Method for obtaining a ready-to-use food product based on rice bud comprising: providing a certain quantity of rice bud; subjecting said quantity of rice bud to a radio-frequency drying treatment; packaging at least part of said quantity of dried rice bud.

Method for obtaining a ready-to-use food product based on rice bud comprising: providing a certain quantity of rice bud; subjecting said quantity of rice bud to a radio-frequency drying treatment; packaging at least part of said quantity of dried rice bud.

Disclosed is an edible, expandable extrudate having a composition that includes a gel-forming component, a crystalline component having a melting point of up to 150° C., water, and additional components that produce an extrudate composition (dough) having no more than 20 dry wt. % starch and no more than 45 dry wt. % protein and a method for producing an edible expanded extrudate product using water incorporated in the extrudate as the puffing or blowing agent to produce a volumetric expansion of at least 200% as a heated and pressurized extrudate is ejected from an extruder such as a twin-screw extruder.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid
in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.

To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid
in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

A gluten-free grain concentrate (GFGC) drug product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone.

Disclosed are a method for manufacturing roasted whole grain cereal, in which whole grains are roasted in an unpeeled state; and roasted whole grain cereal manufactured by the above method. By steaming and drying whole grain such as brown rice, brown glutinous rice, black rice, whole adlay, whole sorghum, whole wheat, corn, beans, etc. and then aging the same in a loess room emitting far-infrared rays, and roasting the same without any other additive, such that a carbonized layer is formed at the outermost portion of the whole grain, roasted whole grain cereal containing nutrients in the fiber in a form absorbable by the human body, can be prepared.