A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of producing a food or malt-based beverage from barley grain comprising reduced levels of one or more alpha-amylase/trypsin inhibitors. Also provided is barley grain that can be used in the methods of the invention.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of producing a food or malt-based beverage from barley grain comprising reduced levels of one or more alpha-amylase/trypsin inhibitors. Also provided is barley grain that can be used in the methods of the invention.

A baked confection includes a plant extract comprising ≥5 weight % (wt %) anthocyanin, based on the total weight of the plant extract.

It is disclosed a food mixture, in particular a food mixture comprising hydroxytyrosol, oleuropein, and soluble fibres. In particular, the present invention relates to a food mixture comprising: —a fraction (a) which comprises soluble fibres; —a powdered fraction (b) which comprises at least 100 mg/kg hydroxytyrosol and at least 250 mg/kg oleuropein where said amounts refer to said powdered fraction (b). Said food mixture finds application, moreover, in the preparation of bread, pasta, and baked goods in general. The invention also describes food products which contain this mixture, a process for the preparation thereof, as well as the uses thereof in human and animal nutrition, in the treatment and in the prevention of inflammatory conditions and in the reduction of postprandial glycaemia.

It is disclosed a food mixture, in particular a food mixture comprising hydroxytyrosol, oleuropein, and soluble fibres. In particular, the present invention relates to a food mixture comprising: —a fraction (a) which comprises soluble fibres; —a powdered fraction (b) which comprises at least 100 mg/kg hydroxytyrosol and at least 250 mg/kg oleuropein where said amounts refer to said powdered fraction (b). Said food mixture finds application, moreover, in the preparation of bread, pasta, and baked goods in general. The invention also describes food products which contain this mixture, a process for the preparation thereof, as well as the uses thereof in human and animal nutrition, in the treatment and in the prevention of inflammatory conditions and in the reduction of postprandial glycaemia.

The present invention relates to a transgenic plant which has integrated into its genome an exogenous polynucleotide encoding a polypeptide which confers resistance to one or more races of Puccinia gram in is r. sp. tTitici, such as the Ug99 group of races Puccinia graminis f. sp. tritici.

The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to provide the dough with at least one characteristic selected from the group consisting of a water absorption ranging from about 58% to about 64%, a fermentation after about 90 minutes, retention of gas cells after sizing and/or baking the dough, good viscoelastic properties after baking the dough, or combinations thereof. The dough may also include the use of a specifically sourced malted barley flour at a level that is not recommended by the baking industry and/or processing parameters that reduce the fermentation time of the dough. Methods for making a dough are also provided.

The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to provide the dough with at least one characteristic selected from the group consisting of a water absorption ranging from about 58% to about 64%, a fermentation after about 90 minutes, retention of gas cells after sizing and/or baking the dough, good viscoelastic properties after baking the dough, or combinations thereof. The dough may also include the use of a specifically sourced malted barley flour at a level that is not recommended by the baking industry and/or processing parameters that reduce the fermentation time of the dough. Methods for making a dough are also provided.

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.