56results about "Dough preparation" patented technology

The present disclosure relates to a process for preparing an upcycled material from a dry raw material with a moisture content of 0-30% w / w comprising lignocellulose and derived from spent cereal and / or pseudocereal grain and / or food waste or lignocellulosic biomass or a mixture thereof, the process comprising: a) a pre-treatment comprising the steps of: i) grinding and / or pulverizing the raw material to obtain a powder capable of passing through a sieve having a mesh size of 10-1000 μm and ii) performing autohydrolysis, followed by b) enzymatic hydrolysis of the of powder obtained from step ii), wherein the enzymatic hydrolysis comprises adding an enzyme mixture comprising at least a glucanase and a xylanase, and c) a post-treatment comprising the step of grinding and / or pulverizing the enzymatically hydrolysed mixture obtained from step b) to obtain the upcycled material in the form of a flour-like product.

This invention relates to the Kluyveromyces marxianus strain and its use, wherein the Kluyveromyces marxianus strain is Kluyveromyces marxianus AMCC30648, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222108, or Kluyveromyces marxianus AMCC31343, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222111. The Kluyveromyces marxianus strain is characterized by producing a variety of flavor substances at high concentrations. It can be used in fields such as brewing, beverages, and bakeries.

The present invention aims to provide a tangzhong dough for bakery food that increases the amount of water added while maintaining good workability without using starch raw materials, a method for producing the tangzhong dough, a method for improving the workability of the tangzhong dough, and a method for improving the texture of bakery food using the tangzhong dough. [Solution] A bakery food tangzhong dough that does not contain starch raw materials and contains water in an amount more than twice the weight of the grain flour raw materials, and contains edible oils and fats, wherein the total content of the amount of water and the amount of edible oils and fats in the bakery food tangzhong dough is 65% by mass or more and 90% by mass or less.

A variant polypeptide of fructanase, a fusion protein and an enzyme composition comprising said variant polypeptide, recombinant host cell producing the variant polypeptide, method for manufacturing the variant polypeptide, a use of the variant polypeptide to degrade and modify fructan containing material, and a premix for baking comprising the variant polypeptide.

The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

The present invention relates to a method for obtaining hard wheat oil, further degreased coarse flour and hard wheat lecithin starting from hard wheat. The invention also relates to a method for obtaining a flour product of defatted hard wheat germ and defatted hard wheat bran starting from said defatted coarse flour of hard wheat. The present invention relates to a method for obtaining naturally-leavened dough and dry naturally-leavened dough therefrom starting from a defatted coarse flour of hard wheat. Another object of the invention is the product thus obtained: a flour product of hard wheat oil, defatted coarse flour and hard wheat lecithin, defatted hard wheat germ and defatted hard wheat bran, naturally leavened dough and dry naturally leavened dough.

Provided is a leavening composition containing starch derived from legumes and / or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is imparted. The leavening composition satisfies all of (1) to (6). (1) The starch content is 3 mass% or more in terms of wet mass. (2) The dry-based water content is less than 150 mass%. (3) The dietary fiber content is 3.0 mass% or more in terms of wet mass. (4) The plant polysaccharide content is 0.1 mass% or more in terms of wet mass. (5) When a water slurry made of ground product of said composition is analyzed with a rapid visco analyzer under a prescribed condition, the ratio [value β] / [value α] is 100 or less. [Value α]: Breakdown-time viscosity (cP) during the rising temperature stage (al). [Value β]: Peak viscosity (cP) during the falling temperature stage (a2). (6) A water suspension liquid of the ground product of said composition is subjected to a treatment with α-amylase and glucoamylase, subsequently a component that is ethanol-insoluble but dimethylsulfoxide-soluble is obtained, and gel filtration chromatography is carried out under a prescribed condition, giving a molecular weight distribution curve (MWDC3.0-6.0) in which the logarithmic values are in the range from 3.0 inclusive to 6.0 exclusive. Here, when the greatest peak of the molecular weight logarithm is noted as " 1st MP", and the second greatest peak of the molecular weight logarithm is noted as "2nd MP", the ratio (2nd MP / lst MP) of the molecular weight logarithmic value at the peak of 2nd MP to the molecular weight logarithmic value at the peak of 1st MP is 95% or less.

The present disclosure relates to a modified polypeptide having xylanase activity and the use thereof.

The invention relates to a dough mixture for the production of a vegan egg biscuit substitute as a long-life baked good, wherein the dough mixture contains the following ingredients with the stated mass proportions of the dough mixture: from 20% to 40% flour, from 15% to 35% sugar, from 10% to 30% water, from 5% to 10% vegetable fat, and from 2.5% to 10% humectant. The dough mixture contains a vegetable protein ingredient with a mass proportion of the dough mixture of 1% to 5%. The invention further relates to a vegan egg biscuit substitute with the baked dough mixture, a manufacturing process for producing the dough mixture, and a production process for producing an egg biscuit substitute with the dough mixture.

The present invention relates to xylanase variants, polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; compositions comprising the xylanase variants and methods of using the variants.

Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and / or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K181, E182, H188, D189, R208, T245, S246, G250, G275, S284, H289, G301 or K327 and / or a mutation that introduces a disulfide bond.

Provided is a leavening composition containing starch derived from legumes and / or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is imparted.　The leavening composition satisfies all of (1) to (6). (1) The starch content is 3 mass% or more in terms of wet mass. (2) The dry-based water content is less than 150 mass%. (3) The dietary fiber content is 3.0 mass% or more in terms of wet mass. (4) The plant polysaccharide content is 0.1 mass% or more in terms of wet mass. (5) When a water slurry made of ground product of said composition is analyzed with a rapid visco analyzer under a prescribed condition, the ratio [value β] / [value α] is 100 or less. [Value α]: Breakdown-time viscosity (cP) during the rising temperature stage (a1). [Value β]: Peak viscosity (cP) during the falling temperature stage (a2). (6) A water suspension liquid of the ground product of said composition is subjected to a treatment with α-amylase and glucoamylase, subsequently a component that is ethanol-insoluble but dimethylsulfoxide-soluble is obtained, and gel filtration chromatography is carried out under a prescribed condition, giving a molecular weight distribution curve (MWDC3.0-6.0) in which the logarithmic values are in the range from 3.0 inclusive to 6.0 exclusive. Here, when the greatest peak of the molecular weight logarithm is noted as "1st MP", and the second greatest peak of the molecular weight logarithm is noted as "2nd MP", the ratio (2nd MP / 1st MP) of the molecular weight logarithmic value at the peak of 2nd MP to the molecular weight logarithmic value at the peak of 1st MP is 95% or less.

A phospholipase A1 characterized by having an sn1 / sn2 specificity ratio of about 5 / 45 or greater wherein said phospholipase A1 has a lysophospholipase / phospholipase activity ratio of less than 0.02 is presented in conjunction with methods for use in lipid containing food matrix, baking and making dough with the phospholipase and also including baking improvers using the disclosed phospholipase A1.

The present invention relates to a process for the preparation of γ-aminobutyric acid (GABA) using lactic acid bacteria (LAB) on vegetal matrices. In particular, the invention relates to the use of selected lactic acid bacteria for the production of γ-aminobutyric acid (GABA) on vegetal matrices such as legume flours for beneficial use in food, pharmaceuticals or cosmetics.

The present invention relates to variants of a beta-amylase which have an increased % residual exoamylase activity compared to the parent beta-amylase after heat treatment. The present invention also relates to methods of making the variant beta-amylase and the use of the variant beta-amylase in baking, detergents, personal care products, in the processing of textiles, in pulp and paper processing, in the production of ethanol, lignocellulosic ethanol or syrups and as viscosity breaker in oilfield and mining industries.

To provide a coated preparation for a food additive used in processed food products provided via a heating step, a shelf-life improver containing the coated preparation for the food additive, and a food material.SOLUTION: A coated preparation for a food additive characterized in that the coated preparation that covers a core material with a coating material mainly composed of hardened oil, where the core material is selected from the group consisting of organic acid salts, a mixture of organic acid salts and organic acids, and inorganic acid salts, and is composed of one or more types of acid particles that are solid under normal temperature and pressure, with a proportion of the core material included in the coated preparation being 20 to 75 wt.%, and an elution rate of the core material when the coated preparation is stirred in water at 25°C for 10 minutes being 25% or less, a shelf-life extender containing the coated preparation for the food additive, and a food material.SELECTED DRAWING: None

The present invention relates to a solid form of a cuttable leaven and its use in bakeries for preparing leavened bread and as a bakery starter for the preparation of a liquid leaven.

The invention features multi-specific fusion protein complexes with one domain comprising IL- 15 or a functional variant and a binding domain specific to IL-7 or IL-21.

The invention relates to an automated flouring and cooking system with two distinct models, a model designed for domestic use and a higher-capacity model designed for industrial use. The growing need for innovation in the flouring process presents challenges, especially for persons with gluten intolerances and allergies. When the food is to be cooked, a tray can be placed in a bottom slot where it would have no effect on flouring. This design is focused on optimizing time and hygiene and preventing cross-contamination.

The present invention relates to a method for producing mold-resistant baked bakery products, which comprises a step of baking dough obtained by a sponge dough-type bread-making method using a poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, and which comprises a step of applying a solution containing a live leaven and / or live yeast to the surface of the baked bakery products after the baking step.

The present invention relates to xylanase variants, polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; compositions comprising the xylanase variants and methods of using the variants.

Genetically engineered enzymes having amylase activity, compositions containing the enzymes, and methods of making and using the enzymes. Genetically engineered amylase enzymes are useful in laundry detergents, dishwashing detergents, and in ethanol production, starch processing, paper processing, and pulp, animal feed, baking, car care, industrial, and household cleaning products. It is useful in many different applications, such as:

A variant polypeptide of fructanase, a fusion protein and an enzyme composition comprising said variant polypeptide, recombinant host cell producing the variant polypeptide, method for manufacturing the variant polypeptide, a use of the variant polypeptide to degrade and modify fructan containing material, and a premix for baking comprising the variant polypeptide.

A bread machine (100) can include a housing (102), a bread container (104), a motor (106), and an electromagnetic locking mechanism (108). The bread container (104) can be removably disposed within the housing (102). The bread container (104) can include a paddle (110) disposed within the bread container (104) and a magnetic plate (112) disposed on an exterior (114) of the bread container (104). The motor (106) can be disposed in the housing (102) and configured to rotate the paddle (110) within the bread container (104). The electromagnetic locking mechanism (108) can be disposed within the housing (102) and can include an electromagnet (116). The electromagnet (116) can be configured to selectively engage and disengage the bread container (104). The electromagnet (116) can be disposed within the housing (102) to correspond with the magnetic plate (112) of the bread container (104). A method (200) of securing a bread machine (100) for use is also provided.

The present invention relates to xylanase variants, polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; compositions comprising the xylanase variants and methods of using the variants.

The invention relates to a temperature-controlled water supply system (10) comprising a tank (6) suitable for containing water intended to be cooled and / or heated, means for measuring the temperature of the water contained in the tank (6), mixing means (25), first means for conveying water (2) between an inlet port (1) of the system (10) and a first inlet port (14) of the mixing means (25), second means for conveying water (18) between a first outlet port of the tank (11) and a second inlet port (15) of the mixing means (25), third means for conveying water (19) between the outlet port (16) of the mixing means (25) and an outlet port of the system (10), means for cooling and / or heating the water contained in the tank (6),the mixing means (25) being capable of mixing the water flowing in the first water conveying means (2) and the water flowing in the second water conveying means (18) so that the water flowing in the third water conveying means (19) comes from this mixture. Figure 1,

An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC / MS), of 1:10 to 100:1.

The present invention relates to Saccharomyces cerevisiae SPC Y76LT (KCTC 14767BP). Since the strain (SPC Y76LT) of the present invention exhibits excellent fermenting ability at various sugar contents, it can be applied to various breads with different sugar contents. In addition, the strain of the present invention exhibits low fermenting power at low temperatures and has little quality change during the cold storage and distribution process, so it is suitable for the distribution of refrigerated dough. Moreover, the dough using the strain of the present invention is suitable for the distribution of frozen dough because, even after being stored in a frozen state and then thawed for use, the fermenting power of the strain is maintained in an excellent state.

The present application relates to a mutant polypeptide having xylanase activity and uses thereof.