Disclosed is a frozen fresh yeast formed body that is obtained by freezing fresh yeast without adding edible fat and oil or an emulsifier, maintains the leavening power of fresh yeast even after long-term storage, is not tightly consolidated with other frozen formed bodies and can be easily separated from other frozen formed bodies even when consolidated with the other frozen formed bodies, and is countable to weigh the amount of yeast. The frozen fresh yeast formed body is obtained by freezing fresh yeast and has an almost spherical shape whose maximum width is 2 to 20 cm. The frozen fresh yeast formed body has a yeast content of 25 to 40% by weight in terms of dry weight and a moisture content of 60 to 75% by weight with respect to a total weight thereof. It is preferred that a maximum contact area between the frozen fresh yeast formed bodies is 20% or less of a total surface area of the single formed body.

A gluten-free grain concentrate (GFGC) food product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone.

The process for producing low-gluten or gluten-free cooking dough for food purposes includes making a dough composition including, by weight relative to the total percentage by weight thereof: between 88.5 and 95% of dittany starch, between 0.1 and 0.5% of salt, between 40 and 65% of water, yeasts, between 3 and 5% of sugar, between 1.5 and 4% of pea protein, and between 0.2 and 3.6% of at least one thickener. The dough composition is kneaded in a closed chamber depressurized beforehand. Carbon dioxide CO2 is injected into the chamber at a pressure of between 25 and 550 mbar for 10 to 50 minutes simultaneously to the kneading step, so as to obtain a low-gluten or gluten-free cooking dough.

Disclosed is a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries. The method includes the steps of: (i) developing the baker's yeast strain, preferably with the process of multiple crossing, by using the combination of one or more than one of the mutagenesis, evolutionary engineering, asexual hybridization, recombinant DNA technology and sexual hybridization methods; (ii) preparing the synthetic or flour-based selective nutrient medium, preferably the synthetic nutrient medium having a sugar content of 0%, 15% and/or 25%, and incubating the strains developed in multiple well plates inside the nutrient medium prepared; (iii) scanning the strains incubated by using a high-resolution optical scanner, or by the naked eye or a device with a spectrophotometric reader, preferably by using a high-resolution optical scanner, and selecting the strains that perform the best acidification.

A bread product made from beaten eggs and flour high in fiber such as rye. Various spices such as ginger which are known to lower A1C and cholesterol are added to the dough to achieve a bread product which upon consumption delivers therapeutically effective concentrations of the spices.

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).

Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is a novel natural Korean yeast isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava starch. In embodiments the baked goods have equal or better crumb firmness than baked goods using chemically modified starches.

Kneading the yeast fermented dough in the sourdough way: the flour is poured into warm water, in which sugar, salt, yeast are diluted, the dough is matured for 20 minutes, the dough is received semi-fluid, the dough is cut on the surface with greased vegetable oil; the stuffing is prepared from offal of farm animals or poultry, with the addition in stuffing ingredients onions in an amount of 10-20% of weight of the stuffing, salts, pepper to taste and further cooking steps are carried out. The method allows to prepare products with the optimal technological characteristics having high nutritional value and organoleptic properties of softness, juiciness, creamy taste.

Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm.sup.3/g.