Abstract: The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof. The present invention relates also to a process for improving the properties of a bakery product, which process comprises combining flour, water, enzyme and betaine, and optional further ingredients and processing the resulting mixture to provide a bakery product, said betaine and enzyme being provided in an effective amount to improve the properties of said bakery product when baked.

Abstract: The inventors have isolated novel lipolytic enzyme genes with a high homology to the T. lanuginosus lipase gene and thus well suited for use in gene shuffling. Accordingly, the invention provides a method of generating genetic diversity into lipolytic enzymes by family shuffling of two or more homologous genes which encode lipolytic enzymes. The DNA shuffling technique is used to create a library of shuffled genes, and this is expressed in a suitable expression system and the expressed proteins are screened for lipolytic enzyme activity. The invention also provides a polynucleotide comprising a nucleotide sequence encoding a lipolytic enzyme and a lipolytic enzyme (a polypeptide with lipolytic enzyme activity).

Abstract: The present disclosure relates to an isolated lipoxygenase which is: a) a polypeptide encoded by the DNA sequence cloned into plasmid pUC19 present in Escherichia coli deposited as DSM 14139; b) a polypeptide having an amino acid sequence of the mature peptide shown in SEQ ID NO: 1; c) a polypeptide which has at least 80% homology with the polypeptide of a) or b); or d) a polypeptide encoded by DNA that hybridizes under high stringency conditions to a complementary strand of: i) the DNA sequence cloned into plasmid pUC19 present in Escherichia coli deposited as DSM 14139; or ii) the DNA sequence of SEQ ID NO: 1 encoding the mature polypeptide.

Abstract: The present invention relates to novel cellulase enzymes, especially novel endoglucanases including endoglucanase fusion proteins, preparations and compositions containing these endoglucanase enzymes and fusion proteins, expression vectors, host cells and methods for their preparation and uses of the cellulases, preparations and compositions in the textile, detergent and pulp and paper industries.

Abstract: A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a new batch of dough. Through this method and system there may be a nearly total re-use of rework dough.

Abstract: The present invention relates to thermostable proteases having an amino acid sequence which homologous to the amino acid sequence of proteases derived from Nocardiopsis, and the production thereof by wild-type and recombinant host cells including transgenic plants and non-human transgenic animals. The proteases are effective in animal feed, in particular fish feed, and detergents. The proteases are capable of degrading the soybean Bowman-Birk inhibitor, and other antinutritional factors such as soybean agglutinin and the Kunitz trypsin inhibitor, as well as the isolated soy storage proteins glycinin and beta-conglycinin. Characteristic structural features of relevance for the thermostability of these proteases of peptidase family S2A or S1E are disclosed.

Abstract: The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

Abstract: A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form, to a reaction mixture, especially a bakery process and allowing the enzymes in the seeds to increase the rate of reaction. By directly adding the seeds to the reaction mixture the method provides a solution to the expensive and problematic process of extracting and purifying the enzyme. Methods of treatment are also provided whereby a subject lacking a sufficient supply of an enzyme is administered the enzyme in the form of seeds containing enhanced amounts of the enzyme.

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.

Abstract: A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

Abstract: A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.

Abstract: The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The present invention further relates to a bread having a shelf-life of at least seven days and to an enzyme mixture for use in obtaining such a bread.

Abstract: The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the glaze bases thereof.

Abstract: A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: Ingredients % Salt ?1.8-2.3 Yeast 3.0; 2.5-4.5 Sweetener ?0.3-2.0 Gluten ?0.5-4.0 L-Cysteine ??10-100 PPM Water ??50-65 Oxidant ?0.1-0.5 Enzymes 0.01-0.5 Gum 0.01-0.5 pre-forming the dough into open molds shaped suitably for the bread product; pre-proofing the dough for less than 30 minutes in at least 70% relative humidity at a temperature in the range of 80° F. to 100° F.; freezing the pre-proofed dough to a temperature below 0° C.; partially defrosting the dough for a period of time of 60 minutes or less; and placing the partially defrosted dough in a pre-heated oven at a temperature of about 170° C. to 180° C. to produce the bread product in less than 3 hours.

Abstract: Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.

Abstract: Described are dough compositions and methods, wherein the dough composition is prepared sing a metabolized portion of dough comprising bubbles, metabolically and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening or modified atmosphere packaging.

Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Abstract: A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight of polydextrose, and baking the dough. In one version of the invention, polydextrose is used in combination with an emulsifier such as glycerol monostearate, mono-diglycerides, sodium stearyl lactylate and datem. In another version of the invention, polydextrose is used in combination with an enzyme or in combination with an enzyme and an emulsifier. Suitable enzymes include bacterial and fungal amylases, pullulanase, amyloglucosidase, pentosanase, xylanase and maltogenic x-amylase. In yet another version of the invention, polydextrose is used in combination with fiber. A dough for producing a baked product having improved anti-staling properties is also disclosed. The dough includes flour, yeast, water, and 1-5% by flour weight of polydextrose. Optionally, the dough may include fiber, enzymes or emulsifiers.

Abstract: Lactobacillus sanfranciscencis strains according to the present invention having a property for producing a non-organic acid antibacterial agent which exhibits at least mold-proofing activity. A fermented seasoning liquid of Lactobacillus according to the present invention may contain a Lactobacillus strain having a property for producing an antibacterial agent that inhibits the growth of mold. A method for producing bread according to the present invention may involve the use of a fermented seasoning liquid of a Lactobacillus strain having a property for producing an antibacterial agent which inhibits the growth of mold to make bread.

Abstract: The present invention relates to a synergistic improver mix for use as an oxidant in bakery products and a process for preparing the same, the said improver mix comprising ascorbic acid, protease, xylanase and &agr;-amylase in the ratio of 1 to 3:1 to 3:1 to 3:0.5 to 2.0 respectively.

Abstract: The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.

Abstract: A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat pizza kit. The deep dish pizza crust is of a convenient size and shape (generally square and about 4 by about 4 by about 0.75 in. deep) and is especially adapted as a single serving or snack food product. Also provided is a kit for preparing ready-to-eat deep dish pizza, the kit including one or more deep dish pizza crusts, pizza sauce, cheese, and one or more pizza toppings. The deep dish pizza crusts are designed so that they can be nested so as to reduce the volume requirements in the kit. Each of the components of the pizza kit, including the deep dish pizza crusts, is hermetically sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another.

Abstract: A method for producing breads by use of a yeast which has been transformed with a photoprotein expression recombinant vector, the vector containing a fragment of a yeast-derived agglutinin gene and a gene coding for a photoprotein. The present invention enables to produce breads having a soft flavor of fermentation and exhibiting excellent expansion, thinly and uniformly stretched internal grain, and a smooth, good-shaped external appearance.

Abstract: A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are, formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a new batch of dough. Through this method and system there may be a nearly total re-use of rework dough.

Abstract: A purified and modified phytase enzyme from Escherichia coli K12 appA phytase is provided. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the enzyme has improved protease stability at low pH. Glycosylation of the modified phytase provided a further improved enzyme having improved thermal tolerance and protease stability. The enzyme can be produced from native or recombinant host cells and can be used to aid in the digestion of phytate where desired. In particular, the phytase of the present invention can be used in foodstuffs to improve the feeding value of phytate rich ingredients.

Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.

Abstract: The invention provides sequence information of a microbial protein having lipoxy-genase activity and a method of producing the protein by recombinant DNA technology. More specifically, the inventors have isolated a gene encoding a lipoxygenase from Gaeu-mannomyces graminis, cloned it into an E. coli strain and sequenced it. A comparison shows less than 25% identity to known lipoxygenase sequences, the closest being human 15S li-poxygenase. The inventors have expressed the lipoxygenase recombinantly and found that the recombinant lipoxygenase is glycosylated.

Abstract: The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The present invention further relates to a bread having a shelf-life of at least seven days and to an enzyme mixture for use in obtaining such a bread.

Abstract: Two cellobiohydrolase polypeptides (CBHA and CBHB) derived from Aspergillus are described and can be used to degrade cellulose. Variants of these peptides are described as well as DNA encoding the peptides, vectors and host cells. The peptides can be used to produce or process food, animal feed, wood pulp, paper and textiles.

Abstract: A purified recombinant phytase enzyme derived from Escherichia coli B. The enzyme has a molecular weight of about 47.1 kilodaltons and has phytase activity. The enzyme can be produced from native or recombinant host cells and can be used to aid in the digestion of phytate where desired. In particular, the phytase of the present invention can be used in foodstuffs to improve the feeding value of phytate rich ingredients.

Abstract: The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions comprising an effective amount of an XET for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.

Abstract: The present invention discloses a bread improving composition containing cellobiohydrolase and its use in bread making.

Abstract: Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out with Lactobacilli, such as Lactobacillus plantarum. During the fermentation yeast and/or enzymes such as proteases and carbohydrases may be added to the fermentation mixture. After fermentation, the mixture is preferably concentrated or converted into a dry product which can be easily shipped, stored and handled. The bakery ingredient leads to a simplified and shorter process for preparing dry cereal products and improved product properties. For cracker manufacture, the traditional sponge step can be omitted.

Abstract: The inventors have discovered some striking, and not previously predicted structural similarities and differences between the structure of Novamyl and the reported structures of CGTases, and based on this they have constructed variants of maltogenic alpha-amylase having CGTase activity and variants of CGTase having maltogenic alpha-amylase activity. Further, on the basis of sequence homology between Novamyl® and CGTases, the inventors have constructed hybrid enzymes with one or more improvements to specific properties of the parent enzymes, using recombinant DNA methodology.

Abstract: The present invention provides novel baked goods having incorporated therein a delivery vehicle that provides protection to an alpha-amylase enzyme from thermal denaturation and continuously releases the alpha-amylase enzyme during, and following the baking process. Essentially, dry, food-grade alpha-amylase particles are mixed with a food grade lipid in a quantity sufficient to envelop the alpha-amylase particles thereby forming a loaded delivery vehicle or enveloped alpha-amylase. The enveloped alpha-amylase is subsequently added to a dough comprising flour, water, and other dough forming ingredients near the end of the mix cycle. Once the enveloped alpha-amylase is incorporated, the dough continues through the normal production process for that particular baked product. The food grade lipid enveloping the alpha-amylase provides thermal protection to the enzyme. No other production or packaging modifications need be made.

Abstract: A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with time and thereafter maintaining the achieved viscosity. New dextrans and new micro-organisms producing them can be used in the process. Thus, the dough and baked products containing these dextrans are produced.

Abstract: The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins over glucose.

Abstract: An enzymatic solid phase reaction for preparing a solid having greater than 40 % monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and optionally (iv) lecithin; such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, and a solid fat content of more than about 75 % at 20 ° C. The present invention further relates to a process of preparing an enzymatic solid phase reaction mixture for preparing a solid having greater than 40 % monoglyceride.

Abstract: A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

Abstract: The invention relates to isolated CGTases und isolated nucleic acid sequences encoding the CGTases. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences as well as methods for producing and using the CGTases, in particular to cleaning and detergent composition comprising such CGTases.

Abstract: The properties of a fungal lipolytic enzyme can be altered by substituting amino acid residues corresponding to certain specified amino acid residues in the T. lanuginosus lipase. The altered property may be, e.g., an increased thermostability, an altered pH dependence, or an altered substrate specificity.

Abstract: A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan present in the cereal flour.

Abstract: Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form a baked good. The method of the present invention preferably uses reduced thioredoxin with wheat flour which imparts a stronger dough and higher loaf volumes. Methods for reducing snake, bee and scorpion toxin proteins with a thiol redox (SH) agent and thereby inactivating the protein or detoxifying the protein in an individual are also provided. Protease inhibitors, including the Kunitz and Bowman-Birk trypsin inhibitors of soybean, were also reduced by the NADP/thioredoxin system (NADPH, thioredoxin, and NADP-thioredoxin reductase) from either E. coli or wheat germ. When reduced by thioredoxin, the Kunitz and Bowman-Birk soybean trypsin inhibitors lose their ability to inhibit trypsin.

Abstract: A microwave baking dough additive that has a gelling component, a gum component and an enzyme component. A method is disclosed controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. A frozen bakery dough is transformed into a fresh-baked, microwavable, yeast-leavened bakery product.

Abstract: The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of a lipase which improves one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions comprising an effective amount of such a lipase for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.

Abstract: In a method for preparing albumin hydrolysates from a starting material containing albumins in concentrated or isolated form, the starting material are homogenized with an aqueous solution at a temperature of between 10 and 80° C. and at a pH of between 8 and 12 in the presence of a first protease for the enzymatic hydrolysis of the albumins. At least one further protease whose cleaving spectrum differs from that of the first protease is added after between 1 and 60 min. from the start of homogenization for the further enzymatic hydrolysis of the albumins. The proteases are inactivated by a heat treatment at a pH below 7.5 within between 1 and 60 minutes from addition of the last protease. The non-hydrolyzed albumins are precipitated at a pH below 7.5. The precipitated non-hydrolyzed albumins are separated from the albumin hydrolysates contained in the solution; and the albumin hydrolysates contained in the solution are concentrated.

Abstract: Provided is a bread product and a method of making the bread product having a shelf life of at least 60 days at ambient temperature and at least 6 months when stored frozen. Also provided is a sandwich having an extended shelf life, comprising two bread slices made according to the foregoing method, and a method of making the sandwich. The sandwich has a layer of a moisture-barrier substance disposed on one face of each bread slice, and at least one layer of a gelled food substance sandwiched between the barrier layers so as to separate the barrier layers from each other and form a sandwich having a shelf life of at least 45 days at ambient temperature and preferably 60 days at ambient temperature. In another aspect, the invention provides a nonmigrating, gelled filling suitable for use in the sandwich with the extended shelf life.

Abstract: The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.