The present disclosure provides a blending method of high-quality and dual-purpose flour for bread and noodles, belonging to the technical field of flour processing. The method includes: selecting flour of a high-quality and dual-purpose wheat variety for bread and noodles as a high-quality basic flour for blending; according to a large gradient experimental design, selecting a gradient range ratio with a sedimentation value 46.0 mL and a dough development time 9.6 min, followed by subdividing for small gradient experiments; selecting a ratio with flour sedimentation value and dough development time that reach an ideal value to blend a large amount of flour; and making bread and noodles for scoring, followed by determining a blending ratio if a scoring result reaches an ideal value.

A method for preparing bread dough includes providing a yeast mixture including active dry yeast, water, and sweetened condensed milk; providing a shortening mixture including vegetable shortening, water, salt, and sugar; heating the shortening mixture, such that substantially most of the vegetable shortening is melted; adding whole milk and room-temperature water to the shortening mixture; adding egg yolk to the shortening mixture; adding flour to the shortening mixture; combining the shortening mixture and the yeast mixture to form a combined mixture; adding flour to the combined mixture; and thoroughly mixing the combined mixture in order to distribute moisture evenly throughout the combined mixture.

A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.

The present disclosure provides methods for the production of enriched substances that can be used in the preparation of enriched food products, dietary supplements, medical foods, cosmetic products or pharmaceutical agents.

The invention relates to a mixture intended to be hydrated to form a paste-like composition comprising gluten, for producing pasta, said mixture including a wheat flour composed substantially exclusively of soft wheat flour, a reducing agent and an amylose complexing agent and said flour being the only source of gluten in said paste-like composition. The invention also relates to a gluten-containing paste-like composition, intended to be shaped and dried to form pasta and comprising the above type of mixture and water to hydrate said mixture. The invention further relates to pasta prepared by shaping and drying a paste-like composition of this type, and to a method for production of the same.

The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: maltogenic amylase in an amount of 750-75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature above 50 C.; amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activity
The combination of maltogenic amylase and amyloglucoside is a very effective anti-staling agent.

Systems are provided for facilitating food preparation. One such system includes one or more flexible packaging containers, wherein the one or more flexible packaging containers include a removable portion configured to enable a user to access the one or more premeasured materials, and one or more premeasured materials housed within the one or more flexible packaging containers.

An automatic bread maker includes a housing; a baking pan disposed inside the housing to mix or heat bread ingredients and disposed with an upwardly facing entrance; and a hanging rack disposed inside the housing that accommodates a bread ingredient box and a stock bin disposed below the hanging rack and above the upwardly facing entrance. The hanging rack is disposed with a sawtooth blade that faces upwardly to pierce the bread ingredient box and the stock bin is disposed with a drop opening that faces the upwardly facing entrance and that has a size that is smaller than that of the entrance so that, when the bread ingredient box is pierced, the bread ingredients drop down into the stock bin, and wherein a driver is further disposed to control opening and closing of a cover of the stock bin to discharge at least a portion of the bread ingredients.