13results about "Tuber bakery products" patented technology

Composite flour comprises native plant flour and complexed MCT and / or other nutritional oils at least partially enclosed by a wall material and incorporated within the composite flour, and polysaccharides from a portion of the native plant flour form part of the wall material. The wall material comprises proteins, such as pea protein, polysaccharides released from the native plant flour, and emulsifiers, and / or polysaccharide fibers, such as acacia fiber. Native plant flour can be gluten flour, gluten-free flour, and / or low-carbohydrate seed flour, nut flour, or plant flour. Composite flour can replace conventional flour to make foods such as baked goods, fried goods, or boiled goods, and has benefits such as reduced gluten and / or carbohydrates, increased freshness and volume, and improved texture and taste compared to alternative flours, and even compared to all-purpose flour. Composite flour can be blended with native flour and / or another composite flour to form a blended flour.

The present invention provides a method for producing a baked or par-baked product, comprising the steps of: a) preparing a dough comprising a mature thermostable variant of a parent glucoamylase that is at least 70% identical to SEQ ID NO: 1, SEQ ID NO: 6, SEQ ID NO: 7, SEQ ID NO: 8, or SEQ ID NO: 10, added in an amount of 0.01 to 12.40 mg of enzyme protein (mgEP) per kg of flour, wherein the dough has a pH value in the range of 3.0 to 6.5; and b) baking or par-baking the dough to produce a baked or par-baked product.

The invention discloses a low-GI sweet potato biscuit and a preparation method thereof. The preparation method comprises the following steps: mixing sweet potato whole powder, inulin and other raw materials to form basic powder, freezing at-20 DEG C, forming pores, and unfreezing to obtain porous premixed powder; the preparation method comprises the following steps: preparing a composite mineralizing solution containing soybean protein peptide, nano calcium hydrophosphate and tea polyphenol, mixing and mineralizing the composite mineralizing solution with porous premixed powder, screening, mixing and kneading with an auxiliary material emulsion, forming, freezing to obtain biscuit blanks, and finally performing segmented temperature-controlled baking, cooling and packaging. According to the low-GI sweet potato biscuit and the preparation method thereof, a freezing pore-forming-polyphenol mediated mineralization-peptide anchoring three-in-one composite modification technology is adopted, functional raw materials in a specific proportion are cooperated, a five-dimensional cross-linked network of porous starch-peptide-polyphenol-mineral substance-beta-glucan is constructed, and function upgrading of the low-GI sweet potato biscuit is achieved from multiple dimensions of structure optimization, mechanism strengthening and nutrition cooperation.

The present invention produces dried noodles that prevent or inhibit "breakage of noodles" as a problem of high-temperature hot-air drying. Disclosed is dried noodles containing a main raw material and at least one cross-linked alpha potato starch selected from the group consisting of etherified cross-linked alpha potato starch and esterified cross-linked alpha potato starch, wherein the viscosity of the cross-linked alpha potato starch is 50 mPa-s or less under the following measurement conditions: slurry temperature of 20°C, slurry concentration of 5% by mass, and rotation speed of 60 rpm.

The invention provides a bake-stable sauce obtained by heating a dispersion comprising 0 to 60 wt% sugar, 0.3 wt% to 6 wt% of a protein isolate comprising at least 70 wt% native potato glycoprotein relative to dry weight, 5.1 wt% to 15 wt% starch, and 35 wt% to 65 wt% water. The sauce shows superior bake-stability and does not flow or otherwise deform during baking while retaining a creamy mouthfeel. The invention also provides a method to obtain the sauce, as well as baked products comprising the sauce and ways to obtain them.

This disclosure pertains to the field of nutritional food applications and discloses a natural nutritional baking premix powder and its applications. The premix powder is made from main ingredient powder, yogurt powder, sucrose, coconut flour, etc., mixed evenly in a specific weight ratio. The nutritional baking premix powder formula of this disclosure uses a combination of grains, yogurt powder, and coconut flour. By studying the baking characteristics of grain powder, yogurt powder, and coconut flour, and the influence of different ratios on the overall baking process of the premix powder, the optimal combination formula and preparation process of grain powder, yogurt powder, and coconut flour were determined, successfully replacing traditional emulsifiers, thickeners, non-dairy creamer, baking powder, flavorings, etc. The various baking products produced by this disclosure better meet the growing demand of modern consumers, especially children aged 3-15, for healthier and more nutritious baked goods, providing the public with another healthy and nutritious food option.

Disclosed herein are thin, potato-based crackers, potato-based doughs for providing thin, potato-based crackers, and methods of making thin, potato-based crackers. In embodiments, the potato-based crackers and potato-based doughs include pre-gelatinized starch and diacetyl tartaric acid ester of mono (di) glycerides (DATEM) in amounts effective to provide a sheetable dough for producing a final cracker having a thickness of 1.0 mm or less.

A gluten-free baked good is provided. The gluten-free cookie, cracker, or wafer includes one or more gluten-free flours, 3-10 wt% pregelatinized starch, 3-15 wt% fat, and 1-32 wt% sweetener; wherein the gluten-free flour has a D90 of less than about 125 µm and includes rice flour, oat flour, buckwheat flour, sorghum flour, potato raw starch, or combinations thereof; wherein the pregelatinized starch is pregelatinized corn starch; and wherein the combination of the gluten-free flour and the pregelatinized starch has a solvent retention value greater than 100 for a 50% sucrose solution, a solvent retention value less than 75 for a 5% sodium carbonate solution, and a solvent retention value less than 75 for water. These cookies have a taste, texture, and other properties similar to baked goods made with wheat flour despite the absence or low levels of gluten.

Crackers are provided that are low-gluten or free of gluten and contain a combination of pregelatinized starch, concentrate non-gluten protein, and native starches. Despite the absence or low levels of gluten, the crackers have taste, texture, and other properties similar to crackers made with wheat flour.

Disclosed herein are potato-based thin crackers, potato-based dough for providing potato-based thin crackers, and methods of making potato-based thin crackers. In embodiments, these potato-based crackers and potato-based dough comprise pregelatinized starch and diacetyl tartaric acid mono (di) glycerides (DATEM) in amounts effective to provide flakeable dough for producing final crackers having a thickness of 1.0 mm or less.

The invention belongs to the technical field of food processing, and particularly provides an antioxidant functional colored potato compressed biscuit and a preparation method thereof. The colored potato compressed biscuits comprise the following raw materials: 30-40 parts of colored potatoes, 10-30 parts of wheat weak strength flour, 10-20 parts of eggs, 2-6 parts of palm oil, 1-5 parts of white granulated sugar, 10-15 parts of whole milk powder, 3-7 parts of maltose, 0.5-1 part of edible salt, 0.2-0.4 part of sesame and 0.5-2 parts of baking powder. The compressed biscuit is reasonable in nutritional ingredient structure and rich in various vitamins and minerals, and has the functional characteristic of protecting vision and retina health; meanwhile, the colored potatoes and the green tea extract are specially added, so that compared with traditional biscuits, gastrointestinal satiety is more easily generated, and the intake of total calories is further reduced; detumescence is facilitated, and gastrointestinal motility is promoted; the green tea is appropriate in sweetness and crisp and rich in taste, has a specific green tea flavor, is not added with pigments and essences, and makes the body free of burden; and meanwhile, the preparation method is high in production efficiency, simple in process and easy for large-scale production.

The invention discloses a production process of a burdock cake and the burdock cake prepared by the production process, and relates to the field of food processing. The production technology of the burdock cake comprises the steps of burdock pretreatment, pulping, forming, steaming, deep-frying, cooling and quick-freezing. The burdock cake is prepared from the following raw materials: minced fillet, a compound water retention agent, ice cubes, salt, seasonings, a fishy smell removing and aroma improving agent, pasteurized iced protein, onions, sweet potato starch, cassava modified starch, soybean protein isolate, refined fat, shredded crabs and pretreated shredded burdock. The burdock cake which is moderate in hardness, crispy outside and soft inside, free of sticky tooth feeling or pink feeling, good in color, fragrance and flavor and good in texture uniformity is obtained through matching of the raw materials in a specific ratio and a specific production process.