The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.

A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue. Such a variant polypeptide may be used in the preparation of a baked product.

A fungal alpha-amylase is provided from Aspergillus fumigatus (AfAmyl). AfAmyl has an optimal pH of 3.5 and is operable at 30-75 degrees C., allowing the enzyme to be used in combination with a glucoamylase and an isoamylase in a saccharification reaction. This obviates the necessity of running a saccharification reaction as a batch process, where the pH and temperature must be readjusted for optimal use of the alpha-amylase or glucoamylase. AfAmyl also catalyzes the saccharification of starch substrates to an oligosaccharide composition significantly enriched in DP2 and (DPI+DP2) compared to the products of saccharification catalyzed by an alpha-amylase from Aspergillus kawachii. This facilitates the utilization of the oligosaccharide composition by a fermenting organism in a simultaneous saccharification and fermentation process, for example.

A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

The subject invention provides compositions and methods for enhancing the quality of bread and other baked goods. By baking the bread or other baked goods with a yeast-based biopreservative composition, the subject invention provides methods for enhancing the taste, texture and shelf-life of these food products. In certain embodiments, the yeast-based preservative composition comprises Wickerhamomyces anomalus and/or a microbial growth by-product. The composition can be used in place of or in addition to traditional baker's yeast.

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

Provided is functional well-being pizza dough and a pizza prepared by using the same, which is digestible and increases savor and flavor by containing a great deal of fiber. The functional well-being pizza dough manufactured using dough mixed of 2,750 to 2,800 parts by weight of wheat flour, 1,300 to 1,400 parts by weight of water, 110 to 120 parts by weight of refined sugar, 70 to 80 parts by weight of soybean oil, 80 to 90 parts by weight of grain-nut mixture, 50 to 60 parts by weight of refined salt, 20 to 30 parts by weight of whey powder, 8 to 12 parts by weight of bread improver, 4 to 6 parts by weight of sourdough, 4 to 6 parts by weight of yeast, 2 to 4 parts by weight of chlorella powder, and 1 to 4 parts by weight of green tea powder.

The invention relates, in certain aspects, to a novel baking process that allows for the production of a gluten-free laminated baked good. In certain embodiments, the baked good of the invention has a look similar or indistinguishable from that of a conventional gluten-based baked good. In other embodiments, the baked good of the invention has a taste similar or indistinguishable from that of a conventional gluten-based baked good. In yet other embodiments, the baked good of the invention has a texture similar or indistinguishable from that of a conventional gluten-based baked good.

The invention relates, in certain aspects, to a novel baking process that allows for the production of a gluten-free laminated baked good. In certain embodiments, the baked good of the invention has a look similar or indistinguishable from that of a conventional gluten-based baked good. In other embodiments, the baked good of the invention has a taste similar or indistinguishable from that of a conventional gluten-based baked good. In yet other embodiments, the baked good of the invention has a texture similar or indistinguishable from that of a conventional gluten-based baked good.

Genetically engineered enzymes having amylase enzyme activity, compositions comprising the enzymes, and methods of making and using the enzymes. Fragments of parent amylase enzymes activity and methods of using the fragments for making genetically engineered enzymes having amylase activity. The genetically engineered amylase enzymes are useful in many different applications such as laundry detergents, dish washing detergents, and cleaning products for homes, industry, vehicle care, baking, animal feed, pulp and paper processing, starch processing, brewing, and ethanol production.