The invention discloses a method of improving sliceability of a baked product prepared from dough comprising: —incorporating into the dough a glycosyltransferase (EC 2.4.1.18) and/or a cyclomaltodextrin glucanotransferase; —baking the dough into a baked product; and —slicing the baked product during the cooling period when the baked product has a core temperature of 30-55° C.

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 present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase: flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.

The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.

The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising: (i) at least parts by weight of fat; (ii) at least 40 by weight % of a hard flour or at least 50 parts by weight % of a soft flour (or if a mixture of hard and soft proportionate minimum amounts), and (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage.

The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye and/or soybeans) and/or at least 5% by weight of the total flour of a soluble fibre; (ii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; and (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; where the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage. Preferably the flour has a low amount of (preferably is free of) gluten and/or gliadin proteins.

The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour that comprises at least 10% by weight of the total flour of a low grade wheat flour and/or at least 10% by weight of the total flour of a hard wheat flour; (ii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage. The invention may improve sustainability by using a variety of flour types to achieve the same product characteristics thus reducing potential food waste that would occur from over-production of a certain flour type, can use higher yield flours to affect positively the environmental impact of wheat production, and/or can use locally sourced materials, (as restrictive wheat specifications are no longer needed removing the need to source by importing) thus lessening the environmental impact from transporting wheat long distances and also reduces the baking time of the wafer.

This invention is intended to enable the development of and provide rice flour that allows easy production of bread made from 100% rice flour that raises well and is finely textured at a bakery or in a home and a method for producing bread made from 100% rice flour using such rice flour. More specifically, this invention is intended to provide rice flour that is prepared by pretreatment comprising mixing rice flour, protease, and water to prepare dough made from rice flour and heating such resulting dough at a temperature from 40° C. or more but less than 60° C. for 3 to 20 hours and a method for producing bread made from rice flour using such rice flour.

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.

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