The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour, all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.

A possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour, directed to a bakery pre-mix composition including pea protein and transglutaminase and a carrier, and a flour formulation including wheat flour, transglutaminase and pea protein. It was found that with the flour formulation a dough could be prepared with an improved process tolerance. The baked products prepared by baking the dough were found to have an improved crumb structure.

The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

An anti-inflammatory combination for improving nutrient metabolisms, intestinal functions and intestinal microecology and an anti-inflammatory food containing the anti-inflammatory combination are disclosed. The anti-inflammatory combination includes inulin, galacto-oligosaccharide, polydextrose, and a water-insoluble dietary fiber. Furthermore, a weight ratio of inulin, galacto-oligosaccharide, polydextrose and water-insoluble dietary fiber is 10-30:5-30:10-40:10-50. The anti-inflammatory food includes cereal flour, and the ratio of the cereal flour to the anti-inflammatory combination is 65-95:35-5. The anti-inflammatory combination is capable of reducing intestinal permeability, blood endotoxins, heavy metals and inflammatory factors, enhancing immunity, improving intestinal microecology and body biochemical indicators, and preventing chronic diseases.

A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food product, cellulose-containing particles that are derived from a herbaceous plant and that comprise: less than 30 wt % extractable glucose; and extractable xylose in an amount of at least 3% of the amount of extractable xylose in the plant. The replacement method involves providing, in the composition, cellulose-containing particles made from a herbaceous plant material by a process of: i) comminuting the plant material to form particles of the plant having a mean major dimension of less than 10 mm, preferably less than 100 μm, ii) then treating the plant particles from i) with a peroxide and water, iii) then heating the peroxide-treated plant particles from ii), and iv) then isolating the cellulose-containing particles.

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

A food composition for the preparation of a naturally leavened bakery product free of gluten or components thereof containing a starchy ingredient free of gluten or components thereof, a legume flour and partially hydrolysed guar gum having a molecular weight of between 500,000 Da and 1,000,000 Da is disclosed. The composition is free of cellulose derivatives; the legume flour may be chickpea flour, bean flour, faba bean flour, pea flour, lentil flour, preferably chickpea flour; the starchy ingredient free of gluten may be corn starch, rice flour, potato starch, pea starch, cassava starch, sorghum starch and mixtures thereof.

The present invention relates to a method of preparing an aerated batter, the aerated batter prepared by the method, a cake obtainable by baking the aerated batter, the use of a protein source comprising beta-lactoglobulin in an aerated batter, a powder composition comprising the protein source comprising BLG and a method of producing the powder composition.

A confectionary mix may include: 20 to 60 mass % of a rice flour containing 40 mass % or more of a brown rice flour; and 10 to 50 mass % of a processed starch. The processed starch may be one or more of a crosslinked starch, an etherified crosslinked starch, and an acetylated starch. A method for producing a confectionary may include preparing a dough using the confectionary mix.