The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

Disclosed is a batter for a deep-fried food product containing saccharide, cereal flour, and water, wherein in a deep-fried food product obtained by deep-frying a processed food product for deep-frying containing the batter for the deep-fried food product, the value of water activity of a coating layer including a heated batter layer derived from the batter for the deep-fried food product is 0.620 to 0.900. It is possible to retain an excellent texture of the coating in the deep-fried food product by use of this batter.

Disclosed is a batter for a deep-fried food product containing saccharide, cereal flour, and water, wherein in a deep-fried food product obtained by deep-frying a processed food product for deep-frying containing the batter for the deep-fried food product, the value of water activity of a coating layer including a heated batter layer derived from the batter for the deep-fried food product is 0.620 to 0.900. It is possible to retain an excellent texture of the coating in the deep-fried food product by use of this batter.

A bloom-resistant method of freezing and packaging a fresh food product.

A bloom-resistant method of freezing and packaging a fresh food product.

This invention provides a rolled food that maintains a crispy texture characteristic of a rolled food immediately after deep frying for several hours after deep frying and a method for producing the same. This invention also provides an outer wrapper for a rolled food, such as a spring roll, in which a degree of polymerization of a gluten protein in the outer wrapper baked before rolling is 32.00% or higher and the breaking strength measured using a creep meter under specific conditions is 4.30 N or higher. Further, this invention provides a rolled food prepared with the use of such outer wrapper and a method for producing such outer wrapper and rolled food.

This invention provides a rolled food that maintains a crispy texture characteristic of a rolled food immediately after deep frying for several hours after deep frying and a method for producing the same. This invention also provides an outer wrapper for a rolled food, such as a spring roll, in which a degree of polymerization of a gluten protein in the outer wrapper baked before rolling is 32.00% or higher and the breaking strength measured using a creep meter under specific conditions is 4.30 N or higher. Further, this invention provides a rolled food prepared with the use of such outer wrapper and a method for producing such outer wrapper and rolled food.

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.