Bagel products are formed by (a) mixing flour and water together with yeast to form a sourdough; (b) preparing an activated malt extract by mixing barley malt extract, a second amount of yeast, and water; (c) mixing the sourdough, the activated malt extract, and salt with flour to form a final dough; forming bagel shapes from the final dough; (d) fermenting the shapes for at least 30 minutes at around room temperature, and then further fermenting and storing the shapes for at least 10 hours under refrigeration at a temperature of from about +2° C. to about +8° C.; (f) boiling the shapes one side at a time or, in an initial baking step, baking the shapes in a steam environment; (g) baking, in a final baking step after the boiling or initial baking step, the formed bagel shapes; and, optionally, (h) freezing the baked bagel shapes.

Bagel products are formed by (a) mixing flour and water together with yeast to form a sourdough; (b) preparing an activated malt extract by mixing barley malt extract, a second amount of yeast, and water; (c) mixing the sourdough, the activated malt extract, and salt with flour to form a final dough; forming bagel shapes from the final dough; (d) fermenting the shapes for at least 30 minutes at around room temperature, and then further fermenting and storing the shapes for at least 10 hours under refrigeration at a temperature of from about +2° C. to about +8° C.; (f) boiling the shapes one side at a time or, in an initial baking step, baking the shapes in a steam environment; (g) baking, in a final baking step after the boiling or initial baking step, the formed bagel shapes; and, optionally, (h) freezing the baked bagel shapes.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

A bread product is produced by forming a dough piece, creating at least one score in the dough piece, applying an adhesive to the dough piece with the adhesive extending across the score, freezing the dough piece to produce a frozen dough piece, and baking the dough piece, causing the adhesive to melt while establishing a bread product having, in a central region of the bread product, what was once a score held together by the adhesive during the early stages of baking, an internal exposed region. The outlined production steps can be re-arranged, so long as the scoring and adhesive application is performed prior to thawing of the dough piece.

A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.

A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.

Preparation of a food product comprising a bakery portion and ingredients may include: a first step for preparing the ingredients, a second step for preparing dough, a third step for preparing dough pieces, a step for packaging, in which the dough pieces and the ingredients are assembled and disposed in an impermeable pouch which is vacuum sealed, a step for fermentation, a step for cooking, and a step for cooling.

The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to-use, fresh dough pieces; a dough assembly comprising said packed dough product; a method for preparing them and a method for storing them. The packed dough product has a prolonged lifetime, without compromising the organoleptic properties of the dough pieces. The packed dough product is useful for example for preparing home-delivered dough-based foodstuff, particularly pizzas.

Freeze-resistant baker's yeast (Saccharomyces cerevisiae) strains and uses thereof. For example, for the preparation of fresh or frozen dough products, e.g., bread. The freeze-resistant baker's yeast strains, which are, e.g., obtainable from specific deposited strains, e.g., by breeding these strains with each other or with other Saccharomyces cerevisiae strains. Methods of using said strains or methods of preparing a dough or a dough product or a yeast product are also provided.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.