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 subject matter discloses an edible composition for preparing multiple edible products, said composition comprising a flavor base, hydrocolloids, edible oil comprising fatty acids and at least two emulsifying agents selected from a group comprising (a) a mixture of diglycerides and monoglycerides of fatty acids, (b) Sucrose esters of fatty acids, (c) Polyglycerol esters of fatty acids (d) Polyglycerol polyricinoleate.

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 bread-making improver including at least one ingredient routinely used as a bread-making improver and at least 10.sup.7 CFU per gram of microorganisms and having a pH of between 3.5 and 5 and preferably between 4 and 4.8. The improver can be obtained by dispersing the ingredient in a phase including at least 10.sup.7 CFU of microorganisms, the pH of which has been adjusted to the desired value by adding a salt having a buffer effect. The phase is preferably a leaven in liquid or pasty form or in the form of a block that can be crumbled. The improver can be kept at a temperature lower than 10 C. and preferably lower than 6 C. for several days while maintaining its stability.

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 invention relates to the field of food production, in particular the provision of flour mixtures for the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can nevertheless be processed into doughs which meet the technical and rheological requirements of a wheat dough.

The present invention relates to a dry mix for the preparation of a potato-based dough or batter, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or granules and constitutes more than 50% of the dry mix, preferably at least 95%. The invention further relates to a batter and a dough prepared from the dry mix and for use in the preparation of a food product such as churros, fritters, waffles, donuts, beignets, empanadas, quesadillas, pancakes, crpes, blinis, pizzas, flatbread, steamed buns, roti, chapatti, tortillas, parathas, flammkuchen, muffins, scones, filled pockets, filled sticks, finger food, dumplings.

The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread with a FODMAP content of maximum 0.2 gram fructans per 50 g of bread on dry matter base. The invention relates to methods of preparing a wholemeal yeast fermented bread with reduced FODMAP content, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment and baking the dough. The invention further relates to methods of preparing a wholemeal dough with reduced FODMAP content in a wholemeal dough, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment. Yeasts such as Kluyveromyces marxianus can be used as source of inulinase.

A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillus licheniformis and from Bacillus horikoshii.

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.