The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.

The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product.

Ingredients include tapioca starch, tigernut flour, and cassava flour OR almond flour, fruit power, or dried fruit, or spices of ginger, nutmeg, cloves, or cocoa powder or chocolate chips, and/or tree nuts, cream of tartar, baking soda, sea salt, cinnamon spice, pure powder vanilla, pure V50% mongroside monk fruit powder.

For each mix, start with tapioca starch that serves as a “binder” for the grain free flours. Tigernut flour is added to each mix to prevent finished product from being gummy and not bready. Add Cassava flour or Almond flour to create two different mixes with carbohydrate alternatives.

To each mix, add cream of tartar, baking soda, sea salt, pure powdered vanilla (no fillers), cinnamon spice (do not add to chocolate mix), V50% mongroside powered monk fruit. Add desired dried fruit powder, dried fruit, or spices to include cloves, ginger and nutmeg, or cocoa powder, and/or chocolate chips, and/or tree nuts or no nuts.

To improve the storage property, heat-resistance and temporal stability of flour paste, and decrease the costs for the transport, storage and production of the flour paste. The present invention provides a powder composition for preparing flour paste containing processed starch, unprocessed starch, whey protein and thickener at predetermined amounts.

The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

The presently claimed invention provides a use of a composition comprising protein hydrolysate or protein hydrolysate conjugate and at least one acid as whipping agent. The invention further relates to a method for aerating a carbohydrate containing food product by adding one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salts thereof. The invention also relates to the process of preparing a composition comprising at least one protein hydrolysate conjugate and at least one acid and its salts thereof.

There is provided a bread mix for household use, containing, relative to the total mass of the mix, at least 50 mass % of strong flour, 5 to 20 mass % of gluten, and 15 to 25 mass % of a resistant starch-containing material having a dietary fiber content of at least 70 mass %. The bread mix preferably further contains 0.001 to 0.1 mass % of an emulsifier. The bread mix is preferably for use in breadmaking by the straight dough method. The bread mix is preferably for use in breadmaking with a breadmaker.

A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.