The present invention provides to a fiber washing system, optimized for the use of hydrolytic enzymes in the system. Furthermore, the present invention provides to a method for improving starch and gluten yield in a wet milling process, preferably comprising the optimized fiber washing system.

The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking in a steam oven. This method can be used in order to obtain nugget-like products that have the required crispness, uniformity and colour characteristics and a reduced fat content. The invention also concerns a nugget-like product likely to be obtained using the abovementioned method.

The present invention relates to the field of poly-and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched -glucan. Further aspects of the invention are a branched -glucancomprising alternating (1.fwdarw.4) and (1.fwdarw.6) glucosidic linkages and having (1.fwdarw.4,6) branching points, a food composition, and the use of an -glucano-transferase enzyme for reducing the digestible carbohydrates of a starch containing food material.

The invention provides a non-inhibited granular amylopectin potato starch with a decreased gelatinization temperature, which is highly suitable for use in pasteurized meat products.

This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, ready-to-eat appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.

This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, ready-to-eat appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.

Chia seeds instead of bobar (tapioca) when soaked in milk tea (traditional and popular Asia drink) 2 to 4 hours (depend upon volume) become jelly like and also chewy which is the main attraction for traditional bobar tapioca drink.

Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 75:1. The composition is useful for increasing the cohesion of solid food, such as soy patties.

Modified wheat flour for use in the preparation of coated fried food includes a heat treated product of unmodified wheat flour and having an RVA peak viscosity of 3500 to 7000 mPa.Math.s and a gelatinization onset temperature lower than that of the unmodified wheat flour by at least 10 C. The unmodified wheat flour preferably has a gelatinization onset temperature of 70 to 86 C. The unmodified wheat flour preferably has an RVA peak viscosity of 3000 to 5000 mPa.Math.s. The modified wheat flour has good water dispersibility and provides coated fried foods having a crispy coating.

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.