The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

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.

A method to prepare a mixture to make cereal-based food products which natively contain gluten includes a step of mixing cereal flour and a step of preparing a mixture obtained by mixing a hydrolyzed flour composition with a transglutaminase enzyme and with a source of lysine.

It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enzymes, the use of this combination of enzymes and methods for preparing bakery products using the combination of a thermophilic serine protease and a lipase.

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 relates to a polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.

The present invention is directed to a method for manufacturing an enzyme preparation, comprising at least one recombinant Actinoallomurus endopeptidase with glutenase activity, at high yields and suitable for human use. The invention is further directed to a recombinant expression vector for expressing the recombinant endopeptidase(s) of interest, and to a S. lividans host cell comprising said vector. Moreover, the present invention is directed the enzyme preparation obtained by said method, to formulations of the same and to clinical uses thereof.

The present invention relates to xylanase variants, polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; compositions comprising the xylanase variants and methods of using the variants.

The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property of a dough comprising rye flour and/or of a bakery product prepared from said dough as well as to a method of preparing a bakery product based on rye having at least one improved property, said method comprising (i) providing a dough that has been added an effective amount of at least one polypeptide having GH12 cellulase activity or a composition comprising at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives, and rye flour, (ii) baking the dough for a time and temperature sufficient to yield the bakery product as well as to a baking enzyme composition for preparing rye-based bakery products comprising a polypeptide having a GH12 cellulase activity optionally together with one or more dough(s) or bakery product additives.