11results about "Bakery batters" patented technology

The present application relates to the improvement of the product characteristics and eating qualities of baked batter strand based products, such as Arabic Sweets, made from flour as a base of the batter. The present application provides methods for preparing a thin baked batter strand and baked batter strand based products, wherein a combination of monoglycerides, a protease and a lipase, in particular a combination of saturated monoglycerides, a thermophilic serine protease and a phospholipase is added to the batter. The present invention further provides improver compositions, batters and baked batter strand based products comprising these monoglycerides and enzymes.

The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

The present invention provides a polypeptide having galactolipase activity, characterized in that the ratio of galactolipase activity to phospholipase activity is 100.0 or more, and / or the ratio of galactolipase activity to lipase activity is 150.0 or more. The specification also provides isolated nucleic acids encoding such a polypeptide having galactolipase activity, expression vectors containing such nucleic acids, and host cells containing such nucleic acids or expression vectors. Furthermore, the specification provides the use of the polypeptide having galactolipase activity as a food additive or in the preparation of food products, and methods for preparing food products using the polypeptide having galactolipase activity. Finally, the specification provides dough products, batter products, or bakery products obtained by the use or methods described herein.

divalent metal ion salts, such as calcium salts, for reducing browning of reducing sugars and / or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; sweetener compositions comprising a divalent metal ion salt and a reducing sugar; use of a divalent metal ion salt for reducing browning and the formation of acrylamide in a food product comprising a reducing sugar during heating in the presence of an additional amine-containing food ingredient; a method for reducing browning and the formation of acrylamide in a food product, the method comprising a) combining a reducing sugar with a divalent metal salt and at least one additional amine-containing food ingredient to provide an unheated food product, and b) optionally heating the unheated food product to provide a heated food product; and food products comprising a reducing sugar, a divalent metal ion salt, and the additional amine-containing food ingredient.

The present disclosure relates generally to soluble dietary fiber, and related methods and products, that have enhanced properties compared to conventional soluble dietary fiber, including a small median particle size and a narrow particle size distribution.

The invention provides selenium-rich egg rolls and a processing method thereof, and relates to the technical field of food processing. The formula of the selenium-rich egg roll comprises the following components in parts by weight: 90-110 parts of low-gluten flour, 70-90 parts of white granulated sugar, 100-120 parts of butter, 120-150 parts of selenium-rich egg liquid and 1-3 parts of soda ash. According to the invention, through scientific formula design and process optimization, the natural selenium content and nutritional value of selenium-rich eggs are maximally reserved and stabilized in the egg roll, and through objective texture regulation and sensory evaluation, the product has crispy taste and flavor superior to those of traditional products while having functionality. According to the invention, the optimal balance point between the organization structure and the taste flavor of the selenium-rich egg roll is found, a specific technical scheme for converting the advantages of the selenium-rich egg raw materials into high-added-value commodities is obtained, and functional healthy snacks rich in natural selenium are made.

Ready-made batter in an aerosol can provides for maintaining stable organoleptic and rheological properties of the ready-made batter (semi-finished product) for 1 to 3 months of storage and use of the semi-finished product, including a week after the first use until empty. The formula ensures permanence and homogeneity of the specified consistency and texture of the ready-made batter (semi-finished product) to provide stable and uniform discharge from the can during the entire storage life, as well as maintaining all specified properties of the dough (semi-finished product) in an aerosol can under conditions of fermentation, oxidative spoilage and microbial damage.

A cooked, bread like product is provided. The product is formed initially as a pourable batter that has an increasing consistency with time, effected by the use of a fast acting hydrocolloid in combination with a slow acting hydrocolloid and proofing. The cooked product can be used in combination with a topping to form a product like a pizza.

Provided herein is a composition, for example a flour blend or flour analog, including wheat-derived protein and resistant starch in quantities such that the grams of protein per calorie range from 0.10-0.22 grams of protein per calorie of the composition.

The technology disclosed in this specification pertains to a dry solids coating composition comprising blend of a legume flour and legume protein concentrate for use as a partial or complete replacement of wheat flour or non-legume starches or mixture thereof in batters and coatings for food compositions. In various embodiments the legume flour and legume protein concentrate are partially denatured to have a defined amount of starch damage or protein damage.

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate, (2) at least 0.1 and preferably at least mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt, and (3) optionally an acidulant, wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution.In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.