Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is exposed to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes.

Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is exposed to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes.

Disclosed herein are methods and compositions related to determining gut transit time. The composition comprises a blue dye, which can be used to measure transit time from consumption to elimination as a waste product.

Disclosed herein are methods and compositions related to determining gut transit time. The composition comprises a blue dye, which can be used to measure transit time from consumption to elimination as a waste product.

Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup. The method can comprise providing a baking tray, the baking tray comprising a baking cup formed in a baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup; inserting a dough into the baking cavity; and baking the dough in the baking tray to form a baked good.

The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.

The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.

A funneling apparatus is provided that can be used in filling a food item, such as a taco shell. The funneling apparatus includes two opposing elongated walls connected on their ends by two opposing end walls. An opening is formed inside the funneling apparatus between the elongated walls and the end walls, which includes a top portion configured to receive contents and a bottom portion configured to dispense the contents. A concave section is provided along the base of each of the first elongated wall the second elongated wall. During use of the funneling apparatus with an item such as a taco shell, the concave section exposes the interior of the side walls formed by the taco shell. The end walls of the funneling apparatus prevent the contents inserted into the opening from spilling out of the taco shell.

A funneling apparatus is provided that can be used in filling a food item, such as a taco shell. The funneling apparatus includes two opposing elongated walls connected on their ends by two opposing end walls. An opening is formed inside the funneling apparatus between the elongated walls and the end walls, which includes a top portion configured to receive contents and a bottom portion configured to dispense the contents. A concave section is provided along the base of each of the first elongated wall the second elongated wall. During use of the funneling apparatus with an item such as a taco shell, the concave section exposes the interior of the side walls formed by the taco shell. The end walls of the funneling apparatus prevent the contents inserted into the opening from spilling out of the taco shell.

This invention is intended to enable the development of and provide rice flour that allows easy production of bread made from 100% rice flour that raises well and is finely textured at a bakery or in a home and a method for producing bread made from 100% rice flour using such rice flour. More specifically, this invention is intended to provide rice flour that is prepared by pretreatment comprising mixing rice flour, protease, and water to prepare dough made from rice flour and heating such resulting dough at a temperature from 40° C. or more but less than 60° C. for 3 to 20 hours and a method for producing bread made from rice flour using such rice flour.