8results about "Dough/pre-mixes" patented technology

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.

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 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 invention relates to bread containing bamboo leaf extract and its manufacturing method. By powdering bamboo leaves, which are widely used as herbal medicine for their excellent moisture retention and medicinal properties, and boiling them in water to obtain a final liquid extract, this extract is used as the liquid base for kneading bread ingredients that include wheat flour. This enhances the moisture-retaining effect of the bread. Furthermore, a fermented bamboo leaf liquid starter is made using bamboo leaves, and this starter is mixed and fermented with wheat flour and water to create a fermented bamboo leaf starter. This starter is then incorporated into the dough, thereby promoting the fermentation of the dough alongside yeast, resulting in bread that is both chewy and flavorful.

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 brewer's 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 brewer's spent grain, wheat flour, water, acid producing bacteria and yeast, followed by drying of the fermented slurry.

The present disclosure addresses the problem of providing a high-protein bread that maintains softness over time. A bread that has a protein content of 11.0 mass % or more and a salt content of 0.1-16.0 mass % inclusive relative to the protein content. A mix flour for bread that has a protein content of 11.0 mass % or more and a salt content of 0.1-16.0 mass % inclusive relative to the protein content. A method for producing bread, the method comprising heating a dough containing the mix flour for bread to give the bread having a protein content of 11.0 mass % or more.