30results 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.

To provide a mix for grain flour baked Japanese-style foods that enables the production of grain flour baked Japanese-style foods with high moldability and a pleasant texture (fluffiness and melt-in-the-mouth feel), and a method for producing the same.SOLUTION: A mix used for producing grain flour baked Japanese-style foods comprises, in addition to grain flours, sodium bicarbonate and propylene glycol fatty acid ester, and the proportion of the sodium bicarbonate in 100 mass% of the mix is adjusted to 1.5-6 mass%.SELECTED DRAWING: None

The present invention provides an egg substitute comprising a protein-rich portion derived from canola, a pre-gel powder, with the proviso that the pre-gel powder does not comprise a pre-gel chickpea powder, a chickpea powder. Also provided is a bread improver comprising the substitute, a dough or batter product comprising the substitute or bread improver, and a dough and batter product comprising the substitute or bread improver. Further provided is a method of making the substitute, a method of making the dough or batter product, and a method of making the baked product. Further provided is the use of a composition comprising a protein-rich fraction derived from canola, a pre-gelling powder, with the proviso that the pre-gelling powder does not comprise a pre-gelling chickpea powder, a chickpea powder as a complete or partial replacement of eggs in a baked product.

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.

A coating composition for bakery foods with breadcrumbs for coating bakery food dough prior to attaching breadcrumbs, said composition containing one or more processed starches selected from the group consisting of an oxidized starch, an acid-treated starch and a heat-treated starch, wherein the oxidized starch, the acid-treated starch and the heat-treated starch having the following properties (A) and (B).　(A) When the viscosity of an aqueous suspension containing the oxidized starch, the acid-treated starch or the heat-treated starch is measured using a Rapid Visco Analyzer (RVA) (here, the aqueous suspension contains 25 mass% of said starch, and when the viscosity is measured, the temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 95°C over a period of 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes), the peak viscosity is no higher than 2500 mPa·s. (B) The light absorbance of an aqueous suspension containing the oxidized starch, acid-treated starch or the heat-treated starch (where the aqueous suspension contains 0.5 mass% of said starch) is 0.6 or higher at 660 nm.

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 invention relates to a walnut pastry containing injeolmi, wherein by inserting injeolmi into the walnut pastry, various nutrients beneficial to the human body can be provided, and the unique taste, aroma, and texture of both the walnut pastry and injeolmi can be enjoyed simultaneously, thereby further enhancing the palatability and consumer preference for the walnut pastry.

Described are packaged batter compositions, and related methods, the batter compositions being refrigerator stable in a non-pressurized package. The compositions include a fruit and / or vegetable puree and are suitable for making quick bread and / or muffins. The compositions preferably exclude gums and / or hydrocolloids.

The present disclosure provides a new technical means for imparting crunchy, crispy, and other textures to the batter coating of deep-fried food products, and for preventing deterioration of such textures. More specifically, the present disclosure provides a method for producing batter for a deep-fried food product, the method comprising: providing a batter raw material liquid; introducing fine bubbles into the batter raw material liquid to obtain batter for a deep-fried food product.

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 present invention provides a powdered sugar substitute comprising one or more modified starches, one or more fructans, one or more protein products, one or more starch products, and optionally one or more enzymes and / or one or more reducing agents, as well as a method for obtaining the same. The present invention further provides a food product comprising the powdered sugar substitute taught herein and a method for obtaining the same.

Provided is a food product that does not use eggs. Provided is a delicious food product which has good texture and in which the foamability of eggs and air bubble stabilization function are sufficiently replaced. Provided is a method for manufacturing batter or a food product obtained by baking the same, the method comprising: a step for obtaining an air bubble-containing substance by performing mixing a raw material A, containing plant-based or animal-based milk or a processed product thereof so to cause the raw material A to contain gas; and a step for obtaining batter by mixing a raw material B to the air bubble-containing substance, wherein at least one among the raw material A and the raw material B contains an effective amount of cell structure material for maintaining air bubbles.

This specification discloses fry coating systems comprising a long branch chain waxy starch or long branch chain waxy corn starch in an amount greater than about 1% by weight and a second ingredient. Long branch chain waxy corn starch have on average longer amylopectin branch chain (by degree of polymerization) than common waxy corn starch. The fry coating systems described are useful for creating batters that provide higher crispiness to fried food compared to batters using common waxy corn starches.

To provide methods and compositions to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum, and to improve crispness in fried foods.SOLUTION: The present disclosure includes using pregelatinized pea starch in fried batter coating. The pregelatinized pea starch has a granulometry characterized by an "n" value and a "d" value according to German norm DIN 66145, wherein the "n" value is preferably from 1.2 to 1.8 and the "d" value is preferably from 80 to 150 μm.SELECTED DRAWING: None

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.

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

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.

The present invention relates to a method for manufacturing waffles on an industrial scale, allowing them to be frozen and then packaged in a stacked manner, waffle on waffle, without crushing and / or softening after thawing. This invention involves both a formulation and a particular method for manufacturing the waffle batter before baking, in particular the incorporation of whipped egg whites just before baking the batter. Figure for abstract: Fig. 2

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 present application relates to improvements in product properties and eating quality of baked batter-based products, such as Arabic confections with flour as batter base. The present application provides methods of making fine baked batter filaments and baked batter filament-based products wherein a combination of monoglycerides, proteases and lipases, in particular a combination of saturated monoglycerides, thermophilic serine proteases and phospholipase, is added to the batter. The invention also provides modifier compositions, battens and baked batter filament-based products comprising these monoglycerides and enzymes.

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.

The present invention provides a replacer for eggs comprising a protein-rich fraction derived from canola, pregel flour, and, provided that said pregel flour does not comprise pregel chickpea flour, chickpea flour. Also provided is a bread improver comprising said replacer, a dough or batter product comprising said replacer or bread improver and a dough or batter product comprising said replacer or bread improver. Further provided is a method for preparing said replacer, a method for preparing said dough or batter product, and a method for preparing said baked product. Further provided is the use of a composition comprising a protein-rich fraction derived from canola, pregel flour, and, provided that said pregel flour does not comprise pregel chickpea flour, chickpea flour, as a complete or partial replacement for eggs in a baked product.

A baked dough food for consumption during fasting, methods of making the same, and methods of fasting that include consumption of the baked dough food are disclosed herein. The baked dough food includes a dry ingredient selected from the group consisting of almond flour, coconut flour, Psyllium husk powder, chia powder, flaxseed powder, and combinations thereof, baking soda, at least one of clarified butter, an oil, cacao butter, almond butter, peanut butter, unsweetened almond milk, or water, a sweetener, and a flavoring agent. The baked dough food does not produce an insulin spike or increased blood glucose level upon consumption.

A coating composition for bakery foods with breadcrumbs for coating bakery food dough prior to attaching breadcrumbs, said composition containing one or more processed starches selected from the group consisting of an oxidized starch, an acid-treated starch and a heat-treated starch, wherein the oxidized starch, the acid-treated starch and the heat-treated starch having the following properties (A) and (B).　(A) When the viscosity of an aqueous suspension containing the oxidized starch, the acid-treated starch or the heat-treated starch is measured using a Rapid Visco Analyzer (RVA) (here, the aqueous suspension contains 25 mass% of said starch, and when the viscosity is measured, the temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 95°C over a period of 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes), the peak viscosity is no higher than 2500 mPa·s. (B) The light absorbance of an aqueous suspension containing the oxidized starch, acid-treated starch or the heat-treated starch (where the aqueous suspension contains 0.5 mass% of said starch) is 0.6 or higher at 660 nm.

A gluten free flour blend comprises a combination of buckwheat flour, a pregelled flour, a starch, and a hydrocolloid, wherein the blend is allergen free and devoid or substantially devoid of synthetic additives.

The invention relates to a method for making a dessert having at least one first layer with a consistency corresponding to level 4 of the IDDSI standard, the method comprising the following steps: - making a sponge cake and soaking it in water, the amount of added water being in a ratio of 5:1 to approximately 15:1 relative to the added plant-based starch, - crushing the sponge cake and mixing it with 2 to 7 wt.% cream cheese, 0.5 to 3 wt.% dried egg white, 5 to 20 wt.% sugar, 10 to 30 wt.% whipping cream, and 1 to 3 wt.% plant-based starch, - pressing the mixture through a sieve onto a baking tray lined with an airtight film, - covering the mixture with a film such that all sides are covered in a bubble-free manner by the airtight barrier, and - steam-cooking at a temperature in the range of 75°C to 95°C, preferably 85°C, until a core temperature of 75°C to 95°C, preferably 75°C, is reached.

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.

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.