A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.

The present invention relates to a method for making an artisanal looking pizza dough crust comprising the step of placing a bread-type dough ball onto a flat surface and pressing said dough ball with a heating plate, wherein the flat surface and the heating plate do not form a cavity or contained area under the press, wherein the flat surface and the heating plate do not have a groove, gutter, indentation or protrusion for forming a rim of the dough upon pressing, and wherein the surface area of the heating plate is smaller than the surface area of the dough after pressing. A further aspect of the invention pertains to the pizza obtained by said method.

The present invention relates to a method for making an artisanal looking pizza dough crust comprising the step of placing a bread-type dough ball onto a flat surface and pressing said dough ball with a heating plate, wherein the flat surface and the heating plate do not form a cavity or contained area under the press, wherein the flat surface and the heating plate do not have a groove, gutter, indentation or protrusion for forming a rim of the dough upon pressing, and wherein the surface area of the heating plate is smaller than the surface area of the dough after pressing. A further aspect of the invention pertains to the pizza obtained by said method.

The present technology is to be used in used in pizzerias and other food restaurants to fully substitute manual labor in food processing. The present technology utilizes a modular principle for flexibility. It allows tuning the machine to (1) different dishes like pizza, chicken wings or hamburgers (2) different sizes and shapes of the room and (3) different orders capacity. The machine utilizes autonomous driving robots with autopilot for food logistics between ingredient stations and for the refilling of the stations with ingredients. Autonomous autopilot robot allows to precisely position the food to cook, e.g. pizza, with the ingredient station for precisely topping or other food processing. Precise interposition allows deep food customization by a client with the possibility of making drawings on food using ingredients. The matrix modular structure of the machine allows parallel orders execution. It is extremely beneficial in peak hours.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

An enhanced electric oven (10) comprising an oven-body (12) and a vault or dome (14) which externally enclose an oven cavity or cooking cavity (17), a flue (16) for fume exhaust, a mouth (18) for accessing the oven cavity (17), closable by way of a door (20), a dish supporting plane (22) placed outside the mouth (18), a hood (23), if any, a lower heating plate (33), and an upper heating plate (33A) which accommodate electric resistors, a modular and removable cooking plane (34) made from a refractory material, and means for controlling and distributing heat flow within the oven.

An enhanced electric oven (10) comprising an oven-body (12) and a vault or dome (14) which externally enclose an oven cavity or cooking cavity (17), a flue (16) for fume exhaust, a mouth (18) for accessing the oven cavity (17), closable by way of a door (20), a dish supporting plane (22) placed outside the mouth (18), a hood (23), if any, a lower heating plate (33), and an upper heating plate (33A) which accommodate electric resistors, a modular and removable cooking plane (34) made from a refractory material, and means for controlling and distributing heat flow within the oven.

An automated food cooking system is capable of cooking a plurality of kinds of foods in accordance with an order from a customer and includes an order reception device that receives the order from the customer, a food base preparation device that prepares a food base according to the order, a seasoning adding device, a topping device, a heat-cooking device, a distribution device, a transportation device that transports the food base, and a control device that is connected to each of the devices. The transportation device can transport the food base to at least a position of the food base preparation device, a position where the seasoning adding device adds a seasoning ingredient, a position where the topping device tops with a cooking ingredient, an input position and an output position of the heat-cooking device, and an input position and an output position of the distribution device.