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.

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.

The invention relates to a bread dough, which includes:

one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond,

one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), and

one or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-5 wt. %, based on dry weight.

The invention further relates to a bread obtained by baking the dough and to a sugar replacement system for bread and to a bread pre-mix.

The present invention pertains to a method for determining the composition of a food product, a method for preparing a food product, a food product prepared by the method according to the present invention and the use thereof.

Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature.

An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature.

A dough for a confectionery product and a method for making confectionery products. The dough comprises 50-70 wt % dry ingredient mix, 25-35 wt % water, 0-5 wt % oil and 0-5 wt % yeast. The dry ingredient mix comprises wheat flour having a protein content of 11-13%. The process comprises making the dough, partially cooking the dough to form a partially cooked intermediate and flash frying the partially cooked intermediate. The resulting confectionery product can be produced with lower levels of sugar, oil and/or calorific content without comprising consumer enjoyment.

A dough for a confectionery product and a method for making confectionery products. The dough comprises 50-70 wt % dry ingredient mix, 25-35 wt % water, 0-5 wt % oil and 0-5 wt % yeast. The dry ingredient mix comprises wheat flour having a protein content of 11-13%. The process comprises making the dough, partially cooking the dough to form a partially cooked intermediate and flash frying the partially cooked intermediate. The resulting confectionery product can be produced with lower levels of sugar, oil and/or calorific content without comprising consumer enjoyment.