This group of inventions relates to a method for manufacturing and a composition of the rice crispbreads, containing rice grits, water and a flavouring additive, which includes concentrated fruit and/or vegetable juice or a mixture of fruit and/or vegetable juices in a mixture with berry and/or fruit puree, a natural flavour, beta-carotene. A method for manufacturing of the rice crispbreads contains a treatment of the rice grits by purifying them from impurities and subsequent moistening with water; extruding the finished rice grits with simultaneous baking and briquetting; applying the flavouring additive on a surface of the crispbreads by spraying, the components for manufacturing of the crispbreads being taken according to the above composition.

A baked snack food product is prepared by a method comprising preparation of a composition comprising (i) 75 wt % to about 95 wt % egg white, (ii) from about 5 wt % to about 15 wt % cook-up starch, and (iii) from about 2 wt % to about 6 wt % instant starch; the composition having a viscosity of from about 200 to about 1700 cPs. This composition is deposited on a baking surface, baked, and dried to a moisture content of from about 2% to about 10%. Baked snack food products are also described.

Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.

The present invention relates to a cooking composition comprising a leavening agent, wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles which encapsulate and retain a gas.

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of buckwheat flour, millet flour, teff flour, potato flour.

To any of the above coconut flour can be added for another embodiment.

Disclosed is a method for producing a food dough, including the following steps: preparing a gel including at least starch and maltodextrins diluted in a fluid medium, preparing a foam consisting of one or more food products, and incorporating the gel into the foam.

A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 12.0 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and a having a viscosity of from 60 to 250 mPa.Math.s, determined in a 2% by weight solution in water at 20 C.

A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.

Disclosed is a formula to produce gluten free coconut dough, in addition to other ingredients to produce a paste, which may be used to make products such as tortillas, chips, tostadas and dough to make tamales, and others, being gluten free, to be consumed by celiac individuals. This compound includes coconut flour, gluten free, saturated fat, fiber and proteins, which are good for health, in which the coconut pulp is obtained after ex-tracting the milk, and desiccated at low temperature to make tortillas and other products. The coconut flour contains 18% of protein, 14% of saturated fat and a reduced amount of carbohydrates.

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.