A baked snack food product is prepared by a method comprising preparation of a composition comprising (i) 75 wt % to about 95 wt % egg white, (ii) from about 5 wt % to about 15 wt % cook-up starch, and (iii) from about 2 wt % to about 6 wt % instant starch; the composition having a viscosity of from about 200 to about 1700 cPs. This composition is deposited on a baking surface, baked, and dried to a moisture content of from about 2% to about 10%. Baked snack food products are also described.

The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the products.

Provided herein are recombinant animal-free food compositions comprising egg-white proteins such as ovalbumin, ovotransferrin and lysozyme and methods of making such food compositions.

The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour.

The invention pertains to a soft-baked biscuit that is high in protein, and methods of making the same, that includes a protein component, a multi-textured mouth feel, and crispy inclusions contrasting with a moist and chewy matrix. The protein component may include a powdered protein source and a particulate protein source. The particulate protein source may be in the form of protein crisps, pops, tots, flakes, puffs, inclusions, pellets, bits, and/or particles. In some embodiments of the invention, the protein source includes a powdered protein source in an amount of about 35% by weight of the protein source to about 85% by weight protein powder and about 15% by weight to about 65% by weight particulate protein such as protein crisps. In another embodiment, the softbaked biscuit may include a protein component and a grain flour, wherein the flour is at least 4% by weight of the soft-baked biscuit. In still further embodiments of the invention, the soft-baked biscuits may be high in protein due to the inclusion of two protein sources while maintaining a low density of up to 0.92 g/cm.sup.3 and a water activity (Aw) of between about 0.5 and about 0.7.

The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucilage polysaccharide-containing plant products or mucilage polysaccharides isolated from these plant products, c) protein component consisting of at least 40% animal protein in the dry weight. Such a composition contains a maximum of 0.1% gluten and is preferably gluten-free, i.e. has a gluten content less than 20 mg/kg (<20 ppm gluten content). Due to the low gluten and carbohydrate content of components a), b) and c), the composition according to the invention is suitable for producing low-gluten and in particular preferably gluten-free baked and pastry goods, having a low carbohydrate content of generally <15% relative to the food ready for consumption, and in particular for production of low-gluten, preferably gluten-free baked and pastry goods, which, relative to food ready for consumption, have the following nutrient profile: less than 10% carbohydrates, more than 10% protein, 1-40% fat.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

Disclosed is a formula to produce gluten free coconut dough, in addition to other ingredients to produce a paste, which may be used to make products such as tortillas, chips, tostadas and dough to make tamales, and others, being gluten free, to be consumed by celiac individuals. This compound includes coconut flour, gluten free, saturated fat, fiber and proteins, which are good for health, in which the coconut pulp is obtained after ex-tracting the milk, and desiccated at low temperature to make tortillas and other products. The coconut flour contains 18% of protein, 14% of saturated fat and a reduced amount of carbohydrates.

A method for preparing bread dough includes providing a yeast mixture including active dry yeast, water, and sweetened condensed milk; providing a shortening mixture including vegetable shortening, water, salt, and sugar; heating the shortening mixture, such that substantially most of the vegetable shortening is melted; adding whole milk and room-temperature water to the shortening mixture; adding egg yolk to the shortening mixture; adding flour to the shortening mixture; combining the shortening mixture and the yeast mixture to form a combined mixture; adding flour to the combined mixture; and thoroughly mixing the combined mixture in order to distribute moisture evenly throughout the combined mixture.