The present invention provides a stick-shaped baked confectionery resulting from molding of a dough containing 15 to 80 parts by mass of a taste material, 5 to 45 parts by mass of vital gluten, and 0.15 to 1.7 parts by mass of an emulsifier, per 100 parts by mass of at least one member selected from the group consisting of starch and wheat flour into sticks, and baking the dough, wherein the taste material is at least one member selected from the group consisting of cocoa powder, potato granules, nut powder, wheat bran, coffee, powdered green tea, black tea, rice flour, corn powder, whole wheat flour, foxtail millet, barnyard millet, Panicum miliaceum, amaranth and fruit materials, and the emulsifier comprises at least one member selected from the group consisting of sucrose fatty acid esters having an HLB of 11 to 20 and polyglyceryl fatty acid esters having an HLB of 11 to 20.

Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leavening yeast, yeast extract, and mixtures thereof. The pre-reaction is preferably carried out using an aqueous slurry containing the protein and yeast products, followed by drying. The resultant dough relaxers may be incorporated into a wide variety of wheat protein-based dough formulations to enhance the handling properties thereof, especially dough extensibility and machinability, and reduced dough mixing times.

The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a gluten-free biscuit dough and a process for manufacturing a gluten-free biscuit.

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

Sweetener concentrates, sweetener formulations, and sweetened food formulations and products, the sweetener formulation comprising: (a) sweetener particles containing a first sweetener, and (b) crystalline sugar particles; wherein at least one protein is disposed within the sweetener particles; wherein a first weight ratio of the at least one protein to the first sweetener is within a range of 0.01:1 to 20:1; and wherein, within the sweet formulation, at least 40% of the total amount of sweetener, by weight, is crystalline.

Nutritionally-balanced gluten-free solid foodstuff that provides carbohydrates, one or more plant-derived proteins having PDCAAS of 0.95, or greater, and lipids in an amount equal to 100% of the Daily Reference Values (DRV) based on the reference caloric intake of 2000 calories, is described. The methods of manufacturing the disclosed gluten-free nutritionally-balanced solid foodstuff are provided.

Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm.sup.2 to 160 kgf/cm.sup.2, cooking the raw noodles, and freezing the cooked noodles.

A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23 C.

A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.

A method of treating photo-induced ocular fatigue and associated reduction in speed of ocular focus in humans includes administering a therapeutic amount of a dietary supplement composition comprising a carrier admixed with carotenoids, which may include 0.5 to 8.0 mg of astaxanthin, 2.0 to 15 mg of lutein and 0.2 to 12.0 mg of zeaxanthin. The composition is formulated into an oral dosage form as a single dosage capsule.