Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

A producing method for a dough for food in which a filling is wrapped with a dough sheet. The producing method includes the steps of: a) thinly extending and baking a dough liquid so as to prepare a thin baked dough; b) winding the thin baked dough around a mold member narrowed toward a tip; c) freezing the thin baked dough wound around the mold member so as to prepare a three-dimensional dough hardened in a manner wound around the mold member; and d) detaching the mold member from the three-dimensional dough. The method can speedily provide food in which a filling is wrapped with a dough sheet such as a crepe.

A producing method for a dough for food in which a filling is wrapped with a dough sheet. The producing method includes the steps of: a) thinly extending and baking a dough liquid so as to prepare a thin baked dough; b) winding the thin baked dough around a mold member narrowed toward a tip; c) freezing the thin baked dough wound around the mold member so as to prepare a three-dimensional dough hardened in a manner wound around the mold member; and d) detaching the mold member from the three-dimensional dough. The method can speedily provide food in which a filling is wrapped with a dough sheet such as a crepe.