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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Basic Ingredient Is Starch Based Batter, Dough Product, Etc. Basic Ingredient Is Starch Based Batter, Dough Product, Etc.Basic Ingredient Is Starch Based Batter, Dough Product, Etc. patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.08/02/07 - 20070178208 - Method of reducing voids in dough Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided. ... 07/26/07 - 20070172567 - Anti-staling composition and bakery products comprising this composition Bakery products comprising a sterol and/or stanol fatty acid ester and a emulsifier are more soft and less prone to staling. ... 07/19/07 - 20070166446 - Method for producing a gluten-based baked product The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15% water, an improving agent and, optionally, a leavening agent; kneading this dough; optionally permitting the dough to rise, and; baking the dough in order to obtain ... 07/12/07 - 20070160733 - Production of expanded food crackers The invention provides in as improved pressure-baking apparatus for producing puffed crackers from a starch-containing cereal or other food material, thereby allowing better control of expansion resp. product consistency for an enlarged range of crackers types materials and shapes. Accordingly, the apparatus has a baking mold comprises the combination of ... 07/05/07 - 20070154609 - Extrudable food composition A process for making an extruded food product includes providing an extrudable food composition that comprises at least one of alkenylsuccinate starch and emulsifying protein. The extrudable food composition is extruded through a die to form an extruded food product. Optionally, the process can further comprise heating the extrudable food ... 06/28/07 - 20070148301 - Dough forming process Methods and apparatus for forming preportioned dough units utilizing a forming grid having at least one non-round formation apertures allowing a sheet of dough to be cut so as to substantially eliminate dough waste while providing generally equivalent dough unit portion sizes. The forming grid include one or more formation ... 06/28/07 - 20070148300 - Rheologically balanced high fiber ingredient for food products The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment ... 06/28/07 - 20070148299 - Foods containing large amount of functional components and method of producing the same Processing methods that provide food or food materials including high functional ingredients contents are disclosed. By using seeds of one or more of wheat, barley, oats and rye soaked in water or hot water, or the processed products of germinated barley or malt as food materials, without using functional ingredients ... 06/21/07 - 20070141218 - Waxy corn starch and whole grain cereals An improved cereal flour mixture, production method, and resulting cereal are provided. The cereal contains whole grain and can be extruded. ... 06/14/07 - 20070134392 - Slowly digestible starch product The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partially crystalline network with a low degree of ... 05/31/07 - 20070122536 - Method for the production of food products having reduced fat content Methods for the production of food products comprising wheat and/or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w/w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said food product by 20-100% w/w are described. Also described is use of ... 05/24/07 - 20070116845 - Process for the preparation of a rehydratable ingredient suitable as soup ingredient or as snack food ingredient A process for manufacturing dry, quickly rehydrating yet chewy particles, based on carbohydrates containing starch. Such particles may be prepared by making a dough comprising e.g. flour or semolina of rice, corn, or other source, protein, a raising agent, optionally fat or oil, and water, subjecting the dough to a ... 05/24/07 - 20070116844 - Method for manufacturing rice flour having good rheological and sensory characteristics, rice flour produced by the same methods and instant rice soup comprising the rice flour Disclosed are a method of preparing rice flour having good rheological and sensory characteristics, rice flour prepared by the method, and instant rice soup including the rice flour. Specifically, there are provided a method of preparing rice flour, which has better Theological characteristics, higher material stability through killing of microorganisms ... 05/24/07 - 20070116843 - Cooked foods containing conjugated linoleic acids The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers of conjugated linoleic acids, conjugated dienes of long-chained fatty acids, and mixtures thereof, said ingredient being ... 05/24/07 - 20070116842 - Machine for decorating a food product, in particular a cake, with an ingredient in granular form Machine for decorating a food product, in particular a cake (T), with an ingredient in granular form (G), characterized in that it comprises a support structure (2), distribution means (3) mounted on said support structure (2) and able to project said ingredient in granular form (G) in at least one ... 05/17/07 - 20070110870 - Dry mix compositions including corn syrup and methods of preparing baked goods such as cakes and muffins therefrom The invention provides shelf stable dry mix compositions for use in preparing a baked good, the dry mix compositions including flour, sweetening agent, wherein a portion of the sweetening agent is liquid corn syrup, and fat source. Optionally, the dry mix compositions include leavening systems. Methods of making shelf stable ... 05/17/07 - 20070110869 - Dry mix compositions including corn syrup and methods of preparing baked goods such as cookies and brownies therefrom The invention provides shelf stable dry mix compositions for use in preparing a baked good, the dry mix compositions including flour, sweetening agent, wherein a portion of the sweetening agent is corn syrup, and fat source. Optionally, the dry mix compositions include leavening systems. Methods of making shelf stable dry ... 05/03/07 - 20070098866 - Low-carbohydrate bread products and method for making same The present invention generally relates to low-carbohydrate dough and bread products and methods for making such products. In particular, the invention relates to low-carbohydrate dough and bread products with high soy protein to additive gluten ratios and physical properties comparable to those of conventional dough and bread products. Soy protein ... 05/03/07 - 20070098865 - Baked snack A baked snack having a hollow stick shape obtained by baking a dough including an non-gelatinized flour and a gelatinized flour, wherein the dough does not substantially include active gluten. According to the present invention, a baked snack having a hollow stick shape that can be reliably shaped, easily melts ... 04/26/07 - 20070092620 - Production of low calorie, extruded, expanded foods having a high fiber content An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch ... 04/26/07 - 20070092619 - Leavened snack products and processes for producing the same The present disclosure generally relates to high protein leavened snack products including vegetable protein material and a non-vegetable protein material and processes for making high protein leavened snack products. More particularly, the present disclosure relates to high protein leavened snack products including soy protein materials and protein from meat, meat ... 04/26/07 - 20070092618 - Food handling methods An improved food handling method for maintaining a hot food item at a desired temperature, the method comprising the steps of monitoring the heat load applied to at least a portion of a food support surface (3) using at least one temperature sensor associated with the food support surface and ... 04/19/07 - 20070087102 - Partial fat replacement in flat bread This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimetics. In one embodiment, a reduced-fat flat bread is prepared from a dough comprising, ... 04/19/07 - 20070087101 - Soy-fortified corn dough and tortillas A method for producing a soy and corn dough mass is disclosed, the soy and corn dough mass comprising hydrated cracked corn and soy. The soy component of the soy and corn dough mass can be hydrated soy or non-hydrated soy. In one embodiment, both non-hydrated and hydrated soy can ... 03/29/07 - 20070071863 - Visually apparent oat-containing chips providing health advantages Masa products, processes for preparing them and dietary regimens employing them are described. A masa product, preferably a tortilla chip, comprises a cooked, sheeted dough comprising visually apparent oat groats. The oats are preferably visually identifiable on the surface of the chips and cover at least about 10% of the ... 03/29/07 - 20070071862 - Pasteurized uncooked batters and refrigerated ready-to-bake batters, and the methods of manufacturing Described are uncooked batters that have been effectively pasteurized and have no gelatinized starch. These batters are characterized as having low viscosity, a water activity of greater than 0.90, the absence of an active leavening agent, and a total plate count of less than 1000 per gram. There are two ... 03/22/07 - 20070065554 - Batter-like compositions containing setting agent and methods of preparing and using same The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of ... 03/08/07 - 20070054025 - Novel dough methods for preparing the same and baking products thereof The instant invention comprises a new dough having a reduced amount of shortening agents, salt and sugar, its preparation method and to methods of using the said dough in preparing baking goods, preferably bread. The obtained bread is healthy-friendly and has a crispy crust texture while its crump is soft. ... 03/08/07 - 20070054024 - High fibre bread and bread improver compositions A high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time. ... 03/01/07 - 20070048427 - Oil modifier to lower fat content of fried foods This patent pertains to a method of mixing at least one oil with an effective absorption lowering amount of a modified starch to form a mixture; and frying a food portion in the mixture. The patent also pertains to the resulting fried food portion which has a reduced oil content ... 03/01/07 - 20070048426 - Batter-like compositions containing setting agent and methods of preparing and using same The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of ... 02/22/07 - 20070042099 - Ready to bake refrigerated batter A ready to bake refrigerated batter containing one or more food grade edible hydrocolloids and having a high yield stress value at refrigeration temperature (>1500 Pa@ 4.5° C.). The batter bakes into products with specific volumes, textures, and overall product quality typical of bakery products made from conventional low yield ... 02/22/07 - 20070042098 - Topically applied garlic on refrigerated dough Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly into the dough. The garlic flavorant can be used in a solid form, liquid form or a combination ... 02/08/07 - 20070031563 - Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of ... 02/08/07 - 20070031562 - Particulate-based ingredient delivery system A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. The system can be utilized to provide food products meeting specific nutrient-based FDA ... 01/25/07 - 20070020369 - Dough compositions for extended shelf life baked articles Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough ... 01/11/07 - 20070009639 - Barrier for food particles The invention described herein includes a particle comprising: a bioactive component and a barrier component, the barrier component preventing deterioration of the bioactive component. ... 12/21/06 - 20060286245 - Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of ... 12/21/06 - 20060286244 - Method of forming food product The invention provides a method of forming an edible item. The method includes the step of forming dough into a substantially planar ribbon having a first height. The dough is at least partially elastic. The method also includes the step of permanently displacing a portion of the at least partially ... 12/21/06 - 20060286243 - Protein desserts A protein supplemented dessert product that essentially consists of at least one of a predetermined amount of a preselected dessert product. There is also at least one of Whey and soy product added in a predetermined amount to the at least one of such preselected dessert product. The preselected dessert ... 12/21/06 - 20060286242 - Sweet potato compositions A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a ... 12/21/06 - 20060286241 - Edible moisture barrier compositions and methods for preparation thereof Disclosed is a novel edible moisture barrier composition comprising a soy protein component. The edible composition is suitable for application to one or more layers of a food product and is capable of minimizing moisture migration between these layers over an extended period of time. Additionally, the edible composition can ... 12/21/06 - 20060286240 - Processing of teff flour The invention relates to flour of Eragrostis tef and to products comprising this flour. The invention provides flour of a grain belonging to the genus Eragrostis, preferably Eragrostis tef, characterized in that the falling number of the grain at the moment of grinding is at least 250, preferably at least ... 12/07/06 - 20060275536 - Grain product with increased soluble fiber content and associated methods An improved method for hydrolysis of a grain product results in an increase soluble fiber content without producing undesirable levels of by-products associated protein hydrolysis. The method comprises mixing at high shear a mixture with a grain product having dietary fiber, a base and water at a pH from about ... 12/07/06 - 20060275535 - Multipurpose dry mix applicable in sweet and savoury food applications The present invention relates to a multipurpose dry mix which after mixing with a liquid, is freeze-thaw stable before and after baking, is not leaking during baking, and which has a stable viscosity in acid, neutral, alkaline media The multipurpose mix is comprising fat, carbohydrates, and proteins. It can be ... 11/23/06 - 20060263504 - Rolled sheet of cookie dough Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking ... 11/23/06 - 20060263503 - Flour composition with increased total dietary fiber, process of making, and uses thereof High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50% by weight at a temperature of from about 80 ... 11/09/06 - 20060251788 - Nutritional product and hydration method of manufacture Food product and system and method of making it in is provided in which the product includes a hydrated plurality of grain or seed based constituents. In a preferred embodiment the product can be prepared by selecting one or more grain or seed based constituents, hydrating to a desired softness, ... 11/09/06 - 20060251787 - Nutritional product and hydration method of manufacture A food product and method of making it in is provided in which the product includes a hydrated and then frozen plurality of grain or seed based constituents. In a preferred embodiment the product can be prepared by selecting one or more grain or seed based constituents, hydrating to a ... 11/02/06 - 20060246198 - Whole grain products made with whole grain durum wheat Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of ... 10/26/06 - 20060240164 - Backing tin, edible baked product and method for the preparation thereof An edible product comprises a body consisting of an edible material, such as bread, rice and the like, which body has a crusty surface that has been obtained by heating, which surface comprises a top, bottom and periphery. One of the sides of the surface has an undulating shape that ... 10/19/06 - 20060233931 - Bakery products containing starch n-octenyl succinate The present invention discloses a composition for use in bakery products characterised in that it consists of: starch n-octenyl succinate and whey protein, the use of such a composition to replace whole egg in bakery products and bakery products comprising the composition. ... 10/19/06 - 20060233930 - Process for reducing the acrylamide content of heat-treated foods The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods. ... 10/12/06 - 20060228456 - Production of baked snack chips with irregular shape having notched edges Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around ... 10/12/06 - 20060228455 - Procedure for obtaining foodstuffs based on nopal and/or other vegetables The present invention relates to a procedure for mixing dehydated nopal flour and/or other vegetable flours with cereal flours, refined and/or whole flours from corn, wheat, oats and other leguminous and/or oleaginous flours and obtaining peculiar foodstuffs due to color and nutritional profile high in fiber and other nutrients. Humankind's ... 09/28/06 - 20060216389 - Rolled food item and method for formation of same A rolled food product and method for making the same is disclosed. The rolled food product comprises a plurality of individual strands that are joined together and rolled to form a rolled food product having multiple strands that can be peeled individually from the rolled food product. The structure has ... 09/28/06 - 20060216388 - Bread compositions containing sugar beet pectins Disclosed is a food composition comprising: water, salt, yeast, wheat flour, and sugar beet pectin. ... 09/28/06 - 20060216387 - Food items, systems and methods Described is a cone-shaped food item and systems and methods for packaging and dispensing the same. A preferred food item includes a cone-shaped edible food element such as a cone-shaped waffle, a cone-shaped external wrap for covering the food element, a foodstuff filling received within the edible food element, and ... 09/21/06 - 20060210687 - Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain based food products such as chips, crackers, the precooked mass comprising 0.25%-5.0% by ... 09/07/06 - 20060198936 - Dough compositions and pretzels There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for producing various products including pretzels. Also disclosed is a pretzel comprising wheat flour, water, ... 08/31/06 - 20060193959 - Low calorie injection molded starch-based pet chew bodies Injection molded starch-based chew products are provided which are tough, non-brittle, non-slimy, quick to hydrate, low calorie and high in total dietary fiber. The starch-based chew products are formulated from a combination of resistant starch and pregelatinized starch or pre-cooked flour along with plasticizer, water, lubricants and other optional ingredients. ... 08/24/06 - 20060188633 - Water-soluble dietary fiber-containing composition and method for preparing same A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has a solubility, in water at 30° C., of not more than 80%. The composition may be prepared by a method comprising the ... 08/24/06 - 20060188632 - Pet treats with rough surface texture A pet treat with a rough surface texture and appearance is produced from a matrix binder and at least one granular filler having a particle size between 0.1 mm to 6 mm. The matrix binder may be selected from gelatinized starches, gelatinized flours, wheat gluten, soy protein, casein, caseinates, gelatin, ... 08/24/06 - 20060188631 - Pregelatinized chemically modified resistant starch products and uses thereof Pregelatinized forms of chemically modified resistant starches are provided which have a high degree of resistance to α-amylase digestion, fat-like texture and outstanding freeze-thaw stability. The starch products are formed as distarch phosphodiesters that undergo melting of the crystalline phase by heating above their gelatinization temperature. The products maintain a ... 08/24/06 - 20060188630 - Bread and dough composition and method An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust ... 08/17/06 - 20060182864 - Cookies comprising dietary fiber gel According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies with an amount of dietary fiber. The result is that fat and caloric content of cookies can be manipulated with minimal effect on taste ... 08/10/06 - 20060177558 - Refrigerated dough and product in low pressure container Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package. ... 08/10/06 - 20060177557 - Instant masa A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw ... 08/10/06 - 20060177556 - Microwaveable dough, dough product, and manner of preparing a dough product Unproofed, frozen, non-yeast dough products are disclosed which upon exposure to microwave energy have characteristics similar to fresh-baked bakery products. A method is provided to make such bakery products without an intervening thawing or proofing step. The frozen dough product is made without multiple leaveners from flour, water, fat, and ... 08/03/06 - 20060172053 - Reduced sugar sweet roll A low or no sugar sweet roll product or intermediate is provided wherein at least a portion of the sweetness of the sweet roll product is provided by a non-nutritive sweet flavorant provided in combination with at least one sugar alcohol having a molecular weight less than about 350. Additionally, ... 07/13/06 - 20060153960 - Cakes comprising dietary fiber gel According to the present invention, fat and caloric content of cakes can be reduced by the replacement of a portion fat content normally found in cakes with an equal amount of dietary fiber. The result is that fat and caloric content of cakes can be manipulated with minimal effect on ... 07/06/06 - 20060147598 - Frozen muffin preform A frozen muffin pre-form is made from a batter comprising flour, sugar, baking soda, water, and sufficient gelatin to maintain the shape of the pre-form until the gelatin release water and the pre-form melts in the oven. The muffin pre-form can be baked into a muffin by placing the frozen ... 06/29/06 - 20060141118 - Waxy wheat products and processes for producing same This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers ... 06/29/06 - 20060141117 - Use of a chicory flour for preparing a food dough The invention relates in particular to using a flour obtained by milling dehydrated chicory roots to prepare a food dough for baking. According to the invention, said dough is selected from the group constituted by bread dough, Viennese pastry, and biscuit mix. ... 06/15/06 - 20060127556 - Method of deflavoring soy-derived materials for use in dough-based and baked products Soy-containing dough-based and baked product containing deflavored soy protein material are provided. Soy-containing baked products such as pizza crusts, cookies, crackers, and cereals are especially preferred. ... 06/01/06 - 20060115566 - Preparation of liquid dough Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to reduce the ... 05/25/06 - 20060110514 - Shaped snacks made from baked dough crumbs The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature ... 05/04/06 - 20060093722 - Method of producing stackable low-fat snack chips Stackable, farinaceous based low-fat snack chips are produced from a thin chain link strip of dough blanks by baking the strip in an oven with the strip blanks supported and carried by a lower mold assembly. Alternatively, the strip may be partially baked and then fried with the strip blanks ... 05/04/06 - 20060093721 - French cruller products and methods of making same French crullers comprising at least about 10% egg yolk and at least about 15% starch are further provided with a flavoring such as chocolate, vanilla, fruits, cocoa and combinations thereof. These crullers, with or without the flavoring can be formed as cruller globules by extruding the dough through orifices in ... 04/27/06 - 20060088641 - Method for mass producing whole-seed cracker A method for mass producing whole-seed crackers as a dehydrated food product is provided. In one embodiment a raw food product is produced. Mucilage-producing whole seeds, preferably flax seeds, are soaked in water to cause them to produce a mucilage, but not long enough to cause them to sprout. They ... 04/27/06 - 20060088640 - Peanut flour cracker Methods and compositions for baked food products are provided. Illustrative baked food products comprise a flour mixture comprising peanut flour, baking powder, a fat, a milk product, and egg. Illustrative methods comprise preparing a dough comprising wheat flour, salt, baking powder, a fat, a milk product, egg, and peanut flour, ... 04/27/06 - 20060088639 - Food additive, baked food composition and method for lowering blood cholesterol The present invention is directed to a food additive for making a high fiber, high shelf-stable semi-soft or soft baked food composition. More particularly, the invention relates to a food additive, baked food composition and method for lowering blood cholesterol. A baked food composition of the present invention comprises a ... 04/20/06 - 20060083841 - High expansion dough compositions and methods Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing. ... 04/20/06 - 20060083840 - Dough compositions and related methods, involving high-gluten content Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing. ... 04/13/06 - 20060078665 - Roll-style dough product having a fried-like texture A roll-style dough product presenting the taste and textural experience of traditional Texas Toast but in a convenient and appealing roll-type format. The roll-style dough product provides a consumer food product having a crust with a crisp, “fried-like” texture and a flavor component. The roll-style dough product can be provided ... 04/13/06 - 20060078664 - Process for producing loaf bread There is disclosed a method for making pullman type breads, which comprises incorporating potassium bromate as an aqueous solution in the step of forming a bread dough in combination with ascorbic acid alone, or alternatively, in combination with ferrous sulfate and ascorbic acid, such that the solubility of the incorporated ... 03/23/06 - 20060062882 - Cornbread stuffing mix and method for preparation The subject invention comprises a cornbread dressing and a method for making the cornbread dressing having the steps of: combining a cornbread mix with ingredients, including: eggs, milk, soup, seasonings and vegetables; blending and baking for a short period of time; and stirring the mixture and baking again, to result ... 03/23/06 - 20060062881 - Non-bleeding and edible color film coating for seeds and the like The invention relates to the method of making a non-bleeding and edible color film coating for seeds and the like comprising a pigment and an edible film-former polymer which acts as an effective moisture barrier preventing color bleeding. The method includes preparing a pigment suspension in alcohol, with or without ... 03/16/06 - 20060057270 - Flour based food product comprising thermostable alpha-amylase The invention relates to a flour based food product comprising a thermostable α-amylase and in-situ modified starch, as well as to a process comprising the steps of making a batter by mixing at least flour, water and a thermo-resistant α-amylase and cooking the batter on at least one hot surface, ... 03/16/06 - 20060057269 - Method for producing baked objects, at least parts of which are a glossy brown The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre-product in a second step at least partially with lye. ... 03/09/06 - 20060051481 - Pre-portioned dough unit intermediates A non-round, preportioned dough intermediate used to reduce wasted space in shipping materials and to provide increased handling abilities. The non-round, preportioned dough intermediate has at least four sides being connected by at least four non-corner members. When placed in abutting, adjacent relation, a plurality of non-round, preportioned dough intermediates ... 02/23/06 - 20060040032 - Method and apparatus for forming a ready-to bake, endless dough ring and method for the manufacture of a baked ring article from such a pre-formed dough ring For forming a ready-to-bake, endless dough ring, a dough piece is first round kneaded in a round-kneading station and then fermented in a fermenting station. In a pressure station, flattening pressure is exerted on two sides of the dough piece for a flat round piece to produce. After a relaxation ... 02/09/06 - 20060029708 - Rice flour confection product and method of producing the same A method of making a sponge cake which is storable for 30 days at −20° C. without a substantial change in taste and texture includes: providing a rice flour powder composition comprising a pulverized or powdered product of non-glutinous raw rice having an average particle size of 200 μm or ... 02/09/06 - 20060029707 - Food products and food intermediates having low acrylamide content comprising cyclodextrin and amino acids, salts or derivatives thereof, and methods Food products and food intermediates having reduced acrylamide content are provided. The food product or food intermediate comprises a first component that is a cyclodextrin; and a second component that is a non-endogenous food ingredient material selected from amino acids, salts thereof and derivatives thereof. Methods for controlling the amount ... 02/02/06 - 20060024416 - Dough compositions having a moisture barrier, and related methods Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier. ... 01/26/06 - 20060019014 - Biscuit flatbread and method of making same A method for manufacturing a freezer-to-oven biscuit flatbread. A continuous sheet of biscuit dough is perforated and sliced to form a perforated dough pad. The perforated dough pad is directed through a freezing tunnel to freeze the dough pad. The frozen dough pad is sufficiently rigid to facilitate packaging and ... 01/26/06 - 20060019013 - Method for making a rolled snack food product having a light crispy texture A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the ... 01/26/06 - 20060019012 - Dysphagic dietary treatment Disclosed is a method for the manufacturing of a formable food for people afflicted with dysphasia. In carrying out the invention one measures bread crumbs, cornstarch, powdered milk, sugar, a first portion water mixing ingredients together; bring water to boil; dissolve gelatine in a second portion of cold water; add ... 01/19/06 - 20060013935 - Batter coating for food pieces A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter ... 01/19/06 - 20060013934 - Low carbohydrate snack food The invention provides a plurality of fried snack pieces having no more than about seven net carbohydrates per serving. Key ingredients to the snack pieces are potato flakes, full fat soy, one or more types of emulsifier, and one or more types of a non-digestible carbohydrate. A key optional ingredient ... 01/12/06 - 20060008568 - Low carbohydrate bread product A low carbohydrate bread product is prepared by using a bread dough substantially free of wheat flour. A wheat starch, a wheat protein isolate, and a soluble fiber are mixed into a bread dough and baked to provide a bread product with increased protein and fiber content and reduced carbohydrate ... 01/12/06 - 20060008567 - Low carbohydrate flour additive A low-carbohydrate, high-fiber flour substitute is provided. The flour substitute can be added to a bread recipe as a replacement for flour, yielding a flavorful bread product that is highly processable under commercial bread product manufacturing conditions. ... 01/12/06 - 20060008566 - Apparatus and method for continuous rework fermentation A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a new batch ... 01/12/06 - 20060008565 - Sealed system to dispense oleoresin capsicum and other hot spices into wet or dry batter A system and process for dispensing oleoresin capsicum or other hot spices into wet or dry batter for application to food products, or, alternatively, for injection of oleoresin capsicum solutions or other hot spice solutions directly into food products. The spiced food products can be par-fried and frozen to retain ... 01/12/06 - 20060008564 - Cholesterol-lowering batter-based food composition and method for making same Disclosed are batter-based baked goods which comprise oats, psyllium, and phytosterol esters. Also disclosed is a method for making these baked goods. The baked goods, preferably cookies, provide an effective method for lowering blood cholesterol levels in humans. The batter-based product of the present invention also provide an effective method ... 01/12/06 - 20060008563 - Low carbohydrate dough and method for making A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the ... 01/12/06 - 20060008562 - Method for manufacturing bread crumbs A method for manufacturing bread crumbs is provided which does not use a conventional staling step. The ingredients of bread dough are mixed together and baked to form bread loaves. The unstated bread is then subjected to a heat conditioning step to create a bread crumb product with qualities similar ... 01/05/06 - 20060003072 - Dehydrated edible beans in bread A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. It can also partially substitute for wheat-based flour in a dough composition. The reconstitutable bean ... 01/05/06 - 20060003071 - Low carbohydrate snack and method for making A method for making a low carbohydrate, high protein corn tortilla-like snack food product. Ingredients comprising soy isolate, soy concentrate, fiber, corn masa, and water are combined to make a dough. The dough can then be cooked either by frying or baking, and seasoned to make a low carbohydrate tortilla-like ... 01/05/06 - 20060003070 - Low carbohydrate flour substitute A low carbohydrate flour substitute for making food product having the mouth feel of a typical grain product with minimal carbohydrate content comprises in combination hydrogenated starch hydrolysate, vegetable protein, and fibers having a length determined to provide the desired mouth feel. High intensity sweetners, albumin, and other additives are ... 12/29/05 - 20050287267 - Wheat protein isolates and their modified forms and methods of making Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected ... 12/29/05 - 20050287266 - Breads comprising dietary fiber gel According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an equal amount of dietary fiber. The result is that fat and caloric content of breads can be manipulated with minimal effect on ... 12/29/05 - 20050287265 - Cookies comprising dietary fiber gel According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies with an equal amount of dietary fiber. The result is that fat and caloric content of cookies can be manipulated with minimal effect on ... 12/29/05 - 20050287264 - Cakes comprising dietary fiber gel According to the present invention, fat and caloric content of cakes can be reduced by the replacement of a portion fat content normally found in cakes with an equal amount of dietary fiber. The result is that fat and caloric content of cakes can be manipulated with minimal effect on ... 12/22/05 - 20050281931 - Compositions and processes for making high soy protein-containing bakery products Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy protein per serving. The mixes comprise separate wheat and gluten based and soy ... 12/22/05 - 20050281930 - Reduced sugar elastic thin sheeted food dough The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) ... 12/15/05 - 20050276896 - Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure A novel dough composition for improved dough can be used to produce a baked, high protein, low carbohydrate bread product. The formulation and process can be used to make low carbohydrate dough that can be used to manufacture bread and other bread-like products of high quality and consumer acceptance. The ... 12/08/05 - 20050271786 - Dough, products and methods The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2% by weight of the total dough composition. Baked dough products according to present invention are springy in texture. Methods of preparing a baked dough product using the dough composition as described, and ... 12/08/05 - 20050271785 - Shaped cookie intermediates using bake stable fillings to form visual features A cookie intermediate and a process for forming a cookie intermediate having a visual feature depicted on both a top surface and a bottom surface of the cookie intermediate. A cookie dough and an edible filling are substantially simultaneously extruded such that the edible filling is encased within the cookie ... 12/08/05 - 20050271784 - Unbaked chinese dumplings, baked chinese dumplings and process for producing the same The present invention provides fried Chinese dumplings, such as fried jiao-zi, shao-mai, won-ton, and steamed bread, unfried Chinese dumplings, and methods for producing the same, wherein deterioration of the crispness of their browned skin is sufficiently inhibited after the dumplings are fried, even when a certain period of time is ... 11/24/05 - 20050260320 - Multicolored flow divider A pressurized dough processing system for producing a plurality of discrete dough product streams, and attendant process, is provided. The system includes a pressurized dough manifold or network, and at least a single admix station for introducing a dough additive to at least a single pressurized dough stream from the ... 11/24/05 - 20050260319 - Manufacture of baked dough products Traditional unleavened dough breads are made by hand and in circular form. This is inefficient and the product is uneven in taste and texture, which is unsatisfactory and leads to wastage. It is also difficult to pack. In accordance with the invention, a continuous process of making baked unleavened dough ... 11/24/05 - 20050260318 - Process for improver premix for chapatis and related products A process for preparing an improved quality chapatis having novel improver premix providing longer shelf-life to the chapatis, said process comprising steps of mixing an improver mix of concentration ranging between comprising of ascorbic acid, sodium stearoyl lactylate and guar gum with whole wheat flour, adding sufficient quantity of water ... 11/17/05 - 20050255211 - Soy flour in a sauce for starched based products A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based ... 11/17/05 - 20050255210 - Shaped food containing soybean 7s protein and process for producing the same To easily take soybean 7S globulin in an effective amount appropriate for the purpose (for example, such an amount as expected as efficacious in achieving a physiological effect of controlling neutral fat level in blood), it is intended to provide a shaped food having a favorable taste and a process ... 10/27/05 - 20050238780 - Rolled dough compositions and related methods and products Described are refrigerated, rolled dough compositions that do not require a slip liner between contacting surfaces of the dough composition, e.g., that include rice flour between contacting surfaces. ... 10/13/05 - 20050226984 - System and method of manufacturing character-shaped snack food product A snack food product contains potato product and corn product. The potato product provides flavor and the corn product acts as a hardening agent to add rigidity, stiffness, and structural integrity to reduce product breakage during packaging, shipping, and handling. The potato and corn ingredients mixed with other ingredients to ... 10/06/05 - 20050220963 - Rice-based snack chip and method of making same A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumped, partially dehydrated and fried as the chip is made. ... 10/06/05 - 20050220962 - High fiber, reduced effective carbohydrate corn-based food formulations High fiber, reduced effective carbohydrate formulations useful for preparing food products such as tortillas, tortilla chips, taco shells, corn based snacks, breakfast cereal, and the like comprise about 10-80% masa corn flour; about 10-60% ground corn bran; about 1-20% pre-gelatinized flour and/or pre-gelatinized starch; about 0-60% ground corn germ; about ... 10/06/05 - 20050220961 - Reduced sucrose cookie dough A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, -crystalline lactitol, and crystalline isomalt and at least one member selected from the group consisting of a liquid ... 10/06/05 - 20050220960 - Collagen protein breads, cereals, rice, pastas The Collagen Protein Breads, Cereals, Rice Products, and Pastas are made by combining an additive of ground (powdered) collagen to flour made of any grain or rice. These flours are then used to make bread, cereal, rice products, or pasta. ... 09/29/05 - 20050214428 - Non-steeped corn blend and article of commerce A non-steeped corn blend that can be used as a substitute for corn masa in food applications. The non-steeped corn blend comprises: (1) non-steeped non-gelatinized corn material, (2) non-steeped pre-gelatinized corn material, and (3) pH increasing agent. The non-steeped corn blend can be used to make masa-type dough and food ... 09/29/05 - 20050214427 - Cold-mixed pie crust having reduced saturated fats and zero hydrogenated fat constituents A cold-mixed pie crust comprises flour, water, and a frozen oil/fat system as its major constituents. The frozen oil/fat system is a frozen long-chain, naturally occurring oil having at least sixteen carbon atoms; and is chosen from the group consisting of canola oil, flaxseed oil, sunflower oil, corn oil, olive ... 09/22/05 - 20050208191 - Process for the preparation of a high protein nutritious baked snack food Snack food can be source of high energy and high protein for children and adult supplementing their nutritional requirement. Preparation of a high protein nutritional baked snack food comprises of vegetable sources as wheat flour, roasted peanut paste, sesame seed, soybean flour and well balanced mixture of vitamins, minerals and ... 09/15/05 - 20050202144 - Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The present invention further relates to a bread ... 09/15/05 - 20050202143 - Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life A food composition comprising a dry mix for production of a bakery product having an extended yeast-free and mold-free shelf life of at least 21 days. The dry mix comprising about 0.01% to about 1.0% of an encapsulated acid such as citric, fumaric, lactic, malic, phosphoric, sodium acid sulfate and ... 09/08/05 - 20050196505 - Extruded cookie units having interior designs Ready-to-bake cookie units that are coextruded include ornamental designs through a thickness of the cookie unit. The ornamental designs can be produced in a variety of configurations using a plurality of visually distinct, coextrudable cookie doughs. Dough formulations advantageous for use in the coextrusion of the ready-to-bake cookie units are ... 09/08/05 - 20050196504 - Reduction of acrylamide in processed foods Methods are provided for reducing the amounts of acrylamide and/or buteneamide in processed foods. The invention further relates to methods for treating processed foods with inhibitors, including organic amino compound, organic sulfhydryl compounds, and certain other compounds (e.g., disulfide reducing agents), to reduce the amount of acrylamide and/or buteneamide in ... 09/01/05 - 20050191397 - Baked product with increased shelf life and process for increasing the shelf life of baked products The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity aw>0.8. Its ... 08/25/05 - 20050186318 - Process for producing baked bread crumb product and baked bread crumb product A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an intermediate product, and then roasting the intermediate product. A baked bread crumbs product includes a mixture of bread ... 08/25/05 - 20050186317 - Determination of dough development using near infrared radiation Improved techniques for estimating dough development times are provided in order to permit rapid and accurate forecasts of dough development times in commercial baking operations with different lots of wheat flour. The method of the invention involves directing near infrared radiation against a dough formulation during mixing thereof, and collecting ... 08/25/05 - 20050186316 - Fried bakery products with low oil absorption and process for preparation thereof The present invention relates to fried bakery products which are not clammy and wet, have adequate crispness, do not cause heartburn, have a good chewy feel and are palatable, providing healthy feelings. The fried bakery products are obtained by preparing a dough from the starting materials for the dough with ... 08/11/05 - 20050175756 - Dough compositions A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients ... 07/14/05 - 20050153044 - Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding ... 07/07/05 - 20050147725 - Nutritional and energy reduced fiber-based baking ingredient having low glycemic index A nutritional and energy reduced fiber-based baking ingredient having a reduced glycemic index is intended for use in the baking industry, and comprises from 20% to 30% crude protein, from 50% to 80% fiber, up to 15% crude fat, and up to 2% of additional nutritional components chosen from the ... 06/30/05 - 20050142274 - Biscuit for frozen confectionery Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during storage at a negative temperature. Also, composite frozen confectioneries that include a biscuit and a frozen confectionery ... 06/30/05 - 20050142273 - Food product and method of manufacture A starch based cooked food product that is resistant to degradation during storage. The food product includes modified starch in an amount sufficient to reduce the degradation rate of a stored cooked food product. A method is provided for making the cooked food product. ... 06/30/05 - 20050142272 - Low-gluten wafer and method of making same A low-gluten communion wafer suitable for ingestion by gluten intolerant persons while complying with the requirements of the Eucharist as proscribed by the Roman Catholic Church. The wafer includes wheat starch, a pre-gelatinized wheat starch and water properly mixed and cooked to form wafers suitable for reception during Holy Communion. ... 06/23/05 - 20050136167 - Frozen microwaveable bakery products A frozen microwaveable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend ... 06/23/05 - 20050136166 - Preparation of an edible product from dough The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent ... 06/16/05 - 20050129824 - Biscotti manufacturing system A biscotti manufacturing system for easily and efficiently producing biscotti cookies. The biscotti manufacturing system includes a baking pan having a base, a first wall, a second wall, a plurality of partitions between the walls, and a plurality of channels within for receiving the biscotti dough. The user prepares the ... 06/16/05 - 20050129823 - Composition and method for making high-protein and low-carbohydrate food products Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and/or from about 1-150 baker's percent ... 06/16/05 - 20050129822 - Determination of dough development using near infrared radiation Improved techniques for estimating dough development times are provided in order to permit rapid and accurate forecasts of dough development times in commercial baking operations with different lots of wheat flour. The method of the invention involves directing near infrared radiation against a dough formulation during mixing thereof, and collecting ... 06/16/05 - 20050129821 - Unproofed frozen dough compositions and methods Described are dough compositions and methods of preparing them, including preferred compositions that can be unproofed and frozen, that can be baked from frozen, and that include yeast and chemical leavening agents. Preferred dough compositions can be prepared by methods that involve a resting step after mixing, freezing without proofing, ... 06/02/05 - 20050118318 - Process and apparatus for forming a wave chip product Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in ... ### FreshPatents.com Support - Terms & Conditions |