The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.

The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.

A machine for manufacturing of flatbread, mainly Ethiopian Injera, sometimes known as Enjera. The machine comprises of batter dispensing unit, baking pans, lid carrier unit, pan rotating unit, protection covers, heat supply unit, top support unit, and bottom support unit. The batter dispenser has nozzles with flow control mechanism. The baking pan is rectangular shaped with concave shape lid to cover pan the baking surface. The machine has two configurations: rotary pans configuration and stationary pans configuration. In rotary pans configuration, the pans rotates and in stationary pans configuration, the pans are stationary and the batter dispensing unit moves to each pan to dispense batter.

The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 Pa.Math.s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (Ra) of from 0.12 m to 0.22 m, wherein the molded three-dimensional pattern of the soft cake is complementary to the molded inner surface of the pan and has a molded groove which is in recess relative to said molded face and/or a molded ridge which protrudes relative to said molded face, said molded groove and/or molded ridge having a minimum width of less than 4 mm measured across the groove or ridge at the maximum depth or height respectively.

The present invention belongs to the technical field of nanofiber emulsion, in particular to application of nanofiber emulsion to preparation of baked food. The nanofiber emulsion is nanofiber emulsion of a pomelo peel sponge layer, and is PCNF emulsion obtained by emulsification of a nanofiber emulsion stabilizer of the pomelo peel sponge layer and an oil phase; the amount of the nanofiber emulsion in the baked food is 18-90%, and the nanofiber emulsion replaces oil in traditional baked food; when the PCNF emulsion is added to the batter, bubble density of the batter is larger, and proper addition of the PCNF emulsion can reduce specific gravity of the batter, improve aeratability of the batter with soybean oil, reduce a baking loss rate and water activity, and prolong the shelf life of the cakes with the PCNF emulsion; hardness and chewiness of the cakes can be reduced.

The present invention belongs to the technical field of nanofiber emulsion, in particular to application of nanofiber emulsion to preparation of baked food. The nanofiber emulsion is nanofiber emulsion of a pomelo peel sponge layer, and is PCNF emulsion obtained by emulsification of a nanofiber emulsion stabilizer of the pomelo peel sponge layer and an oil phase; the amount of the nanofiber emulsion in the baked food is 18-90%, and the nanofiber emulsion replaces oil in traditional baked food; when the PCNF emulsion is added to the batter, bubble density of the batter is larger, and proper addition of the PCNF emulsion can reduce specific gravity of the batter, improve aeratability of the batter with soybean oil, reduce a baking loss rate and water activity, and prolong the shelf life of the cakes with the PCNF emulsion; hardness and chewiness of the cakes can be reduced.

The present invention belongs to the technical field of nanofiber emulsion, in particular to application of nanofiber emulsion to preparation of baked food. The nanofiber emulsion is nanofiber emulsion of a pomelo peel sponge layer, and is PCNF emulsion obtained by emulsification of a nanofiber emulsion stabilizer of the pomelo peel sponge layer and an oil phase; the amount of the nanofiber emulsion in the baked food is 18-90%, and the nanofiber emulsion replaces oil in traditional baked food; when the PCNF emulsion is added to the batter, bubble density of the batter is larger, and proper addition of the PCNF emulsion can reduce specific gravity of the batter, improve aeratability of the batter with soybean oil, reduce a baking loss rate and water activity, and prolong the shelf life of the cakes with the PCNF emulsion; hardness and chewiness of the cakes can be reduced.

The present invention belongs to the technical field of nanofiber emulsion, in particular to application of nanofiber emulsion to preparation of baked food. The nanofiber emulsion is nanofiber emulsion of a pomelo peel sponge layer, and is PCNF emulsion obtained by emulsification of a nanofiber emulsion stabilizer of the pomelo peel sponge layer and an oil phase; the amount of the nanofiber emulsion in the baked food is 18-90%, and the nanofiber emulsion replaces oil in traditional baked food; when the PCNF emulsion is added to the batter, bubble density of the batter is larger, and proper addition of the PCNF emulsion can reduce specific gravity of the batter, improve aeratability of the batter with soybean oil, reduce a baking loss rate and water activity, and prolong the shelf life of the cakes with the PCNF emulsion; hardness and chewiness of the cakes can be reduced.

The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.

The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.