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: A liquid batter for use in coating foodstuffs prior to cooking comprising a blend of a substantially ungelatinized, highly crosslinked, high amylose starch and water. The batter may be processed aseptically and stored for months.

Abstract: A highly stable peanut paste for use particularly as an extender to bakery and marzipan products is produced by first pressing blanched peanuts to remove a substantial portion of the natural oil. The pressed nuts are then roasted in a first oil bath to reconstitute them and then drained. While still hot, the roasted nuts are transferred to a second quenching bath of a high stability oil. The nuts are then milled to a paste, degassed and cooled and then mixed with bakery products or marzipan products.

Abstract: Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said compositions an activating amount of fenugreek and a rancidity inhibiting amount of rosemary. Particularly superior characteristics are obtained by adding fenugreek and rosemary to a combination of (1) whey solids, (2) lecithin, (3) ascorbic acid, along with fillers and flavoring agents such as starch, salt, dried honey and silica gel or a silicate salt.

Abstract: Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid.

Abstract: A new leavening acid composition characterized by a slow reaction rate is provided comprising a heat treated potassium modified 1:3:8 sodium aluminum phosphate such that the L.O.I. (loss on ignition) ranges between about 11 and about 14 and such that the leavening acid has a neutralizing value above 90. The leavening action of the new leavening acid is slower than non-heat treated SALP. The compositions are useful in leavening baked goods and especially refrigerated canned biscuits, pancakes and cakes.

Abstract: A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a period of time sufficient in the absence of other ingredients to decrease the pH of the mixture from the initial pH to a pH below about 4.75 and dried under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermented aid after drying.

Abstract: The present invention relates to new and novel commercially acceptable baked dough products having a reduced sodium ion content and in which no sodium chloride or salt, as it is commonly known, has been added thereto, and yet the baked dough product will have the desired salt taste but will be free of any bitter taste characteristic of most prior salt substitutes. This result is achieved by incorporating in the dough materials prior to the baking thereof as a salt substitute a combination of potassium chloride in an amount which will impart the required salt flavor to the baked dough product and product containing undenatured lactalbumin in an amount sufficient to impart a muting or neutralizing action to the potassium chloride to remove or abate the intense and disagreeable bitter flavor normally imparted by potassium chloride when present in baked dough products.

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: Lysophosphatidic acid and the physiologically compatible salts thereof possess particularly advantageous properties as emulsifiers for use in foodstuffs and in particular exhibit unexpectedly good results when used in a process for making dough, for use in the production of farinaceous products, in which a wheat flour is mixed with 0.01 to 2.0% by weight (based on the weight of wheat flour) of lysophosphatidic acid or a physiologically compatible salt thereof.The emulsifiers of the invention comprise a mixture of phospholipids, the mixture comprising lysophosphatidic acid or a physiologically compatible salt thereof in an amount of at least 30 mol %. The emulsifiers may be prepared by treating a mixture of phospholipids with phospholipase D and phospholipase A.

Abstract: Liquid dough conditioners for bakery goods are disclosed which comprise a blend of diacetyl tartaric acid esters of glycerides, glycerides, and either lactic acid or an acyl lactylic acid. These conditioners are stable in varying temperature conditions.

Abstract: Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.

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: There is disclosed hydrated emulsifier comprising stearyl monoglyceridyl citrate, propylene glycol monostearate, lactated monoglycerides and water. The non-aqueous ingredients are heated together and melted. A gum, such as xanthan gum, may be added. Hot water is admixed, and the solution is passed through a homogenizer. The resulting solution is cooled to room temperature. The emulsion product may be in semi-solid or solid form. The hydrated emulsifier can be used as a partial or complete replacement for shortening in flour based baked goods.

Abstract: Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.

Abstract: This invention relates to an improved dusting blend and the use of such a blend in a baking process. The improvement resides in the addition of salt to the dusting blend to retard insect infestation while at the same time retaining good flowability characteristics. The dusting blend is applied to cooking or baking equipment, as a dusting powder, to prevent food or dough from sticking to the equipment. The dusting blend of this invention controls insect infestation far better than known dusting blends comprising flour or starch.

Abstract: A method is disclosed for preparing and using buffered aqueous solutions of carboxylic acids and metal salts of carboxylic acids. Such solutions are useful as mold inhibitors in bread, cakes, and animal feeds. Buffered aqueous solutions of about 40 to 80 percent of compounds of carboxylic acids and carboxylic acid metal salts, such as sodium diacetate, sodium dipropionate, sodium dibutyrate or sodium dibenzoate have been found to have a reduced corrosive nature to metals and alloys used to contain, transport, and apply these solutions, thereby permitting the use of these metals and alloys in existing and new facilities.

Abstract: Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics comprising about 20% by weight succinylated monoglycides, or edible salt derivatives thereof, and a remainder portion of a combination of sodium stearoyl lactylates and calcium stearoyl lactylates. Preferably, the triglyceridal shortening of the bakery products is totally replaced by the agents in powdered form.

Abstract: A dry modified vital gluten composition which includes vital gluten modified by dispersing wet vital gluten in a food grade hydrophobic liquid in the presence of an edible emulsifier, reducing the pressure, elevating the temperature to about 65.degree. C. in a short period of time and separating the dried particulate gluten from the liquid, whereby the gluten is dehydrated and rendered substantially odorless, tasteless and more functional.

Abstract: A method of preparing tender, moist and light cakes using microwave radiant energy is disclosed. A packaged culinary mix especially adapted for preparing microwaved baked goods is also disclosed. This mix comprises sugar and flour, the ratio of sugar to flour being 1.4:1 to 2:1, leavening, 0% to 16% shortening, and about 2% to 10% emulsifier.

Abstract: A novel powder preparation, comprising a base of a sucroglyceride on a support of an edible salt of casein and a maltodextrin.The powder preparation is easy to handle and to incorporate into a dough, and it improves certain rheological properties of the dough. The powder preparation provides particular advantages in dough for baking crackers, industrial bakery products, leavened and unleavened flake pastry, lining pastry, and the like.

Abstract: A dietetic cake mix which is adapted to be sweetened with corn syrup, especially dextrose syrup or either 42% or 55% high fructose corn syrup. The mix is free of artificial sweeteners, egg yolks and ordinary sugar, thus making it suitable for consumption by diabetics and coronary care patients. The dextrose syrup or 42% or 55% high fructose corn syrup is combined with a unique blend of other ingredients, including flour, emulsifiers and baking powder, preferably including glucono-delta-lactone as its acidic component, to produce a cake having good volume, texture, flavor, moisture, mouth-feel and sweetness as well as acceptable shelf life.

Abstract: A stearoyl lactylate salt composition and method of production thereof wherein the composition has improved handling and storage characteristics. The lactylate salt is thermally mixed with from about 2% to about 30% (by weight) of hydrogenated stearin which has from about 50% to 100% (by weight of fatty acid) C.sub.18 fatty acid and an iodine value of less than 7.

Abstract: An emulsifier composition for use in starch-containing foods prepared by melt-mixing a composition which is composed of specific ratios of saturated fatty acid monoglyceride and cis-type unsaturated fatty acid monoglyceride; powdering the resultant mixture and thereafter tempering the powdered composition.

Abstract: Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions. These processes include methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard and like products.

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: A fluid shortening useful in the pan frying or griddling of foodstuffs is described. The composition comprises an edible triglyceride base fat wherein the acyl groups have from 16 to 22 carbon atoms and an amount in the range of from about 0.05% to about 9.8% effective to reduce the gumming tendencies of the triglyceride base fat composition, of a triglyceride having acyl groups of from 8 to 14 carbon atoms. The composition is useful primarily in pan frying or griddling operations and enables such operations to be performed while minimizing the tendency of the shortening composition to form gum or varnish-like deposits on the surfaces of frying and griddling utensils or equipment.

Abstract: A chemically leavened cake batter or mix comprising cake making ingredients including flour and sugar intimately blended with a mono- and diglyceride emulsifier, in effective amounts, a major constituent of the emulsifier being diglyceride in the weight proportion of about 38-48%, the triglyceride content being less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.

Abstract: There is disclosed a fine-grained multiple lactate concentrate for use in baking agents and finished flours comprising (1) a cereal product, (2) lactic acid, (3) a basic calcium compound and (4) a water binding agent.

Abstract: High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

Abstract: A free-flowing, sweetened, hydrated coconut product containing desiccated coconut, water, sweetener solids and a surface coating of powdered cellulose, and its method of manufacture are disclosed.

Abstract: A freezable raw custard preparation, especially for quiche having a substantial proportion which is whole egg or egg white based whole egg replacer. The composition also has an effective amount of food particulates and a milk derived portion. The egg and milk derived portions are present in a weight ratio of about 0.45:1 to about 0.75:1, the milk derived portion comprising fluid milk, a water absorbing quantity of a protein concentrate, and a thixotropic gum. The total protein content from the fluid milk and protein concentrate is at least about 4% by weight of the milk derived portion. The gum content is that effective to provide a viscosity of the raw custard sufficient for homogeneous suspension of the food particulates prior to freezing.

Abstract: A liquid composition for use as a pan-release agent in bakeries and a method of preparing such composition and de-panning baked goods which comprises spraying onto a pan in which dough is to be baked a liquid composition comprising a liquid emulsifier containing monoglycerides, diglycerides, and polysorbate, and a major portion of water. Lecithin may also be added to the liquid composition, as well as certain preservatives. The present invention enables bakery products, particularly yeast-raised bakery products, to be easily released from the pans at the conclusion of the baking process and minimizes the build-up of carbon residue on the surfaces of the baking pans. The liquid composition does not affect the color of the baked dough and has a viscosity suitable for spraying through hydraulic or air pressure spray equipment.

Abstract: A stabilized fluid shortening containing conditioning and softening agents, comprises about 4 to 10 weight parts of a soft or hard mono- and diglyceride, about 2 to about 8 weight parts of fatty acid ester polyglycerol, about 2 to about 8 weight parts of solid beta-phase crystalline food emulsifier component and about 40 to 100 weight parts liquid vegetable oil, wherein the fluid shortening is a stabilized dispersion obtained by shock cooling a blend of the shortening ingredients to a temperature in the range of about 75.degree.-105.degree. F., and agitating such blend in this temperature range for a period sufficient to obtain substantially complete crystal conversion to the beta-polymorphic form.

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: Chemically phosphorylated soy protein products with much improved functional properties and useful in food industries can be prepared through series of steps: (1) isoelectric washing the defatted soy flour, (2) extracting the proteins present in defatted soy flour in an aqueous medium of the extreme pH value below or above the isoelectric point of soy proteins, (3) alkalifying the extract of soy proteins to pH 11-12 by the addition of concentrated alkali in a short time, (4) modifying the extracted soy proteins under alkaline condition and at ambient temperature by the addition of powdered sodium trimetaphosphate as a phosphorylating agent and (5) recovering the phosphorylated soy protein products by isoelectric washing and final spray-drying as a powder.

Abstract: Colored confectionery compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions, which employ powdered caramel color as a basic coloring pigment, are disclosed.

Abstract: An emulsifier composition for use in starch-containing foods which is prepared by melt-mixing a composition which is composed of specific ratios of saturated fatty acid monoglyceride unsaturated fatty acid monoglyceride, and fat; powdering the resultant mixture and thereafter tempering the powdered composition.

Abstract: Food colorant compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions.

Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of succinylated monoglycerides, monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Abstract: Vital wheat gluten in bakery products is replaced with a composition consisting essentially of wheat flour, wheat gluten and heat and acid converted corn starch dextrin. The composition may also contain potassium bromate, ascorbic acid and/or pre-gelatinized wheat starch. The composition enables the production of bakery products as good as obtained by the use of vital wheat gluten per se.

Abstract: This invention relates to the treatment of bakery products to be stored in the deep frozen state. Such products are deep frozen in an appropriate plant after the baking process and removed therefrom and thawed out for consumption.According to the invention, before the deep freezing process, a material that maintains and/or increases the moisture content of the crumb is injected through the crust and into the crumb. The weight relationship of the injected material is 4 grams per 100 grams of the product.

Abstract: Heat labile antioxidants such as butylated hydroxyanisol, butylated hydroxytoluene, propyl gallate andd mono-tertiary-butylhydroquinone are stabilized by incorporation onto an inactive yeast (heat-filled) substrate. The yeast acts to prevent volatilization of the antioxidants at temperatures commonly used in food processes, thus enabling the antioxidants to be added to the food formulation prior to thermoprocessing rather than as a subsequent additional step.

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

Abstract: A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.

Abstract: A method for producing bread is described which involves kneading a dough with an L-ascorbic acid, a dicarboxylic acid or salts thereof of the formula ##STR1## wherein n, X, Y, Z and Z' are as herein defined, cystine, methionine, alums and nicotinic acids, allowing the thus kneaded dough to ferment and then baking the thus fermented dough.

Abstract: A non-fat milk replacer for baking containing an isolated vegetable protein ingredient is disclosed. The milk replacer is produced by forming a slurry containing 94-48% by weight dairy whey, 6-52% isolated vegetable protein, said slurry having a pH of 5.8-7.5 and an added alkaline earth cation concentration of 0.1 to 2.0% by weight of the solids. The slurry is heated within a critically defined temperature range of 190.degree.-230.degree. F. for a period of time sufficient to partially insolubilize the protein, followed by cooling and drying of the slurry to form a non-fat milk replacer which has comparable baking properties to non-fat dry milk.

Abstract: Disclosed are combinations of lecithin and diacetyl tartaric acid esters of monoglycerides used in chocolate coating compositions to lower the viscosity thereof when in liquid form. Use of these substances does not adversely affect the physical properties such as gloss, softness, taste, etc.

Abstract: A table syrup is disclosed consisting essentially of an aqueous phase containing at least about 65% sugar having emulsified therein about 1 to 40% butter, based on the total emulsion weight and about 0.05 to 0.4% of a stabilizer consisting of 20-35% pectin, 35-50% carrageenan, 15-30% locust bean gum, and 5-20% potassium citrate. Such syrups are much more easily homogenized than are presently known syrups of this type and are characterized by good stability of the oil droplet throughout the aqueous phase.