The present disclosure is directed to compositions and methods of preparing a shelf-stable, plant-based, gluten-free dough (e.g., cookie dough) that can be stored in non-refrigerated conditions for a prolonged period without the need for time and/or temperature controls. Shelf stability is achieved based on the disclosure of compounds that have desired low moisture content and such that the dough, and methods of making the dough, regulate the water activity and pH to levels at which microbial growth is minimized or is otherwise prevented. The dough can use all-natural, organic, plant-based, and/or vegan ingredients to be devoid of preservatives and to be part of a healthy, balanced diet. Other aspects of the present disclosure, including various combinations of ingredients used and their relative proportions and ratios, and methods for combining the ingredients, are also provided.

Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or controlled.

Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refrigerated storage is controlled.

The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender Farinograph.

The invention refers to a process for obtaining dough compositions made from flour and starch having rheological characteristics that are adequate for the manufacture of food products, by mixing dry ingredients (flour, starch and additives) in determined ratios, and adding an adequate amount of water to the mix until obtaining homogenous dough. The obtained dough is of great use for the food industry.

A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intolerance The reduced FODMAPS wheat gluten protein-based flour includes as a constituent a proportion of wheat gluten protein recovered from a source wheat flour and additional constituents of types which have been recovered from wheat flour or other non-wheat source and which have been substantially depleted of FODMAPS content.

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

Composite plant-MCT flour includes MCT oil encapsulated by and/or complexed with wall material and incorporated within the composite plant-MCT flour, wherein polysaccharide from the plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, carbohydrate, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable floor. Composite plant-MCT flour can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour.

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.