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.

A gluten-free grain concentrate (GFGC) food product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone.

This dispersion composition contains a water-based medium and a carboxymethyl cellulose having a carboxymethyl substitution degree of 0.20 or more and a cellulose-I crystallinity index of 50% or more, a water-based medium is easily dispersed even by low mixing power, and has a high viscosity.

The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

Filled roll dough products, such as pizza rolls, are made with an outer dough shell with an internal filling material. Versus a conventional pizza roll, pizza rolls in accordance with the invention employs a filling material having a lower viscosity upon heating due to the removal of a majority of a viscosity altering additive (e.g., methyl cellulose) used in a conventional filling and an outer dough shell formed with spaced internal ridges which increase the structural integrity of the outer shell while not at all changing the external appearance. While removal of the viscosity altering additive from the filling material increases a blow-out rate for the product, the inclusion of the ridges decreases the blow-out rate to the extent that either a reduction or no significant change in product blow-rates is produced.

The invention relates to a method for disintegration and unlocking of plant-based starting material with the method steps a) providing a plant-based starting material, b) adding a disintegration solution to the starting material and leaving it in the disintegration solution until disintegration, c) dispensing of the constituents of the disintegrated starting material in a dispensing volume to obtain solid constituents and dissolved constituents of the plant-based starting material, d) separation of solid constituents from dissolved constituents of the plant-based starting material, e) obtaining the separated constituents of the plant-based starting material as materials for further utilization by, e1) Fractionating of cellulose-based fibers from lignin-rich shells of the solid constituents of the plant-based starting material by means of an cyclone separation technique to obtain purified fractions of cellulose-based fibers and lignin-rich shells, e2) aggregation/complexation of dissolved proteins of the dissolved constituents of the plant starting material by complexing agents and separation of the sedimented aggregated/complexed condensed proteins to obtain an aggregated/complexed protein mass.

The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

This pulverized product of carboxymethylated pulp has a carboxymethyl substation degree of 0.50 or less and a cellulose-I crystallinity index of 50% or more. This additive contains the pulverized product. Preferably, the carboxymethylated pulp is produced by performing a mercerization reaction in a solvent mainly containing water, and then performing a carboxymethylation reaction in a mixed solvent containing water and an organic solvent, and is fibrillated by wet pulverization.

The present invention relates to a method for the preparation of a food product comprising rye, which comprises the steps of preparing a primary food mixture; adding to said primary food mixture a composition comprising at least one glycoside hydrolase family 10 (GH10) enzyme; and processing said primary food mixture to produce said food product comprising rye. The invention further provides GH10 enzymes, compositions comprising said enzymes and the use of said enzymes and said composition in preparing food products.

The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.