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.

The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers, b) from 40 to 50 wt % of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0, d) from 0.02 to 0.5 wt % of an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt % of water, wherein the pH of the emulsion is from 3.5 to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%. It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above.

An emulsifier blend includes an edible acid from about 0.05 to about 0.5 wt %, a polyglycerol ester from about 10 to about 20 wt %, sorbitan monostearate from about 10 to about 20 wt %, propylene glycol from about 1.0 to about 5.0 wt % of the emulsifier blend, and water that accounts for a majority of the emulsifier blend. Optional components include distilled monoglycerides up to about 20 wt %, monoglycerides and diglycerides up to about 20 wt %, and glycerin, lecithin, or vegetable oil, each accounting for up to about 6 wt % of the emulsifier blend. The aforementioned emulsifier components may exclude the allergenic sources of: milk, eggs, fish, crustacean shellfish, peanuts, wheat, soybeans, and sesame; and may exclude GMOs.

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.

Methods for manufacturing reduced or zero added sodium expandable snack food pellets by including a functional ingredient to increase the expansion ratio of the pellets. Methods for manufacturing reduced or zero added sodium expandable snack food pellets by including a functional ingredient to decrease the glass transition temperature of the pellets. Methods for manufacturing reduced or zero added sodium expandable snack food by including a functional ingredient to decrease the bulk density of the snack food. Reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature, and reduced or zero added sodium expanded snack food products prepared from the pellets. Reduced or zero added sodium expanded snack food having specific bulk density.

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1 mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt; and (3) optionally an acidulant; wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution. In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.

The present invention fits into the field of preservation of foods, preferably baked products, and relates to a composition comprising fermented flour obtained from fermentation by means of lactic and/or propionic acid bacteria, an extract of plant origin, more specifically an extract of Sorbus aucuparia L., and a carrier. The present invention also relates to the use of said composition, preferably in powder form, as an additive for the preservation of foods, preferably baked products. Preferably, the composition of the invention is added to the ingredients for preparing the above-mentioned foods prior to baking.

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

A high-sugar-permeation-resistant saccharomyces cerevisiae strain and its use. The saccharomyces cerevisiae strain provided in the present invention is saccharomyces cerevisiae AMCC 31195 strain, which is preserved in the China Center for Type Culture Collection (CCTCC) with a deposit number of CCTCC NO: M 20211685. The saccharomyces cerevisiae AMCC 31195 strain provided in the present invention has the characteristics of high sugar permeation pressure resistance, cold permeation shock resistance and organic acid resistance.