62results about "Dough/pre-mixes" patented technology

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 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 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 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.

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.

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 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 a fermentation mixture comprising cereal flour (preferably wheat flour), active malt flour, at least one non-active yeast, at least one active lactic acid producing starting bacterium, at least one active starting yeast and water. The invention also relates to a method of preparing a liquid sour dough comprising i) preparing a dough comprising a cereal flour, an active malt flour, at least one non-active yeast, at least one active lactic acid-producing starting bacterium, at least one active starting yeast and water to obtain a dough; ii) subjecting the dough to fermentation, thereby forming a liquid sour dough, iii) cooling the fermented mixture to a temperature of less than 10 DEG C.

The invention relates to the technical field of food processing, in particular to a preparation method of a compound enzyme for preventing steamed bun skin from being softened. The compound enzyme preparation is prepared by compounding the following enzyme preparations in parts by weight: 30-50 parts of fungal alpha-amylase, 20-35 parts of maltogenic amylase, 15-25 parts of glucose oxidase and 5-15 parts of lipase, and the compound enzyme preparation contains phosphate buffer salt which accounts for 1-3% of the total weight of the enzyme preparations and serves as a stabilizer. Comprising the following steps: pretreating and metering raw materials; pretreating a stabilizer; primarily mixing; performing secondary mixing; adding a stabilizer and performing final mixing; and packaging and storing. According to the application of the compound enzyme agent in preparation of the steamed bun skin, the compound enzyme agent, water, flour and other ingredients are added together for dough kneading in the flour stirring stage according to the adding amount of 0.1-0.3% of the weight of the flour. The invention provides a compound enzyme formula which is strong in pertinence, high in stability and easy to apply and a preparation method of the compound enzyme formula so as to fundamentally improve the texture stability of the steamed bun wrappers.

The invention provides a bread with D-allulose instead of sucrose and a preparation method therefor, and relates to the technical field of food processing. The starting materials include, in parts by weight: 40-60 parts of flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water. The yeast is fresh yeast. The composite bacterial powder includes one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis. Replacing sucrose with D-allulose in bread does not affect the normal proofing of bread dough, and the baked bread is fluffy and soft, sweet, and delicious, has good color, aroma, and taste. Because D-allulose has the advantages of low calorie and low blood sugar response, consumers' pursuit of “healthy eating” is met.

An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC / MS), of 1:10 to 100:1.

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.

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 pieces to form a vegetable snack product.

The present invention relates to a method for processing a raised dough, comprising the steps of forming a dough by mixing at least a raising agent, flour, water and a dough improver, said dough improver comprising fungal β-glucans, and laccase and / or peroxidase; and raising the dough; wherein the fungal β-glucans comprised in the dough improver are introduced at a content of 2 wt% or less by weight of the flour. The present invention also relates to methods for preparing a cooked raised dough.

The present invention relates to a cereal product dough comprising native buckwheat starch, the use thereof and to a process of fabricating a cereal product.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

The present invention relates to a Korean pancake mix composition including Aster yomena and a manufacturing method thereof, and more specifically, to a Korean pancake mix composition including Aster yomena and a manufacturing method thereof, wherein the Korean pancake mix composition is manufactured through a vegetable preprocessing step of preprocessing various vegetables including Aster yomena; a vegetable mixture packaging step of mixing and packaging vegetables; a wheat flour packaging step of packaging wheat flour; and a Korean pancake mix composition manufacturing step of packaging the vegetable mixture and wheat flour to manufacture a Korean pancake mix composition, so the Korean pancake mix composition including Aster yomena and a manufacturing method thereof have the advantages that excellent sensory preferences such as taste, aroma, and flavor due to the unique savory and bittersweet taste of Aster yomena are provided; the vegetables are dried using near-infrared rays, so that the vegetables easily become soft without being soaked in water and the original color, taste, and aroma of raw vegetables may be preserved for a long time; the vegetables and wheat flour are enclosed together, it is not necessary to individually manufacture each ingredient for the Korean pancake; and vegetables that are not in season may be consumed all year round, thereby providing economic benefits and convenience.

A method for producing an acetic acid bacteria-containing composition is provided. The method includes culturing acetic acid bacteria of the genus Acetobacter, collecting the bacteria, and washing the bacteria. The acetic acid bacteria-containing composition includes nonanal, methylheptenone, dimethyl trisulfide, and 2-tridecanone so that the peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone) is 1:10 to 100:1, the peak area ratio of nonanal to dimethyl trisulfide (nonanal:dimethyl trisulfide) is 1:100 to 50:1, and the peak area ratio of nonanal to 2-tridecanone (nonanal:2-tridecanone) is 1:100 to 100:1.

The invention relates to a leavening mixture comprising: cereal flour, preferably wheat flour, active malt flour, at least one inactive yeast, at least one active lactic acid producing starter bacterium, at least one active starter yeast and water. The invention further relates to a method for preparing liquid sourdough, comprising i) preparing a dough comprising cereal flour, active malt flour, at least one inactive yeast, at least one active lactic acid producing starter bacterium, at least one active starter yeast and water to obtain the dough ii) subjecting the dough to fermentation, thereby forming a liquid sourdough; iii) cooling the fermented mixture to a temperature of less than 10 °C.

The invention relates to a leavening mixture comprising: cereal flour, preferably wheat flour, active malt flour, at least one inactive yeast, at least one active lactic acid producing starter bacterium, at least one active starter yeast and water. The invention further relates to a method for preparing liquid sourdough, comprising i) preparing a dough comprising cereal flour, active malt flour, at least one inactive yeast, at least one active lactic acid producing starter bacterium, at least one active starter yeast and water to obtain the dough ii) subjecting the dough to fermentation, thereby forming a liquid sourdough; iii) cooling the fermented mixture to a temperature of less than 10° C.

The invention discloses soluble high-fiber sorghum flour and a preparation method thereof. The method comprises the following steps: soaking unhulled sorghum serving as a raw material in salt water to soften fibers; grinding, mixing with defatted soybean powder, and carrying out directional enzymolysis by using a compound enzyme, so that the content of starch is reduced, a fermentation carbon source is provided, and meanwhile, a lignin network is cracked to improve the dispersity and flavor; then bacillus licheniformis is inoculated for fermentation, fibers are softened by utilizing acid produced by metabolism of the bacillus licheniformis, protein and phytic acid are hydrolyzed by producing enzyme, and the solubility and flavor are remarkably improved; then fruit fibers are added, a fiber crystal structure is destroyed through homogenization, an emulsified network is formed, and the taste and the fineness are optimized; and finally, carrying out spray drying and fluidized bed granulation processes to obtain a finished product with excellent flowability, instant solubility and high fiber retention rate. While the dietary fiber nutrition of the whole sorghum grains is reserved to the maximum extent, the brewing property and sensory quality of the whole sorghum grains are effectively improved, and the market acceptability of the whole sorghum grains is improved.

The present invention relates to a dry sourdough composition and a method of making the dry sourdough composition. In particular, the present invention relates to a dry sourdough composition comprising dried and milled spent grains, wheat flour, one or more acid producing bacteria and one or more yeasts. Furthermore, the present invention relates to a method of making a dry sourdough composition comprising fermentation of a slurry of dried and milled spent grain, wheat flour, water, acid producing bacteria and yeast, followed by drying of the fermented slurry.

Disclosed are dry hybrid cake mix cookie formulations for making soft baked cookies having a unique fluffy texture. The formulation includes a wheat flour blend which comprises 70–90% soft wheat flour and 10–30% hard wheat flour; a combination of emulsifiers comprising propylene glycol mono- and diesters, mono- and diglycerides, and sodium stearoyl lactylate (SSL); at least one hydrocolloid gum; and at least one leavening agent.

The present invention relates to a cuttable leavening head in solid form and to the use of the leavening head in bakeries for preparing leavening head breads and as a leavening agent for preparing liquid leavening heads.

The present disclosure provides for an enhanced possibility of transglutaminase action by facilitating the formation of peptide bonds with glutamine present in wheat flour. To this end, the present disclosure relates to a baking premix composition comprising pea protein and transglutaminase and a carrier, and a flour preparation comprising wheat flour, transglutaminase and pea protein. It was found that with the flour preparation a dough can be prepared having an improved process tolerance. It was found that the baked product prepared by baking the dough has an improved crumb structure.