Abstract: The shelf life of a baked good is improved by adding a duwx starch to a baked good in an amount of 0.5 to 20 parts by weight of base flour component. It can be used with both yeast and chemical leavening agents.

Abstract: Process for preparing dog biscuits which contain at least one inorganic pyrophosphate salt. The dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: A ready-to-eat cereal is prepared from a cookie formulation, including flour, sugar, shortening or fat and a bowl-life extender. The bowl-life extender includes a waxy starch, preferably a pregelatinized starch from waxy maize in an effective amount to improve the bowl life of the cereal pieces without causing the cereal pieces to become excessively firm. A cold water swelling granular starch is also included with the pregelatinized waxy starch to improve bowl life of the cereal. The dough is prepared by mixing the ingredients to form a cookie dough-like consistency. The dough may be rotary molded or sheeted and cut into bite-size pieces and baked to leaven the cereal pieces. The baked pieces may then be coated with an optional sugar glaze.

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: High-fiber baked goods contain an improved powdered cellulose fiber derived from cottonseed linters. The powder has a very small particle size and good hydration capability. As compared with cellulose derived from wood, the baked goods have improved volume. The combination of small particle size and good hydration characteristics permits the substitution of the powdered cellulose for a large percentage of the flour in bread to create high-fiber and/or reduced-calorie breads.

Abstract: The present invention related to the production of baked products having a relatively high oil content using a cooker extruder. Ingredients comprising flour and oil are mixed and heated in a cooker extruder to promote Maillard browning and flavor development. The dough-like mixture produced in the extrusion cooker is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared, conductive, or convection baking, or a combination thereof. The shortening or fat content of the dough-like mixture may be from about 12% by weight to about 40% by weight, preferably from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture. Separation of oil from the remaining mass and extruder surging and starch gelatinization are avoided preferably by admixing water into heat-treated ingredients comprising flour and oil after and during substantial cooling of the heat-treated ingredients.

Abstract: The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder to mix and heat ingredients comprising flour and oil to promote browning and flavor development. The dough-like mixture produced in the extrusion cooker is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared conductive, or convection baking, frying, or a combination thereof. The shortening or fat content of the dough-like mixture may be from about 12% by weight to about 40% by weight, preferably from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture. Separation of oil from the remaining mass and extruder surging and starch gelatinization are avoided preferably by admixing water into heat-treated ingredients comprising flour and oil after and during substantial cooling of the heat-treated ingredients.

Abstract: Devices, compositions and the like which have or contain at least one inorganic pyrophosphate salt. The devices or compositions are used to reduce or prevent tartar accumulations on dog teeth.

Abstract: Process for preparing dog biscuits which contain at least one inorganic pyrophosphate salt. The dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: Process for preparing dog biscuits which are nutritionally balanced and which contain at least one inorganic pyrophosphate salt. The ingredients and the at least one inorganic pyrophosphate salt are selected and adjusted in amounts to provide a nutritional balance in the dog biscuit dough, from which the dog biscuits are produced. The nutritionally-balanced dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: There is disclosed novel leavening systems, doughs and baked goods which employ stabilized x-ray amorphous calcium carbonate as the carbonate factor in combination with suitable leavening acids. Also disclosed are sodium-free leavening systems providing equivalent performance of previously known sodium containing leavening systems.

Abstract: A composition of natural ingredients is disclosed which consists of a milled oat groat product and high gluten wheat flour. The composition may also contain one or more diluents of other natural grain products. The use of the composition in the manufacture of both yeast and chemically leavened baked goods results in products which do not stale and have extended keeping qualities, are nutritionally superior due to high protein and dietary fiber content and are reduced in calories. Disclosed herein are dry mixes for preparing baked goods, doughs and batters made by the addition of liquid to the dry mixes and baked goods prepared from the doughs.

Abstract: A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a chemical leavening system and other ingredients is admixed with an amount of water which will allow proper mixing of the ingredients and the ability of the stiff batter to withstand shaping, freezing, shipping and storage. The frozen donut is reconstituted without thawing and proofing by immersing the product in cooking oil for about 100 seconds at 350.degree. F. Flavoring can be added to the donut, and the finished product may be dusted or topped with other materials conventionally used in the preparation of cake donuts by other techniques. The selection of the cross-sectional diameter of the frozen donuts is an important factor in the process of the present invention to ensure proper exterior texture and color and proper interior doneness.

Abstract: A process for accelerating the proofing of chemically leavened dough when the ambient temeprature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.

Abstract: A variety of different food products, prepared from amaranth and quinoa varieties of the families, Chenopodiaceae and Amaranthaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: Microwave-baked cookies can be prepared from a particular cookie dough composition. This cookie dough composition is shelf-stable and should contain gluten, pregelatinized starch and high fructose corn syrup. After being prepared, the cookie dough is formed into individual cookie pieces and prebaked for a short period of time in order to shape the cookie and to provide a gluten-containing skin on the cookie's surface. The prebaked cookie is then packaged and sealed. In this state, the prebaked cookie dough pieces have an extended shelf life. When the cookie dough is to be microwave-baked, it is placed in a microwave oven, optionally covered at least in part by a microwave susceptor material, and the baking process initiated for the instructed time. The result is a hot baked cookie having the taste and texture of a home-baked cookie.

Abstract: Oven spread is controlled in the production of soft cookies which comprise unbleached flour by using a cold water swelling granular starch material having a cold water solubility of least 50%. The doughs of the present invention may be used in the production of single dough soft cookies or in the production of multi-textured cookies having extended shelf lives. The granular starch material reduces cookie spread and unexpectedly provides a shelf-stable, more moist and tender texture in cookies which contain high humectant levels without loss of machinability of the dough.

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: Dough compositions that are baked to form pastries, biscuits, shortbreads and shortcakes having improved tenderness are disclosed. This benefit is achieved by incorporating into the dough a fat product comprising sucrose fatty acid esters having at least 4 fatty acid ester groups and optionally other fat ingredients. The fat product has a penetration between about 120 mm/10 and about 350 mm/10 at 70.degree. F. (21.degree. C.) and a yield point between about 500 dynes/cm.sup.2 and about 10,000 dynes/cm.sup.2 at 70.degree. F. (21.degree. C.). The dough is made by a process employing a low shear method of mixing.

Abstract: The invention disclosed in this application relates to leavener-containing dough compositions, methods of making such compositions and baked compositions prepared therefrom having a storage-stable soft and plastic crumb matrix. The compositions comprise a flour-based dough bakeable to a chewy texture in admixture with a heat-activated leavening agent which releases effective amounts of a leavening gas when the dough reaches the activating temperature of the leavening agent during baking. The activating temperature of the leavening agent is such that the leavener is releasing effective amounts of the leavening gas at a stage during the baking of the dough at which ingredients of the dough set-up to form the crumb matrix.

Abstract: The rate of reaction of alkali metal acid pyrophosphate leavening acids can be reduced significantly while still providing a leavening system which will proof by co-milling the alkali metal pyrophosphate with an oxide or hydroxide of an alkaline earth metal such as calcium or magnesium followed by heat treating to co-milled product. The combination of the co-milling and the heat treatment significantly reduces the rate of reaction of the alkali metal acid pyrophosphate leavening acid at room temperature.The reaction rate can also be lowered by blending calcium hydroxide with a premilled SAPP which was heat treated in the absence of additional moisture subsequent to milling and prior to calcium hydroxide addition and subsequently heat treating the composition.The leavening acid compositions of the invention find particular use inrefrigerated canned doughs.

Abstract: A process for accelerating the proofing of chemically leavened dough when the ambient temperature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.

Abstract: Disclosed are ready-to-eat, crumb structured, baked snack food products that are shelf-stable and additionally provide the benefits of desirable moistness, chewiness, fast mouth dispersion upon eating, and reduced tackiness and gumminess. These products are characterized by a unique saccharide mixture which comprises mono-, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose; a low moisture content characterized by a water activity from about 0.40 to about 0.75; and a starch component such that the saccharide to starch ratio of the product is from about 1:1 to about 4.5:1. Also disclosed are wet and dry prepared culinary mixes containing the same unique saccharide mixture from which these same baked snack products can be prepared.

Abstract: Quick cooking rice products are manufactured in a low mechanical shear extrusion process by first pre-cooking a rice and water mixture in a preconditioner and then advancing the mixture along the length of an extruder sequentially presenting a cooking zone, a venting zone, a forming zone, and finally an extrusion die to yield an extruded product. Venting of gaseous products removes a significant amount of moisture from the mixture during the time that the latter passes between the cooking zone and the forming zone, and consequently the moisture content of the mixture within the cooking zone can be increased in order to reduce the total mechanical shear imposed on the mixture during the cooking process. The extruded product, once dried, closely resembles rice grain and readily rehydrates without exhibiting slimy or sticky characteristics, and has an increased tolerance to overcooking.

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: There is disclosed a fresh dough contained in a container for storage and chemically leavened in the container which has a specific structure derived from a laminated structure constituted by a first plurality of layers each containing a leavening base but containing no leavening acid, a second plurality of layers each containing a leavening acid but containing no leavening base, and a third plurality of layers each containing neither leavening acid nor leavening base and disposed between the respective first layers and the respective second layers to prevent direct contact between said respective first layers and said respective second layers. There is also disclosed a fresh dough contained in a container and chemically leavened in the container, which comprises gas cells and a matrix containing a gel dispersed uniformly therein.

Abstract: The rate of reaction of alkali metal acid pyrophosphate leavening acids can be stabilized significantly while still providing a leavening system which will proof by blending the alkali metal pyrophosphate with an oxide or hydroxide of magnesium.The leavening acid compositions of the invention find particular use in refrigerated canned doughs.

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: Process and apparatus for preparing baked products in tray-shaped cans, whereby venting means are provided as part of the baking apparatus for transfer of generated steam and gases from the inside of the can. Covers are provided with channels for directing the outflow of steam and gases through a partially clinched lid of a tray-shaped baking can, while the baking is taking place. The baked product is permitted to rise uniformly, with no deformation that would normally occur when the steam and gases act to depress the baked product if they are confined to the baking can. Because a lighter, lower water-active batter is required for the process of the invention, the resulting baked product is light and evenly baked and has a substantially extended shelf-life.

Abstract: This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140.degree. F. to 250.degree. F. (60.degree. C. to 120.degree. C.) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.

Abstract: A refrigerated dough is provided which contains a volatilizable edible substance having a vaporization temperature of less than about 200.degree. F. and a packed specific volume of greater than about 1.25 cc/gm. The dough provides higher specific volumes upon baking. The dough is at least partially chemically leavened and is adapted for containment in a container for storage under refrigerated conditions.

Abstract: Rice flour obtained from medium and/or short grain rice is hydrated with water under selected conditions to improve baking performance and obtain improved quality rice-containing baked products. A novel formulation to prepare a rice flour layer cake free of wheat, milk and eggs is disclosed.

Abstract: A method for making a base material for a snack food wherein 100 parts of a bean-cured refuse are mixed with 120 to 180 parts of wheat flour, 30 to 70 parts starch, and 12 to 28 parts water. The mixture is steamed and boiled into a rice-cake state after which the mixture is formed into a sheet, cooled, and matured. The mixture is then dried to produce a base material having a water content of 13 to 20% by weight. This base material can then be suitably processed to form a nutrition snack food.

Abstract: A snack food is prepared from an extrudable mixture, containing dehydrated potato, baking powder, mono- and diglycerides of fatty acids and water, which is extruded as a flat sheet through a sheeting die with a narrow opening, cut into pieces of predetermined size and shape and baked, the composition of the dehydrated potato, the proportion of the baking powder, the size of the opening in the sheeting die, the cutting of the sheet and the temperature and time of baking being controlled to produce a shaped, hollow potato snack in which the sides are entirely enclosed, with the top and bottom being formed from the top and bottom of said cut sheet, and a cross section of said top and bottom being approximately one-half of the thickness of said cut sheet.

Abstract: There is provided a mix for the preparation of bread-and-cake type products. The preparation comprises a non-wheat-based starch, a gluten-substitute gum and an emulsified-fat and a powdered whipping agent. The products are produced in a substantial absence of wheat flour.

Abstract: The present invention is concerned with the production of new and improved dough conditioners for use in the manufacture of yeast leavened baked products. The dough conditioners of the present invention are used in concentrated form and consist of a formulation including a combination of certain organic acids and an oxidizing agent to which may be added other dough additives. The organic acids to be employed are selected from the group consisting of adipic acid, citric acid, fumaric acid, malic acid, and succinic acid. Potassium bromate is the oxidizing agent that has been found to be of greater utility in the practice of the present invention.

Abstract: Oriental-style breading crumbs, useful for application to a variety of fried food products, are formed by a novel procedure in which a leavened dough is first formed by a continuous mixing process, the dough is stretched to elongate the pores in the dough, the stretched dough is baked while maintained in an elongated condition, and the baked dough is comminuted to form the crumbs. The Oriental-style breading crumbs which are formed by this procedure may have less fragility and a more uniform size and splinter shape and impart greater crispiness to food products than crumbs produced by prior art procedures.

Abstract: A process for preparing a chocolate flavored cake comprising mixing together and baking cake ingredients, the improvement, comprising adding to the ingredients of about 3% to about 15% on a flour basis of (1) a defined whey protein-containing composition in combination with (2) an amount of sodium bicarbonate sufficient to elevate the pH of the cake crumb to a pH within the range of about 7.5 to about 9.

Abstract: The invention relates to products and processes for employing heat stable enzymes especially--although not exclusively--for retarding the staling of baked and leavened cereal products. A concentrated protective sugar medium is used to solubilize or disperse a fungal alpha amylase enzyme before it is incorporated in a dough. This medium protects the enzyme against thermal denaturation, thereby enabling the enzyme to remain active during baking and until the starch of the dough becomes gelatinized and subject to enzyme attack. A preferred embodiment of the dough also includes chemical emulsifiers which may be used in conjunction with the fungal alpha amylase enzyme dispersed in the concentrated sugar solution. The invention addresses the conflicting requirements that enzyme activity must continue as long as possible throughout the baking process to retard staling; however, all activity must terminate before the end of the baking process to prevent the dough from becoming a sticky mass or paste.

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 self supporting pliant dough product is provided which has provided in the formulation a drying agent which reduces the perception of gumminess in baked dough products. The dough can be chemically leavened and adapted for containment in a container for storage under refrigerated conditions.

Abstract: A refrigerated dough and method of manufacture are provided which will result in a baked product having a bread-like texture and/or allows the use of fast acting leaveners. The dough is adapted for being contained in a pressurized container and adapted for storage under refrigerated conditions.

Abstract: A process for preparing glucomannan containing biscuits is provided. A roasted flour is prepared and glucomannan powder is mixed with the roasted flour. Water and gluten contained in the roasted flour provide a binding effect between the glucomannan powder and flour. The mixture is placed in a mold for baking at a relatively low temperature of 70.degree. to 85.degree. C.

Abstract: A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endogenous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depressant, with respect to the weight of water contained in the dough.

Abstract: After baking bread dough goods in an oven at about 375.degree. F., their temperature is lowered to at least about 120.degree. F., and they are then cryogenically cooled to about 45.degree. F. or below in about 5 to about 15 minutes. The baked goods are then maintained at a temperature of about 37.degree. F. to about 45.degree. F. for at least about 25 minutes to effect substantial starch crystallization; after which time, slicing, bagging and freezing are carried out. Cryogenic cooling is preferably effected in a CO.sub.2 cooler, and the cooled baked goods are maintained at about 40.degree. F. for between about 25 and about 60 minutes prior to freezing by movement along an insulated conveyor which is cooled by circulation therethrough of cold CO.sub.2 vapor exhaust from the CO.sub.2 cooler.

Abstract: The method of preparing a baked product which is leavened with the aid of a leavening acid. The leavening acid being prepared by adding calcium sulfate to an alkali metal aluminum phosphate slurry prior to drying same.

Abstract: Coagulated protein food products such as cottage cheese, bakers' cheese, cream cheese and "tofu," i.e., soybean curd, are prepared by adding an aliphatic C.sub.2-6 dione and hydrogen peroxide to bovine milk of varying solids content or to soybean milk, the acid necessary for the acidification and protein coagulation being generated by the oxidation of the dione "in situ." This acidogen system is likewise adaptable to the leavening of various bakery doughs in combination with sodium bicarbonate.

Abstract: The invention relates to products and processes for employing heat stable enzymes especially--although not exclusively--for retarding the staling of baked and leavened cereal products. A concentrated protective sugar medium is used to solubilize or disperse a fungal alpha amylase enzyme before it is incorporated in a dough. This medium protects the enzyme against thermal denaturation, thereby enabling the enzyme to remain active during baking and until the starch of the dough becomes gelatinized and subject to enzyme attack. A preferred embodiment of the dough also includes chemical emulsifiers which may be used in conjunction with the fungal alpha amylase enzyme dispersed in the concentrated sugar solution. The invention addresses the conflicting requirements that enzyme activity must continue as long as possible throughout the baking process to retard staling; however, all activity must terminate before the end of the baking process to prevent the dough from becoming a sticky mass or paste.