A baking mix is provided that is free of common food allergens. The baking mix includes a modified starch, a native starch, a gluten-free flour, a hydrocolloid, a hydrogenated oil, a sugar, and a salt. Methods of manufacturing a baking mix are further provided and comprise the step of combining an amount of a modified starch, an amount of a native starch, an amount of a gluten-free flour, an amount of a hydrocolloid, an amount of a sugar, and an amount of a sea salt to form a raw material mixture. An amount heated hydrogenated oil is then added to the raw material mixture, and the raw material mixture is turbolized for a predetermined amount of time to thereby form the baking mix.

A process for manufacturing a nutraceutical tortilla prepared from wheat flour as an alternative for malnutrition and obesity, wherein two fermentations are carried out with probiotic microorganisms, lactic bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum) and with Saccharomyces cerevisiae yeast and enriched with prebiotics (inulin), milk protein, calcium and folic acid, resulting in a high nutritional value product and with probiotic microorganisms, resulting in a tortilla that does not need preservative added during manufacturing thereof.

The present invention relates to compositions and methods for preparing such compositions, the compositions comprising cereal hydrolysates fermented by one or more strain(s) of the genus Kazachstania and/or Lachancea, and in particular Kazachstania bulderi, Kazachstania exigua and/or Lachancea thermotolerans. The compositions are used in the preparation of bakery and/or patisserie products.

A pizza dough capable of being fermented in 30-60 minutes, allowing for the mass production of pizza dough snacks, is disclosed. The dough comprises a flour, a leavening system comprising yeast and yeast extract, and a sweetener. The combination of the ingredients, in particular the sweetener and leavening system, results in a dough and final product that displays the organoleptic properties of pizza, yet the dough only has a fermentation time of about 30-60 minutes.

The invention discloses a staple food bread without food additive and even edible oil, cream, sugar and salt, and a method of making the same. The bread is prepared by baking a mixed fermented dough or a bread dough which only contains vegetable or fruit, flour, egg and milk. The mixed fermented dough and the bread dough can also be processed into a variety of Chinese and Western pastry, snacks, steamed stuffed buns and steamed bunswith balanced nutrition and delicious and soft tasteby adding various meats, food additives, etc. The product produced by the invention has advantages on price, nutrition, taste, energy-saving and convenience, which make it a daily staple food for people of all ages and all genders.

A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

The invention relates, in certain aspects, to a novel baking process that allows for the production of a gluten-free laminated baked good. In certain embodiments, the baked good of the invention has a look similar or indistinguishable from that of a conventional gluten-based baked good. In other embodiments, the baked good of the invention has a taste similar or indistinguishable from that of a conventional gluten-based baked good. In yet other embodiments, the baked good of the invention has a texture similar or indistinguishable from that of a conventional gluten-based baked good.

A food product composition is provided and includes a a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt %) of the food product composition and having a gluten free flour, water in an amount of from about 16.00 to about 20.00 wt % of the food product composition, a leavening agent in an amount from about 0.20 to about 0.30 wt % of the food product composition, a protein source in an amount from about 0.50 to about 19.00 wt % of the food product composition, a gluten free substitute in an amount from about 45.00 to about 72.00 wt % of the food product composition and having cauliflower; and a remainder of the composition containing a balance of incidental ingredients in an amount that is about 2.00 wt % or less of the food product composition.

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

The present disclosure relates to a method of isolating a yeast strain that is able to degrade L-asparagine under non-inducing conditions comprising repeated cycles of adaptive evolution and mutagenesis followed by strain selection. Also included are yeast strains obtained by the method, and methods and uses thereof for reducing asparagine, and thus acrylamide, during food preparation and processing.