Human made. Fried on the Moon? Grown on Mars? Delivered on Mercury? Invented on Earth. Doughnuts donuts. doughnuts (donuts). The doughnut (donut), at the core, of this conjunction, unity, in the middle, doughnuts (donuts), created the same; rings. One ring, made, with intention, before each doughnut (donut) rises and fries in junction to and fro flour and sugar, oats and spaces. doughnuts (donuts).

A confectionary mix may include: 20 to 60 mass % of a rice flour containing 40 mass % or more of a brown rice flour; and 10 to 50 mass % of a processed starch. The processed starch may be one or more of a crosslinked starch, an etherified crosslinked starch, and an acetylated starch. A method for producing a confectionary may include preparing a dough using the confectionary mix.

A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).

A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).

The present disclosure belongs to the technical field of food processing. Use of sucrose and maltose as binders in the existing energy bars leads to high hardness and adhering tooth in energy bars. Aiming at the problem, the present disclosure provides a preparation method of a low-sugar whole potato flour energy bar. Using starch gel and sugar alcohol as binders, whole potato flour and dried honey powder are added to prepare the energy bar; the starch is gelatinized, the sugar alcohol is dissolved, and gelatinized starch and a sugar alcohol solution are mixed in a mass ratio of 2:1 to 1:1 to prepare the binder; the binder is mixed with stir-fried whole potato flour and the dried honey powder, stirred evenly, and subjected to mold pressing or cool forming to obtain the energy bar.

The present disclosure belongs to the technical field of food processing. Use of sucrose and maltose as binders in the existing energy bars leads to high hardness and adhering tooth in energy bars. Aiming at the problem, the present disclosure provides a preparation method of a low-sugar whole potato flour energy bar. Using starch gel and sugar alcohol as binders, whole potato flour and dried honey powder are added to prepare the energy bar; the starch is gelatinized, the sugar alcohol is dissolved, and gelatinized starch and a sugar alcohol solution are mixed in a mass ratio of 2:1 to 1:1 to prepare the binder; the binder is mixed with stir-fried whole potato flour and the dried honey powder, stirred evenly, and subjected to mold pressing or cool forming to obtain the energy bar.

A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.