Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

A hydrolysate product from a vegetal matrix is disclosed, the process for its preparation, and its uses in human and animal diet. This hydrolysate contains a high percentage of pentosans with a low molecular weight that thus offers highbiodavailability of soluble fibres. This enables the drawbacks to be overcome that are associated with high consumption of wholefood products, at the same time benefiting from the nutritional components contained therein.

The present invention, which is a food composition for alleviating diabetes that contains Schisandra chinensis fruit water and bean juice as active ingredients, has a high inhibitory activity against α-glucosidase and prevents a rise of the blood sugar after meals, thereby alleviating diabetes. The food composition for alleviating diabetes can be prepared in different forms, such as soy milk, powdered soy milk, other forms of soy milk, or processed bean curd, and used in the preparation of health functional foods for blood sugar control or foods for diabetics according to the Special Purpose Foods of the general foods. In addition, the food composition for alleviating diabetes according to the present invention, when further containing a saccharified material of grain, maintains viscosity similar to that of regular soy milk by preventing agglomeration of the liquid soy milk and improves sensory properties, so it can be suitable for use in beverages such as soy milk or other forms of soy milk.

The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xylanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering, or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains.

The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food products, such as bread.

A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has got been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

A process for preparation of cereal fractions. The process comprises wet milling of oat grains or barley grains in the presence of an enzyme composition derived from malt; and when oat grains or barley grains are wet milled, optionally isolating, from the wet milled grains, a beta-glucan enriched fraction. Liquid and solid food products obtainable by the process.

A method and composition for providing hydrolyzed starch and fiber. In one aspect, the method comprises providing a first enzyme; a second enzyme; water; and a starting composition comprising at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. Additional steps comprise hydrolyzing the fiber and starch in the at least one material through fiber and starch hydrolysis reactions catalyzed by the first and second enzymes, respectively. Further steps comprise deactivating the first and second enzymes. In a second aspect, a composition comprises at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. The average molecular weights of the hydrolyzed starch and fiber molecules in the composition are fractions of the molecular weights of unhydrolyzed starch and fiber molecules, respectively.

Provided is a technique for improving a cooked-rice food product. A cooked-rice food product is improved by using the following component (A): (A) Bacillus licheniformis-derived α-amylase.

The present invention relates to polypeptides capable of modifying the C8-atom of deoxynivalenol and methods (e.g., for detoxifying mycotoxins) based thereon. The present invention further relates to compositions, kits, transgenic plants, transgenic seeds, transgenic pollen grains, foodstuff, intermediate foodstuff; fodder, intermediate fodder; feed, intermediate feed; additive (e.g., foodstuff-, fodder- or feed additive), intermediate additive (e.g., foodstuff-, fodder- or feed intermediate additive); detoxifying agent, intermediate detoxifying agent; nutritional supplement, intermediate nutritional supplement, prebiotic, intermediate prebiotic and/or mixture/s thereof comprising one or more of the polypeptides capable of modifying the C8-atom of deoxynivalenol.