The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread with a FODMAP content of maximum 0.2 gram fructans per 50 g of bread on dry matter base. The invention relates to methods of preparing a wholemeal yeast fermented bread with reduced FODMAP content, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment and baking the dough. The invention further relates to methods of preparing a wholemeal dough with reduced FODMAP content in a wholemeal dough, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment. Yeasts such as Kluyveromyces marxianus can be used as source of inulinase.

A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillus licheniformis and from Bacillus horikoshii.

In an embodiment, a process for producing a dough-substitute baking compound, comprises mixing, in a single vessel, a combination of almond flour, tapioca flour, coconut flour, garlic, and salt, thereby creating a dry combination. Mozzarella cheese is added to the dry combination to create a semi-dry mixture, and hot cooked cauliflower is mixed in to form a slurry. Olive oil, almond milk, salt, and garlic, are then added in to create a final dough, which is shaped and baked.

The present invention discloses a method for preparing gourmet waffles. The composition or ingredients of the gourmet waffles includes at least four cups of pancake mixture, to 3 cups of water, at least three eggs, cup of oil and at least one box of the cake mixture. The gourmet waffles could be prepared into any desired configurations includes a disk, a roll, and a square. The composition could be mixed in a bowl to make a dough or batter. The dough could be stirred and smooth via a whisk or a dough mixer. The dough is placed inside of a waffle maker or waffle iron and heated at a temperature of about 280 F. The gourmet waffles are toasted for predetermined time of about 3 to 5 minutes and then removed from the waffle iron. The method provides tastier and healthier gourmet waffles.

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of buckwheat flour, millet flour, teff flour, potato flour.

To any of the above coconut flour can be added for another embodiment.

[Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

The present invention provides mixtures comprising flour, dried powdered palm fat and salt, wherein the flour and the fat are in a proportion that ranges from 100:45-55 by weight. Dough produced from the mixtures, as well as methods for producing short crust pastries are also provided.

A mix is suitable for the production of a gastronomic compound foodstuff, comprising a cereal flour and at least one essential amino acid. A method of preparing the mixture involves the use of a mixture of isolated essential amino acids added to a cereal flour.

The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.