An enzymatically produced soluble -glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble -glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble -glucan fiber are also provided.

An enzymatically produced soluble -glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble -glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble -glucan fiber are also provided.

A system and method for processing a cereal grain including establishing a correlation between outgassing levels of one or more volatile compounds from the cereal grain as it is processed by exposure to steam cooking and rolling into a processed grain, and a starch availability in the processed grain, and altering the process to produce a desired starch availability by altering the flaking process to product the correlated outgassing levels of the volatile compounds.

A system and method for processing a cereal grain including establishing a correlation between outgassing levels of one or more volatile compounds from the cereal grain as it is processed by exposure to steam cooking and rolling into a processed grain, and a starch availability in the processed grain, and altering the process to produce a desired starch availability by altering the flaking process to product the correlated outgassing levels of the volatile compounds.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

A system and method for processing a cereal grain including establishing a correlation between outgassing levels of one or more volatile compounds from the cereal grain as it is processed by exposure to steam cooking and rolling into a processed grain, and a starch availability in the processed grain, and altering the process to produce a desired starch availability by altering the flaking process to product the correlated outgassing levels of the volatile compounds.

A system and method for processing a cereal grain including establishing a correlation between outgassing levels of one or more volatile compounds from the cereal grain as it is processed by exposure to steam cooking and rolling into a processed grain, and a starch availability in the processed grain, and altering the process to produce a desired starch availability by altering the flaking process to product the correlated outgassing levels of the volatile compounds.

The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w/w) maltose and 1.0% (w/w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) or b) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.

The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w/w) maltose and 1.0% (w/w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) or b) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.