The process for producing low-gluten or gluten-free cooking dough for food purposes includes making a dough composition including, by weight relative to the total percentage by weight thereof: between 88.5 and 95% of dittany starch, between 0.1 and 0.5% of salt, between 40 and 65% of water, yeasts, between 3 and 5% of sugar, between 1.5 and 4% of pea protein, and between 0.2 and 3.6% of at least one thickener. The dough composition is kneaded in a closed chamber depressurized beforehand. Carbon dioxide CO2 is injected into the chamber at a pressure of between 25 and 550 mbar for 10 to 50 minutes simultaneously to the kneading step, so as to obtain a low-gluten or gluten-free cooking dough.

Squeezeeta is a method of producing pizza dough more quickly and conveniently, for both consumers and manufacturers. It is particularly useful in manufacturing—enabling a shorter assembly line than in current set-ups, faster speeds, and reductions in energy consumption and cost of production. The method produces a packaged good in the form of a squeezable pizza dough in a pouch (sac-à-poche), marketable to both retail consumers and food services. The method can also be used for bread, pasta, croissant, crepes etc. Squeezeeta also enables consumers to create pizza at home from scratch, which is fully customizable in shape, size and crust thickness, and greatly surpasses competitors for freshness, quality and taste. Requiring no special expertise or professional pizza-maker skills, the Squeezeeta method also allows food services operations to achieve huge savings. The Squeezeeta method can be applied, with proper adjustments, to other popular dough-based products (including bread and pasta).

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

A yeast-containing dough that is used to form a leavened dough product having a desired degree of leavening is initially formed as two separate dough subcomponents that, when combined, leavens through a fermentation reaction process to form a dough having the desired degree of leavening. The first dough subcomponent includes a leavening activator, flour, salt and water, while the second dough component includes a biological leavening agent, flour, and water. When combined, the leavening agent reacts in the presence of the biological leavening activator through a fermentation process to form the dough having a desired degree of leavening, which can then be heated to a temperature exceeding a viability temperature of the leavening activator to terminate the fermentation process and form the leavened dough product. The dough can also be combined with at least one non-dough component to form the leavened dough product.

A sandwich wrap including a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held vertically for consumption, thus restraining filling from exiting. A method using an assembly frame positions the auxiliary support. Filling is stocked in a capped filling storage tube including at least two components that can be disassembled from inside the edible enclosing tube to give the edible enclosed filling. The food product may include a set of separately enclosed different fillings and each edible enclosing tube may be shaped around the filling storage tube to give a cross-sectional form of a circle sector so that the set forms a right circular cylinder. A seepage container assists assembly in advance of an order to avoid impairment by moisture seeping out of fillings.

The present disclosure is directed to compositions and methods of preparing a shelf-stable, plant-based, gluten-free dough (e.g., cookie dough) that can be stored in non-refrigerated conditions for a prolonged period without the need for time and/or temperature controls. Shelf stability is achieved based on the disclosure of compounds that have desired low moisture content and such that the dough, and methods of making the dough, regulate the water activity and pH to levels at which microbial growth is minimized or is otherwise prevented. The dough can use all-natural, organic, plant-based, and/or vegan ingredients to be devoid of preservatives and to be part of a healthy, balanced diet. Other aspects of the present disclosure, including various combinations of ingredients used and their relative proportions and ratios, and methods for combining the ingredients, are also provided.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough.

A rice dough composition that includes a rice flour from a medium grain rice, xanthan gum, an oil, an alkylene glycol alginate, and water. The rice dough composition is gluten-free and possesses advantageous shapability, viscoelasticity, durability, tackiness, absorbency, and mouthfeel characteristics. A method of making the rice dough composition, a shaped noodle product made therefrom, and a method of making the shaped noodle product are also provided.