Abstract: A mixing system includes a mixing machine and a device for collecting material of the mixture that remains adherent to the implement of the machine, at the end of a mixing step. The collecting device has a collecting surface that is associated to movement means designed to guide the surface in a first direction and a second direction, so that this can pass, as a result of the movement in both directions, from a first condition, where the surface extends at least prevalently in the first direction, to a second condition, where the surface extends at least prevalently in the second direction.

Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

Abstract: Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The cookie composition may be formed by passing a cookie dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.

Abstract: A press assembly for forming a food product where the press assembly includes a cutting dye including a body that extends from a proximal end to a distal end. The proximal end has an irregular shape and a sharp edge configured to cut the food product into the irregular shape. The body has an interior surface surrounding an interior space. The press assembly further includes a pressure plate arranged within the interior space. The pressure plate includes a pressing surface including a first zone and a second zone surrounding and extending from the first zone at a taper angle such that an outer end of the second zone is recessed from an inner end adjacent the first zone. The cutting dye and the pressure plate cooperate to press and cut the food product. The food product is also described.

Abstract: The present invention provides yeast having increased resistance to freezing stress in which POG1 gene is inactivated, a method for producing such yeast, and a method for using such yeast in food production.

Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

Abstract: The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step.

Abstract: The present invention relates to alpha-amylases, nucleic acids encoding the alpha-amylases, methods of producing the alpha-amylases, and methods of using the alpha-amylases.

Abstract: The present invention relates to alpha-amylases, nucleic acids encoding the alpha-amylases, methods of producing the alpha-amylases, and methods of using the alpha-amylases.

Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie bread containing the purified Rebaudioside D and a process for making the low-calorie bread containing the purified Rebaudioside D.

Abstract: The present invention relates to a hybrid enzyme comprising carbohydrate-binding module amino acid sequence and a fungal alpha-amylase amino acid sequence and to a variant of a fungal wild type enzyme comprising a carbohydrate-binding module and an alpha-amylase catalytic module. The invention also relates to the use of the hybrid enzyme or the variant in starch liquefaction.

Abstract: The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: combining flour, water, yeast and/or leavening agent, and optionally one or more additional bakery ingredients to produce a dough-type mix; mixing and working the dough-type mix in a mixer to produce an underdeveloped dough with a density of 0.9-1.5 g/ml, the total energy input from the mixer into the underdeveloped dough during said mixing and working of the dough-type mix being at least 1 W.h/kg; further working a batch of at least 15 kg of the underdeveloped dough by subjecting it to deformation shear, thereby producing a developed dough; dividing the developed dough into two or more developed dough pieces having an individual mass of 30-3000 g; and leavening the developed dough pieces to yield leavened dough pieces having a specific volume of at least 2.0 ml/g; wherein the aforementioned sequence of processing steps is completed within 3 hours.

Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

Abstract: The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a frozen non-leavened farinaceous dough containing at 103 cells/g viable cells of an S. bayanus strain. The dough product according to the invention offers the advantage that the time window within which the leavened dough can be prepared for consumption is very broad, i.e. several hours. Another aspect of the present invention relates to a method of preparing a ready-to-eat cooked leavened dough product, said method comprising the steps of: ?thawing and leavening a frozen non-leavened dough as described above by keeping it under ambient temperature for 6-24 hours to obtain a leavened dough having a specific volume of at least 2.0 ml/g; and ?baking, frying and/or boiling the leavened dough.

Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

Abstract: The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding: a. asparaginase and b. at least one hydrolyzing enzyme to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added.

Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

Abstract: A collapsible bread dough rising box is disclosed that can be assembled for warming bread dough during rising, and then collapsed into a folded middle section held between a top member and bottom for easy transport and storage. The box can be large enough to hold a large mixing bowl or several bread pans. A multi-position switch or thermostat can be used to maintain the internal temperature at a desired value between 80 and 120 degrees Fahrenheit. Ventilation channels can be cooperative with the thermostat. Lights can indicate power on, heater on, desired temperature reached and/or safety mechanism activated. Hinges can connect the top member and the middle member to the bottom, for easy assembly and folding. The box is affordable for home bakers. In preferred embodiments the middle is composed of molded plastic panels and living hinges that snap together, thereby further minimizing the cost.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ?1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber.

Abstract: A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42° F. for at least 12 hours, or at an elevated temperature of between 43-85° F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram.

Abstract: The invention concerns transformed yeast strains belonging to the genus Saccharomyces comprising a heterologous nucleic acid encoding an NADH oxidase producing water, and a method for preparing same, and their use in fermenting methods for transforming sugars with a reduced ethanol production relative to non-transformed wild Saccharomyces strains.

Abstract: It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermented soybean protein material having been treated with a microorganism belonging to the genus Bifidobacterium is prepared and used in bread products. As a result, it is found out that the above material shows not only an effect of inhibiting the growth of bacteria but also an effect of remarkably inhibiting the growth of fungi which seriously affect the bread qualities. It is furthermore found out that hits fermented soybean protein material has effects of imparting excellent physical properties and taste to bread products in addition to the function as a fungal growth inhibitor.

Abstract: Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, 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 agents or modified atmosphere packaging.

Abstract: Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, 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 agents or modified atmosphere packaging.

Abstract: The present invention provides yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38° C. in 60 minutes; a method of screening for the yeast; bread dough containing the yeast; a process for making bread using the yeast; and bread having an anti-mold effect which is obtained by the process.

Abstract: Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.

Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Abstract: The process entails increasing the concentration of cyclodextrin to 15% (w/w) and above to form complexes through a precipitation process in order to increase the yield of complexes, increase the amount of guest complexed, and decrease the particle size of the complex.

Abstract: The invention concerns yeasts whereof the cold stress tolerance is enhanced by transformation with at least one gene coding for a protein selected among a group 2 LEA protein, a WALI protein, or a LTP.

Abstract: Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether, and wherein the process for preparing the dough composition can include a resting step following mixing.

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: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Abstract: Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether, and wherein the process for preparing the dough composition can include a resting step following mixing.

Abstract: A method is provided for modulating transport of an oxodicarboxylate across the mitochondrial membrane of a yeast which method comprises modulating in said yeast the activity of one or more Odc1p and/or Odc2p yeast mitochondrial transport polypeptides.

Abstract: The present invention Is directed to a method of manufacturing dough for yeast-leavened foods, which includes kneading a portion, including farina, of starting materials under reduced pressure or atmospheric pressure, extruding the kneaded mixture under pressure, adding the remaining starting materials thereto for further kneading under atmospheric pressure so as to obtain kneaded dough, and then fermenting the resultant kneaded dough; a method of manufacturing dough for yeast-leavened foods, which includes kneading the entirety of the starting materials of the yeast-leavened foods under reduced pressure or atmospheric pressure, extruding the kneaded mixture under pressure, subsequently kneading the extruded mass so as to obtain kneaded dough, and then fermenting the resultant kneaded dough; and a method of manufacturing frozen dough for yeast-leavened foods, which include freezing of any of the thus obtained kneaded dough.

Abstract: A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of 17° C. to 40° C. and relative humidity in the container in a range of 50% to 75% to thaw and proof the chunk of frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of at least 0.2° C./min after proofing the bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the lowering step. The bread dough is taken out from the container, shaped, and finally proofed in a proofer.

Abstract: A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of 17° C. to 40° C. at a raising rate of 0.1° C./min to 2° C./min to thaw and finally proof the shaped and frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of 0.2° C./min to 0.7° C./min after finally proofing the shaped and frozen bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the raising and lowering steps.

Abstract: Herein are disclosed Chinese snacks having a proteinic adhesive layer with which transglutaminase has reacted, formed between the filling and the dumpling skin thereof, and uncooked Chinese snacks half-made in such that a proteinic adhesive layer can be formed between the filling and the dumpling skin thereof by the action of transglutaminase, as well as such Chinese snacks in the frozen form (frozen foods), which undergo a less change in eating texture and have a fresh texture maintained both at the skin portion and filling even for many hours after cooking, after thawing, or the like.

Abstract: A method of introducing a property of a particular yeast strain, based on a recessive allele, into the genetic background of an industrial baker's yeast; as well as yeast strains obtainable according to the method. In particular, a method is disclosed to introduce an lti-property into the genetic background of industrial baker's yeast. The novel strains obtained according to the method may be used for the preparation of a dough and for the manufacture of baked products therefrom, such as on an industrial scale.

Abstract: The present invention relates to healthy bread crumbs and particularly bread crumbs made from whole wheat flour, rye flour, whole grain flour; low fat and/or baked blue tortilla chips, potato chips and tortilla chips; any type of nuts; pretzels made from whole grain and any type of oat or bran product.

Abstract: A strain of bread-mixing yeast for use in obtaining fresh bread-making yeasts: giving at least 100 ml in 2 hours at 30° C. in test A1, preferably at least 110 ml., more preferably at least 150 ml; complying with the following ratio: release ⁢   ⁢ of ⁢   ⁢ CO 2 ⁢   ⁢ in ⁢   ⁢ 48 ⁢   ⁢ hours ⁢   ⁢ at ⁢   ⁢ 8 ⁢ ° ⁢   ⁢   ⁢ C .

Abstract: A method for producing a food product of wheat includes the step of adding a bacillus lactase enzyme having activity for transferring sugar to lipid to raw material of wheat, where the food product of wheat produced by the method maintains its freshness for a longer period of time than a food product of wheat produced by a method including no step of adding the enzyme to the material.

Abstract: A culture medium which is completely free of chemical additives and which can be used for the individual culture of yeast and of lactic acid bacteria or for the coculture of yeasts and lactic acid bacteria is prepared. The preparation of the medium is carried out by a process comprising making in a bioreactor a first medium using a dilute aqueous mixture containing a yeast autolysate and whole-meal or wheat germ, starch and gluten. Alpha-amylase enzymes and amyloglucosidase are added thereto for hydrolyzing the starch into a sugar. Furthermore proteolytic enzymes of food quality are also added for hydrolyzing gluten into aromatic peptides and free amino acids for microbial growth. The first medium is further sterilized and table salt may be added, however, no other chemical additives are ever added to the first medium.

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). When reduced by thioredoxin, the Kunitz and Bowman-Birk soybean trypsin inhibitors lose their ability to inhibit trypsin.

Abstract: A process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.

Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

Abstract: The present invention relates to a process for making bread, specifically, a process which involves the storage of dough under freezing and then under refrigeration or the storage of dough under refrigeration and then under freezing, and further relates to a freezing and refrigeration resistant yeast to be used in the process.