A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

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.

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.

A non-hydrogenated, non-palm emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 20% to 75% by weight stearic acid (C18:0); from 15% to 60% by weight oleic acid (C18:1); and from 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids. The composition is obtainable by a method comprising the reaction of a fat with glycerol in the presence of an enzymatic catalyst

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

A method for preparing a non-hydrogenated, non-palm emulsifier composition, comprises the steps of:providing a fatty acid composition comprising at least 80% by weight free fatty acids, andreacting the fatty acid composition with glycerol, wherein the emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 5% to 80% by weight stearic acid (C18:0); from 10% to 80% by weight oleic acid (C18:1); and from 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids.

The present disclosure relates to a microbial oil and/or derivative thereof, wherein the oil is produced by an oleaginous yeast. The disclosure also relates to blended fat compositions comprising a vegetable oil and an edible microbial oil. The disclosure further relates edible microbial oils and derivatives, and to food products comprising an edible microbial oil and/or a derivative thereof, and/or a blended fat composition, and methods of producing such food products. The microbial oil may serve as vegetable oil alternatives and be processed and/or derivatized by any number of means known in the art.