Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

A method for producing a bakery product (10) comprising the steps of: forming a strip-shaped assembly (12, 15, 16, 32) comprising a strip of flour-based dough (13) and a corresponding strip of foldable sheet (14) adhering to the strip of dough; wherein the flour-based dough is suitable to harden after baking; folding and positioning the strip-shaped assembly (12, 15, 16, 32) on a base so that, at least at a portion of the strip-shaped assembly, the strip-shaped assembly forms an angle in the range of 70 degrees-110 degrees with the base; heating in an oven the base and the strip-shaped assembly positioned on the base until the flour-based dough hardens; removing the strip of foldable sheet (14) from the strip-shaped assembly (12, 15, 16, 32) after heating in the oven.

A method for producing a bakery product (10) comprising the steps of: forming a strip-shaped assembly (12, 15, 16, 32) comprising a strip of flour-based dough (13) and a corresponding strip of foldable sheet (14) adhering to the strip of dough; wherein the flour-based dough is suitable to harden after baking; folding and positioning the strip-shaped assembly (12, 15, 16, 32) on a base so that, at least at a portion of the strip-shaped assembly, the strip-shaped assembly forms an angle in the range of 70 degrees-110 degrees with the base; heating in an oven the base and the strip-shaped assembly positioned on the base until the flour-based dough hardens; removing the strip of foldable sheet (14) from the strip-shaped assembly (12, 15, 16, 32) after heating in the oven.

Alkylresorcinols (ARs) are a homologous series of natural phenolipids extracted from rye bran which have shown antioxidant activity in bulk oils and oil-in-water emulsions. This application is directed to their use in low-moisture foods using crackers as a model system. ARs (153 μmol) inhibited lipid oxidation reactions based on delayed formation of primary and secondary products of lipid oxidation compared to a control treatment, and were more effective than α-tocopherol. The antioxidant activity of ARs of compound of Formula (I) increased as alkyl chain length increased, with optimum activity at alkyl chain length C23:0. There was no effect of alkyl chain length on rate of AR loss. ARs are effective antioxidants in low-moisture foods likely due to their hydrophobic nature, which allowed them to localize in the lipid phase, the purported site of lipid oxidation in the model cracker system.

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Alkylresorcinols (ARs) are a homologous series of natural phenolipids extracted from rye bran which have shown antioxidant activity in bulk oils and oil-in-water emulsions. This application is directed to their use in low-moisture foods using crackers as a model system. ARs (153 μmol) inhibited lipid oxidation reactions based on delayed formation of primary and secondary products of lipid oxidation compared to a control treatment, and were more effective than α-tocopherol. The antioxidant activity of ARs of compound of Formula (I) increased as alkyl chain length increased, with optimum activity at alkyl chain length C23:0. There was no effect of alkyl chain length on rate of AR loss. ARs are effective antioxidants in low-moisture foods likely due to their hydrophobic nature, which allowed them to localize in the lipid phase, the purported site of lipid oxidation in the model cracker system.

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Industrial butter with increased hardness is suggested, obtainable or obtained by (a) separating raw milk into a skimmed milk fraction and a cream fraction; (b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase; (c) adding hard fat to the milk phase of step (b), and homogenising it; and (d) cooling the homogenised mass while shearing.

Industrial butter with increased hardness is suggested, obtainable or obtained by (a) separating raw milk into a skimmed milk fraction and a cream fraction; (b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase; (c) adding hard fat to the milk phase of step (b), and homogenising it; and (d) cooling the homogenised mass while shearing.

The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to-use, fresh dough pieces; a dough assembly comprising said packed dough product; a method for preparing them and a method for storing them. The packed dough product has a prolonged lifetime, without compromising the organoleptic properties of the dough pieces. The packed dough product is useful for example for preparing home-delivered dough-based foodstuff, particularly pizzas.

The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to-use, fresh dough pieces; a dough assembly comprising said packed dough product; a method for preparing them and a method for storing them. The packed dough product has a prolonged lifetime, without compromising the organoleptic properties of the dough pieces. The packed dough product is useful for example for preparing home-delivered dough-based foodstuff, particularly pizzas.