Abstract: There is disclosed a process for making a fruit filling composition-containing yeast-raised dough product such as a Danish pastry-type snack product which can be cooked by frying. The process comprises making a dough-shortening laminate, perforating a portion of the laminate, applying fruit filling composition to the laminate, folding the laminate over the filling, proofing the dough under yeast-activating conditions, and frying the raised product. Icing may be subsequently applied to the resulting product before it reaches room temperature.

Abstract: A biscuit or cookie and method of manufacture of same includes forming a quantity of unbaked dough into a shaped, unbaked dough piece. A network of lines comprising grooves is impressed into the upper surface of the unbaked dough piece, either in conjunction with or subsequent to forming of the dough piece. A major portion of the lines in the network are non-terminated lines which continue across the surface of the dough piece and intersect either the edge of the dough piece or another line, and a minor portion of the lines are terminated lines which end short of either the edge or another line at least at one end thereof. The shaped dough piece with the network of impressed lines is baked under such conditions as to increase its diameter by from one-tenth to one-half and to form superficial fissures along at least some of the impressed lines and at least in some of the areas of the upper surface of the dough piece upon which lines were not previously impressed.

Abstract: In a process for preparing baked goods containing flavor chips, wherein the baked goods have overall improved flavor and the flavor chips have improved flavor and texture, the flavor chips are pre-soaked in fluid, edible oil under oil-absorbing conditions until the flavor chips contain at least about 33% by weight of oil and fat. The mixture of oil and chips is then chilled to a temperature at which the flavor chips are substantially solid. The oil-chip mixture is then mixed with a dough or batter, wherein the soaking oil becomes a portion of the oil or fat content of the dough or batter, dispensing oil soluble flavor components of the flavor chips throughout the dough or batter. Baked goods made with dough or batter prepared according to the present invention have enhanced flavor, and flavor chips of soft texture.

Abstract: Cookie products having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. A method for the generation of the plurality of textures requires a process for inhibiting sugar crystallization in parts of the product.

Abstract: Cereal food products are prepared from oat bran which is a portion of the oat groat which contains at least 150% more crude fiber than the whole oat groat and contains increased levels of protein, gum, fat and ash than the whole oat groat.

Abstract: Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in different parts of the product.

Abstract: Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in different parts of the product.

Abstract: The present invention constitutes an improved, packaged, non-frozen topping capable of storage at ambient temperature, and immediate use after storage, comprising broadly a plurality of edible deep-fat fried, batter-coated fibrous vegetable pieces and blended therewith an effective amount of edible, crisp, cellular, farinaceous pieces sufficient for rendering the topping resistant to clumping, said topping being readily pourable from the container therefor.

Abstract: A process for preparing a food product comprising roasted corn flour, wheat flour, sugar and salt wherein said mixture is shaped extruded-baked and cooled immediately thereafter.

Abstract: The invention relates to a dry baked product, more particularly a biscuit, which is rich in proteins, of high nutritional value, large in dimensions and free from cracks, characterized in that it contains per 100 parts by weight:from 5 to 20 parts of a protein of vegetable origin present in a particulate form equivalent to that of a semolina of which the grains pass through a 0.8 mm mesh U.S. sieve and are retained to a level of 98% by a 0.18 mm mesh U.S. sieve,from 1.5 to 6 parts of lactic protein,from 10 to 15 parts of fat,from 25 to 50 parts of cereal flour,the total protein content being from 10 to 20% by weight and at least 90% of the lysine being preserved, the balance being made up by water, sugar, salt, mineral salts, baking powder and flavorings,and to a process for producing this product.

Abstract: A method and apparatus for forming shaped potato products are disclosed, pursuant to which a die roll is disposed adjacent an opposed, coacting, counter-rotating feed roll. The feed roll includes a plurality of circumferentially spaced longitudinally extending grooves and the die roll defines a plurality of circumferentially extending longitudinally spaced, continuous grooves. The grooves on the die roll have opposed sidewalls which include alternating laterally zig-zag excursion so that strips of dough shaped therein have a crinkle configuration. A woven cotton belt is supported below the die roll and an adjustably positioned resilient pressure roll biases the belt into contact with a portion of the periphery of the die roll. A potato dough is forced into the grooves by the feed roll and compressed by the belt and pressure roll. When it separates from the die roll, the belt creates a suction which extracts a continuous strip of shaped food product from the die roll.

Abstract: High emulsifier levels and fluid shortening in baked good dough provide a shortening-continuous dough system, which markedly enhances shortening transfer in the baked goods. After the dough is baked, the fluid shortening readily transfers from the baked dough matrix to the incorporated flavor chips or a mixture thereof, making their texture desirably soft during storage.

Abstract: Wafers are produced by guiding a sheet of bread having friable outer crusts and a relatively soft center through wafer forming apparatus. The apparatus includes a pair of rolls, one of said rolls, i.e., a cutting roll having one or more wafer forming recesses or cavities therein and the other roll being a pressure roll which operates in rolling engagement with the cutting roll. As the sheet of bread is introduced into the nip formed between the two rolls the pressure roll acts to press the bread into the cavity or cavities on the cutting roll and into engagement with the edges of the cavity or cavities to cut wafers from the sheet of bread. Each cavity is configured to have a bottom surface which rises as a gradually tapering wall to a cutting edge which is coterminous with the surface of the cutting roll. Continuous production of wafers is possible with the edges of the wafers being sharply defined, free of undesirable crumbling and devoid of fracture lines.

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: Bakery products consisting predominantly of bran and a method of producing them are disclosed. The products are made by baking a dough, preferably in two stages, namely a baking stage and a drying stage at a lower temperature, which dough comprises 100 parts by weight of wheat bran and/or rye bran, from 200 to 500, preferably at least 250 parts by weight of water, from 2.5 to 15 parts by weight of vegetable thickening agent, preferably carob bean flour, and an optional amount of one or more conventional dough additives, such as acidification agents, raising agents, salt, sugar, spices, herbs, seeds and other flavoring agents.

Abstract: A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150.degree. C. to a final moisture content not exceeding 15% of the product. The dough is made by adding water to a dry composition comprising a mixture of pregelatinized and ungelatinized flour, sodium chloride and fat in powder form.

Abstract: An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.

Abstract: This invention relates to a method for making a rice-cracker or "senbei" as it is known in Japan which has a curved shape such as cylindrical, hemispherical or petaloid unlike the usual flat rice-cracker; a planar blank of a rice-cracker is made by rolling, by punching and by drying so as to have an appropriate water content and one surface of the blank is coated with liquid seasoning including salt water; the blank is then heated with the water content of one surface being different from that of the other surface with the two surfaces being heated to different temperatures.

Abstract: A semi-moist pet food having a moisture level in the 31-50 percent range comprising a blend of amylaceous ingredients, and proteins derived from oilseed and meat or meat by-product protein sources, and containing an effective amount of a special anti sticking agent such as for example, succinylated monoglycerides of fatty acids, to prevent stickiness and provide high processing efficiency.

Abstract: A substantially spherical filled food product comprising an outer closed shell of pastry enclosing a soft filling. The shell is seamless and consists of an oven-baked yeast-less pastry having a humidity content not exceeding 1 wt.%. The shell has a coarse-cellular inner structure, with the cell size decreasing towards the exposed outer surface of the shell, said outer surface being substantially impervious to air and humidity. No yeast is used in the dough for the shell; the cellular structure-building aid in the dough is the white of egg. The outer diameter of the shell is from 10 mm to 20 mm, while the weight ratio of the filling to the shell is at least 2:1. The product is buoyant in commestible aqueous liquids such as fruit juice or milk.

Abstract: A method of manufacturing a high protein snack food including the steps of inoculating whey, such as derived from cheese making, with yeast, incubating the mixture with aeration until substantially all the whey lactose is utilized by the yeast, heating the culture to precipitate the whey protein, separating the whey protein and yeast cells to provide a paste-like material, mixing the whey protein and yeast cell paste with a filler composed of potato flakes or corn starch or a mixture of the two, plus either baking powder or baking soda (to reduce acidity), plus salt, and egg whites, into a dough, extruding the dough to provide snack-like pieces, frying the pieces in a deep fat fryer, and then cooking the fried pieces in a microwave oven.

Abstract: A cereal-based product containing, in addition to cereal, sugar, fat and whey powder.A process for the production of a cereal-based product, comprising the steps of dry mixing flakes of cereal, sugar and whey powder, working the mixture in a continuous malaxator with blades with addition of edible oil and moisture at a temperature of from 110.degree. to 150.degree. C., cooling the mass obtained and breaking said mass into granulates.

Abstract: Snack food products in the form of puffed or expanded chips, are prepared from non-oilseed legume-base flours, which are difficult to process due to stickiness at usual dough solids contents, by using a non-sticky low solids content fluid slurry. The slurry is fed to a drum dryer and successive layers are built up into a multilaminar sheet. When this sheet is dry and the starch therein gelled, it is removed and reduced to pieces of chip size which are then fat-fried. An improved texture and structure is developed using this slurry-multilaminar sheet-fat-fry technique.

Abstract: Novel food products are prepared from legume seeds by (a) treating the seeds to render them quick-cooking, (b) cooking the seeds and mashing them, (c) combining the cooked and mashed seeds with methionine-containing ingredients such as cereal grain flours, oil seeds, oil seed flours, and the like, (d) adding water to the mixture to form a dough, (e) extruding the dough into sheets, (f) cutting the sheets into pieces, and (g) frying the pieces in edible oil.

Abstract: A dry particulate porous expanded animal food is disclosed comprised of chunks or kibs of a mixture of farinaceous and proteinaceous ingredients. The kibs are then coated with a fat/dextrin material emulsion. The product is characterized by its improved ability to resist rapid extensive hydration when liquid is added and hence remain crispy in liquid for substantial periods of time. The product is also of improved palatability and appeal to pets.

Abstract: The present invention is concerned with the preparation of an improved expanded dry animal food composition based on farinaceous and proteinaceous constituents. Chunks or kibs of the expanded product are coated in separate layers with a first layer of dextrin material and a second exterior layer of fat. The kibs may optionally be coated with a gravy forming material such that a gravy is formed when water is added. The coating of the dextrin material serves to retard the rate of hydration when water is added such that the chunks retain their crunchy texture and structure for longer periods of time with the result that the product is of improved animal acceptance.

Abstract: Legume chips for use as a snack food are prepared by first mixing an acidified legume powder with regular legume powder. Water is added to the mixture to form a paste, which is extruded into thin sheets. Bite-size pieces are cut from the thin sheet and are par-fried in edible oil to obtain a desired color, texture, flavor, and moisture content.

Abstract: An expanded board-like food product in the form of a thin wafer-like sheet having a plurality of elongated chambers rectangular in cross section and formed by passing a viscoelastic dough cake formed of edible vegetable material through a gap between a pair of opposingly rotating rollers and then a gap between a pair of scrapers. The product has many advantages to the conventional plastic porous board.

Abstract: A potato chip product and process wherein a dough is prepared from dehydrated cooked potatoes and water and subsequently fried. The dough has an iodine index of from about 0.01 to about 6 and a lipid content of from 0 to about 6%, by weight.

Abstract: A snack food product is made by frying in hot oil thin pieces of dough made from rusk crumbs, starch, water and, as desired, flavoring and emulsifying ingredients. The product is characterized by relatively dense surface layers and porous interiors.

Abstract: A method is described for producing a dry pet food having a moisture content of less than 15 percent by weight. The dry pet food has a fibrous meat-like texture even though it contains a substantial amount of amylaceous ingredient. This texture is obtained by utilizing specific types of proteinaceous adhesives in conjunction with plasticizing agents and processing in a manner to form fibers.

Abstract: A process for producing uniformly shaped chip-type products having a surface design thereon. The process provides chip-type products having a series of substantially parallel alternate arcuate ridges and grooves extending across both surfaces which effect a rippled appearance to the products wherein the rippled configuration is impressed only on one surface of the dough by a mill roll having an annularly grooved surface.

Abstract: There is disclosed a pet food containing a significant proportion of synthetic cheese or meat chunks which are formed from cereal products. The pet food is a canned product and the cereal chunks are stabilized against disintegration and agglomeration during retorting in the canning process by the incorporation of a minor amount of glycerol monostearate in the cereal chunks. The cereal chunks are prepared by mixing a hard or red wheat flour or farina with a minor amount of the glycerol monostearate, a minor amount of fat, a trace to minor amount of a flavoring agent, such as cheese, natural cheese flavor, fish or meat products, and trace to minor amounts of a coloring agent. The mixture is blended with sufficient water to form a moldable mixture which is extruded and chopped or pelleted into molded chunks that can be added directly to the pet food during its manufacture or that can be dried to a storage stable product for subsequent addition to a pet food.

Abstract: This invention provides a process for preparing a baked cracker which comprises placing a quantity of bakable dough having a rubbery consistency which tends to resume its original shape when free of compressive forces between two surfaces, compressing said quantity of dough therebetween by bringing said surfaces together for a predetermined distance and heating the dough while it is contained between said surfaces until baking is completed. There is also provided an apparatus for preparing baked products comprising a pair of plates and means for maintaining the surfaces of said plates a predetermined distance one from the other.