Abstract: The invention relates to a method for preparing a baked fried or other food product which includes a heating step wherein starch is gelatinised. The method includes providing a dough or batter having at least 10 wt. % starch based on total dry matter, water and at least two or more bulk-carbohydrates, wherein the total of bulk-carbohydrates in the mixture has a number average molecular weight in the range of 150-400 g/mol, and wherein the sugar content is 0-90 wt. % based on total bulk-carbohydrates; and subjecting the starch in the dough or batter to gelatinization in the presence of the bulk-carbohydrates, by heating the dough or batter to a temperature at or above the gelatinization temperature of the starch and allowing the starch to gelatinise.

Abstract: The invention relates to an aqueous composition for preparing an edible coating on a microwavable food, which composition comprises at least one prolamin and at least one hydrocolloid or gelling agent. The invention further relates to a microwavable food comprising an edible coating, which coating comprises at least one prolamin and at least one hydrocolloid or gelling agent.

Abstract: Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt. % of a polysaccharide which is characterised by a molecular weight of at least 104 Dalton, an anhydroglucose content of at least 80% and a branching percentage of at least 6%. The polysaccharide can be produced by a lactic acid bacterium, in particular a Lacto-bacillus strain.