Composite plant-MCT flour includes MCT oil encapsulated by and/or complexed with wall material and incorporated within the composite plant-MCT flour, wherein polysaccharide from the plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, carbohydrate, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable floor. Composite plant-MCT flour can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour.

This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.

This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.

Generally, described herein are milling devices. A milling device (100) includes a rotatable screw (110) in an outer periphery of which spiral grooves (110a, 110b) are formed; a barrel (120) surrounding the portion of the screw (110) where the spiral grooves (110a, 110b) are formed and in an inner periphery of which a spiral groove (120a) is formed; a loader (130) for loading cereal grains into a space (135) between the screw (110) and barrel (120); a compressor (140) attached to a distal end of the barrel (120) and accumulating and pressurizing in a nearly airtight state the cereal grains ground in the space (135) and fed therein as the screw (110) rotates; and a discharge port (150) provided in a front face of the compressor (140) and blasting the cereal grains fed in and pressurized by way of rotation of the screw (110).

Generally, described herein are milling devices. A milling device (100) includes a rotatable screw (110) in an outer periphery of which spiral grooves (110a, 110b) are formed; a barrel (120) surrounding the portion of the screw (110) where the spiral grooves (110a, 110b) are formed and in an inner periphery of which a spiral groove (120a) is formed; a loader (130) for loading cereal grains into a space (135) between the screw (110) and barrel (120); a compressor (140) attached to a distal end of the barrel (120) and accumulating and pressurizing in a nearly airtight state the cereal grains ground in the space (135) and fed therein as the screw (110) rotates; and a discharge port (150) provided in a front face of the compressor (140) and blasting the cereal grains fed in and pressurized by way of rotation of the screw (110).

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

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).

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 pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.