The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.

To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. A baked lotus root cake characterized by being prepared by kneading under heating a mixture, said mixture comprising a lotus root powder as a main ingredient, and heating and pressurizing the kneaded matter thus obtained to give a thin sheet-shaped baked product. A solid food characterized by being prepared by heating a mixture, said mixture being free from wheat flour or egg and comprising a lotus root powder as a main ingredient, to give a baked product.

To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. A baked lotus root cake characterized by being prepared by kneading under heating a mixture, said mixture comprising a lotus root powder as a main ingredient, and heating and pressurizing the kneaded matter thus obtained to give a thin sheet-shaped baked product. A solid food characterized by being prepared by heating a mixture, said mixture being free from wheat flour or egg and comprising a lotus root powder as a main ingredient, to give a baked product.

The present invention relates to a composition containing at least 67% by weight crude proteins, at least 5% by weight chitin, the weight percentages relating to the total weight of the composition, and 85% by weight digestible protein relative to the total weight of crude protein. The invention is also directed to a method for preparing the composition and to the uses thereof, in particular in human or animal nutrition.

The present invention relates to a composition containing at least 67% by weight crude proteins, at least 5% by weight chitin, the weight percentages relating to the total weight of the composition, and 85% by weight digestible protein relative to the total weight of crude protein. The invention is also directed to a method for preparing the composition and to the uses thereof, in particular in human or animal nutrition.

A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40° F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40° F. after at least 24 hours of storage at about 40° F., and is substantially free of gluten protein.

A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm.sup.2 to 200 kgf/cm.sup.2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 45 to 100.

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 composition with ingredients of vegetable origin and chemical yeasts, in powder form, and their use to replace eggs in natura in the preparation of bakery and confectionery products. The ingredients are ground whole golden flaxseed, pea protein, pea starch, calcium diphosphate, monocalcium phosphate and sodium bicarbonate.

This invention is intended to enable the development of and provide rice flour that allows easy production of bread made from 100% rice flour that raises well and is finely textured at a bakery or in a home and a method for producing bread made from 100% rice flour using such rice flour. More specifically, this invention is intended to provide rice flour that is prepared by pretreatment comprising mixing rice flour, protease, and water to prepare dough made from rice flour and heating such resulting dough at a temperature from 40° C. or more but less than 60° C. for 3 to 20 hours and a method for producing bread made from rice flour using such rice flour.