Provided is a solid paste composition for heat cooking which has excellent softening properties when cooked and has reduced stickiness during heat cooking. This composition contains 19 mass % or more, on a dry mass basis, of starch and 4.0 mass % or more, on a dry mass basis, of a protein. The composition also has a value (α1) of a frozen slice X of a frozen product of the composition prepared under a predetermined condition is 16.0 or less. The composition has a value (β) of the frozen slice X of the composition prepared under a predetermined condition satisfies the formula α1×β1≤7.0 in relation to the value α1.

Provided is a solid paste composition for heat cooking which has excellent softening properties when cooked and has reduced stickiness during heat cooking. This composition contains 19 mass % or more, on a dry mass basis, of starch and 4.0 mass % or more, on a dry mass basis, of a protein. The composition also has a value (α1) of a frozen slice X of a frozen product of the composition prepared under a predetermined condition is 16.0 or less. The composition has a value (β) of the frozen slice X of the composition prepared under a predetermined condition satisfies the formula α1×β1≤7.0 in relation to the value α1.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tortilla dough. The dough is then subdivided and formed into a flat tortilla shape, followed by cooking. The grain(s) and/or legume(s) may be previously extruded as a part of a continuous process. High quality tortilla products may be produced using a wide variety of grain(s) and/or legume(s), including gluten-free ingredients.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount of volatile small molecule compounds present in the heat treated pulse flour are decreased or increased.

A food composition for the preparation of a naturally leavened bakery product free of gluten or components thereof containing a starchy ingredient free of gluten or components thereof, a legume flour and partially hydrolysed guar gum having a molecular weight of between 500,000 Da and 1,000,000 Da is disclosed. The composition is free of cellulose derivatives; the legume flour may be chickpea flour, bean flour, faba bean flour, pea flour, lentil flour, preferably chickpea flour; the starchy ingredient free of gluten may be corn starch, rice flour, potato starch, pea starch, cassava starch, sorghum starch and mixtures thereof.

A food composition for the preparation of a naturally leavened bakery product free of gluten or components thereof containing a starchy ingredient free of gluten or components thereof, a legume flour and partially hydrolysed guar gum having a molecular weight of between 500,000 Da and 1,000,000 Da is disclosed. The composition is free of cellulose derivatives; the legume flour may be chickpea flour, bean flour, faba bean flour, pea flour, lentil flour, preferably chickpea flour; the starchy ingredient free of gluten may be corn starch, rice flour, potato starch, pea starch, cassava starch, sorghum starch and mixtures thereof.