Abstract: The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of: providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme and respectively glutamic acid or a salt thereof or aspartic acid or a salt thereof in a concentration of at least 0.005 mole glutamic acid/kg dough or batter, wherein the batter or dough does not contain added yeast or sourdough bacteria.

Abstract: The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w/w) maltose and 1.0% (w/w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) orb) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.

Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

Abstract: Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ratio cakes) are provided. The flour improver as disclosed herein comprises between 10% and 97.5% (w/w) of non-wheat flour, wherein the non-wheat flour is one or more non-wheat flours selected from the group consisting of rice flour, oat flour, quinoa flour and buckwheat flour; between 2% and 20% (w/w) of a gel-forming protein in addition to protein present in the non-wheat flour; and between 0.5% and 3% (w/w) of calcium 2+ ions.

Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

Abstract: The present invention provides a method for the extraction and isolation of soluble arabinoxylan products from cereal grain. Preferably, such soluble arabinoxylan product is any one of soluble arabinoxylan, arabinoxylan-oligosaccharides, xylose, arabinose, ferulic acid and mixtures thereof. Said method comprises partial debranning of whole cereal grains to obtain partially debranned cereal grains followed by roller milling of said partially debranned cereal grains to obtain cereal bran. The method further comprises the mashing of at least part of said cereal bran in water optionally involving the treatment of the mash with any one of an enzyme preparation, an acid, a base, a peroxide or combinations thereof, either simultaneously or sequentially, to solubilize and optionally depolymerize a fraction of the arabinoxylan comprised in said cereal bran. Preferably, said treatment is done with an enzyme preparation containing an endoxylanase.

Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

Abstract: A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.

Abstract: The present invention provides a method for the extraction and isolation of soluble arabinoxylan products from cereal grain. Preferably, such soluble arabinoxylan product is any one of soluble arabinoxylan, arabinoxylan-oligosaccharides, xylose, arabinose, ferulic acid and mixtures thereof. Said method comprises partial debranning of whole cereal grains to obtain partially debranned cereal grains followed by roller milling of said partially debranned cereal grains to obtain cereal bran. The method further comprises the mashing of at least part of said cereal bran in water optionally involving the treatment of the mash with any one of an enzyme preparation, an acid, a base, a peroxide or combinations thereof, either simultaneously or sequentially, to solubilize and optionally depolymerize a fraction of the arabinoxylan comprised in said cereal bran. Preferably, said treatment is done with an enzyme preparation containing an endoxylanase.

Abstract: The present invention relates to the use of oligosaccharides derived from arabinoxylan for use in the prevention and treatment of gastrointestinal infection. More particularly the invention provides a method for preventing or reducing the gastrointestinal infection of a animal or human being with bacteria associated with gastroenteritis through the supplementation of their diets with the said oligosaccharides.

Abstract: The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modulate the intestinal flora, such preparation comprising both xylo- and arabinoxylo-oligosaccharides. Preferably, the arabinoxylooligosaccharides are substituted in part by hydroxycinnamic acids and exert antioxidant effects. Furthermore, it is preferred that the preparations according to the present invention have a nitrogen content below 0.16% (w/w) in order to ensure good organoleptic and color properties, particularly upon heating said preparations. In addition, food, beverage and nutritional supplement products comprising the preparations are provided as well as methods to prepare the said preparations.

Abstract: The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans. Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides and water-unextractable arabinoxylans.

Abstract: The present invention relates to compositions of low molecular mass arabinoxylans for use as dietary supplements and to methods of improving growth performance and feed utilization of animals through the supplementation of their diets with the said compositions. In a preferred embodiment, the low molecular mass arabinoxylans are derived from natural sources, such as plant material and more preferably of cereals. They can be selected fractions of said natural arabinoxylans or can be obtained by acid and/or enzymatic depolymerization or fragmentation of said natural arabinoxylans or they can be structural analogues produced by chemical and/or physical processes.

Abstract: The present invention relates to the use of oligosaccharides derived from arabinoxylan for use in the prevention and treatment of gastrointestinal infection. More particularly the invention provides a method for preventing or reducing the gastrointestinal infection of a animal or human being with bacteria associated with gastroenteritis through the supplementation of their diets with the said oligosaccharides.

Abstract: The present invention provides a method for producing preparations comprising soluble arabinoxylans as co-products of ethanol production through fermentation of whole-grain cereals. The method results in preparations that are highly enriched in soluble arabinoxylans, which can be used as a food, beverage, or feed ingredients.

Abstract: The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans. Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides and water-unextractable arabinoxylans.

Abstract: The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modulate the intestinal flora, such preparation comprising both xylo- and arabinoxylo-oligosaccharides. Preferably, the arabinoxylooligosaccharides are substituted in part by hydroxycinnamic acids and exert antioxidant effects. Furthermore, it is preferred that the preparations according to the present invention have a nitrogen content below 0.16% (w/w) in order to ensure good organoleptic and colour properties, particularly upon heating said preparations. In addition, food, beverage and nutritional supplement products comprising the preparations are provided as well as methods to prepare the said preparations.

Abstract: This invention provides beers with increased amounts of soluble arabinoxylans having an average degree of polymerisation (DP) below 50 for improving or significantly altering their mouthfeel. This invention also provides methods for enriching a wort or beer with such soluble arabinoxylans during the brewing process.

Abstract: The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.