such as soy isolates, and where necessary a base for controlling the pH of the substitute. In the preferred form the substitute serves as both a functional and nutritional replacement for NFDM in yeast-leavened doughs but is much lower in cost and can be used without difficulty in both batch and continuous bread making processes.

Abstract: Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources of vitamin C even when added to the dough or batter during preparation thereof and subjected to baking or frying temperatures. The additives hereof are also functional as dough conditioners, anti-staling agents, and shortening sparing agents, and also serve to maintain or even enhance loaf volume in resultant breads and the like and permit incorporation of protein supplements such as soy flour into such products without deleteriously affecting desirable organoleptic properties thereof.

Abstract: Potato granules are added in breadmaking with the surprising, unexpected results of reduction in mixing requirements, a higher level of water absorption, and increased retention of bread softness which means increased shelf life. Preferably the potato granules are added in an amount of 2 lbs. per 100 lbs. of flour. It has been found that the mixing speed of the dough can be decreased 20 RPM for each one percent of potato granules added, despite the increased water absorption which results from the addition of the potato granules. At the same time the increased absorption increases the yield of bread; and the bread remains soft even after 72 hours.

Abstract: A developer composition is provided for use in a short time process for the manufacture of leaven bread and like bakery products to impart particular desired characteristics to said bakery products in the form of a very soft and fine-grained texture together with a low specific volume. The developer composition consists of a mixture of (a) amino acid reducing substance containing free sulfhydryl groups (b) ascorbic acid and (c) monocalcium phosphate, in combination with a proportion of dry blending agent. The proportion of monocalcium phosphate in the developer composition is much lower than customary levels.