The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.

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.

The invention relates to a bread dough, which 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.

The invention further relates to a bread obtained by baking the dough and to a sugar replacement system for bread and to a bread pre-mix.

The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cakes, in particular sponge cakes, comprising the composition. The invention also relates to the use of the vegan composition as an egg and/or dairy replacement in baked food products.

The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of: providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme and respectively glutamic acid or a salt thereof or aspartic acid or a salt thereof in a concentration of at least 0.005 mole glutamic acid/kg dough or batter, wherein the batter or dough does not contain added yeast or sourdough bacteria.

The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d.sub.50 from 1 to 15 μm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, and wherein the baking powder is sodium-free. Furthermore, the present invention refers to a process for producing a baking powder, a product comprising the baking powder, a food obtainable by using the baking powder or a product comprising the same, and to the use of a composition comprising a natural ground calcium carbonate and a solid organic acid as a baking powder.

It is disclosed a food mixture, in particular a food mixture comprising hydroxytyrosol, oleuropein, and soluble fibres. In particular, the present invention relates to a food mixture comprising: —a fraction (a) which comprises soluble fibres; —a powdered fraction (b) which comprises at least 100 mg/kg hydroxytyrosol and at least 250 mg/kg oleuropein where said amounts refer to said powdered fraction (b). Said food mixture finds application, moreover, in the preparation of bread, pasta, and baked goods in general. The invention also describes food products which contain this mixture, a process for the preparation thereof, as well as the uses thereof in human and animal nutrition, in the treatment and in the prevention of inflammatory conditions and in the reduction of postprandial glycaemia.

The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) making flat breads from the dough.

A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starch degrading alpha-5 amylase has an amino acid sequence with at least 70% identity to SEQ ID NO: 1.

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.