The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

A gluten-free vegetable hash-based flexible food product is described that maintains flexibility and malleability following a freeze/thaw cycle and prior to a cooking process. An example food product includes a combination of gluten-free ingredients such as gums, starches, and flours to support post-thaw flexibility and malleability after a designated thaw period while maintaining a thin shaped profile. The food product can be folded into a desired shape following the thaw period and cooked to maintain a non-planar shape and avoid leakage of fluids from moisture-containing foodstuffs held by the food product.

A gluten-free vegetable hash-based flexible food product is described that maintains flexibility and malleability following a freeze/thaw cycle and prior to a cooking process. An example food product includes a combination of gluten-free ingredients such as gums, starches, and flours to support post-thaw flexibility and malleability after a designated thaw period while maintaining a thin shaped profile. The food product can be folded into a desired shape following the thaw period and cooked to maintain a non-planar shape and avoid leakage of fluids from moisture-containing foodstuffs held by the food product.

Powder or liquid compositions for an outer skin of a filling-wrapping food, containing pregelatinized rice flour with a specific physical property value within a specific range as measured using a texture analyzer show good dough sheet-making property and good formability, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten.

A preparation comprising probiotic strains belonging to the genera Bacillus sp., Lactobacillus sp., optionally Pediococcus sp. as viable cells or cytoplasmic extract thereof, and proteases, wherein the strains can degrade peptide sequences of gliadins. The preparation can be used to produce gluten-free foods from gluten-containing cereals or to treat gluten-related disorders.

The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour and a drinkable liquid and having a low fat content relative to the standard composition of said fried product.

The invention also relates to the method for producing said fried products.

The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour and a drinkable liquid and having a low fat content relative to the standard composition of said fried product.

The invention also relates to the method for producing said fried products.

A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40° F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40° F. after at least 24 hours of storage at about 40° F., and is substantially free of gluten protein.

A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40° F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40° F. after at least 24 hours of storage at about 40° F., and is substantially free of gluten protein.

A gluten-free, pulse-based food product includes pulse flour, a seaweed powder binder that is chemically unprocessed and retains alginate in native form within the seaweed powder, water, and optional minor ingredients. Methods of making the pulse-based food product involve mixing these components into a bound mass where the seaweed powder binder is the sole binder in the food product. The food product may be one of a dough, a noodle, a pasta, or a dumpling skin.