A snack product includes legume, deactivated transglutaminase (TG) oil, moisture, and/or seasonings. The legume dough used to make the snack product is modified to include transglutaminase (TG) to increase its sheetability. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100 F. to about 130 F. for between about 5 minutes to about 120 minutes.

The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pretreatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120 C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/2 wt %, relative to the weight of the flour, of the initial value.

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling. The foregoing methods applied to starch (following milling of the grain) resulted in starch whiter than obtainable using prior art methods.

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.

The present disclosure relates to a tangzhong comprising a liquid dairy product, a bread dough comprising the tangzhong, and bread prepared using the same. In the present disclosure, by preparing a tangzhong using wheat flour and a liquid dairy product without any addition of water, it is possible to produce a tangzhong that is moister, softer, and has a slower staling rate compared to conventional tangzhong prepared using water. In addition, when bread is prepared using the tangzhong of the present disclosure, the resulting bread exhibits high moisture retention and a slow staling rate, maintains moistness over time, and has excellent flavor, texture, and cross-sectional integrity, with a chewy crumb and an enhanced flavor characteristic of dairy products.