Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

Abstract: A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

Abstract: A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

Abstract: Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

Abstract: Isolated wheat proteins that are substantially free of additives, processing aids, added acids, buffers, reagents, or added enzymes and compositions formed from the isolated wheat proteins are described. Methods of forming compositions which include isolated wheat proteins that are substantially free of additives, processing aids, added acids, buffers, reagents, or added enzymes are also described.

Abstract: A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

Abstract: The invention is situated in the field of animal feed supplements, more particularly in the field of feed supplements for diminishing ectoparasitic infestation of animals. The invention provides the use of such a feed supplement in farming of livestock and poultry. The invention also provides for a process of manufacturing such a feed supplement.

Abstract: The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xylanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering, or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains.

Abstract: Disclosed herein is a pet food composition and methods of making a pet food composition using an extrusion process, wherein the resultant pet food composition comprises an enhanced level of resistant starch. The pet food compositions disclosed herein may increase the proportions of beneficial gastrointestinal bacteria, such as Lactobacillus and Bifidobacterium, while decreasing deleterious bacteria such as Megamonas. The improved microbial environment resulting from the pet food compositions disclosed herein having an enhanced level of resistant starch may lead to both improved gastrointestinal and psychobiotic health for the animal consuming the pet food composition.

Abstract: It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enzymes, the use of this combination of enzymes and methods for preparing bakery products using the combination of a thermophilic serine protease and a lipase.

Abstract: The invention includes an all-natural dairy-based sugar substitute composition including a dairy-derived ingredient, a high-potency sweetening ingredient, and a flavor-balancing ingredient, and optionally including a grain hull ingredient, that can be used to replace sugar in any food, cosmetic, or pharmaceutical product.

Abstract: A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed.

Abstract: A food extrusion temperature controllable device based on material and environment properties comprises a connecting seat and a temperature controllable device disposed on the connecting seat connecting with a feeding cylinder and a pastry extrusion head. The temperature controllable device comprises a temperature controllable element, a temperature sensor and a thermal insulation jacket. The temperature sensor senses a temperature of a food in the connecting seat, and the temperature controllable element is capable of receiving a temperature controllable command from a controller to adjust the temperature of the food in the connecting seat by heating or cooling. The thermal insulation jacket covers the connecting seat to maintain the temperature. A material removal element is disposed on an inner surface of a chamber of the connecting seat to spray a fluid of liquid and gas sequentially toward a pastry tip of the pastry extrusion head.

Abstract: A health functional food product prepared by fermenting a dough containing whey, including a health functional bakery product prepared by: preparing a sponge and a dough by adding and mixing about 1.0 to 10 wt part of a whey powder and about 0.01 to 1.0 wt part of a mixture of probiotic preparation consisting of Leuconostoc strain, Lactobacillus strain and 2 kinds of Saccharomyces strains as to 100 wt part of a dough; and fermenting, aging and baking the dough. Such may be used to prepare a health functional bakery product as well as a health functional Lactobacillus fermented drink using said health functional bakery product.

Abstract: Methods and system for determining water activity of a sample material are disclosed in which a sample material is positioned in a water activity measurement device, a plurality of water activity values of the sample material are measured at a respective plurality of points of time, with the plurality of points in time preceding an equilibrium state of the water activity of the sample material, the plurality of water activity values over time are log-transformed, a trendline of the plurality of water activity values over time is calculated, and the trendline is extrapolated to determine an extrapolated water activity value of the sample material at the equilibrium state. These methods and systems can decrease the time needed to determine the water activity of the sample by reliably predicting and estimating water activity well before equilibrium is reached in the measurement chamber.

Abstract: A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

Abstract: Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Abstract: The present application relates to GHB formulations and methods for manufacturing the same.

Abstract: A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.

Abstract: A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

Abstract: A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C.

Abstract: The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.

Abstract: The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.

Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

Abstract: Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.

Abstract: The disclosure relates to a series of independent human-induced non-transgenic mutations found at one or more of the Lip1 genes of a plant; plants having these mutations in one or more of their Lip1 genes; and a method of creating and finding similar and/or additional mutations of Lip1 by screening pooled and/or individual plants. The plants disclosed herein exhibit decreased lipase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the plants disclosed herein exhibit increased hydrolytic and oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.

Abstract: The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.

Abstract: The present invention relates to compositions comprising RS4 resistant starch. The compositions of the present invention are for use in preparing textured crumb products via high pressure short time (HPST) extrusion for coating frozen and refrigerated food products.

Abstract: Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insoluble dietary fiber contains insoluble dietary fiber derived from bran of wheat variety.

Abstract: The invention relates to the wheat cultivar designated FA9S10-0049R. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar FA9S10-0049R. Also provided by the invention are tissue cultures of the wheat cultivar FA9S10-0049R and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar FA9S10-0049R with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated 01071782. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar 01071782. Also provided by the invention are tissue cultures of the wheat cultivar 01071782 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar 01071782 with itself or another wheat cultivar and plants produced by such methods.

Abstract: A non-bleeding curcumin (NBC) which eliminate the problems of color bleeding, color leaching, color staining and dusting during the industrial processing of curcumin and its methods of preparation is disclosed in the invention. The invention also provides a water based process of preparation of food grade non-bleeding curcumin which is free of synthetic excipients.

Abstract: Extracted olive oil having extremely less olive smell and excellent skin permeability, and having an extremely higher antioxidative property than that of common olive oil. Also provided is a method for producing extracted olive oil including: crushing olive fruits and olive leaves; and producing the extracted olive oil from an obtained paste-like matter, where the olive fruits and the olive leaves are lactic fermented before or after the crushing step or during the crushing step.

Abstract: Disclosed is an invention in the field of automated food preparation. The present invention particularly relates to a system and method to prepare food items by automatically placing food items on a food preparation surface utilizing a multi-axis robot. Upon loading predetermined coordinates into a computing device, a computer program calculates the instructs the robot via a controller to load the required food items via one or more food ingredient dispensing heads automatically.

Abstract: The invention relates to the wheat cultivar designated 01071777. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar 01071777. Also provided by the invention are tissue cultures of the wheat cultivar 01071777 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar 01071777 with itself or another wheat cultivar and plants produced by such methods.

Abstract: A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

Abstract: The invention relates to the wheat cultivar designated WB9350. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9350. Also provided by the invention are tissue cultures of the wheat cultivar WB9350 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9350 with itself or another wheat cultivar and plants produced by such methods.

Abstract: Stabilized catalyst detergent compositions are provided in solid alkaline detergent formulations are disclosed. The compositions are suitable for use with additional detergent and/or bleaching compositions while providing stabilized catalysts within an encapsulated cellulose derivative coating. Methods of use for cleaning are disclosed.

Abstract: Described herein are manufactured compositions that contain vitamin D in an amount from 3500 IU to 5000 IU and magnesium in the form of magnesium L-5-methyltetrahydrofolate in an amount of about 1 mg. A manufactured composition contains vitamin D in an amount from 3500 IU to 5000 IU and magnesium in the form of magnesium L-5-methyltetrahydrofolate in an amount of about 1 mg and N-acetyl-L-cysteine magnesium chelate in the amount of 75 mg. A manufactured composition contains vitamin D in an amount from 3500 IU to 5000 IU and magnesium in the form of magnesium L-5-methyltetrahydrofolate in an amount of about 1 mg and N-acetyl-L-cysteine magnesium chelate in the amount of 75 mg, and iron.

Abstract: The invention relates to the wheat cultivar designated BZ9S09-0300RM. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ9S09-0300RM. Also provided by the invention are tissue cultures of the wheat cultivar BZ9S09-0300RM and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ9S09-0300RM with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated F9N12-0151. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar F9N12-0151. Also provided by the invention are tissue cultures of the wheat cultivar F9N12-0151 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar F9N12-0151 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated F9N12-0153. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar F9N12-0153. Also provided by the invention are tissue cultures of the wheat cultivar F9N12-0153 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar F9N12-0153 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated FA9S10-5037W. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar FA9S10-5037W. Also provided by the invention are tissue cultures of the wheat cultivar FA9S10-5037W and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar FA9S10-5037W with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated F9N12-0152. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar F9N12-0152. Also provided by the invention are tissue cultures of the wheat cultivar F9N12-0152 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar F9N12-0152 with itself or another wheat cultivar and plants produced by such methods.

Abstract: A cleaning solution, composition, and portable cleaner are provided that is all natural, safe, non-toxic, edible, anti-bacterial, anti-microbial, deodorizing, and further includes a pleasant fragrance and taste. In addition, the cleaning composition can be free from sugar, alcohol, surfactants, and other harmful or harsh ingredients. In addition, the cleaning composition allows for quick cleaning of any type of object that may be placed in the mouth, such as pacifiers, toys, candy, eating utensils, musical instruments, and mouth-pieces, among others.

Abstract: The invention relates to the wheat cultivar designated LA7W10-166. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar LA7W10-166. Also provided by the invention are tissue cultures of the wheat cultivar LA7W10-166 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar LA7W10-166 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated BZ9W09-2075. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ9W09-2075. Also provided by the invention are tissue cultures of the wheat cultivar BZ9W09-2075 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ9W09-2075 with itself or another wheat cultivar and plants produced by such methods.

Abstract: A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

Abstract: The invention relates to the wheat cultivar designated BZ9S09-0133W. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ9S09-0133W. Also provided by the invention are tissue cultures of the wheat cultivar BZ9S09-0133W and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ9S09-0133W with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated HV9W10-0458. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar HV9W10-0458. Also provided by the invention are tissue cultures of the wheat cultivar HV9W10-0458 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar HV9W10-0458 with itself or another wheat cultivar and plants produced by such methods.