Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

Provided is Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

Provided is Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

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 xyanase, 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 invention discloses a method of improving sliceability of a baked product prepared from dough comprising: —incorporating into the dough a glycosyltransferase (EC 2.4.1.18) and/or a cyclomaltodextrin glucanotransferase; —baking the dough into a baked product; and —slicing the baked product during the cooling period when the baked product has a core temperature of 30-55° C.

The present disclosure relates to the preparation and maintenance of sourdough cultures that can be used to prepare pasta. The disclosure describes the identification of specific fermentation conditions that reliably maintain lactate-utilizing lactobacilli as dominant members of the microbiota by traditional methods. A crucial difference between known processes and the inventive process is that the conditions of the inventive fermentation process naturally select for several species of microorganisms, including Levilactobacillus koreensis and Levilactobacillus parabrevis. Specifically, the cold fermentation favors growth of these organisms and thereby produces more acetic acid than lactic acid in the sourdough.

The present invention relates to xylanase variants, polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; compositions comprising the xylanase variants and methods of using the variants.

The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase: flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.

Provided is Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

Provided is Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.