Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

A health functional food product prepared by fermenting a dough containing whey, including a health functional bakery product prepared by: preparing a sponge and a dough by adding and mixing about 1.0 to 10 wt part of a whey powder and about 0.01 to 1.0 wt part of a mixture of probiotic preparation consisting of Leuconostoc strain, Lactobacillus strain and 2 kinds of Saccharomyces strains as to 100 wt part of a dough; and fermenting, aging and baking the dough. Such may be used to prepare a health functional bakery product as well as a health functional Lactobacillus fermented drink using said health functional bakery product.

A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

Fumonisins are a type of mycotoxin that contaminate different products, for example, feed and food products, including corn-based products, which can lead to serious health risks to humans and livestock. Current methods for detoxifying fumonisin-contaminated products are complex and expensive. The present disclosure provides a recombinant microbial host cell expressing an heterologous polypeptide having fumonisin amine oxidase activity, the recombinant microbial host cell comprising an heterologous nucleic acid molecule encoding the heterologous polypeptide having fumonisin amine oxidase activity, a variant thereof or a fragment thereof. The heterologous polypeptide having fumonisin amine oxidase activity can be used to detoxify a fumonisin mycotoxin present in feed and food products, for example from grains and products derived from grains.

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 present invention relates to a method for producing a mushy mass having preferably high porosity and/or elasticity, using (pseudo) cereals, pulses and/or oilseeds. The mushy mass is suitable for producing a very porous, very elastic, non-sticky dish. The present invention therefore also relates to dishes that can be produced by way of methods that are particularly suitable for people with specific health needs.

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

The present disclosure discloses a Pichia kudriavzevii and a multifunctional complex microbial inoculant and use thereof, and belongs to the technical field of bioengineering. The Pichia kudriavzevii of the present disclosure has a degrading ability of lactic acid as high as 12.69 g.Math.L.sup.−1, which is 2.04 times that of a type strain. At the same time, the strain can also metabolize ethanol and has an OD.sub.600 of 4.48 after fermentation in a sorghum juice medium at 30° C. and 200 rpm for 3 d. The Pichia kudriavzevii could completely consume 58 g.Math.L.sup.−1 of glucose in the sorghum juice medium after 60 h of fermentation and produce 13.06 g.Math.L.sup.−1 of ethanol. The Pichia kudriavzevii degrades lactic acid and can relieve a lactic acid pressure of a fermentation system and enable Saccharomyces cerevisiae to grow and metabolize to produce wine. In addition, the strain and the microbial inoculant thereof can inhibit the production of filamentous fungi and geosmin and have important use prospects for maintaining homeostasis of a fermentation system and food preservation.

A recombinant yeast cell comprising a heterologous polynucleotide encoding an anti-staling/freshness amylase; in particular an anti-staling/freshness amylase selected from the group consisting of a maltogenic amylase (EC 3.2.1.133), a beta-amylase (EC 3.2.1.2), and a glucan 1,4-alpha-maltotetrahydrolase (EC 3.2.1.60).

Adding (A) an amylomaltase derived from a bacterium of the genus Thermus to a starch-containing material, and further adding (B) a protein or lipid modification enzyme, or (C) a starch degradation product or (D) a starch degradation enzyme is useful for modifying a starch-containing food.