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.

A gluten-free vegetable hash-based flexible food product is described that maintains flexibility and malleability following a freeze/thaw cycle and prior to a cooking process. An example food product includes a combination of gluten-free ingredients such as gums, starches, and flours to support post-thaw flexibility and malleability after a designated thaw period while maintaining a thin shaped profile. The food product can be folded into a desired shape following the thaw period and cooked to maintain a non-planar shape and avoid leakage of fluids from moisture-containing foodstuffs held by the food product.

A microwavable frozen steamed dumpling including a noodle-strip food and a batter, the batter containing water in an amount of at least 70 wt. %, based on a total weight of the batter, thereby enabling microwaving from a frozen state to provide cooked steamed dumplings with excellent mouthfeel, textural properties, and appearance. Also provided is a method of making the microwavable frozen steamed dumpling whereby the noodle-strip food is contacted with the batter and subsequently frozen to form the microwavable frozen steamed dumpling, and a method of preparing a cooked steamed dumpling whereby the microwavable frozen steamed dumpling is heated in a microwave oven.

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.

The present invention relates to a microalgae-based egg substitute for, according to an embodiment, reducing the fat and sugar content of a food product incorporating same. The invention also relates to the method for obtaining the microalgae-based egg substitute, comprising steps of adding various components including a microalgae product. Finally, the invention also relates to the use of the egg substitute in a food product, a method for incorporating the egg substitute into the preparation of a food product, and the food product comprising the egg substitute.

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.

Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

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.