Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significantly lower compared to that of the starting material.

The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20.sup.34, the loss factor of 6.3.sup.9.0, the moisture content of 45.sup.55% and the water activity of 0.920.sup.0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

The invention is directed to novel amylases.

In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.

The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significantly lower compared to that of the starting material.

Fungal glucoamylases from Aspergillus fumigatusexpressed in Trichoderma reesei host cells (AfGATR) are provided. Trichoderma reesei host cells express AfGATRs at higher, or at least comparable, levels to natively expressed AfGA Aspergillus fumigatus. AfGATRs, including AfGA1TR and AfGA2TR, exhibit high activity at elevated temperatures and at low pH, so AfGATRs can be used efficiently in a process of saccharification in the presence of alpha-amylase, such as Aspergillus kawachii alpha-amylase (AkAA). AfGATRs advantageously catalyze starch saccharification to an oligosaccharide composition significantly enriched in DP1 (i.e., glucose) compared to the products of saccharification catalyzed by Aspergillus niger glucoamylase (AnGA) or native AfGA expressed in Aspergillus fumigatus. AfGATRs such as AfGA1TR, AfGA2TR or a variant thereof can be used at a lower dosage than AnGA and natively expressed AfGAs to produce comparable levels of glucose.

The invention relates to a bread dough, and a bread obtained by baking the dough, where the dough includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-5 wt. %, based on dry weight.

A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme and/or a xylanase and an X143 polypeptide, wherein the X143 polypeptide is a monooxygenase.

The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food product, wherein the composition includes a base which is fully milk derived and/or includes components inherently found in milk.