Baked type aromatizing compositions

Details Baked type aromatizing compositions Baked type aromatizing compositions

2007-11-20

2007-11-20

Tran, Lien (Department: 1761)

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

C426S061000, C426S496000, C426S534000, C426S653000

Reexamination Certificate

active

10733574

ABSTRACT:
A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bioconversion of at least two amino compounds and at least one reducing sugar in the presence of a yeast. The invention also provides an aromatizing composition, a dough containing the same and methods for imparting an improved baked type aroma to dough products that are to be baked.

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