This invention relates to polypeptides, more specifically amylase polypeptides and nucleic acids encoding these, and their uses e.g. as non-maltogenic exoamy lases in producing food or feed products.

The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking in a steam oven. This method can be used in order to obtain nugget-like products that have the required crispness, uniformity and colour characteristics and a reduced fat content. The invention also concerns a nugget-like product likely to be obtained using the abovementioned method.

A process for producing a corn flour-based food product preservative free in a retortable packaging, which comprises preparing a mixture of corn flour and a fatty component, and adding to said mixture a meat product or stew and other minor ingredients. The prepared mixture is added to a sterilizable pouch which is sealed and subjected to a sterilization process including a heating, sterilization or holding and a cooling stage, and under conditions of determined pressure and times.

A baking mix is provided that is free of common food allergens. The baking mix includes a modified starch, a native starch, a gluten-free flour, a hydrocolloid, a hydrogenated oil, a sugar, and a salt. Methods of manufacturing a baking mix are further provided and comprise the step of combining an amount of a modified starch, an amount of a native starch, an amount of a gluten-free flour, an amount of a hydrocolloid, an amount of a sugar, and an amount of a sea salt to form a raw material mixture. An amount heated hydrogenated oil is then added to the raw material mixture, and the raw material mixture is turbolized for a predetermined amount of time to thereby form the baking mix.

This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein, wherein the expanded food has a pore structure as measured with an X-ray computed tomography scanner, the structure satisfying the following ranges:

Specific Surface Areas: (1A) Specific surface area of solid region: 6 to 22/mm; and (1B) Specific surface area of void: 3 to 8/mm.

This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein and not substantially containing a wheat-derived protein, wherein (A) the expanded food has (1) a hardness, as determined by a texture measurement, within the range of 0.1 to 0.35 N and (2) a cohesiveness, as determined by a texture measurement, within the range of 0.5 to 0.71, and/or (B) the expanded food has values of (1) elastic modulus and (2) viscosity, as determined by a creep test, within the following ranges: (1a) instantaneous elastic modulus: 190 to 460 Pa; (1b) delayed elastic modulus: 4400 to 13000 Pa; (2a) delayed viscosity: 38000 to 117000 Pa.Math.s; and (2b) permanent viscosity: 240000 to 820000 Pa.Math.s.

The present invention relates to a method for creating a inverted puff pastry dough or croissant dough, comprising the steps of: A. Creating a laminate extending in a length ad a width direction by: A1. Providing a first layer of a mixture of fat such as margarine or butter and flour or starch on a substrate; A2. Providing at least one layer of dough on top of the mixture; A4. Providing a second layer of a mixture of dough and flour or starch on top of the dough layer; C. Cutting the thus obtained laminate in the width direction, as to obtain multiple laminate pieces; D. Stacking the laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction; and E. Rolling the stack a first time in a rolling direction in or against the length direction, thus obtaining a inverted puff pastry dough or croissant dough.

Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.

A gluten free bread product with an improved texture that is prepared using a modified starch and a gluten free flour blend, as well as a method for preparing the improved gluten free bread product. The modified starch may comprise a cooked corn starch slurry or a nixtamalized corn starch.

Generally, described herein are milling devices. A milling device (100) includes a rotatable screw (110) in an outer periphery of which spiral grooves (110a, 110b) are formed; a barrel (120) surrounding the portion of the screw (110) where the spiral grooves (110a, 110b) are formed and in an inner periphery of which a spiral groove (120a) is formed; a loader (130) for loading cereal grains into a space (135) between the screw (110) and barrel (120); a compressor (140) attached to a distal end of the barrel (120) and accumulating and pressurizing in a nearly airtight state the cereal grains ground in the space (135) and fed therein as the screw (110) rotates; and a discharge port (150) provided in a front face of the compressor (140) and blasting the cereal grains fed in and pressurized by way of rotation of the screw (110).