The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

A method for preparing a farinaceous mixture is provided by mixing the following ingredients: (a) 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; (b) 0.01-10 parts by weight of fat particles in the form of powder, said fat particles containing at least 65 wt. % of triglycerides; (c) at least 30 parts by weight of one or more aqueous ingredients to provide 10-50% water by weight of the farinaceous mixture; and (d) 0-100 parts by weight of one or more other ingredients; wherein at least 50 vol. % of the fat particles has a diameter in the range of 1-50 m. Bakery ingredient mixes and uncooked farinaceous products containing the aforementioned fat particles are also disclosed.

The present invention provides a method for modifying the crumb of a baked product comprising adding an arabinofuranosidase and an anti-staling amylase to dough ingredients and baking the dough to provide the baked product, wherein the anti-staling amylase is a maltogenic alpha-amylase or a glucan 1,4-alpha-maltotetrahydrolase.

Pancake mixes comprising at least one type of whole grain flour, at least one natural sweetener, at least one fat and a leavening system are provided herein. Packaged food products comprising single-serving containers containing said pancake mixes, as well as methods of preparing pancakes, are also provided. The pancakes described herein are preferably 100% whole grain and free from preservatives and/or artificial colorings.

The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent.

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.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle. More than 95% by volume of the particles have a size less than 200 m. Particles of the product are hollow and are formed of an outer shell of the crystallites. The product may be used, for example, as a leavening agent in the production of cooked foods. The product may be produced by spray drying a solution or slurry dissolved organic material and dissolved sodium bicarbonate. The sodium bicarbonate may be present as a suspension.

The present invention relates to a method of stabilizing a gluten network in a food product. The present invention further provides a dough improver and a method of making said dough improver. Further aspects relate to the use of the dough improver, compositions comprising the dough improver, uses of such compositions, and to food products comprising the dough improver.

Egg replacement compositions suitable for use in baked goods as a substitute to natural eggs or natural egg components are described. The egg replacement composition can include 50 to 70 wt. % wheat protein isolate, 25 to 50 wt. % whey protein isolate and greater than 0 to 25 wt. % modified food starch. Such egg replacement compositions are particularly well suited to be used with or as a substitute to egg whites. Alternatively, the egg replacement composition can include 40 to 60 wt. % whey protein isolate and 60 to 40 wt. % modified food starch. Such egg replacement compositions are particularly well suited to be used with or as a substitute to egg yolks.