It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.

It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.

A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 μm. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described.

A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 μm. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described.

The invention is a flavored croissant and method of making same, more specifically, a banana nut croissant, an apple cinnamon walnut croissant, a coconut macadamia croissant and a cherry pecan croissant. The invention is further directed to a flavored croissant product that can be stored frozen.

A method for preparing a fortified gastronomic composite food is provided. The method includes, in the following order, working hen eggs in a kneader with sugar and a mixture of at least one essential amino acid and at least one non-essential amino acid or conditionally essential amino acid, adding edible oil or fat, adding flour and dietary fibers at the same time, adding flavoring and leavening agents, mixing a dough to obtain a smooth, compact and homogeneous dough, and baking the dough in an oven. A dough for making a fortified gastronomic composite food including cereal flour, dietary fibers, at least one edible oil or fat, at least one egg, at least one essential amino acid and at least one non-essential or conditionally essential amino acid is also provided.

Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

The invention relates to a production method for dough for breads, a production method for breads, a method for preventing a moist feeling of breads from decreasing, and a starch composition to be added to dough in a middle stage of mixing in producing dough for breads. According to the invention, dough for breads is produced by a method comprising: a step of preparing a starch composition containing 50% by mass to 97% by mass of pregelatinized starch and 3% by mass to 50% by mass of an edible oil and fat; a step of adding the starch composition to the dough in a middle stage of mixing; and a step of further kneading the dough in the middle stage of mixing to which the starch composition is added. According to preferred embodiments of the invention, breads which can maintain its moist feeling can be provided.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.