The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue at a position corresponding to any of the positions 113, 122, 138, 141, 179, 282, 284, 286, 295, said positions being defined with reference to SEQ ID NO: 2, and wherein said variant has at least 70% identity with the mature polypeptide having lipolytic activity as set out in SEQ ID NO: 2. Such a variant polypeptide may be used in the preparation of a baked product.

The present invention relates to the production of edible wafers having a density of at least 35 mg/cm.sup.3 the wafer comprising (i) 100 parts by weight of a flour; (ii) a low amount of water, in an amount 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 0.8; 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.

The breadmaking product free of gluten and lactose includes a main dough with: water; tapioca starch; rice flour; corn starch; sunflower oil; egg white; enzyme-active soy flour; fresh yeast; dextrose; salt; hydroxypropyl methylcellulose; psyllium husk fibre; xanthan gum; and a mother dough with millet flour and/or sorghum, and amaranth, salt and bacteria, fermented for 16 hours at 28° C. and matured for 24 hours at 5° C. The product is produced by mixing water, the mother dough, the oil and the egg white in a mixer for five minutes at a speed of 45 RPM, with the rest of the ingredients for three minutes at 45 RPM, and with the yeast for five minutes at 90 RPM. Each bread is shaped and left to ferment at 24° C. with 90% humidity, baked at 180° C. and cooled at 8° C.

The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batter ingredients, and preparing the cake batter. Also, cake batters or cake products comprising one or more raw starch degrading alpha-amylases and one or more phospholipases are provided herein.

The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product.

The present invention relates to isolated polypeptides having alpha-amylase activity, catalytic domains, carbohydrate binding domains and polynucleotides encoding the polypeptides, catalytic domains or carbohydrate binding domains. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains or carbohydrate binding domains.

Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and quinoa flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and quinoa flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone.

A method for preparing a fortified gastronomic composite food is provided. The method includes, in the following order, working hen eggs in a kneader with sugar and a mixture of at least one essential amino acid and at least one non-essential amino acid or conditionally essential amino acid, adding edible oil or fat, adding flour and dietary fibers at the same time, adding flavoring and leavening agents, mixing a dough to obtain a smooth, compact and homogeneous dough, and baking the dough in an oven. A dough for making a fortified gastronomic composite food including cereal flour, dietary fibers, at least one edible oil or fat, at least one egg, at least one essential amino acid and at least one non-essential or conditionally essential amino acid is also provided.

The present invention relates to a method for preparing a dough which is to be stored frozen, which method comprises including a Penicillium glucose oxidase in the dough during preparation of the dough.

Further the present invention relates to a frozen dough comprising a Penicillium glucose oxidase and to a method for preparing a baked product, which method comprises baking a frozen dough comprising a Penicillium glucose oxidase.

Baked product prepared from a frozen dough comprising a Penicillium glucose oxidase are described and the use of a Penicillium glucose oxidase in the preparation of a frozen dough.

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.