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.

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.

The present invention relates to a variant polypeptide having maltogenic alpha-amylase activity wherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino acid substitution F188L/I, S200N, and D261G, and optionally a further amino acid substitution T288P, wherein the amino acid substitutions are determined with reference to SEQ ID NO: 1, and wherein the polypeptide has an amino acid sequence which has at least 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, or at least 99% identity to the amino acid sequence of SEQ ID NO: 1. The invention also relates to a process for the preparation of a dough or a baked product wherein the variant polypeptide is used.

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).

A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.

An object of the present invention is to improve the quality of bread by the action of an enzyme. The present invention provides a bread quality improver containing exomaltotetraohydrolase.

The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1 or SEQ ID NO: 6, wherein the polypeptide comprises an amino acid substitution at position 295 and at least one further amino acid substitution at position 113, 121, 179 and/or 284, wherein the positions are defined with reference to SEQ ID NO: 1 or SEQ ID NO: 6. The invention further relates to a process for preparing a dough wherein a polypeptide as disclosed herein is used and baked product prepared from the dough.

The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.

A formula, apparatus and method of manufacturing a confectionery with an ornamental shape is disclosed. The invention comprises a jacket dough capable of being formed into an ornamental shape, said jacket dough further comprising flour; a leavening system; an oil, water and emulsifier system; sweeteners; flavoring additives; and coloring additives.