An automatic bread maker includes a housing; a baking pan disposed inside the housing to mix or heat bread ingredients and disposed with an upwardly facing entrance; and a hanging rack disposed inside the housing that accommodates a bread ingredient box and a stock bin disposed below the hanging rack and above the upwardly facing entrance. The hanging rack is disposed with a sawtooth blade that faces upwardly to pierce the bread ingredient box and the stock bin is disposed with a drop opening that faces the upwardly facing entrance and that has a size that is smaller than that of the entrance so that, when the bread ingredient box is pierced, the bread ingredients drop down into the stock bin, and wherein a driver is further disposed to control opening and closing of a cover of the stock bin to discharge at least a portion of the bread ingredients.

A bread making method includes providing an automatic bread maker; providing a bread ingredient box and putting bread ingredients into a first accommodating room and packaging; placing an outer wall of the bread ingredient box face down on a hanging rack provided with a sawtooth blade above a baking pan inside the automatic break maker, causing the sawtooth blade to pierce the outer wall of the bread ingredient box and allowing the bread ingredients to drop into a stock bin for temporary storage, controlling covers of the stock bin to open as required, causing at least some of the bread ingredients to drop into the baking pan and adding water; processing the bread ingredients and the water into a working dough by mixing, stirring and kneading, to provide a first dough; resting, fermenting and degassing the first dough; heating and baking the first dough in the baking pan.

A novel, multistep method of creating an organoleptically enhanced mixture for baked goods with novel properties, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or mouthfeel) are imparted to the baked goods created from the organoleptically enhanced mixture.

The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender Farinograph.

The invention refers to a process for obtaining dough compositions made from flour and starch having rheological characteristics that are adequate for the manufacture of food products, by mixing dry ingredients (flour, starch and additives) in determined ratios, and adding an adequate amount of water to the mix until obtaining homogenous dough. The obtained dough is of great use for the food industry.

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the steps of: homogenization of ingredients in the form of dry feed powders, mixing and hydration of powders with liquid ingredients to form a dough, forming of the dough into form factors, drying and expansion of the form factors to develop texture and shelf stability, and cooling.

The present invention relates to the preparation of granules and popped granules comprising functional substances, or active substances, and a carbohydrate carrier material, or matrix material, to the use of such granules, and the granules thus obtained. In the inventive preparation, a water-soluble dietary fiber is mixed with the functional substance in the presence of water or other aqueous solution, dried, and, after drying, converted in granules. The granules with improved properties thus obtained can be popped, providing popped granules with improved properties.