Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

Abstract: Novel fat mimetic compounds and their uses in food compositions are disclosed. These compounds comprise a backbone to which is attached one hydroxyl group acylated with a fatty acid, forming a pendant carboxy substituent (--O.sub.2 C--R', where R' is an aliphatic group having 1 to 30 carbons), and one carboxylic acid group esterified with a fatty alcohol, forming a pendant carboxylate substituent (--CO.sub.2 R', with R' as defined above).

Abstract: This invention provides a process for the deagglutinaton or denaturation of natural gluten and dietary products containing large quantities of wheat gluten. New dietary products containing large quantities of wheat gluten are disclosed. The formulation is based on the principle of the poor hydrolytic activity of pepsin and tripsin in cooked gluten to provide a dietary and product. A process for the denaturation of natural gluten is also disclosed which heats gluten at temperatures below 110+ C.

Abstract: A dough piece rounder and method where the belt used for conveying the dough pieces past the rounder bar is supported by a thin film of air between the underside of the conveyor belt and a perforated plate which forms the upper flat side of a plenum chamber. The principal part of the apparatus is supported on a horizontal cantilever cylinder so that the belt can be readily replaced from one side and the apparatus can be tilted so that the inlet and exit of the dough pieces can be at different levels.

Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.

Abstract: Methods and apparatuses are disclosed for producing a continuous belt-like sheet of bread dough. The apparatus consists of a dough hopper, vertical conveyors mounted on the facing side walls of the hopper, a dough outlet provided at the bottom of the hopper, and a pair of discharging rolls constituting part of the dough outlet, facing each other, and which are rotated so as to downwardly pass the bread dough passing therebetween. The width of the outlet and the peripherial speed of the discharging rolls are controllable so that a high-quality sheet of bread dough is continuously produced, while the gel structure of the dough is maintained uninjured.

Abstract: Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and a humectant sugar (preferably fructose). Multi-textured cookied can be prepared using the combination of glass-forming polysaccharide and humectant sugar in the crispy outer layer, and a humectant sugar as the sweetening agent in the soft, chewy center.

Abstract: After pita dough has been rolled and prior to baking of the dough to form pita bread, the flat pancake-like dough form is weakened along a perforation or score line on at least one side of the dough form. In the baking process the dough form seals and inflates to form the central void characteristic of pita bread. The perforation or score line forms a weakened section in the inflated skin of the baking dough so that the rupture of the pita skin during the baking process occurs preferentially at the perforation or score line. The pita bread which results from this baking process is easily torn at the perforation or score line. Since the perforations cause the baking-caused rupture to be located at the tear line, the pocket formed by the pita bread when it is torn and opened by the user will not include a baking-caused rupture.

Abstract: This invention relates to sponge cake and bread prepared by the addition of konjak jelly, i.e. konjak thickened gel, and baking. The product according to the present invention is resistant to dryness and is capable of retaining moistness for a long period.

Abstract: A method for stretching dough comprising two pairs of rollers and means for imparting vibrations to the dough positioned between the pairs of rollers is provided. In this method, vibrations are imparted to dough, which causes the thixotropic effect in the dough. Such dough can be readily stretched by being subjected to a tensile stress caused by the difference in the peripheral speed of the pairs of rollers. Therefore, dough can be stretched without subjecting it to high pressure during the stretching process.

Abstract: Process and apparatus for the quality control of individual, one-piece receptacles, which are open at one end. The individual, one-piece receptacles are preferably aligned, in several groups, side by side, similarly with respect to their spatial orientation. The receptacles are turned over to a conveyor line where they pass through at least one testing station at which measurement results specific to each type of receptacle are obtained. The analysis of these results indicates the structural integrity and accuracy of shape of the respective receptacle. The receptacles, as a function of the receptacle-specific measurement results, are removed from the conveyor line if defective; and only the structurally integral and shape-accurate acdeptable receptacles are stacked and further advanced as a stack.

Abstract: Process and apparatus for the quality control of individual, one-piece receptacles, which are open at one end. The individual, one-piece receptacles are preferably aligned, in several groups, side by side, similarly with respect to their spatial orientation. The receptacles are turned over to a conveyor line where they pass through at least one testing station at which measurement results specific to each type of receptacle are obtained. The analysis of these results indicates the structural integrity and accuracy of shape of the respective receptacle. The receptacles, as a function of the receptacle-specific measurement results, are removed from the conveyor line if defective; and only the structurally integral and shape-accurate acceptable receptables are stacked and further advanced as a stack.

Abstract: Disclosed are dry culinary mixes for use in preparing baked goods, especially microwave muffins. The dry mixes employ particular levels of particular high soluble fiber materials. Surprisingly, inclusion of these particular soluble fiber materials in the present microwave dry mixes enables consumers to bake a muffin, using microwave radiant energy, of superior quality in terms of structure, volume, and texture compared to other microwave muffin mixes. The soluble fiber can be provided by minor amounts of the combination of psyllium with guar gum in a weight ratio of 1.5 to 3:1.

Abstract: This invention relates to apparatus and methods for producing formed articles such as tortillas. Embodiments include apparatus comprising a non-sticking, heat tolerant, endless conveyor belt moving at desired constant speeds to position tortilla dough balls between the heated platens of a tortilla press. The press is moveable in the direction of the path of travel of the belt at the same speed as the belt when the platens are in their closed position with the dough balls squeezed between them. Thereafter, the press may be opened sufficiently for the upper platen to disengage the flattened dough and then slowed, stopped and moved counter-directionally to the direction of travel of the belt. At a pre-determined position, the press is again stopped and reversed to cause it to travel again in the direction of travel of the belt.

Abstract: A method is disclosed wherein a dough, prepared from flour and water, as well as other possible ingredients, is subjected to cooking and sterilization at temperatures in the 90.degree. C. to 170.degree. C. range by processing with saturated steam under a pressure, and then cooled inside an aseptic vacuum pan, in a sterile environment. From this vacuum pan, the dough, as sterilized, cooked, cooled, and brought to a predetermined moisture content level, is conveyed, again in a sterile environment, to a forming unit which delivers selected patterns of pasta for packaging in a sterile environment. The dough is mixed and extruded into thin shapes in the absence of heat prior to cooking and sterilization and is formed into the selected patterns subsequent to being cooled.

Abstract: A device for removing a portion of a roll, comprising an elongated hollow shaft having a handle at one end thereof. The other end is formed into two separated jaws, with one jaw extending beyond the other jaw. The edges of the jaws are sharpened and serrated. The device is inserted in an elongated roll, wiggled with the roll, and a portion of the soft interior of the roll is then removed. Sandwich filling, such as hot meat balls, luncheon meats, cheese, vegetables, or any mixture of the same, is then inserted into the roll, and tamped in place. The invention also contemplates the method of removing a portion of the roll and filling the roll to from a sandwich.

Abstract: Process for preparing a foodstuff product such as croutons, characterized in that pieces of dough are at least partially baked and thereby expanded, whereafter the expanded pieces of foodstuff obtained are possibly further reduced in size and subsequently provided with a thermosetting coating layer, which coating layer comprises a film-forming material.Preferably, the coated pieces of foodstuff are subjected to a heat treatment. Preferably, a film-forming material rich in protein is used.

Abstract: A method for continuously producing a dough strip of substantially uniform dimensions is disclosed. The method is carried out in an apparatus (2) comprising a hopper (4) having a divider (8) at its bottom, a conveyor (10) with a weighing device (12), a transfer conveyor (13), a thickness defining device (24) mounted on the transfer conveyor (13) and width defining members (26) between the transfer conveyor (13) and the thickness defining device (24). Dough portions supplied from the hopper (4) are weighed and supplied onto the transfer conveyor (13) one after another. By regulating the width and thickness of each dough portion, the length of the dough portion is made proportional to its weight. A new dough portion is supplied onto the transfer conveyor when the conveyor has conveyed the preceding dough portion a distance proportional to the weight thereof.

Abstract: A method for shaping a spherical body consiting of dough crust and a filling is provided. A continuously fed cylindrical body, consisting of dough crust and a filling, is constricted by at least three slidable members which form an opening or closes it. The members slide one each other so as to constrict the cylindrical body.The contact area of the members with the surface of the cylindrical body gradually decreases as the opening is closed, thereby constricting the cylindrical body and shaping the spherical body.

Abstract: A method of processing a mass of dough for bakery products, buns, and rolls is provided wherein lumps of dough are conveyed along a conveyance path and subjected to rolling and beating action. The dough is intermittently driven along the conveyance path and is intermittently beaten when the dough being conveyed is at rest so that the dough is compressed into a continuous strip of reduced thickness. The dough is beaten with a beating member which is mounted vertically above the conveyance path so as to define a gap between the beating member and conveyance path which decreases in the direction of conveyance.

Abstract: Assortments of thin uniformly bakeable, and baked, goods such as biscuits, crackers or cookies are efficiently provided. For example, a uniformly baked sample of chemically leavened laminated buttery-flavored thin crackers can be prepared having about 33 percent by number nickel size items, about 33 percent by number dime size items and the remainder quarter size items on a continuous basis on one production line employing a regularly interposited array formed with an appropriately analogous cutting die.

Abstract: A preproofed, and partially-baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for completion of baking. After baking is completed, the freshness of the product is retained for up to about 24 hours. A critical aspect of the method of manufacturing the product is a first and a second injection of steam into the oven during partial baking of the product, this provides the end user with a completely sealed crusty bakery product that will not have the crust separated from the loaf. The second injection of steam provides the product with about 20% or greater of moisture of a fully-baked product.

Abstract: A process is described for manufacturing of farinaceous products in which the soft farinaceous product leaving a molding head is conveyed through differentially heated climatic zone and is cooled and/or dimensionally stabilized after completion of the drying process. The farinaceous product is heated to a temperature of 80.degree. to 100.degree. C. with at least slight initial drying and freshly expanded superheated steam is then allowed to flow around it for about 30 seconds to 20 minutes. In this process the native starch of the boundary layer of the farinaceous product is converted into swelling starch. Finally the farinaceous product is dried in a controlled drying climate.

Abstract: The invention concerns the spreading of dough string when it moves on a cloth band. The spreading is effected by means of a pressing roll having a spiral like ridge around its periphery. The spiral runs from one end of the roll to the opposite end, but alters its spiral direction at the middle area of the roll. According to the invention the spiral roll is kept out of direct contact with the surface of the dough string by a cloth conveyed between the roll and the dough string with the advance speed of the dough. With this arrangement the rotation speed of the pressing roll can be selected independently of the advance speed of the dough string.

Abstract: An improved machine for manufacturing short cut varieties of Italian pasta ("orecchiette", etc.) comprises three cascaded units: a first unit, with screw feeders, by which pasta mix is fed in and extruded into sticks; a second unit by which the pasta sticks are cut into cylindrical pellets; and a third unit by which the pasta pellets are gathered up and shaped, comprising a first knurled roller and a forming plate with a bead, which operate in conjunction to the end of flattening and curling the pellet, and a second roller in soft material that rotates in the opposite direction to the first roller and interacts with a third roller, carrying a projection, to form the pasta into the typical cup shape of the varieties in question.

Abstract: A cookie having a cupped shape facilitating placement of a scoop of ice cream or other confectionary substance therein is disclosed. The cookie is prepared by applying a differential cooking environment wherein the upper mold receives a lesser quantity of cooking heat and the lower mold receives a comparative larger quantity of cooking heat to develop an appropriate balance of baking reaction wherein gas formation within the cookie batter is controlled to develop an acceptable cookie texture and quality.

Abstract: Fried snack food product in ribbon-like form, preferably spiral, of a masa dough that has been ground and then further comminuted by cutting to have a maximum particle size of 0.05 inch.

Abstract: A preproofed, and already partially baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for completion of baking. The shelf life of the product is commercially significant whether the product is in the frozen state or thawed and refrigerated or even thawed and retained at room temperature until ready to be baked. After baking is completed, the freshness of the product is retained for up to about 24 hours. A critical aspect of the method of manufacturing the product is a second injection of steam into the oven during partial baking of the product, which provides the end user with a completely sealed crusty bakery product that will not have the crust separate from the loaf. The injection of the steam is a second injection of steam and provides the product with about 20% or greater of moisture than a fully baked and then frozen product.

Abstract: An apparatus for forming an alignment of longitudinally spaced short slits with undulated edges in a sheet of fresh pasta comprises a pair of meshing but noncontacting identical gear-like elements mounted on rotatively driven parallel shafts. Each gear-like element is a pair of identical bevel-toothed disks abutted together so that the tips of the bevel teeth of one disk are opposite the grooves between the teeth of the other disk, the width of the bevel teeth being appreciably less than the width of the grooves. The novel pasta product of the apparatus features an alignment of longitudinally spaced short slits with undulated edges.

Abstract: A pocket or pita bread, and method of making the same, is described. The invented pita bread comprises a pressure relief hole provided in a seam thereon to relieve the pressure formed therein by the heated air therein during baking. In the invented method, a predetermined portion of each pita bread is heat shielded during baking, preferably by overlapping each pair of pita breads or folding over an edge of the pita bread prior to the baking thereof.

Abstract: A combination pressing and baking mechanism is provided for converting balls of dough into thin, flat discs, such as tortillas. The pressing unit comprises a pair of relatively pivotally movable heated pressing plates. The lowermost pressing plate is disposed at a substantial angle to the horizontal when it is in its remote position relative to the upper pressing plate. The angle of the lower pressing plate is selected to effect the gravitationally induced sliding of the pressed disc of dough off the lower pressing plate and onto a horizontally movable heating plate or disc of an oven. The horizontal velocity of the oven disc is maintained at a level equal to or greater than the horizontal component of velocity of the gravitationally discharged dough disc so as to facilitate removal of the dough disc from the lower pressing plate.

Abstract: A glazing agent for bakery products comprises a homogenized emulsion of 10-50 wt. % of an edible oil (e.g. soybean oil), 5-15 wt. % (of the aqueous phase) of a protein (e.g. sodium caseinate), 2-10 wt. % of a thin-boiling starch (e.g. a dextrin) and water. Optionally an emulsifier like lecithin can xanthan gum is being used. The emulsion may be spray-dried.

Abstract: The invention relates to an apparatus for centering and shaping dough pieces baked products or the like which is inserted between two treatment machines in a commercial baking line for the production of bread or similar baked products, for example between a dividing and weighing machine and a prefermentation chamber, or between a prefermentation chamber and a shaping and alongating machine, this apparatus comprising a conveyor for feeding the ball-shaped dough pieces from the dividing and weighing machine or the prefermentation chamber, an endless belt conveyor of which the outer face comprises rack means consisting of transverse bars, two parallel guideways disposed at the input end of the apparatus and overlying said endless conveyor belt, a centering spout consisting of two convergent vertical walls and disposed downstream of said guideways, a shaping channel having an inner width inferior to the spacing of said pair of parallel guideways and disposed downstream of said centering spout, a plurality of succ

Abstract: A method for manufacture of a pre-baked, chemically leavened frozen biscuit is disclosed. A conventional, chemically leavened biscuit dough is prepared, cut into biscuit pre-forms, and is fully baked. This baked intermediate product is then tempered or moisture-treated to raise the upper crust moisture content to above 16%, by weight, preferably above 20%. This can be done in any manner, such as for example, by contacting the crust with an atomized spray of water for the necessary period of time (e.g. for a few seconds), or by allowing the freshly baked biscuits to be maintained in a proofing cabinet for 15 to 20 minutes at temperatures of 140.degree.-150.degree. F. at 70% to 90% relative humidity. The thus tempered product is then frozen, and without an intervening defrost step, is then capable of being placed directly in an oven for "baking" to provide a biscuit similar to fresh baked biscuits when served hot.

Abstract: An article is provided having a plurality of straight spaced parallel extruded elements separated by a regularly undulated extruded element having an aspect ratio of at least about two, with undulations having opposed apexes on either side thereof, with apexes on one side of the undulated element being bonded to one of the parallel extruded elements and the apexes on the other side of the undulated element being bonded to the other of said parallel extruded elements.

Abstract: A snack food product comprises a filling (107) wholly enclosed in a bread-like casing (100), optionally with a barrier layer (106) disposed between the casing (100) and the filling (107). A sterile moisture-proof wrapping (108) wholly encloses the edible part (100, 106, 107) of the product. The snack food product (100, 106, 107, 108) is storable at normal temperature for long periods, e.g. several months. The product can be made by assembling the components before or after a shaped dough component is baked to form the bread-like casing (100) and can be prepared for consumption by a heating step carried out before or after the edible part (100, 106, 107) is removed from the wrapping (108).

Abstract: A method of making a pizza-like product including the step of forcing down against a proofed ball of bread-type dough a press having a plurality of downwardly projecting protuberances to press the dough into a relatively flat configuration with a dimpled surface leaving thick portions between indentations for entrapment of gases.

Abstract: A process for preparing batter which comprises measuring out and mixing thoroughly appropriate quantities of flour and water characterized in that at least the flour is measured gravimetrically, the measured proportions of flour and water are fed continuously to a mixing device through which they flow by gravity and are mixed to form the batter which is removed continuously.

Abstract: Dough is moved by a screw conveyor (28) in the bottom of a hopper (12) through a hopper discharge opening (25) and through a discharge conduit (14). A wedge-shaped shield (58) is mounted in the lower portion of the hopper over the screw conveyor (28) and divides the dough moving down the hopper and guides the dough to opposite side of the screw conveyor and maintains an air passage (92) in the dough over the screw conveyor and in communication with the discharge conduit (14). A partial vacuum is drawn in the air passage (92) to evacuate gas from the dough.

Abstract: Pre-stretched pizza dough is placed on an imperforate thermally conductive disk having an up-turned circumferential lip. The disk is placed in a flat-bottomed pan (either before or after the dough is placed on the disk), the bottom of the pan having two finger holes which are sealed by the disk. A cover shaped to permit stacking of pans is placed on the top of the pan to provide a substantially sealed enclosure, and the pizza dough is left in the enclosure for a period of time, both for storage purposes and to permit the dough to rise and enhance its delicacy and flavor. Then the cover is removed and the disk is pushed out of the pan through the finger holes. The dough is then covered with desired pizza food ingredients and the disk is placed in a cooking oven.

Abstract: A machine for making cookies for removably mounted cylinders that spread the dough on a conveyor belt and the dough is automatically formed into cookies. Mechanism for sprinkling material are positioned so that the particulate material falls on the surface where the dough is going to be deposited and on the cookies themselves. A trap for the excess of the particulate material is provided by routing the conveyor belt appropriately. This allows using that particulate material again.

Abstract: A method of making a morsel-containing, baked food product that exhibits a high degree of morsel visibility on a preselected surface, which in the case of a ready-to-serve cookie is its top surface. The method includes the steps of forming a continuously-moving dough rope containing randomly-distributed morsels, followed by penetrating the continuously-moving dough rope with means that engage and transversely move a portion of the randomly-distributed morsels to a pre-selected, peripheral area of the dough rope that corresponds to the baked product's pre-selected surface where high morsel visibility is ultimately desired. Thereafter, the continuously-moving dough rope is cut into a series of individual dough preforms that are either immediately baked into the final baked product as in the case of a ready-to-serve cookie, or wrapped in a suitable wrapper and subsequently baked or further sliced and then baked by a consumer at home.

Abstract: A composition and method for heat stabilizing dipeptide sweeteners for baking and cooking is described using a polyglucose or a polymaltose.

Abstract: An improved bakeable or fryable pizza dough is made by forming in a dough sheet a footprint of embossed or compressed zones along a grid-like set of lines wherein at the point where the grid lines would intersect the dough remains uncompressed.

Abstract: After pita dough has been rolled and prior to baking of the dough to form pita bread, the flat pancake-like dough form is weakened along a perforation or score line on at least one side of the dough form. In the baking process the dough form seals and inflates to form the central void characteristic of pita bread. The perforation or score line forms a weakened section in the inflated skin of the baking dough so that the rupture of the pita skin during the baking process occurs preferentially at the perforation or score line.

Abstract: A compact tortilla press and oven unit. The press delivers formed tortillas to the oven wherein they are toasted on a plurality of rotating oven discs. The tortilla is initially received by a first oven disc upon which a first side of the tortilla is partially toasted. Upon completion of one revolution of the first oven disc, the tortilla is removed therefrom by a first scraper. A second rotating oven disc adjacent to and in vertical alignment with the first oven disc receives the tortilla on a second side thereof by means of a slide intermediate to the first and second discs. The slide receives the tortilla upon removal thereof from the first disc and allows the tortilla to turn over and be placed upside down on the adjacent disc. Upon completion of one revolution of the second disc, upon which the second side of the tortilla has been partially toasted, the tortilla is removed therefrom by a second scraper.

Abstract: A process for preparing precooked lasagna in which the ingredients are mixed and then extruded to form at least two uncooked strips of pasta. After passing the strips through the cooker, they are deposited into a cooling tank where they are allowed to accumulate. A separator and guide means aligns the noodles on top of one another as they pass out of the cooling tank. The noodles are then passed above and below the nozzle where a filler material is deposited between the strips. The strips are then cut for packaging.

Abstract: The apparatus comprises an air delivery chamber and an air extraction chamber which together define a cooling zone, said delivery chamber and said extraction chamber each having a fan and said air delivery chamber having a perforated face plate through which air is delivered into said cooling zone, said delivery chamber and said extraction chamber being connected together by ducting, and a plurality of mutually co-operable dampers in said ducting for selectively controlling the amount of humidified air passing from said extraction chamber to said delivery chamber and exhaust and for selectively controlling the amount of air from atmosphere being delivered to said delivery chamber.

Abstract: A fruit filling, for use in pastry products, prepared by using critical proportions of apple powder, pregelatinized tapioca starch, corn syrup containing at least 70 percent of high fructose solids, and concentrated fruit juice or concentrated fruit puree. The fruit filling is prepared in the absence of heat. Little or no granular sugars are added to the filler.

Abstract: A deep frying basket has a pair of welded wire spring baskets which nest together to define a dish shaped space between them. A pair of more or less spaced parallel wires are welded to each of the wire spring baskets, one pair being welded to the inside bottom of the inner basket and the other pair to the outside bottom of the outer basket. In one embodiment, the two pairs are hinged together on one side of the baskets and formed into handles on the other side of the baskets. At least one pair of the wires is shaped to form a stand which facilitates a loading and unloading of a food product in the defined space.