139results about "Dough/pre-mixes" patented technology

The invention relates to the technical field of food processing, and particularly discloses whole-grain bread premixed flour and a preparation method thereof. The bread premixed flour is mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of table salt, 3-7 parts of egg white powder, 3-7 parts of pea fibers, 2-4 parts of ascorbic acid, 0.05-0.15 part of an edible emulsifier, 0.01-0.03 part of a natural preservative and 5-15 parts of water. According to the bread premixed flour, through mutual cooperation of the raw materials, the whole-grain bread is rich in nutrition, has the advantages of being high in specific volume and low in hardness, meanwhile, the texture is uniform, soft and fluffy, the taste is soft and delicious, the quality of the whole-grain bread is improved, and the market requirement is met.

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating / dissolving during preparation of a dough or a batter.

The invention relates to the field of food additive processing, and particularly discloses a compound emulsifier for enhancing the stability of cake batter and a preparation method of the compound emulsifier for enhancing the stability of the cake batter. The preparation method comprises the following steps: preparing the following components in parts by weight: 20-30 parts of diglycerol fatty acid ester, 20-35 parts of polyglycerol fatty acid ester, 10-20 parts of sucrose fatty acid ester, 1-2 parts of xylitol fatty acid ester coated fucoidin, 20-40 parts of water, 1-2 parts of loading oat dietary fiber and 2-8 parts of propylene glycol; the preparation method comprises the following steps: mixing the mono-glycerol fatty acid ester, the diglycerol fatty acid ester, the polyglycerol fatty acid ester, the sucrose fatty acid ester, the water and the propylene glycol, and uniformly stirring and mixing at 80-85 DEG C to obtain a primary mixture; and then adding xylitol fatty acid ester coated fucoidin and loaded oat dietary fibers at 72-74 DEG C, continuing to uniformly mix, and then filling and cooling to obtain a finished product. The device has the advantage of improving the uniformity and stability of cake batter foam.

The invention provides a fine processing method of rice moon cake raw materials, and belongs to the technical field of moon cake production processes. Carrying out ultra-fine grinding; performing intelligent stir-frying; precisely curing; and packaging. Through cooperation of the system and the detection mechanism, processing details of all raw materials in the processing process are precisely controlled, and it is guaranteed that the produced rice mooncakes have the advantages of being good in taste, high in quality and the like.

The invention discloses premixed flour of a flour product and a preparation method of the premixed flour, and the premixed flour takes whole wheat flour as a base material, and is matched with quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and ground cinnamon. According to the premixed flour of the flour product, through a step-by-step mixing technology, after the whole wheat flour and the quinoa flour are mixed, the chia seed powder, the pea protein powder and the inulin are sequentially added to increase the content of fibers and protein, then the cactus fruit powder and the kale powder are added to endow natural red and green colors, coconut flower sugar and ground cinnamon are supplemented, the composite leavening agent is added, and the premixed flour is obtained. The premixed flour has whole grain nutrients, natural pigments and functional components, is rich in dietary fibers and proteins, is suitable for various cooked wheaten foods such as noodles, steamed buns and pancakes, meets healthy diet requirements, and is suitable for families and food industry popularization.

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and / or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

The invention relates to the technical field of preparation of additive-free sugar cake premixed flour, and particularly discloses a preparation method of additive-free sugar cake premixed flour, which comprises the following steps of: screening and preparing raw materials: selecting oligosaccharide raw materials subjected to quality detection, selecting a resistant starch source, and mixing the resistant starch source and the oligosaccharide raw materials to obtain the additive-free sugar cake premixed flour, vegetable protein raw materials are selected, raw materials rich in dietary fibers are prepared, meanwhile, a natural flavor enhancer is prepared, and a food-grade preservative additive meeting the national standard is prepared. According to the preparation method of the additive-free sugar cake premixed flour, oligosaccharide, a resistant starch source, vegetable protein, dietary fibers, a natural flavor enhancer and the like are adopted as raw materials, the healthy diet trend is met, and the requirements of consumers for low-sugar, high-fiber, high-protein and natural-flavor products are met.

The present invention provides a dough composition containing the following (a) to (c):(a) grain flour and / or starch(b) pregelatinized grain flour and / or pregelatinized starch(c) a substance selected from fenugreek seeds, chia seeds, seaweed, yam, and agar, and a dough product containing the dough composition. Provided is also a method for producing the dough composition comprising adding water to a dry mix obtained by mixing component (a), component (b), and component (c) in a powder form, and further mixing the mixture.

The present invention relates to a water based liquid bread improver. More specifically, the present invention relates to a water based liquid bread improver which is suitable for preparing bakery foods. According to a further aspect, the present invention relates to a method for providing a water liquid bread improver suitable for preparing bakery foods. According to yet a further aspect the present invention relates to a method for providing a bakery food 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.

The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g / L of ethanol, preferably from 35 to 50 g / L of ethanol, and comprising, after cooking, a step of applying a solution to the surface of the cooked bakery product that comprises a live leaven and / or a live yeast.

A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g / L to about 84 g / L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried to form a vegetable snack product.

The invention relates to a potato product enriched in protein and fibre, and low in carbohydrate. The invention provides a versatile protein enriched potato food base which can suitably be used in the production of a variety of potato food products ranging from potato mash to French fries and meat alternatives. Due to the protein enrichment of the potato food base, the nutritional value of these potato food products is substantially increased.

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 relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees and a method for preparing same. According to the present invention, a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees is developed, and thus, as compared with an existing saccharified rice solution prepared by using Aspergillus oryzae koji or Aspergillus kawachii koji, sweetness may be reduced, and the amounts of glutamic acid and aspartic acid may be increased, thus giving further enhanced savory taste. Furthermore, various and rich flavors (aroma) may be enhanced. In addition, by addition of the saccharified rice solution of the present invention, a bread having savory taste and various and rich flavors (aroma) may be prepared.

Protein-complexed MCT oil comprises droplets or particles of MCT encapsulated by and / or complexed with a protein-based wall material. Protein-complexed MCT oil can be used as an additive for food. The wall material comprises a protein, such as pea protein, an emulsifier, an optional co-emulsifier, and an optional polysaccharide. Protein-complexed MCT oil can optionally contain a supplemental oil containing one or more essential omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more essential omega-6 fatty acids. The protein-complexed MCT oil can be consumed as desired by a user, for example, by adding the protein-complexed MCT oil to food or beverage products, such as plant flour (e.g., to make plant-MCT blended flour), coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravy, pet food, baked goods, vitamin supplements, energy bars, and drink mixes. The food or beverage product has the increased nutrients provided by the MCT oil, pea protein, and polysaccharides.

The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, nor totally or partially hydrogenated oils or fats, nor interesterified fats. The present invention further relates to a fatty preparation and to a food product comprising the same.

The protein-complexed MCT oil includes MCT droplets or particles encapsulated and / or complexed by a protein-based wall material. The protein compounded MCT oil can be used as a food additive. The wall material includes a protein, e.g., pea protein, one or more emulsifiers, optionally one or more co-emulsifiers, and optionally one or more polysaccharides. The protein complexed MCT oil may optionally include one or more make-up oils comprising one or more crucial omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more crucial omega-6 fatty acids. A user may eat the protein-compounded MCT oil as desired, e.g., by adding the protein-compounded MCT oil to a food or beverage product, such as a plant flour (e.g., preparing a mixed plant-MCT flour), a coffee creamer, smoothie, a sports beverage, a foam tea, a jelly, an ice cream, yoghurt, milkshake, processed meat (e.g., a milk powder), and the like. ), gravy, pet food, baked food, vitamin supplements, energy bars, and beverage mixtures. The food and beverage products increase the nutrition provided by MCT oil, pea protein and polysaccharides.

Disclosed is a powder and dehydrated product essentially including, or consisting of, a food of plant origin with a lipid content of at least 30% by weight, and a water-soluble bulking agent. Also disclosed is a process for preparing this powder product.

The present invention provides a solid bakery additive comprising both a bakery enzyme and bakery yeast in a homogeneous co-formulation, the solid bakery additive exhibiting excellent enzyme stability.

The present invention relates to a solid form of a cuttable leaven and its use in bakeries for preparing leavened bread and as a bakery starter for the preparation of a liquid leaven.

Provided is a process for producing a yeast-leavened product. The process comprises combining into a dough (a) flour; (b) yeast; (c) yeast food; (e) about 0.015 to 0.25 parts food acid per 100 parts flour; and (d) water, which shortens fermenting the dough in the process of dough making. Also provided are dough improvers, individual food acids and sources of food acids added to the dough that bring about the proper changes in gluten structure and dough properties in the fermented dough, which occur during fermentation and other dough processing steps. Eliminated is the sponge fermentation that leads to the development of the Short Time Sponge and Dough process, which produces natural and better quality breads in about 2 hour processing time than a sponge and dough bread.

This invention discloses the application of a composition in the preparation of foods or medicines that reduce blood lead levels, belonging to the field of food or pharmaceutical applications. The composition is for improving intestinal microecology, comprising inulin, galactooligosaccharides, polydextrose, and water-insoluble dietary fiber, wherein the weight ratio of inulin, galactooligosaccharides, polydextrose, and water-insoluble dietary fiber is 25:25:20:30, and the composition is taken immediately after being dissolved in warm water before meals. This invention, through the rational combination of water-insoluble dietary fiber and functional polysaccharides, adjusts the release rate of nutrients in the intestine, slows down digestion, absorbs and eliminates toxic substances from food, reduces intestinal permeability, and simultaneously possesses the functions of water absorption and swelling, gradient adhesion, mechanical isolation, mesh adsorption, ion exchange, and microbial regulation, providing a favorable environment and food for the growth of intestinal microorganisms, and effectively reducing blood endotoxins and blood lead levels, enhancing immunity, and preventing chronic diseases.

The embodiment of the invention discloses coarse cereal and wheat nutritional flour and a preparation method thereof. The coarse cereal and wheat nutritional flour is formed by mixing cooked coarse cereal flour and raw wheat flour. The invention fills the technical blank of coarse cereal and wheat mixed flour in the aspect of keeping the original tough and chewy properties of the wheat flour, so that the mixed flour can be used for making various wheaten foods such as cut noodles, handmade noodles, instant noodles, fine dried noodles, dumpling wrappers, pancakes, wonton wrappers, steamed stuffed buns, steamed twisted rolls, fried dough twists, steamed buns, bread and cakes like pure wheat flour; the coarse cereal and wheat nutritional flour provided by the invention is coarse cereals, is a prepared food with balanced nutrition, changes the current situation of consumption singleness and limitation of traditional coarse cereal and wheat mixed flour, and realizes full nutrition, nutrition complementation, good taste and convenience in preparation; the nutritional balance level of human food is improved, and a new choice of healthy composite nutritional food is provided for consumers; the method has a remarkable promotion effect on development of agriculture and improvement of the commodity additional value of agricultural products (deep processing of grains), and has a relatively good application prospect.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

Protein-complexed MCT oil includes MCT droplets or particles encapsulated by and / or complexed with protein-based wall material. Protein-complexed MCT oil can be used as an additive for food products. The wall material includes protein, e.g., pea protein, emulsifier(s), optional co-emulsifier(s), and optional polysaccharide(s). Protein-complexed MCT oil may optionally include supplemental oil(s) that contain one or more essential omega-3 fatty acids (ALA, EPA and DHA) and / or one or more essential omega-6 fatty acids. The protein-complexed MCT oil may be consumed by users as desired, e.g., by adding the protein-complexed MCT oil to food or drink products, such as plant flour (e.g., to make blended plant-MCT flour), coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meat), gravy, pet foods, baked foods, vitamin supplements, energy bars, and drink mixes. The food and drink products have increased nutrition provided by the MCT oil, pea protein, and polysaccharide.

The present invention relates to a method for producing mold-resistant baked bakery products, which comprises a step of baking dough obtained by a sponge dough-type bread-making method using a poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, and which comprises a step of applying a solution containing a live leaven and / or live yeast to the surface of the baked bakery products after the baking step.

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

The present invention relates to improving and maintaining the health of people suffering from swallowing and chewing disorders, in particular dysphagia, by providing particularly suitable nutrition. In particular, the invention relates to a reconstituted food product with an improved texture, as well as a method for preparing it, and a food powder intended for reconstituting the product according to the invention.