Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1989-10-05
1991-05-21
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 31, 426 46, A21D 200, A21D 802, A23L 110
Patent
active
050173863
ABSTRACT:
A method of reducing the formation of hexanal by plant parts comprises breaking the plant parts, adding thereto an agent comprising lipoxygenase 3 enzyme and allowing the plant parts to remain in contact with the enzyme under conditions effective to attain the desired effect. A method of producing a low odor plant part meal or flour comprises breaking up the plant parts, adding an agent with lipoxygenase 3 enzyme and allowing the plant parts to remain in contact with the enzyme under conditions effective to attain the desired effect. An improved composition comprises a hexanal producing plant part meal or flour and an agent with lipoxygenase 3 enzyme which is substantially devoid of lipoxygenase enzyme 1 and 2 activities, optionally with other edible ingredients such as other low-hexanal producing flours. Improved edible products are produced using the invention which have less objectionable odor and flavor. This invention facilitates better tailoring of the flavor of food products to the desires of the consumers.
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Andersen Roger
Hildebrand David F.
Kemp Thomas R.
Loughrin John H.
Czaja Donald E.
University of Kentucky Research Foundation
Wood Leslie
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