Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1985-05-17
1986-03-25
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 19, 426 27, 426 48, A21D 200
Patent
active
045782725
ABSTRACT:
A method of preparing a yeast bread flavor composition and concentrate which comprises mixing breadmaking yeast with a dilute aqueous sugar solution of not more than about 0.5% sugar and allowing the yeast and sugar to react at 35.degree.-40.degree. C. to form a solution of yeast enzymes. The yeast cells are then removed from the solution and the enzyme solution is mixed with bread making flour and permitted to react at about 35.degree.-40.degree. C. so as to create a bread flavored solution portion and a spent flour portion, both of which are adapted to be freeze-dried and stored. The spent flour and flavor concentrate may also be mixed with each other to provide another flavoring material.
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The Chemsitry and Biology of Yeasts, 1958, Academic Press: New York, p. 380.
Johnson et al., Preferments, The Bakers Digest, Jun. 1957, pp. 29, 30, 32, 35, 76, 77.
Fitzgibbon James T.
Golian Joseph
Quaker Oats Company
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