Abstract: Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the intake of sugar, which may cause diseases such as diabetes or obesity. The dough composition for sugarless bread includes (A) 0.1 to 1.1 parts by weight of an improver, (B) 15 to 50 parts by weight of a grain mixture, and (C) 1.0 to 2.5 parts by weight of yeast, based on 100 parts by weight of flour of the dough composition. The present invention can provide sugarless bread with low sugar content by suppressing sugar from being generated during the baking process. Since the sugarless bread according to the present invention lowers the intake of sugar, which may cause diseases such as diabetes or obesity.

Abstract: The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.

Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Abstract: A method for hydrating yeast comprises several steps. A package comprising a thermochromic ink and an indicator is provided. A liquid is provided. The temperature of the liquid is measured by placing the package in contact with the liquid. The liquid is heated or cooled until the thermochromic ink indicates the liquid is within the predetermined temperature range. The liquid and yeast are combined. The package comprises a pouch, a thermochromic ink, and an indicator. The pouch is formed from one or more films sealed together to create an internal space. The thermochromic ink and indicator are arranged relative to each other to indicate when the liquid is within a predetermined temperature range. The thermochromic ink changes color when the liquid is within the predetermined temperature range.

Abstract: The present invention concerns a palatability-enhancing composition for pet food, wherein said composition comprises about 1 to 70% by weight of free amino acids, as well as uses thereof, especially for producing pet foods having enhanced palatability. Cat food is more specifically concerned by the present invention.

Abstract: The present invention relates to a process for preparing a nutritional, therapeutic or organoleptic product by growing non-recombinant yeast under aerobic conditions, in a medium that includes crude glycerol, as one possible carbon source to produce a yeast product. The yeast product can be processed to obtain such nutritional, therapeutic or organoleptic products as yeast paste, yeast metabolites, carbohydrates, proteins, functional proteins, nucleotides, yeast autolysates, yeast extract, yeast cell walls, beta-glucans, mannans or a product derived from a mineralized yeast product.

Abstract: A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.

Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.

Abstract: A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.

Abstract: Pet food palatability enhancers based on organic acids and showing antimicrobial efficacy are described.

Abstract: Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water.

Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.

Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.

Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: An engineered strain of the oleaginous yeast Yarrowia lipolytica capable of producing greater than 5.6% docosahexaenoic acid acid (DHA, an w-3 polyunsaturated fatty acid) in the total oil fraction is described. This strain comprises various chimeric genes expressing heterologous desaturases, elongases and acyltransferases and optionally comprises various native desaturase and acyltransferase knockouts to enable synthesis and high accumulation of DHA. Production host cells are claimed, as are methods for producing DHA within said host cells.

Abstract: A method and apparatus comprising microwave radiation pulses to reduce a microorganism population in an object.

Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).

Abstract: Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions having a targeted level of sodium, made from wholesome foods that provide macronutrients and micronutrients needed in a child's daily diet and are developmentally appropriate for this age group. The sodium levels of the nutritional compositions may be less than or equal to about 200 mg per 100 g nutritional composition. Methods of making nutritional compositions with targeted sodium levels while also achieving acceptable product flavors at both pilot and factory levels are also provided. The batching methods may include adding a slurry of ice, cold water and KCl to a batched product after an initial cooling step and before packaging.

Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

Abstract: A gluten free, ready-to-eat food product is provided comprising millet and a flavoring. In some embodiments, the gluten-free food product may also be dairy-free and/or allergen free. In further embodiments, the food products may further comprise one or more vitamins or cofactors therefore, minerals, non-allergenic proteins or amino acids, probiotics, botanicals or combinations of these and be utilized in methods of providing adequate nutrition to individuals diagnosed with an allergy or intolerance. Methods of making the food products, and packaged food products are also provided.

Abstract: The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present invention also relates to a method of preparing a bakery product and a method of selecting yeast strains giving yeasts suitable for breadmaking using a large amount of yeast.

Abstract: The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are obtained by means of a process of hybridization or of mutation of the industrial S. cerevisiae strain deposited on Jul. 8, 2010 with the CNCM [French National Collection of Microorganism Cultures] under number 1-4341, or from an industrial strain related thereto via the Ty profile thereof and/or via quantitative trait locus mapping (QTL mapping).

Abstract: The present invention relates to novel broad spectrum strains of baker's yeast, i.e. yeast strains that are effective on both dough known as unsweetened dough and dough known as sweet dough.

Abstract: An insect artificial feedstuff is dry powder feedstuff composed of 1 to 50 percent by weight of a gelatinizing agent and 1 to 90 percent by weight of a powder foodstuff to further form gel by adding water having predetermined ratio, wherein the powder foodstuff comprises leaf powder formed by grinding at least one natural forage. Accordingly, other contents geld by utilizing the viscosity of the gelatinizing agent can be obtained to prepare artificial feedstuff having proper softness for different insects. The feeding rate of insect can be increased by the leaf powder, and the commonality of the insect artificial feedstuff can be effectively enhanced.

Abstract: Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a percentage of the combined weight of raffinose and stachyose being at least 46%, a weight percentage of fructose being not greater than 8.5%, and a weight percentage of glucose being not greater than 1.0%, based on the total weight of fructose, glucose, sucrose, raffinose, and stachyose. The soybean oligosaccharide product is prepared by extracting a soybean raw material with water under a pH of 3-6 and at a temperature of 50-70° C. to obtain an extract containing acidic soluble saccharides of soybean, and inoculating and fermenting the extract with probiotics that are able to decompose monosaccharides and disaccharides, but substantially not able to decompose trisaccharides or tetrasaccharides.

Abstract: A method to improve shelf life of a baked edible product includes baking dough in a sealable container that is provide with a lining of flexible material, thereby converting the dough into a baked edible product. Thereafter, a top surface of the baked edible product is covered using the flexible material and placed against a surface at baking temperature. The container may be inverted. Thereafter, the container and baked edible product is cooled in a dry and sterile atmosphere.

Abstract: Dry stabilizing compositions for bioactive materials include sugars and hydrolyzed proteins, and may be formed into tablets or other forms providing enhanced stability for the bioactive material. Compositions containing the bioactive materials may be produced by a method that includes (a) combining the bioactive material with other ingredients in an aqueous solvent to form a viscous slurry; (b) snap-freezing the slurry in liquid nitrogen to form solid frozen particles, beads, droplets or strings; (c) primary drying by water removal under vacuum of the product of step (b) while maintaining it at a temperature above its freezing temperature; and (d) secondary drying of the product of step (c) at maximum vacuum and a temperature of 20° C. or higher for a time sufficient to reduce the water activity to below 0.3 Aw.

Abstract: The invention provides a continuous method for the production of a yeast fermented beverage, comprising consecutive continuous processing steps; wherein the gravity of a mash extract is maintained at more than 22° P; the gravity of the wort produced from the mash extract is maintained at more than 22° P until said wort is diluted with additional water; and the gravity of the diluted wort is within the range of 10-35° P; and wherein less than 30 wt. % of the fermentable sugars in the mash extract and wort are derived from fermentable sugars added after hydrolysis of the starch contained in the mash. The method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields. Furthermore, it achieves extremely high productivity, especially in the operation of the brewhouse.

Abstract: The present invention relates to nutritional compositions which are specifically designed to address the needs of infants and young children of at least 2 years of age. In particular, the invention provides a set of nutritional compositions for infants and young children, each nutritional composition having varying probiotic content. The set of the invention is specifically aimed at providing an optimal amount of probiotics to infants and young children over time and at each specific age.

Abstract: The embodiments herein provide an all-natural soft and dry food in one products for pets, and a method of manufacturing the same. According to an embodiment herein, the food product comprises a hard outer shell made up of animal-based protein with a moisture content of 10-15% and a soft and highly moist inner core. The soft and dry food meets the health requirement of pets as they have naturally evolved to ingest and digest foods by providing teeth cleaning attributes, maintaining proper sugar, glycemic levels etc. The soft and dry food eliminates the need for adding wet canned food to make the pet to consume the food. The soft and dry food provides inherent palatability and moisture content. The manufacturing process comprises pre-processing, conditioning and extrusion, drying, cooling, enrobing and finally packaging finished product. In the drying step, the extruded food sample is subjected to three-step heating cycle.

Abstract: The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions while being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolize carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculating part of the yeast-containing residue to the series of one or more propagation vessels; and e.

Abstract: A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat, at least one flavor additive and at least one filling. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat, at least one flavor additive and at least one filling.

Abstract: Methods of fortifying animal feeds nutrients typically lacking therefrom through the action of microorganisms are provided. Fermentation of animal feed materials with selected microorganisms, such as certain varieties of red yeasts, are shown to fortify the feed materials with natural carotenoids. Further, in certain embodiments, these methods can result in an increase in levels of nutritionally beneficial fatty acids, and a decrease in dietary fiber and nitrogen levels.

Abstract: A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally treated dough, a sponge making process of forming a sponge, a dough mixing process of mixing the thermally treated dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water to form a dough mixture and stirring the dough mixture, a division process of dividing the dough mixture into equal-sized dough pieces, a first fermentation process of rolling out and fermenting the divided dough pieces for a predetermined period of time, a molding process of molding the dough pieces to fit a bread pan, a second fermentation process of fermenting the molded dough pieces in the bread pan, and a baking process of heating the fermented dough pieces.

Abstract: A recombinant micro-organism such as Saccharomyces cerevisiae which produces and excretes into culture medium a stilbenoid metabolite product when grown under stilbenoid production conditions, which expresses in above native levels a ABC transporter which transports said stilbenoid out of said micro-organism cells to the culture medium. The genome of the Saccharomyces cerevisiae produces an auxotrophic phenotype which is compensated by a plasmid which also expresses one or more of said enzymes constituting said metabolic pathway producing said stilbenoid, an expression product of the plasmid is genetically modified to include a ubiquitination tag sequence. Expression of an enzyme participating in catabolism of phenylalanine by the Ehrlich pathway is optionally reduced compared to its native expression level.

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: Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared using a commonly employed baking facility, without requiring a special facility for thawing and fermenting. A bread dough having a continuous, multi-layered structure is prepared by using a cereal flour composition containing yeast and an oil-and-fat composition (roll in oil-and-fat), the bread dough is formed into a desired shape, and then a dent is made on the surface of the thickest portion having the length which is 13% to 70% of the longitudinal length of the shaped article.

Abstract: Provided is a liquid food composition capable of semi-solidifying in the stomach, which is a one-pack type product containing a water-soluble dietary fiber preliminarily added thereto and in the form of a liquid that can be easily taken, and stably sustains the liquid nature thereof during distribution and storage. The liquid food composition, which is capable of semi-solidifying in an acidic region, comprises a water-soluble dietary fiber (a), a specific metal compound (b), a protein (c) and an emulsifier (d), and the particle size distribution of particles contained in said liquid food composition shows two or more peaks in a neutral region.

Abstract: The invention relates to novel yeast strains, to the yeasts resulting from these strains, to a composition containing at least one Saccharomyces cerevisiae yeast and/or derivatives of a yeast having a particular interest as a food additive and/or probiotic and/or functional food and/or neutraceutic and/or functional ingredient and/or cosmeceutical and/or pharmaceutical active agent. The invention also relates to the use of the same in human and/or animal nutrition, or for the treatment or prevention of inflammatory diseases.

Abstract: The present invention relates to the field of food production, in particular the production and provision of a gluten-free baking mix for the preparation of gluten-free baked goods and bread.

Abstract: An improved method of vacuum infusion of a supplement in a porous food product comprising treating a porous food product having a majority pores of within a certain diameter size range with a supplement dispersed in a carrier wherein the supplement comprises particles the majority of which have a size range which is less than the pore diameter size range, said method performed under suitable conditions and for a suitable tone to achieve infusion of the supplement into the food product, the improvement comprising higher levels of supplement incorporation than with other supplement particle sizes.

Abstract: Nutritional compositions and methods for making and using said nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition that has fruit flakes that include docosahexaenoic acid. The docosahexaenoic acid can be incorporated directly in the fruit flakes.

Abstract: Methods and systems to prepare yeasted dough products, such as breads, include inhibiting yeast activity prior to a first rise, conducting the first rise over an extended rise time, inhibiting yeast activity between the first rise and a second rise, and conducting the second rise over an accelerated second rise time. Inhibiting of yeast activity may include maintaining one or more of a liquid ingredient and a dough at a relatively cool temperature. The first rise may include maintaining the dough at a relatively cool temperature to restrict or retard yeast activity. Inhibiting of yeast activity prior to the first rise and/or retarding yeast activity during the extended first rise may improve one or more of flavor, aroma, texture, and appearance of a resultant baked good.

Abstract: A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.

Abstract: The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt % of proteins, more than 6 wt % of fibres and 18-35 wt % of inclusions having an average size of at least 2 mm.

Abstract: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.

Abstract: A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.

Abstract: A probiotic composition, delivery device, method of forming, and a method for delivery are disclosed. The composition may be in the form of a spray, mist, film, or the like suitable for use with any pre-formulated pet food product, whether in solid or liquid form, and further to the use of the spray directly on the coat or skin of an animal. The probiotic spray may also be applied directly into a cavity of the animal, for example into its mouth or nasal passages. The probiotic composition provides multiple strains or species of viable bacteria that provide health benefits when ingested, and is shown herein primarily for consumption by or use on/in animals, though the invention is not limited in any way to use strictly for animal intake, but may also be suitably used for human ingestion.

Abstract: The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.

Abstract: An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.