Abstract: In a dough of pie having a roll-like configuration and containing an ingredient in a crust of pie, a dough of pie having a slit roll configuration is provided with a plurality of slit-like cuttings formed on the entire surface of the crust of pie.

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: 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: Method for preparing puff pastry in which puff pastry is formed using flour while adding water and a fat composition, in which the fat composition comprises fat and vegetable fibre material in a weight ratio between 1:1 and 20:1. The vegetable fibre material preferably comprises wheat bran.Fat composition, characterized in that it comprises fat or a mixture of fats and a vegetable fibre material in a weight ratio between 1:1 and 20:1, the vegetable fibre material comprising bran.

Abstract: An encrusted food product, such as a pizza roll, is prepared by co-extruding a cavity-forming sealant material, such as cheese, with a bread or pastry dough whereby the cavity-forming sealant material is encapsulated in the dough, subjecting the co-extruded article to a preliminary baking whereby the cavity-forming sealant material melts and generates gases. The molten material coats the interior of the encapsulating dough and the generated gases cause expansion of the space occupied originally by the cavity-forming sealant material thus creating a cavity or void within the dough. After preliminary baking the dough with its interior void lined and sealed with molten material is chilled to set the molten material. Thereafter the void or cavity of the dough so prepared can be filled with any desired filling and baking can be completed.

Abstract: A fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of the polyesters having a slip melting point of between 35.degree. and 50.degree. C. and the fatty composition having an S.sub.20 in the range of 400 to 1400 g. The fatty composition can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the fatty composition display ample lift upon baking. Another aspect of the invention is the use of a fatty composition in the preparation of layered dough. Yet another aspect of the invention is a layered dough.

Abstract: Sweetening agents of the formula: ##STR1## wherein R is an heterocyclic group which, in a preferred embodiment, is a 2-cyanopyrid-5-yl or 2-cyanopyrimidin-5-yl group, A is O, NH or NCN, NH being able to be satisfied in hydrochloride form, n is 1 or 2 and B is COOH or a sodium, potassium, ammonium, calcium or magnesium salt.

Abstract: A partially baked, laminated dough product such as a croissant or a pastry is made by heating the dough product preferably in an impingement oven to a temperature of about 200.degree. F. to about 210.degree. F. and then immediately freezing the partially baked dough product preferably in a co-current liquid nitrogen freezer so as to prevent a collapse of the partially baked dough product.

Abstract: Flour-based foodstuffs capable of forming a desirable flaky texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the dough.

Abstract: Improved dual modified waxy barley starch products are provided which exhibit excellent freeze-thaw stability and other properties making the starches eminently suited for incorporation into food products such as pie fillings or the like. Separated waxy barley starch is subjected to sequential hydroxypropylation (at a level to provide at least about thre percent by weight hydroxypropyl groups) and cross-linking (phosphorus oxychloride or sodium trimetaphosphate) to provide the products of the invention.

Abstract: A method of automatically assembling egg rolls, or comestibles formed into an elongate cylindrical mass, employs a wrapping leaf that is elliptical in planform and has a minor axis of length not more than twice the axial length of the cylindrical mass plus twice the diameter thereof, the major axis of the ellipse being appreciatably longer than said minor axis, the grain of the wrapping leaf and the direction of rolling each extending in the direction of the major axis.

Abstract: A wrapping leaf for use in the automated assembly of egg rolls, or for wrapping other comestible formed into an elongate cylindrical mass, is elliptical in planform and its minor axis is of a length not more than twice the axial length of the cylindrical mass plus twice the diameter thereof, the major axis of the ellipse being appreciatably longer than said minor axis.

Abstract: The present invention concerns a process for obtaining a food powder, the food powder thus obtained, and food products made by using as a starting material the food powder and other ingredients. The process comprises the peeling of the pineapple stems, drying them, and crushing them in order to obtain a powder of a certain grain size.

Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: A shelf-stable dough product, which is useful for pastry products, having a shelf life of at least 12 months at ambient temperatures. The shelf-stable dough product is an intermediate moisture dough in which the water activity value is fixed in an optimum range of between 0.60-0.80. The dough product contains inactivated flour, re-dried native starch, fat, sugar, water, glycerol, or alternatively, sorbitol, salt flavoring agents, and, optionally, a fat emulsifying agent. The inactivated flour useful according to the invention has a zero alpha-amylasic activity, very reduced lipasic and peroxidasic activity, and a water content from about 3-6%. After baking, the dough product of the invention resembles a home-made pastry product.

Abstract: A solidified fat in the form of flakes for use in making piecrust dough has a solids content index profile within the range defined in FIG. 3. The fat comprises triglycerides of saturated and unsaturated monocarboxylic acids having from 10 to 20 carbon atoms. Such flakes of fat may be used in making a pastry composition comprising pastry making flour, premeasured amount of the flakes and a sufficient amount of a liquid fat for coating at least portions of the flakes to promote adherence of flour to the flakes in making a pastry dough.

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: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: An enrobed food product having improved freezer shelf-life wherein the inner filling material is pre-frozen and shaped as to be substantially smooth surfaced and devoid of edges. The dough is a composite dough having fats or margarine interposed between a plurality of dough layers.

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 composite filled uncooked dough product is prepared by completely enclosing a yeast-leavened, sugar-containing dough around a cooked freeze/thaw stable viscous filling comprised of particulate food ingredients and a sauce therefor containing a water-binding carbohydrate. The product is cooked for consumption to a degree sufficient to develop in the dough a firm crust and a tender interior crumb structure. The cooked product is particularly adapted to be frozen for reheating at the time of consumption. A reheating procedure comprised of conventional oven heating either simultaneous with or following microwave heating returns the frozen product to the appearance and texture of the freshly-cooked product.

Abstract: A flat sheet comprising a layer of fat sandwiched between two layers of dough is produced using a coextrusion die having two slot-like orifices. In order to avoid distortion of the sheet due to the dough leaving the center portion of the outer slot-like orifice more quickly than the end portions thereof, multiple augers or other drive means are used and the drive means which drive the dough through the end portions of the orifice operate more quickly than those which drive the dough through the center portion of the orifice. The coextruded sheet may be laminated, rolled and cut to form multi-layered bakery products.

Abstract: A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.

Abstract: Ready to eat puff pastries having excellent textures, and a longer shelf life are produced by baking a multi-layered laminate comprising alternating layers of a dough and a roll-in shortening wherein the flour in the dough is partially substituted with a dextrin.

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 high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the dough shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.

Abstract: A method for the production of croissants wherein a continuously advancing dough sheet is severed into sections and ribbons of a filler substance are continuously extruded thereon prior to each section being curled upon itself as it continues to advance continuously to a station where portions of the curled, filled sections are subjected to pressure and subsequently severed in areas where pressure was applied to form croissant articles.

Abstract: An emulsifier composition for use in starch containing foods which is prepared by melt-mixing a composition consisting of 65 to 90 wt % of saturated fatty acid monoglyceride and 35 to 10 wt % of cis-type unsaturated fatty acid monoglyceride, said composition having an iodine value of 10 to 40, with less than 10 wt % of one or more monoglycerides selected from diacetyltartaric acid esters of monoglyceride, mixed tartaric and acetic acid esters of monoglyceride, tartaric acid esters of monoglyceride and citric acid esters of monoglyceride, and powdering the resultant mixture.

Abstract: This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e.g., pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.

Abstract: Disclosed is a packaging system capable of protecting the freshness and structural integrity of fully-baked pastry shells during shipping and storage. According to the disclosure: individual pastry shells, held in conforming baking pans, are placed in paperboard cartons; at least one stack of cartons is then enclosed by a bag comprised of high polymer film; shock absorbing material is positioned to totally surround the cartons; and a corrugated shipping container is employed to enclose the absorbing material, the bag, and the cartons.

Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Abstract: A flexible dough is rolled into a sheet. A section of the sheet is removed and a pastry portion is inserted within the space where the section was removed. The sheet with the inserted pastry is prebaked. On the prebaked sheet are placed prepared foods such as pasta and meat and then the sheet with the prepared foods thereon and the inserted pastry are baked together, resulting in a food product, which after the portion has been removed, can be either eaten open on a platter or folded into a sandwich to be eaten in the hand apart from the pastry.

Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Abstract: A process and apparatus for producing pastry and flaky pastry-like products wherein the starting mixture passes through a series of rollers wherein each succeeding roller moves faster than its preceding roller and the fleece-like film developed thereby is conducted to a variable speed conveyor belt wherein the ratio of the speed of the belt to the speed of the last roller is adjusted to expose the fleece-like film to a mechanical undulating effect, the film thereafter being dried. The temperature of the rollers is maintained at a predetermined precise low level within a range of 1.degree. C. as a result of circulating brine or other liquid through the roller mechanisms.

Abstract: Dough compositions which are leavened and flavored by certain yeasts are provided, along with a process for production thereof. The particular yeasts are Candida lusitaniae and Saccharomyces delbrueckii. The yeasts do not effectively use sucrose as the primary energy source and the compositions will contain another sugar, e.g. dextrose.

Abstract: A process for making a bread-like product comprising the steps of frying in hot oil at a temperature of 360.degree.-370.degree. F. pieces of dough which have been formed into a desired shape and thickness for a predetermined period of time to only partially cook the same. The frying step is followed by a subsequent step of baking the fried bread pieces at a temperature of, for example, 375.degree. F., for 15-25 minutes to complete the cooking thereof. Also, the product, i.e., the bread-like pieces, obtained by carrying out the above-described process, may be consumed as regular bread, bread sticks, or used to produce products such as pizzas, garlic bread, pastry hors d'oeuvres or sandwiches (frozen or otherwise). The bread product resulting from the combined steps of frying and baking is undistorted.

Abstract: A food product suitable for preparing a filled pastry shell and a method for preparing it are disclosed. The food product comprises an unbaked sheet of puff pastry dough which comprises a central portion which is sufficiently disrupted to reduce normal rising and a substantially-continuous peripheral portion which rises to a greater extent than the central portion during baking. According to a preferred embodiment of the invention, a frozen food insert is disposed over the central portion of the sheet and, during baking, the insert cooks to fill a recess formed as the peripheral portion of the sheet rises to form a shell.

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: The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerides; phospholipids; fatty acids, amino fatty acids, or fatty acid amides; and steroids. Illustrative are sodium taurocholate, glyceryl monooleate, soy lecithin, oleic acid and cholesterol acetate. The emulsion compositions in conjunction with oil and/or water phase(s) can be controlled to give an emulsion product which is substantially stable water/oil type or oil/water type, or metastable mixture of water/oil and oil/water types. The emulsion product has utility in many fields such as cosmetics, dentifrices, food products, cleaners, lubricants, agricultural chemicals, etc; The emulsion composition itself has utility in many of these fields.

Abstract: Protein is extracted from Phaseolus vulgaris, Phaseolus aureus or Phaseolus lunatus beans with a sodium chloride solution of not over about 0.6% w/v NaCl and thereafter recovered as by separating the fibrous residue and acidifying the remaining aqueous extract to precipitate the protein. In a preferred embodiment heat is applied during acid precipitation to increase the yield of protein. The separated protein may be spray dried to form a bland tasting white powder which may be used to advantage to increase the protein content of baked goods.

Abstract: N-Acyl-2,6-dialkyl-p-aminophenols wherein each of the 2,6-alkyl groups has a tertiary.alpha.-carbon atom, are used as antioxidants to stabilize edible organic substances subject to deterioration by oxidation, particularly edible fats, fatty oils, fatty alcohols, fatty acids, and esters of fatty acids.

Abstract: Clogging of membranes during whey processing is avoided by pretreating raw acid cheese whey by adjusting the pH to above about 6.5 and separating insoluble solids therefrom. The separated insoluble solids are treated by adding calcium ion, holding at a temperature above about 125.degree. F for at least 1 hour and drying. The resultant dry treated insoluble solids are useful as a substitute for nonfat dried milk in bakery products.

Abstract: A method for producing strudel dough automatically. Dough is rolled in a first direction into a flat sheet, and then the flat sheet is stretched in a second direction transverse to the first direction while maintained stretched in the first direction. Then a predetermined amount of moisture until the dough has a moisture content of 17-20 is removed from the dough while it is maintained in its most stretched condition. The dough will then not have a tendency to snap back to its original shape, and will be suitable as strudel dough.

Abstract: Keratinaceous materials, such as poultry feathers, fur, hair, and hoofs, are solubilized by treatment with N,N-dimethylformamide or an aqueous solution thereof to yield a nutrient protein composition which is suitable for use as a food or food supplement for animals and humans and as a food material in food products.

Abstract: A selected demineralized and partially delactosed whey is used as a substitute for nonfat dry milk in various food compositions. The selected whey has a predetermined ash to protein ratio of 0.01 to 0.3. Also, the selected whey can be combined with a modified starch to provide a satisfactory replacement for the nonfat dry milk constituent in baked goods.

Abstract: Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.