An object of the present invention is to provide good-texture healthy boiled noodles or raw noodles having an effective health function of calcium alginate and excellent in texture by imparting a health function of calcium alginate to noodles, and in addition, without impairing original texture of noodles, and in order to solve the object, in a method for producing boiled noodles or raw noodles employing, as noodle making steps in a noodle production method, (A) a mixing and kneading step of kneading a dough by adding kneading water to a powder raw material for noodle production obtained through a mixture of raw materials containing wheat flour; and (B) a noodle making step of forming the dough into noodle strings, a 270-mesh pass pulverized calcium alginate powder is mixed in the powder raw material for noodle production in a ratio of 4 to 8 parts by mass based on 100 parts by mass of the powder raw material for noodle production, and thus, healthy boiled noodles or raw noodles with the health function of calcium alginate and retaining a good texture of noodles are produced. The present invention provides good-texture healthy boiled noodles or raw noodles with original texture of noodles retained, effectively retaining the health function such as an effect of inhibiting postprandial blood glucose level increase, and in addition, without causing, in production of the noodles, deterioration of viscoelasticity and the like of noodle tissue and deterioration of texture otherwise caused in adding calcium alginate.

An object of the present invention is to provide good-texture healthy boiled noodles or raw noodles having an effective health function of calcium alginate and excellent in texture by imparting a health function of calcium alginate to noodles, and in addition, without impairing original texture of noodles, and in order to solve the object, in a method for producing boiled noodles or raw noodles employing, as noodle making steps in a noodle production method, (A) a mixing and kneading step of kneading a dough by adding kneading water to a powder raw material for noodle production obtained through a mixture of raw materials containing wheat flour; and (B) a noodle making step of forming the dough into noodle strings, a 270-mesh pass pulverized calcium alginate powder is mixed in the powder raw material for noodle production in a ratio of 4 to 8 parts by mass based on 100 parts by mass of the powder raw material for noodle production, and thus, healthy boiled noodles or raw noodles with the health function of calcium alginate and retaining a good texture of noodles are produced. The present invention provides good-texture healthy boiled noodles or raw noodles with original texture of noodles retained, effectively retaining the health function such as an effect of inhibiting postprandial blood glucose level increase, and in addition, without causing, in production of the noodles, deterioration of viscoelasticity and the like of noodle tissue and deterioration of texture otherwise caused in adding calcium alginate.

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.

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 food composition and more particularly a moist pet food comprising a proteinaceous meat analogue and the method for obtaining such food composition. Also, a food composition for use in improving digestion or improving periodontal health in a companion animal.

A food composition and more particularly a moist pet food comprising a proteinaceous meat analogue and the method for obtaining such food composition. Also, a food composition for use in improving digestion or improving periodontal health in a companion animal.

A method for using leftover ice-cream to produce bakery products such as croissants, brioches, doughnuts or similar characterized in that leftover ice-cream, as a liquid component, is added to a basic mixture of yeast and flour, resulting in the formation of a leavened floury dough suitable for oven baking.

The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and 110% of water to the mixture of ingredients, owing to the high water requirements of fibres that act as substitutes for the gluten in traditional baking, and the production of an oxygenated colloidal dough from this hydrated dough, to facilitate, when applicable, the subsequent leavening thereof, during and after the production of the colloidal dough. The leavened or unleavened gluten-free bakery and patisserie products obtained have organoleptic and rheological proprieties similar to those of products with gluten.

The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.