An object of the present invention is to provide a method of producing rice flour bread having food texture equal to or better than that of wheat flour bread or gluten-added rice flour bread without using gluten and thickener, and a method of producing dough thereof. The method of producing rice flour bread dough according to the present invention includes a cooling step, a yeast-containing basic dough preparation step and a bread dough preparation step. In the cooling step, rice flour and water are individually cooled to prepare cold rice flour and cold water. In the yeast-containing basic dough preparation step, cold rice flour and cold water are mixed to prepare basic dough, and then yeast is added to the basic dough to prepare yeast-containing basic dough, or cold rice flour, cold water and yeast are mixed to prepare yeast-containing basic dough. In the rice flour bread dough preparation step, yeast-containing basic dough is kneaded to prepare rice flour bread dough. After fermenting this rice flour bread dough to prepare fermented dough, rice flour bread according to the present invention is produced by heating the fermented dough.

Composite plant-MCT flour includes MCT oil encapsulated by and/or complexed with wall material and incorporated within the composite plant-MCT flour, wherein polysaccharide from the plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, carbohydrate, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable floor. Composite plant-MCT flour can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour.

Composite flour includes native plant flour and complexed MCT and/or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, polysaccharide released from the native plant flour, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The native plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable floor. Composite flours can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour. Composite flour can be blended with native flour and/or another composite flour to form blended flour.

Composite flour includes native plant flour and complexed MCT and/or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, polysaccharide released from the native plant flour, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The native plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable flour. Composite flours can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour. Composite flour can be blended with native flour and/or another composite flour to form blended flour.

A yeast-containing dough that is used to form a leavened dough product having a desired degree of leavening is initially formed as two separate dough subcomponents that, when combined, leavens through a fermentation reaction process to form a dough having the desired degree of leavening. The first dough subcomponent includes a leavening activator, flour, salt and water, while the second dough component includes a biological leavening agent, flour, and water. When combined, the leavening agent reacts in the presence of the biological leavening activator through a fermentation process to form the dough having a desired degree of leavening, which can then be heated to a temperature exceeding a viability temperature of the leavening activator to terminate the fermentation process and form the leavened dough product. The dough can also be combined with at least one non-dough component to form the leavened dough product.

A bread product and method of manufacturing the artisan bread product that eliminates or reduces the need to proof dough after thawing is discussed. One example method comprises mixing ingredients to create a dough, bulk fermenting the dough to create a non-uniform cell structure and to eliminate or reduce proofing after receipt by a restaurant, sheeting the dough, a sheeter being adjusted to allow dough sheeting while substantially maintaining the cell structure, portioning the sheeted dough into portions according to desired sizes while substantially maintaining the cell structure, freezing the portions to create frozen portions, and packaging and shipping the frozen portions while substantially maintaining the cell structure, the bulk fermenting of the dough prior to the sheeting thereby enabling, at least in part, a restaurant to receive the frozen portions, to retard thawed portions of dough, and to bake the portions of dough after retarding without proofing.

A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.

A gluten-free grain concentrate (GFGC) food product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone.

A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.

A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.