A process for grilling pizza includes shaping pizza dough to a predetermined configuration to provide a flattened dough, placing the shaped dough on a design bearing grate, grilling one side of the shaped pizza dough on the grate to form a design in the pizza dough, applying condiments to the grilled side, and baking the partially cooked pizza.

A process for grilling pizza includes shaping pizza dough to a predetermined configuration to provide a flattened dough, placing the shaped dough on a design bearing grate, grilling one side of the shaped pizza dough on the grate to form a design in the pizza dough, applying condiments to the grilled side, and baking the partially cooked pizza.

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 purpose of the present invention is to produce dried noodles in which “cracking of noodle strings”, which has been a problem accompanying high-temperature hot-air drying, is prevented or suppressed. Disclosed are dried noodles including: a main ingredient; and at least one crosslinked pregelatinized potato starch selected from the group consisting of etherified, cross-linked, pregelatinized potato starch, and esterified, cross-linked, pregelatinized potato starch, wherein the viscosity of the cross-linked, pregelatinized, potato starch is 50 mPa.Math.s or less under measurement conditions where the slurry temperature is 20° C., the slurry concentration is 5% by mass, and the revolving speed is 60 rpm.

The purpose of the present invention is to produce dried noodles in which “cracking of noodle strings”, which has been a problem accompanying high-temperature hot-air drying, is prevented or suppressed. Disclosed are dried noodles including: a main ingredient; and at least one crosslinked pregelatinized potato starch selected from the group consisting of etherified, cross-linked, pregelatinized potato starch, and esterified, cross-linked, pregelatinized potato starch, wherein the viscosity of the cross-linked, pregelatinized, potato starch is 50 mPa.Math.s or less under measurement conditions where the slurry temperature is 20° C., the slurry concentration is 5% by mass, and the revolving speed is 60 rpm.

A method and an apparatus for the final proofing dough is provided. The apparatus includes a first section and a second section, and a transport device for moving the dough from the first section to the second section. The apparatus is configured to set a dew point inside at least the first section of the apparatus above a predefined temperature of the surface dough before it enters the apparatus. In addition, the apparatus is configured to provide process air into the apparatus. An air speed of process air directly surrounding the dough in the first section is higher than the air speed of process air directly surrounding the dough in the second section.

A method and an apparatus for the final proofing dough is provided. The apparatus includes a first section and a second section, and a transport device for moving the dough from the first section to the second section. The apparatus is configured to set a dew point inside at least the first section of the apparatus above a predefined temperature of the surface dough before it enters the apparatus. In addition, the apparatus is configured to provide process air into the apparatus. An air speed of process air directly surrounding the dough in the first section is higher than the air speed of process air directly surrounding the dough in the second section.

A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the following steps: homogenization of ingredients in the form of dry feed powders, mixing and hydration of powders with liquid ingredients to form a dough, forming of the dough into form factors, drying and expansion of the form factors to develop texture and shelf stability, and cooling.

A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the following steps: homogenization of ingredients in the form of dry feed powders, mixing and hydration of powders with liquid ingredients to form a dough, forming of the dough into form factors, drying and expansion of the form factors to develop texture and shelf stability, and cooling.