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 goods, fried goods, boiled goods, or uncooked 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.

An electromechanical nixtamalization system comprises a vertical cylindrical reactor formed by an inside container with an insulating layer, an end in the shape of a truncated cone, in which the material inlet and outlet reactor cover is provided. A reactor resistor is arranged inside the reactor and can be removed from the reactor through a resistor cover to which it is attached by one of the ends thereof, the cover being accessible from the outside through the wider end of the reactor, which is exactly opposite to the end in the shape of a truncated cone in which the material inlet and outlet is located. The reactor rotates in an oscillating manner about a horizontal rotation shaft attached to a base or structure along with bearings. A compressor introduces pressure through a pressure inlet valve located inside the reactor and a water tank located above the reactor is in communication with a lime container and in turn feeds the reactor through a valve. The gasses generated inside the reactor are used to heat the water reservoir.

A spongy dough comprising a high amount of wheat gluten is formed into a loaf and subjected to a series of cooling and cooking steps including chilling, boiling, cooling, frying, and drying to produce imitation bacon snack food products with a low water activity of less than 0.85.

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.

A process for producing a corn flour-based food product preservative free in a retortable packaging, which comprises preparing a mixture of corn flour and a fatty component, and adding to said mixture a meat product or stew and other minor ingredients. The prepared mixture is added to a sterilizable pouch which is sealed and subjected to a sterilization process including a heating, sterilization or holding and a cooling stage, and under conditions of determined pressure and times.

A method for making a Teff Pie including the steps of forming a piecrust dough; forming a pre-injera mixture; fermenting the pre-injera mixture to form injera dough; separating the injera dough from reserve water; refrigerating the injera dough; re-mixing the injera dough with a starter and the reserve water to form an injera mixture; cooking the injera mixture to form injera; forming a lower layer and an upper layer of piecrust dough, placing the lower layer of piecrust dough in a baking pan; placing a lower layer of injera on top of the lower layer of piecrust dough; placing a sauce on top of the injera; placing an tipper layer of injera on top of the sauce; placing an upper layer of piecrust dough on top of the upper layer of injera and baking the Teff Pie.

Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.

A high-fat flour replacement includes a fat, an emulsifier, a protein, a starch and a soluble fiber. In preferred embodiments, the high-fat flour replacement is a finely ground particulate flour. The high-fat flour replacement can have a macronutrient profile analogous to that of almond flour. A process for producing a high-fat flour replacement includes a step of forming an emulsion including a fat, water and an emulsifier and a step of combining the emulsion with a blend of dry ingredients to form a composition (e.g., using an extruder). The blend of dry ingredients includes a protein, a starch and a soluble fiber. In preferred embodiments, the composition is processed in an extruder to form an extruded material (e.g., in the form of pellets). The fat in the emulsion becomes trapped in the composition during extrusion. In preferred embodiments, the extruded material is then dried and milled/ground to form flour-sized particulates.

The present invention relates to a method for preparing dough for frozen pizza, dough for frozen pizza prepared by the preparation method, and frozen pizza comprising the same.