A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).

This invention relates to compositions comprising cellulose particles and methods for making and using same. This invention also relates to compositions comprising a fluid and particles comprising cellulose. Thus, disclosed herein are methods of manufacture, isolation, purification, and handling of cellulose particles. Also disclosed are uses for cellulose particles as additives in leavened or leavenable food products, or in an emulsion or emulsifiable product, or as a suspension aid, or in a thickened composition, or in a meat or meat analog product, or in a personal care formulation, or in a beauty formulation, or in a cosmetic formulation, or in a skin care formulation. Also disclosed are uses for cellulose particles in subterranean treatment compositions. Also disclosed are uses for cellulose particles in metal working compositions, cutting compositions, and stamping compositions. Also disclosed herein are resuspendable particles comprising cellulose. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.

The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.

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 of 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 having a viscosity of from 60 to 250 mPa.Math.s, determined in a 2% by weight solution in water at 20? C.

The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

A composition useful as the principal component in a baked foodstuff is provided. The composition comprises an etherified, non-waxy starch selected from the group consisting of tapioca starch, corn starch, and mixtures thereof, and a native starch selected from the group consisting of corn starch, potato starch, and mixtures thereof. Also provided are compositions useful for preparing baked foodstuffs containing the principal component described above and additionally a minor amount of a non-gluten protein, and a minor amount of a hydrocolloid, and baked foodstuffs prepared by baking such compositions. The baked foodstuffs exhibit extended shelf-life without staling of the baked foodstuff by reason of the use of the compositions described above.

The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.

The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced bread dough product as well as baked dough products prepared by said method.