The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.

A product for use in the treatment of obesity, the metabolic syndrome, type 2 diabetes, cardiovascular diseases, dementia, alzheimers disease and inflammatory bowel disease comprising at least one isolated bacterial strain from the species Prevotellaceae, wherein the strain is selected from the group consisting of Prevotella copri, Prevotella stercorea, Prevotella histicola, Prevotella ruminicola, Prevotella Bryantii 25A and Prevotella distasonis. The product may be a food product.

The present disclosure provides a glutinous rice cake with mugwort containing red bean paste and a method for manufacturing the same. The method for manufacturing a glutinous rice cake with mugwort containing red bean paste includes: (a) pre-treating and freeze-storing mugwort; (b) soaking glutinous rice in water then mixing it with secondary materials including bay salt and sugar; (c) blending the soaked glutinous rice and secondary materials with thawed mugwort and steaming the same to prepare steamed glutinous rice grains with mugwort; and (d) putting the steamed glutinous rice grains with mugwort in a pounding machine, firstly crushing the same to prepare a glutinous rice cake with mugwort, secondly crushing the first-crushed glutinous rice cake with mugwort in the pounding machine, filling the rice cake with red bean paste including walnut powders and forming the mixture into a glutinous rice cake with mugwort containing red bean paste.

The present disclosure provides a glutinous rice cake with mugwort containing red bean paste and a method for manufacturing the same. The method for manufacturing a glutinous rice cake with mugwort containing red bean paste includes: (a) pre-treating and freeze-storing mugwort; (b) soaking glutinous rice in water then mixing it with secondary materials including bay salt and sugar; (c) blending the soaked glutinous rice and secondary materials with thawed mugwort and steaming the same to prepare steamed glutinous rice grains with mugwort; and (d) putting the steamed glutinous rice grains with mugwort in a pounding machine, firstly crushing the same to prepare a glutinous rice cake with mugwort, secondly crushing the first-crushed glutinous rice cake with mugwort in the pounding machine, filling the rice cake with red bean paste including walnut powders and forming the mixture into a glutinous rice cake with mugwort containing red bean paste.

A food product composition is provided and includes a a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt %) of the food product composition and having a gluten free flour, water in an amount of from about 16.00 to about 20.00 wt % of the food product composition, a leavening agent in an amount from about 0.20 to about 0.30 wt % of the food product composition, a protein source in an amount from about 0.50 to about 19.00 wt % of the food product composition, a gluten free substitute in an amount from about 45.00 to about 72.00 wt % of the food product composition and having cauliflower; and a remainder of the composition containing a balance of incidental ingredients in an amount that is about 2.00 wt % or less of the food product composition.

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.

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.

A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content of from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 12.0 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and having a viscosity of from 60 to 250 mPa.Math.s, determined in a 2% by weight solution in water at 20? C.

A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content of from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 12.0 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and having a viscosity of from 60 to 250 mPa.Math.s, determined in a 2% by weight solution in water at 20? C.

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling