494 results about "Baked goods" patented technology

Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.

The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains. Biomass produced from such strains can be used in the manufacture of baked goods, gluten free foods, beverages, high lipid algal flours, and other foods. Pigments such as carotenoids and chlorophyll can be undesirable for consumer acceptance when incorporated into foods such as mayonnaise, yogurt, and white sauces that are not traditionally associated with colors such as yellow, red, orange and green. Some pigments, such as chlorophyll, can also create undesirable taste profiles. Use of reduced pigment microalgal biomass expands the range of food products that can be manufactured with healthy lipid profiles. High protein containing biomass of the invention, also reduced in pigmentation, is also incorporated into products such as meat analogues, nutritional bars and meal replacement beverages. The reduced pigmentation microalgae also allow for incorporation of higher amounts of biomass into certain food products that could otherwise be achieved using highly pigmented microalgal biomass. Methods of generating novel reduced pigment microalgae are disclosed herein. The strains provided by the invention are also useful in the manufacture of healthy, neutral colored extracted triglyceride oils.

The present invention relates generally to baked goods comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different baked goods comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener and at least one sweet taste improving composition. The present invention also relates to baked goods and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the baked goods and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

The invention discloses a high-temperature baking resistant jam and a preparation method and application thereof. The preparation method comprises the following steps of: uniformly mixing a thickening agent, a preservative, a solid sweetening agent and chelated salt, and dissolving the mixture in water; raising the temperature to a temperature of between 80 and 85 DEG C with continuous stirring, adding a liquid sweetening agent and fruit products, and sterilizing at the temperature of between 90 and 95 DEG C for 10 to 15 minutes; and cooling to the temperature of between 60 and 65 DEG C, and adding a food flavor, a food color and prepared organic acid solution to obtain the high-temperature baking resistant jam. The jam has good high temperature resistance, can be baked at a high temperature for more than 20 minutes without deformation, off-flavor and discoloration, has high transparency, and is suitable to be used as sandwich, stuffing, surface decoration and seasoning of baked goodssuch as cakes, bread and the like. The high-temperature baking resistant jam has the advantages of simpleness and wide sources of raw materials, simpleness and easy operation of the preparation method, and no need of complicated equipment, and can be produced by slightly adjusting the conventional production lines of manufacturers for fruit drinks and seasonings.

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

Disclosed are processes for stabilizing omega-3 fatty acids for use in food products. The processes permit creation of a variety of food forms and food ingredients that contain omega-3 fatty acids like docosahexaenoic acid and eicosapentaenoic acid wherein these foods and food forms are stable for months without developing fishy aromas or tastes. This stability enables the incorporation of omega-3 fatty acids into food forms such as ready to eat cereals, trail mixes, chips, granola bars, toaster pastries, baked goods, cookies, crackers, fruit pieces and fruit leathers. The processes utilize a zein coating to protect and stabilize the omega-3 fatty acids.

A folding baked goods box that has a lower box portion having upstanding walls including a back wall that has a lower window edge. A lid portion of the box is hingedly attached to the lower box at the back wall. The top includes oppositely located lateral window edges that define lateral sides of a window. The lid portion includes a lid front that extends downwardly from the top and has a lower window edge is located within the front. The window in the baked goods box extends continuously from the lower window edge of the back wall across the top of the lid portion, between lateral window edges to the lower window edge of the front of the lid portion. The lid portion is adapted for being fitted over the lower box portion.

A means for replacing common sugars (particularly sucrose) in a range of foods that maximizes sugar-like taste, texture and other key properties of sugar while minimizing the undesirable traits such as blood sugar response, digestive side effects, high caloric content and aftertastes. Various differing ratios and combinations of high intensity sweetening agents, high molecular weight bulking agent(s), substantially non-digestible sugar(s), and low molecular weight sugar alcohol(s) are used for various applications such as tabletop sugar substitute, frozen deserts, condiments, baked goods, chocolate and confectionaries have different formulations. These sugar replacement approaches are highly relevant to the production of diabetic-friendly foods, diet and/or reduced calorie foods, non-cariogenic (tooth-friendly) foods and other sweet, low-glycemic foods.

A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted into mould cavities of a tray and fitting a second tray with male formers corresponding to the mould cavities into the first tray prior to baking. The trays may pass through the oven on an endless conveyor as part of a plant which includes a filling station, for filling the baked product with sweet or savoury fillings, and a freezing station. The food product is baked with a high liquid content to allow for the formation of a thin, tough impervious layer of gelatinised starch skin to form on the product surfaces.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

The invention discloses a quality improver for flour and minor cereal flour and a using method thereof. The improver is mainly prepared by compounding transglutaminase, an enzyme preparation commonly used in flour products, other auxiliary materials and the like according to a certain proportion. The invention relates to the manufacturing of raw wet flour products, baked foods and minor cereal foods by using the quality improver containing the transglutaminase. Specifically, the method comprises the following steps of: 1) adding into the minor cereal flour or the flour according to a certain proportion and mixing; 2) kneading a dough; 3) preserving heat for certain time; and 4) obtaining a finished product. The improver can improve the processability of the minor cereal flour and the flour and the network structure of gluten, noodles are difficult to rupture during the cooking, dissolved matter is reduced, and the frost crack is prevented during the refrigeration; and the improver has the functions of improving the volumes of bread and minor cereal bread, reinforcing side walls of the bread and the minor cereal bread, improving slicing performance, shortening fermentation time, increasing moisture absorption and the like.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.