Abstract: A homogeneous and stable cereal suspension having the taste and aroma of natural oats, as well as a method for the preparation thereof, is described. The cereal suspension contains intact .beta.-glucans from the starting material and is prepared byA) dry- or wet-grinding rolled oats or otherwise heat- and water-treated oats to meal,B) suspending the oatmeal in water, if the meal has been produced by dry grinding,C) optionally centrifuging or decanting the suspension in order to remove coarse fibre particles,D) treating the suspension with .beta.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of 3-0.1 Pas in the shear rate range of 10-100 s.sup.-1,E) treating the suspension with .alpha.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of <0.5 Pas in the shear rate range of 10-100 s.sup.

Abstract: A method for preparing frozen baker's dough comprises the steps of blending ingredients for preparing bread including raw grain flour, 1 to 7 parts by weight of a processed starch per 100 parts by weight of the raw grain flour and 300 to 1000 units of a starch decomposition enzyme per 1 kg of the raw grain flour, the processed starch having a hot water solubility of not more than 8% by weight, a ratio of a cold water swelling power (Sc) to a hot water swelling power (Sh), Sc/Sh, ranging from 1.2 to 0.8 and a cold water swelling power ranging from 4 to 15, to thereby form a mixture; kneading the mixture while adding water to form a dough; and then freezing the dough.

Abstract: Leavened yeast dough products obtain a long durability in a frozen condition by omitting using in the preparation thereof fermentable carbohydrates, but the formation in situ of such fermentable carbohydrates satisfactory to leaven the dough is ensured by adding one or more amylases to the dough. Upon freezing the activity of the amylase ceases and the concentration of fermentable carbohydrates falls to such a low value that the proteinase forming activity of the yeast actually ceases. A possibly desired brown-coloring of the baked product may be ensured by the addition of amylases with an activity at a relatively high temperature.

Abstract: A method for improving the rheological properties of a flour dough through the use of an enzyme preparation which contains sulfhydryl oxidase and glucose oxidase.

Abstract: Reduced fat, low fat and no-fat baked goods having a substantial amount of ungelatinized starch are produced by replacing a substantial portion of the shortening or fat of the dough with an emulsifier composition. The emulsifier composition increases the tenderness and softness of the baked good, and increases the air-holding capacity, the lubricity, lay time, and machinability of the dough, which would otherwise be diminished by the lower levels of oleaginous composition and higher levels of water. The emulsifier composition comprises: a) at least about 15% by weight, preferably from about 20% by weight to about 40% by weight of at least one polyoxyethylene sorbitan fatty acid ester, b) at least about 5% by weight, preferably from about 10% by weight to about 25% by weight of at least one lecithin, and c) at least about 20% by weight, preferably from about 35% by weight to about 70% by weight of at least one stearoyl lactylate.

Abstract: The calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of the emulsifier composition for achieving tenderization of the calcium fortified crackers and other baked goods may be from about 3% by weight to about 45% by weight, based upon the weight of the calcium component. Calcium carbonate is the preferred calcium enrichment component. The amount of the calcium enrichment component for providing more than 10% of the U.S. R.D.A. of 1000 mg of calcium per 15 gram serving may be from about 3% by weight to about 30% by weight, preferably from about 5% by weight to about 15% by weight, based upon the total weight of the flour.

Abstract: The quality of wheat flour tortillas is improved by using a yeast derivative in the tortilla dough.

Abstract: A dough product which contains a yeast cell of the genus-species SACCHAROMYCES CEREVISIAE, that is catabolite non-repressed, and utilizes only galactose as a carbohydrate source in the presence of glucose. The yeast is interspersed into a dough matrix and proofed in a container. This method decreases the proof time of bread dough by about one-half the normal time than by using a conventional galactose substrate limited yeast. The yeast cells in the dough stop growing when the temperature is less than about 10.degree. C.

Abstract: Method of producing oat extract from rolled oats and oat flour by performing a series of mixing, cooking, filtering and concentrating steps. The method comprises the steps of mixing rolled white oats with oat flour, bacterial or fungal enzymes, and water to form an oat/enzyme solution. The oat/enzyme solution is then mashed by cooking the solution to convert the starches present in the oats into sugars. The undissolved solids remaining from the rolled oats are separated from the oat mash by filtering the cooked oat mash using some of the undissolved solids as a filter bed. The filtering operation produces oat wort which is then concentrated to produce oat extract.

Abstract: Egg proteins, more specifically egg yolk proteins, or emulsions containing egg yolk proteins which are intended to subsequent thermal treatment, e.g. heat sterilization, are stabilized by addition thereto of an acidic amylaceous fermented composition resulting from a process whereina) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized;b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species and Streptococcus thermophilus;c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 4.0 to 4.2 of the fermented material; andd) finally stabilized.Stabilizing composition useful therefor and foodstuffs containing same.

Abstract: Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of starch-degrading enzyme, monoglycerides, and monosaccharide; holding the dough under conditions of temperature and humidity for a time effective to develop the dough as evidenced by the evolution of carbon dioxide and the degradation of at least a portion of the starch in the flour to oligosaccharides; forming the dough into bagel-shaped dough pieces; and boiling and baking the dough pieces. The freshness-promoting composition preferably includes one or more additional ingredients selected from the group consisting of: a gum, an oil, wheat gluten in addition to that present in the flour, and at least one egg component. It is also preferred to spray the bagel with a solution of an antimycotic following baking.

Abstract: A bakery ingredient including a milled, starch-bearing grain having about 60-80% of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30% by weight of a caramel-sugar mixture is disclosed along with a process for preparation of the bakery ingredient. The preferred sugar mixture includes at least 70% maltose and less than 5% glucose. The preferred enzyme is an alpha-amylase. Baked goods prepared from the bakery ingredient demonstrate superior crumb strength and are suprisingly resistant to degradation by excessive or insufficient moisture and are characterized by extended shelf-life capability.

Abstract: A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO.sub.2 gas produced during the proof is controlled and limited by the amount of fermentable sugar(s) present in the dough.

Abstract: Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N.sub.2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60.degree. and 70.degree. C., 1-5 wt. % partly hydrogenated vegetable oil having a melting point between 35.degree. and 45.degree. C., 2-20 wt. % emulsifiers, at least including DATA-esters, 0-0.2 wt. % flavors, 0.1-1.0 wt. % bread-improving enzymes, and 0.1-0.5 wt. % oxidants. The oil present in a crystallized form has the crystal size less than 25 mm and the average particle size of all particles present in the composition is less than 50 mm.

Abstract: Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions.

Abstract: Methods and expression constructs are provided for the cloning and overexpression of xylanases of fungai origin in a selected microbial host cell. Xylanases of fungal origin generally have lower pH optima and remain stable over a broader pH range than do xylanases of bacterial origin. The present invention provides for the high level production of fungal xylanases which are may be used in a variety of industrial applications requiring xylanase activity at a low pH.

Abstract: According to the present invention, bread dough can be produced in a very short time by kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of water does not exceed that of flour, and a suitable amount of yeast, to such an extent that dough breakdown of the mixture begins within 5 minutes as determined by a resistograph (first step); and adding to the mixture, immediately or after allowing the mixture to rest to cause fermentation, such an amount of flour that the total amount thereof will reach 100 parts by weight, and if necessary, a suitable amount of water, followed by kneading (second step).Further, dough having excellent elasticity can be obtained by adding an acid to the ingredients for kneading in the first step to adjust the pH of the kneaded mixture obtained in the first step to 4-5 and adding a salt to the ingredients for kneading in the second step to adjust the pH of the dough obtained in the second step to 5-6.

Abstract: An improvement in dough compositions comprising the replacement of bromate improvers in conventional doughs with compositions comprising ascorbic acid, azodicarbonamide, and mixtures thereof in combination with peroxy compounds such as benzoyl peroxide and hydrogen peroxide in the presence or absence of fungal enzymes such as fungal alpha amylase and processes for their use are disclosed.

Abstract: A method of making a fermented milled grain substrate to be used in bakery products is disclosed, the process comprising:(i) providing a pumpable, aqueous slurry of milled grain;(ii) delivering a volume of said slurry into a fermentation vessel;(iii) fermenting said slurry subsequent to an initial inoculation with lactic acid-providing bacteria;(iv) monitoring a condition of said slurry, which condition is a function of the fermenting of said slurry;(v) removing a portion of said slurry when said condition reaches a predetermined value;(vi) adding further slurry of milled grain to said vessel to replace the portion removed, which further slurry is non-sterile and wherein;(vii) steps (iv), (v) and (vi) are repeated to maintain steady state fermentation conditions within the vessel, with the bacteria levels within the vessel being substantially maintained by bacteria growth within the vessel, without addition of further lactic acid-providing bacteria.

Abstract: The present invention relates to a method of producing bread containing an oligosaccharide characterized by mixing an oligosaccharide expressed by the formula: Gal--(Gal).sub.n --Glc (wherein Gal denotes a galactose residue, Glc denotes a glucose residue and n denotes one of the integers from 1 to 4) in a raw material used for producing bread.

Abstract: Transglutaminase, when added to flours or baking agents, preferable in combination with a protease or ascorbic acid, improves the resistance of dough to stretching, particularly of yeast doughs made from wheat flour.

Abstract: The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.

Abstract: A cracker having a bread-like taste is formed from a dough for crackers which incorporates an aqueous suspension of a mixture of flour and yeast and a fermented mixture comprising flour and yeast.

Abstract: The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid. The present invention further comprises a process for preparing such a reduced fat, ready-to-eat cereal.

Abstract: A method of improving dough characteristics is provided which includes the steps of mixing dough with a Type II endoglycosidase to form a dough mixture, shaping the dough mixture, and baking the said shaped dough mixture to form a baked good. The method of the present invention preferably uses endoglycosidase H mixed with bread dough which imparts better make-up performance of the dough, superior crumb qualities, softness of bread and higher loaf volumes.

Abstract: Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65.degree. to 72.degree. C. at a pH of about 5.5 to 6.5 and which retain less than 50% of the Phadebas activity at temperatures above about 75.degree. C., when incorporated in the ingredients used to prepare the baked goods, retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. Adding an acid stable alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to 5.0 at a temperature of about 60.degree. to 75.degree. C., to the dough with the intermediate temperature stable alpha-amylase enzyme provides synergistic results in making bakery products by reducing the number of activity units necessary and improving the resistance to staling.

Abstract: A nutrient composition for administration to patients in, for example, feeding by tube, or for use as a health drink is described. The nutrient composition comprises a fermented cereal-based product, enzyme and, optionally, further nutrient components, in combination with lactobacilli. Also described is a method of preparing a nutrient composition for administration to patients, inter alia in feeding by tube, or for use as a health drink, in which method a cereal flour is mixed with water, a-amylase and, optionally, a protease, the mixture is brought to the boil under agitation, allowed to cool and mixed with B-glucanase which is allowed to act until the viscosity of the mixture has decreased to below 0.020 Pas, whereupon the mixture is fermented.

Abstract: Methods and compositions are provided relating to yeasts capable of improved fermentation of sugars. Particularly, genes from the MAL locus are used for transformation of yeast hosts, where the genes are under the wild-type promoter or a strong promoter which provides for regulatable or constitive expression under the conditions of fermentation. Particularly, the yeast hosts find use in the leavening of dough.

Abstract: A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.

Abstract: A composite laminated dough is prepared by superposing at least two different laminated doughs upon each other, each obtained by wrapping a fat in a dough mainly comprising wheat flour and by performing rolling and folding procedures.

Abstract: The invention relates to a method of improving the production process of dry cereal products, such as crispbread and biscuits, by adding hemicellulose and cellulose degrading enzymes to the dough. The enzyme addition improves the properties of the dough and increases the process capacity by decreasing the need for dough liquid.

Abstract: This invention provides a method for producing amylolytic enzymes by culturing a microorganism, having received as a result of recombinant DNA technology DNA sequences from a donor yeast comprising the coding sequences for the amylolytic enzymes wherein the host microorganism is capable of expressing said amylolytic enzymes. Furthermore, this invention provides microorganisms genetically engineered as to being able to produce and express the amylolytic enzymes, a vector containing the DNA sequences, coding for the amylolytic enzymes and the respective DNA sequences. The said host microorganisms are useful in the production of biomass and many fermentation processes, preferably in the production of special beers.

Abstract: There is disclosed a wheat flour comprising not less than 60% by weight of flours which pass through a screening surface having an opening of 75 microns and remain on a screening surface having an opening of 38 microns, which is suitable for the manufacture of a bread, a pasta and noodle. Also disclosed is a wheat flour composite for breadstuff wherein the wheat flour is compounded with a thicker and optionally a malt. The wheat flour composite is suitable for the manufacture of a high quality bread having good appearance, good textural and taste characteristics.

Abstract: The present invention relates to a method of producing bread containing an oligosaccharide characterized by mixing an oligosaccharide expressed by the formula: Gal-(Gal).sub.n -Glc (wherein Gal denotes a galactose residue, Glc denotes a glucose residue and n denotes one of the integers from 1 to 4) in a raw material used for producing bread.

Abstract: A composition is disclosed which comprises cellulase, xylanase, peroxidase, and optionally an oxidase. The composition may be incorporated in flour as an additive to dough for bread or other baked dough products such as puff pastry. Flour compositions comprising a bread improver composition of cellulase, peroxidase and optionally an oxidase, and process for improving baked goods by using same are also shown.

Abstract: This invention presents a method for improving and enhancing certain desirable physical and organoleptic properties of baked, whipped, and blended food products. The improvement is achieved by adding to the products, prior to preparation, an effective amount of a ferment produced by the fermentation of dairy product with a culture of Streptococcus diacetilactis, optionally mixed with Streptococcus lactis and/or Streptococcus cremoris.

Abstract: The invention relates to a method of milling grain, especially corn, comprising cleaning the grain, steeping the grain in water to soften it, and then milling the grain with a cellulase enzyme.

Abstract: Low sodium sponge goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by replacing at least a part, preferably all, of the sodium bicarbonate conventionally used for leavening with potassium carbonate and potassium bicarbonate, the molar ratio of potassium carbonate to potassium bicarbonate being from about 85:15 to about 50:50. The potassium carbonate and potassium bicarbonate are preferably added to the dough as an aqueous solution.

Abstract: An enzyme composition comprised of an acid stable microbial alpha-amylase enzyme and a bacterial alpha-amylase enzyme retards the staling of baked goods at low dosage levels without adversely affecting the organoleptic characteristics of the baked goods and without significant gumminess. The composition can be added to the dough or sponge in a process for making bakery products. The acid-stable microbial alpha-amylase enzyme has an optimum activity at a pH of about 3.0 to about 5.0 at a temperature of about 60.degree. to about 75.degree. C. and the bacterial alpha-amylase enzyme has an optimum activity at a pH of about 5.0 to about 7.0 at a temperature of about 100.degree. to about 110.degree. C. The ratio of acid-stable enzyme to bacterial enzyme in terms of units per gram of flour is from about 0.05:0.005 to about 1.0:0.1.

Abstract: Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

Abstract: Retardation of crumb firming during storage of a bread product by the incorporation of an effective amount of a thermostable glucanase into the dough before baking which thermostable glucanase restrains the retrogradation of the amylopectin without substantially affecting the amylose component of the starch.

Abstract: A concentrated, cooked-grain flavorant which is heat stable and of low volatility is prepared for incorporation into a foodstuff, preferably a ready-to-eat cereal or biscuit. This flavorant is produced by producing a slurry of distillers malt flour, advisably with gelatin or gelatin hydrolysate. The slurry is prepared at a concentration and processed at a temperature controlled to favor proteolysis by the naturally occurring proteases in distillers malt. The slurry is then diluted to a concentration and processed at a temperature controlled to favor starch hydrolysis by the naturally occurring amylases in distillers malt. The slurry is then fermented with yeast and may be used as is or further concentrated by known drying techniques.

Abstract: The invention relates to a method of improving the properties of dough and the quality of bread by adding to the dough, dough ingredients, ingredient mixture or dough additives or additive mixture an enzyme preparation comprising hemicellulose and/or cellulose degrading enzymes and glucose oxidase, or sulphydryl oxidase and glucose oxidase, the enzyme preparation being preferably used in combination with lecithin. The enzyme preparation of the invention has an advantageous effect on the processability of the dough and the properties of the final bakery product. The combination of the enzyme preparation of the invention and lecithin can advantageously replace bromate conventionally used as a baking additive.

Abstract: The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially does not proliferate, and a method of reducing an off-flavor in foods containing alcohols and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.

Abstract: The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylpectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses.

Abstract: Mutant microorganisms comprising Lactobacillus fermentum Lex.sup.+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter to produce bread of increased nutritive content, such as flat bread. Freeze-dried cultures of the microorganism may be added to cereal grains such as wheat in bulk to increase the basic nutritive protein quality of the wheat, whereby foodstuffs produced from the cereal grains have increased protein values. Cultures of the microorganisms in admixture with yeast may be used as a bread starter.

Abstract: DNA strand having an ability in biotechnological production of .alpha.-acetolactate decarboxylase is disclosed. The DNA strand is characterized in that it has a nucleotide sequence coding for a polypeptide whose amino acid sequence is substantially from A to B of FIG. 1 and which has .alpha.-acetolactate decarboxcylase activity. Also disclosed is a yeast which belongs to Saccharomyces cerevisiae and which has been transformed by the DNA strand. The yeast is characterized by the face that its .alpha.-acetolactate producing ability is reduced, and will thus produce an alcoholic liquor such as beer which contains no or little diacetyls which have come from their precursor, namely .alpha.-acetolactate.

Abstract: Mutant microorganisms comprising Lactobacillus ferementum Lex.sup.+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter to produce bread of increased nutritive content, such as flat bread. Freeze-dried cultures of the microorganism may be added to cereal grains such as wheat in bulk to increase the basic nutritive protein quality of the wheat, whereby foodstuffs produced from the cereal grains have increased protein values.

Abstract: An improved antistaling agent for baked goods such as bread can be prepared by steeping a bacteral protease in an aqueous alcohol, i.e. ethanol, solution containing flour for a period of time sufficient to prepare the antistaling agent. The alcohol is then separated without removing the alcohol soluble products obtained during the treatment such as by evaporation under vacuum. The wet product can be dried to obtain a powdered antistaling agent.

Abstract: A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at least partially cooked, flaking the cooked cereal, and, optionally, agglomerating the flakes. It is preferred that the flakes be agglomerated for packaging in single-sized point of sale containers. This cereal has a rich, nutty flavor and when prepared does not have a gummy texture.