The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has gustatory sensations (moistness, chewiness) equivalent to or better than bread prepared using wheat flour, and with which it is possible to maintain the gustatory sensations for a long period of time. According to the present invention, a breadmaking composition is provided containing high-amylose rice that has been cooked, rice flour, and fats and oils, and when the total amount of the high-amylose rice and the rice flour is 100 parts by mass, the high-amylose rice is contained in an amount of 0.5 to 50 parts by mass, and the rice flour is contained in an amount of 50 to 99.5 parts by mass.

The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has gustatory sensations (moistness, chewiness) equivalent to or better than bread prepared using wheat flour, and with which it is possible to maintain the gustatory sensations for a long period of time. According to the present invention, a breadmaking composition is provided containing high-amylose rice that has been cooked, rice flour, and fats and oils, and when the total amount of the high-amylose rice and the rice flour is 100 parts by mass, the high-amylose rice is contained in an amount of 0.5 to 50 parts by mass, and the rice flour is contained in an amount of 50 to 99.5 parts by mass.

Provided herein are compositions for producing gluten-free bread products, comprising pea starch and at least about 0.5% by weight pea protein based on the total weight of the composition. Also provided are gluten-free bread and bread products, and processes for preparing the same, wherein the bread and bread products comprise pea protein and pea starch, wherein the pea protein is present at at least about 0.5% by weight pea protein based on the total weight of the product.

A rice dough composition that includes a rice flour from a medium grain rice, xanthan gum, an oil, an alkylene glycol alginate, and water. The rice dough composition is gluten-free and possesses advantageous shapability, viscoelasticity, durability, tackiness, absorbency, and mouthfeel characteristics. A method of making the rice dough composition, a shaped noodle product made therefrom, and a method of making the shaped noodle product are also provided.

A rice dough composition that includes a rice flour from a medium grain rice, xanthan gum, an oil, an alkylene glycol alginate, and water. The rice dough composition is gluten-free and possesses advantageous shapability, viscoelasticity, durability, tackiness, absorbency, and mouthfeel characteristics. A method of making the rice dough composition, a shaped noodle product made therefrom, and a method of making the shaped noodle product are also provided.

The present disclosure discloses a high-content buckwheat dried noodle and a preparation method thereof, and belongs to the field of multi-grain flour products processing. The high-content buckwheat dried noodle of the present disclosure includes whole buckwheat flour, high-gluten wheat flour, vital wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine aminotransferase, hemicellulase and phytase. The preparation method include: preprocessing a buckwheat raw material, optimizing a ratio of raw materials to auxiliary materials, and vacuum mixing, improved sheeting process, cutting, hanging, drying, strip shortening, packaging and other techniques and preparing high-content buckwheat dried noodles. By using the enzyme modification technique, the present disclosure improves protein cross-linking, increases soluble dietary fiber content, and biodegrades the anti-nutritional factor phytic acid, thereby effectively improving the utilization rate of nutrients, controlling the generation of post-prandial blood glucose and preventing obesity. Moreover, the high-content buckwheat dried noodle of the present disclosure includes no edible salt in its formula, is a healthy low-salt product which conforms to the concept of modern healthy diet.

The present disclosure discloses a high-content buckwheat dried noodle and a preparation method thereof, and belongs to the field of multi-grain flour products processing. The high-content buckwheat dried noodle of the present disclosure includes whole buckwheat flour, high-gluten wheat flour, vital wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine aminotransferase, hemicellulase and phytase. The preparation method include: preprocessing a buckwheat raw material, optimizing a ratio of raw materials to auxiliary materials, and vacuum mixing, improved sheeting process, cutting, hanging, drying, strip shortening, packaging and other techniques and preparing high-content buckwheat dried noodles. By using the enzyme modification technique, the present disclosure improves protein cross-linking, increases soluble dietary fiber content, and biodegrades the anti-nutritional factor phytic acid, thereby effectively improving the utilization rate of nutrients, controlling the generation of post-prandial blood glucose and preventing obesity. Moreover, the high-content buckwheat dried noodle of the present disclosure includes no edible salt in its formula, is a healthy low-salt product which conforms to the concept of modern healthy diet.

Embodiments herein include crunchy baked snacks and methods of making the same. In an embodiment, a baked snack is included. The baked snack can include a three-dimensional structure comprising a top layer and a bottom layer and defining a hollow cavity between the top layer and the bottom layer. In an embodiment, the three-dimensional structure is formed from a dough composition a corn flour, a tapioca flour, and a starch. The three-dimensional structure can include a first end segment, a second end segment, and a middle segment disposed between the first end segment and the second end segment. The average height of the hollow cavity can be less in the second end segment than in the first end segment. The average height of the hollow cavity can be less in the first end segment than in the middle segment. Other embodiments are also included herein.

Embodiments herein include crunchy baked snacks and methods of making the same. In an embodiment, a baked snack is included. The baked snack can include a three-dimensional structure comprising a top layer and a bottom layer and defining a hollow cavity between the top layer and the bottom layer. In an embodiment, the three-dimensional structure is formed from a dough composition a corn flour, a tapioca flour, and a starch. The three-dimensional structure can include a first end segment, a second end segment, and a middle segment disposed between the first end segment and the second end segment. The average height of the hollow cavity can be less in the second end segment than in the first end segment. The average height of the hollow cavity can be less in the first end segment than in the middle segment. Other embodiments are also included herein.

This group of inventions relates to a method for manufacturing and a composition of the rice crispbreads, containing rice grits, water and a flavouring additive, which includes concentrated fruit and/or vegetable juice or a mixture of fruit and/or vegetable juices in a mixture with berry and/or fruit puree, a natural flavour, beta-carotene. A method for manufacturing of the rice crispbreads contains a treatment of the rice grits by purifying them from impurities and subsequent moistening with water; extruding the finished rice grits with simultaneous baking and briquetting; applying the flavouring additive on a surface of the crispbreads by spraying, the components for manufacturing of the crispbreads being taken according to the above composition.