Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the use of said stabilized buckwheat starches for the preparation of a food product.

Adding (A) an amylomaltase derived from a bacterium of the genus Thermus to a starch-containing material, and further adding (B) a protein or lipid modification enzyme, or (C) a starch degradation product or (D) a starch degradation enzyme is useful for modifying a starch-containing food.

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.

Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

An improver for a sponge cake includes a component (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.

Provided is a method for producing a food, including obtaining a mixture by mixing an edible oil or fat and a component (A) that satisfies a condition of (1): a starch content is equal to or more than 75% by mass, a condition of (2): molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, a condition of (3): a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and a condition of (4): a content under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is equal to or more than 60% by mass and equal to or less than 100% by mass, and obtaining a food composition by blending the mixture in a food material, in which in the obtaining the mixture, a blending amount of the edible oil or fat is equal to or more than 0.02 and equal to or less than 6 in terms of a mass ratio, with respect to the component (A), and a total amount of the edible oil or fat and the component (A) in the mixture is equal to or more than 10% by mass and equal to or less than 100% by mass, with respect to an entirety of the mixture.

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 crisp proteinaceous food product provided from ingredients in which egg white proteins constitute the majority of total proteins present is described. Other ingredients include water, expanded starch(es), vegetable flour(s), and at least one source of vegetable protein. The protein can be labeled as being more than 50% (w/w) protein, and at least 50% (w/w) of those denatured proteins can be ovalbumin (or trace their origin to ovalbumin).