Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200 and is free from particles greater than 400.

Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200 and is free from particles greater than 400.

Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200 and is free from particles greater than 400.

Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200 and is free from particles greater than 400.

A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough.fwdarw.pressing of dough wrapper.fwdarw.preparation of dumpling wrapper.fwdarw.preparation of stuffing.fwdarw.kneading of dumpling.fwdarw.pre-cooking.fwdarw.canning.fwdarw.sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.

A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough.fwdarw.pressing of dough wrapper.fwdarw.preparation of dumpling wrapper.fwdarw.preparation of stuffing.fwdarw.kneading of dumpling.fwdarw.pre-cooking.fwdarw.canning.fwdarw.sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.

The present invention concerns a non-fried noodle dough comprising sweet potato flour and a method for its preparation. Particularly, the invention pertains to a non-fried noodle dough comprising wheat flour, 5-30 wt % sweet potato flour, 1-15 wt % oil, salt and water.

The present invention concerns a non-fried noodle dough comprising sweet potato flour and a method for its preparation. Particularly, the invention pertains to a non-fried noodle dough comprising wheat flour, 5-30 wt % sweet potato flour, 1-15 wt % oil, salt and water.

The present invention relates to a gluten-free breadmaking composition. Such composition includes a combination of glutinous rice flour, hydroxypropylmethylcellulose, psyllium husk flour (Psyllium) and flaxseed flour. It also relates to the use of this combination for preparing foods for people intolerant to gluten, in particular for celiac people, and to a bakery product including the mentioned combination.

The present invention relates to a gluten-free breadmaking composition. Such composition includes a combination of glutinous rice flour, hydroxypropylmethylcellulose, psyllium husk flour (Psyllium) and flaxseed flour. It also relates to the use of this combination for preparing foods for people intolerant to gluten, in particular for celiac people, and to a bakery product including the mentioned combination.