WO2008005949A2 - Amélioration du goût, de l'arôme, du brunissement, de la texture et de la valeur nutritive de compositions d'aliments au moyen d'un nouvel isolat de levure - Google Patents

Amélioration du goût, de l'arôme, du brunissement, de la texture et de la valeur nutritive de compositions d'aliments au moyen d'un nouvel isolat de levure Download PDF

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Publication number
WO2008005949A2
WO2008005949A2 PCT/US2007/072688 US2007072688W WO2008005949A2 WO 2008005949 A2 WO2008005949 A2 WO 2008005949A2 US 2007072688 W US2007072688 W US 2007072688W WO 2008005949 A2 WO2008005949 A2 WO 2008005949A2
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Prior art keywords
flavor
yeast
universal
bake
food composition
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PCT/US2007/072688
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English (en)
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WO2008005949A3 (fr
Inventor
Vladimir Slep
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Vladimir Slep
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Publication date
Application filed by Vladimir Slep filed Critical Vladimir Slep
Publication of WO2008005949A2 publication Critical patent/WO2008005949A2/fr
Publication of WO2008005949A3 publication Critical patent/WO2008005949A3/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Definitions

  • the present invention relates to the activated or deactivated novel yeast isolate, VS-I NRRL Y-30880 in cake, compressed, cream, extract or dried form and its use to provide a universal bake flavor that improves the flavor, aroma, browning, texture or nutrition, or mixtures thereof, to yeast and non-yeast foodstuffs and/or food compositions.
  • yeast imparts appealing flavor characteristics to foods, beverages, seasonings and the like.
  • Known commercial yeast strains have been selected primarily for their ability to produce carbon dioxide, in sacrifice of their potential to impart appealing flavor, aroma and browning to yeast based products.
  • known commercial yeast strains have the disadvantages of being genetically modified or mutated, providing flavor only through very complicated processes, providing limited yields and being difficult to store.
  • An object of the invention is to impart to foodstuffs and/or food compositions a universal bake flavor derived from yeast isolate VS-I NRRL Y-30880.
  • the yeast isolate of the invention may be in the form of compressed yeast, a cream yeast, a yeast extract or a dried yeast and may be mixed with flour.
  • the present yeast isolate may, but need not, act as a leavening agent.
  • Foodstuffs and/or food compositions amenable to the improvements in flavor, aroma, browning or mixture thereof imparted by the present yeast isolate include leavened and non-leavened doughs and batters; yeast based doughs and batters; flour containing products; and baked products including, for example, bagels, breads, breadcrumbs, popovers, pizza, buns and danishes, pancakes and crepes, cakes and gravy.
  • Food, foodstuffs and food compositions amenable to the improvements in texture, flavor and nutritional value through the addition of the dried fermented culture-media are animal feeds, for example those given to beef, dairy, horses, poultry and swine, to name but a few.
  • Figure 1 DNA fingerprinting of yeast isolate VS 1 NRRLY-I with (GTG) 5 primers. A; less exposure, B: more exposure and C: maximum exposure.
  • Figure 2 DNA fingerprinting of yeast isolate VSl NRRLY-I with (GAC) 5 primers. A; less exposure, B: more exposure and C: maximum exposure.
  • Figure 3 DNA fingerprinting of yeast isolate VSl NRRL Y-I with Ml 3. A; less exposure, B: more exposure and C: maximum exposure.
  • Figure 4 DNA fingerprinting of yeast isolate VSl NRRLY-I with (GAC A)4. A; less exposure, B: more exposure and C: maximum exposure.
  • Figure 5 DNA fingerprinting of yeast isolate VSl NRRLY-lwith RF-2. A; less exposure, B: more exposure and C: maximum exposure.
  • Dough refers to an intermediate food product that has a gluten based structure.
  • the gluten forms a continuous dough elastic medium into which other ingredients may be embedded.
  • a dough is typically prepared by beating, blending, cutting or kneading and is often stiff enough to cut into various shapes. Doughs generally are used for low sugar to flour ratio products such as breads, biscuits, etc. Doughs, while plastic, are not flowable.
  • Batter refers to an intermediate food product that has a purposefully minimized gluten development. Batters are inelastic and are more flowable than dough. Liquid added to make the batter forms a continuous batter medium in which other ingredients may be dispersed. A batter cooks into a soft, moist and sometimes crumbly product. A batter is typically prepared by blending, creaming, stirring or whipping and is generally thin enough to pour or scoop or squeeze out of a container.
  • Baked products may have either a soft, crisp, or intermediate character and be of either of a white, light, dark or intermediate type.
  • Food composition includes any raw, prepared or processed products intended for human consumption by eating or drinking.
  • Foodstuff refers to an ingredient of a food composition, in unmodified form, such as water, flour, sugar, eggs, etc.
  • foodstuff also includes food-improving additives such as spices, extracts, seasonings, vitamins, minerals, and the like.
  • Leavening Agent During the baking or heating of doughs and batters, heat converts some water to steam, causing a minor amount of gas bubble formation and expansion and minimal rise. Leavening agents create additional rise by producing carbon dioxide, which both forms and expands gas bubbles inside doughs and batters. Leavening agents may be either chemical, such as baking soda or baking powder, or yeast.
  • Flavor Yeast flavor components include metabolic by-products such as phenols, esters, diacetyls, alcohols and the like; and various intracellular and extracellular components of yeast such as lipids, proteins, polysaccharides, acids, enzymes and the like.
  • Aroma Volatile compounds produced incident to the browning and flavoring aspects of the present contribute to the aroma of the invention.
  • Browning The heat driven chemical reactions responsible for browning of baked or heated products related to the invention include the caramelization of sugars and the Maillard reaction between naturally occurring reducing sugars, amino acids, amines, peptides and proteins which results in the formation of colored melanoidins.
  • the present invention discloses a yeast isolate, VS-I NRRL Y-30880, which imparts an appealing universal bake flavor to foodstuffs and/or food compositions.
  • the yeast isolate of the invention is capable of storage for three to four weeks at room temperature or at 4°C in closed, opaque paper bags having plastic interiors such as polyethylene. When mixed with flour, long term storage of the yeast under these conditions is also possible. Viable storage periods include one month, six months, one year, and two years or more. In addition, cake and dried yeast can be stored frozen.
  • the present yeast isolate may be stored or used to impart the present universal bake flavor to foodstuffs and/or food compositions in liquid, compressed, cream, cake, dried, active, or deactived forms.
  • the yeast isolate of the invention has between about 55 and 85% moisture content, more preferably between about 60 and 80% moisture content, more preferably between about 65 and 75% moisture content and most preferably about 70% moisture content.
  • the yeast isolate of the invention has between about 0 and 12% moisture content, more preferably about 2 and 10% moisture content and most preferably between about 6 and 8% moisture content.
  • the yeast isolate of the invention has between about 8% and 20% yeast solid content, more preferably between about 18 and 20% yeast solid content
  • Extracts of the yeast isolate of the invention are prepared by the lysis of the yeast cells followed by the removal of cellular debris while retaining the flavor and aroma improving components that comprise the universal bake flavor of the present invention. It will be recognized by one of ordinary skill in the art that several methods are available for lysis of the yeast cells of the present invention, including, by way of example, enzymatic degradation, mechanical breakage, freeze -thaw cycle breakage or any combination of these cell wall degrading phenomena.
  • the yeast isolate of the invention may, but need not be, mixed with flour.
  • the flour may be of any type including, for example, wheat based flours such as bread flour, cake flour, enriched flour, pastry flour, all purpose flower, self-rising flour, whole wheat flour, refined flour, enriched flour and the like.
  • Other flours are also used including, but not limited to, rye, rice, corn, soy, teff, and other grain flours.
  • Another object of the invention is to provide methods for imparting the present universal bake flavor to doughs and batters.
  • Both batters and doughs are food compositions having the essential ingredients of flour, and water and optionally salt, fat, eggs, and sugar(s), milk, soy, gluten and the like.
  • batters and doughs are distinguishable.
  • Doughs and batters related to the invention are those to which the present yeast isolate imparts the present universal bake flavor, and these doughs and batters may be of any type and any form including fresh, chilled, frozen, baked, fried, deep-fried, heated, re-heated, or par-baked forms and the like.
  • the doughs related to the invention include those used to make pizza crusts, bagels, pastries, buns, rolls, breads and the like.
  • the bread doughs related to the invention may be of any type including doughs for making French, sourdough, wheat, oat, white, rye, pumpernickel, foccacia, potato breads and the like.
  • the particular process for mixing and fermenting doughs relating to the invention may be any of the conventional processes, including the conventional straight dough method, sponge dough method, continuous method and semi-continuous methods. Ingredients may be added to doughs related to the invention for these particular methods, including chemical blowing agents, emulsif ⁇ ers, elastic producing agents and the like. Traditional handcrafted methods are also envisioned.
  • the batters related to the invention include those for making waffles, muffins, pancakes, crepes, pastries, cookies, brownies, popovers, rolls and the like.
  • the yeast isolate of the invention in liquid, film, paste, cream, cake, dried, active or deactivated forms, may be used to impart the universal bake flavor of the invention to doughs and batters by thorough mixing, layering or superficial application to the doughs and batters.
  • the present yeast isolate may be productively added to the doughs and batters at any time during their processing including prior to, during, or after combining ingredients or prior to, during or after baking, heating, or re-heating to enhance the aroma and flavor of the baked or cooked items.
  • Another object of the invention is to provide methods for imparting the present universal bake flavor to baked products.
  • baked products relating to the invention are those to which the present yeast isolate imparts the present universal bake flavor and these baked products may be of any type and in any form including fresh, chilled, frozen, heated, re-heated, or par-baked, forms and the like.
  • the baked products related to the invention may, but need not be, produced from the doughs and batters related to the invention. Examples of baked products related to the invention include, but are not limited to, bagels, breads, breadcrumbs, popovers, pizza, buns, rolls, cookies, brownies, pastries and the like.
  • the doughs, batters and baked products related to the invention may be chemically or yeast leavened or unleavened.
  • the yeast isolate of the invention may, but need not, act as a leavening agent in the leavened doughs, batters and baked products of the invention.
  • the yeast isolate of the invention When used as a leavening agent, the yeast isolate of the invention must be in active form.
  • the yeast isolate of the invention can also be used as an additive to a commercial yeast strain or to flour to achieve enhanced flavor, aroma and browning. In this case the yeast isolate of the invention is added in an amount of 0.1% - 10% of the weight of the flour used in the recipe.
  • the yeast isolate of the invention is added in an amount of 0.5% - 5%, even more preferably an amount of 1% - 3% and most preferably an amount of 1.6% - 1.7% of the weight of the flour.
  • a flour based product such as bread mix
  • Foodstuffs and/or food compositions relating to the invention are those to which the present yeast isolate imparts the universal bake flavor of the invention, and these foodstuffs and/or food compositions include, but are not limited to, the doughs, batters and baked products as well as to gravies, pancakes, crepes and the like.
  • Foodstuffs and/or food compositions relating to the present invention may contain natural or supplemented levels of nutrients, stimulants, depressants or mixes thereof in the form of minerals, vitamins, carbohydrates (including sugars), alcohol, proteins, fats and the like.
  • the yeast isolate of the invention may be incorporated into foodstuffs and/or food compositions at any time including prior to, during or after preparation or re-preparation for human consumption.
  • yeast isolate of the invention in liquid, film, paste, cream, cake, dried, active, deactivated or rehydrated forms may be used to impart the universal bake flavor of the invention to baked products and foodstuffs and/or food compositions by thorough mixing, layering or superficial application to the baked products and foodstuffs and/or food compositions.
  • Another aspect of the invention is that imparting the present universal bake flavor to foodstuffs and/or food compositions improves the flavor, aroma and browning characteristics, or a mixture thereof, to those foodstuffs and/or food compositions.
  • the present universal bake flavor produced by the yeast isolate of the invention is comprised of highly attractive and appetizing flavors and aromas which improve the flavor and aromas of the doughs, batters, baked goods, foodstuffs and/or food compositions. Further, the universal bake flavor produced by the present yeast isolate is capable of conferring additional, superior browning to the heated foodstuffs and/or food compositions.
  • the yeast isolate of the invention When used as a flavoring, aromatizing, or browning agent, the yeast isolate of the invention may be in either active or deactivated form. Further, the yeast of the invention may act as a flavoring, aromatizing or browning agent in liquid, film, paste, cream, cake, dried, active, deactivated or rehydrated forms when either mixed throughout, layered or superficially applied to doughs, batters, baked products or foodstuffs and/or food compositions. Methods of superficial application include, but are not limited to, brushing, spraying, dunking, rolling, shaking, rubbing and sprinkling.
  • yeast isolate of the invention is capable of improving the flavor, aroma, browning or mixture thereof of foodstuffs and/or food compositions in less than 2 hours, less thanl hour, less than 45 minutes, less than 30 minutes, or less than 15 minutes.
  • yeast isolate of the invention can be used in the processes disclosed in US 20040248280, US 20030230245, US 6,737,262, US 4,582,708, US 4,055,666 and other processes that result in, for example, animal feed or animal feed additives containing yeast.
  • These processes encompass a wide variety of methods where yeast is used to ferment at least one liquid and at least one cereal grain.
  • the cereal grain can be corn, soybeans, wheat, oats, sorghum, rye, etc. and the liquid can be water, molasses, honey, milk, etc.
  • the resultant mixture is either fed directly to animals or is used as a feed additive to increase the flavor, texture or nutritional content of the feed.
  • the resulting fermentation product is either added directly or the entire fermented product (e.g. resulting culture media/product) is dried prior to mixing with the feed.
  • the drying is conducted without destroying the activity of the various yeast factors, B- vitamins and other fermentation products.
  • DNA fingerprinting was performed on VS-I NRRL Y-30880.
  • This method involves in vitro amplification of variable sized regions of DNA by PCR (Polymerase Chain Reaction). Specifically a Random Amplified Polymorphic DNA (RAPD) reaction is performed and the subsequent PCR products are separated according to their size on an agarose gel. During the RAPD reaction, multiple regions of the genome are amplified and, as such, different strains of yeast display different banding patterns or "fingerprints.” This method is excellent for strain differentiation and has proven to be useful for many other processes.
  • PCR Polymerase Chain Reaction
  • the yeast powder was tested to ensure the absence of any contamination.
  • the yeast was suspended in sterile YPD medium and plated on a YPD plate. All the colonies appearing on the plate were found to be identical. No contamination was observed. That is, only one type of yeast population was present.
  • PCR finger printing with (GTG) 5 has been used to differentiate intra-species differentiation. Following primer was used to perform inverse PCR.
  • the PCR conditions are as follows:
  • Step-1 Denaturation-94°C-5 minute
  • Step-2 Denaturation-94°C-1 minute Annealing-55°C-45 seconds
  • Buffer composition 2OmM tris H Cl pH8.3, 5OmM KCl, 3mM MgCl 2, 0.001% gelatin, 200 ⁇ M dNTPs, and 0.2 ⁇ M primers.
  • DNA fingerprinting was performed as above and the products were resolved on 1% agarose gel.
  • a reference yeast strain SEY6210 was used as a control and reference.
  • Figure 1 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y-30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker.
  • the views present (A) less exposure, (B) more exposure and (C) Maximum exposure.
  • the gel banding pattern highlights the differences between VS-I NRRL Y-30880 and the SEY6210 reference stain.
  • the PCR conditions are as follows:
  • Step-1 Denaturation-94°C-5 minute
  • Step-2 Denaturation-94°C-1 minute Annealing-45°C-45 seconds
  • Buffer composition 2OmM tris H Cl pH8.3, 5OmM KCl, 3mM MgCl 2, 0.001% gelatin, 200 ⁇ M dNTPs, and 0.2 ⁇ M primers.
  • DNA fingerprinting was performed as above and the products were resolved on 1 % agarose gel.
  • a reference yeast strain SEY6210 was used as a control and reference.
  • Figure 2 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y-30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker.
  • the views present (A) less exposure, (B) more exposure and (C) Maximum exposure.
  • the gel banding pattern highlights the differences between VS-I NRRL Y-30880and the SEY6210 reference stain. Specifically the additional bands produced by VS-I NRRL Y-30880 indicate that the strain belongs to a different group.
  • PCR fingerprinting with Ml 3 has been used to differentiate intra-species differentiation.
  • the following primer was used to perform inverse PCR.
  • Step-1 Denaturation-94°C-1 minute
  • Step-2 Denaturation-94°C-1 minute Annealing-45°C-20 seconds Extension-72°C-2 minutes Cycles: 40
  • Step-3 Extension-72°C-5 minutes Buffer composition: 2OmM tris H Cl pH8.3, 5OmM KCl, 3mM MgCl 2, 0.001% gelatin,
  • DNA fingerprinting was performed as above and the products were resolved on 1% agarose gel.
  • a reference yeast strain SEY6210 was used as a control and reference.
  • Figure 3 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y- 30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker.
  • the views present (A) less exposure, (B) more exposure and (C) Maximum exposure.
  • the gel banding pattern highlights the differences between VS-I NRRL Y- 30880 and the SEY6210 reference stain. Specifically the additional bands produced by VS-I NRRL Y-30880 indicate that the strain belongs to a different group.
  • PCR fingerprinting with (GACA) 4 has been used to differentiate intra-species differentiation.
  • the following primer was used to perform inverse PCR.
  • the PCR conditions are as follows:
  • Step-1 Denaturation-97°C-3 minutes
  • Step-2 Denaturation-94°C-1 minute Annealing-50°C ⁇ 20 seconds Extension-72°C-3 minutes Cycles: 40
  • Step-3 Extension-72°C-5 minutes
  • Buffer composition 2OmM tris H Cl pH8.3, 5OmM KCl, 3mM MgCl 2, 0.001% gelatin,
  • DNA fingerprinting was performed as above and the products were resolved on 1% agarose gel.
  • a reference yeast strain SEY6210 was used as a control and reference.
  • Figure 4 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y- 30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker.
  • the views present (A) less exposure, (B) more exposure and (C) Maximum exposure.
  • the gel banding pattern highlights the differences between VS-I NRRL Y- 30880 and the SEY6210 reference stain. Specifically, the additional bands produced by VS-I NRRL Y-30880 indicate that the strain belongs to a different group.
  • PCR finger printing with (GACA) 4 has been used to differentiate intra-species differentiation.
  • the following primer was used to perform inverse PCR.
  • the PCR conditions are as follows:
  • Step-1 Denaturation-95°C-1 minute
  • Step-2 Denaturation-94°C-30 seconds Annealing-36°C-1 minute Extension-72°C-2 minutes Cycles: 40
  • Step-3 Extension-72°C-5 minutes Buffer composition: 2OmM tris H Cl pH8.3, 5OmM KCl, 3mM MgCl 2, 0.001% gelatin,
  • DNA fingerprinting was performed as above and the products were resolved on 1 % agarose gel.
  • a reference yeast strain SEY6210 was used as a control and reference.
  • Figure 5 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y- 30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker.
  • the views present (A) less exposure, (B) more exposure and (C) Maximum exposure.
  • the gel banding pattern highlights the differences between VS-I NRRL Y- 30880 and the SEY6210 reference stain. Specifically, the additional bands produced by VS-I NRRL Y-30880 indicate that the strain belongs to a different group.
  • the suspension is mixed with 150 ml ethyl acetate and mixed well by stirring. Then, the suspension is divided into 1.0 liter suspensions and the pH of the divided suspension is adjusted to the range of 5.5 to 7.5 with 30% NaOH. Each suspension is allowed to stand at 45 ° C for 18 hours and each pH is controlled with alkali during the autolysis.
  • each autolysate suspension is heated at 90 ° C for 2.0 hours, thereby inactivating the remaining enzymes and extracting the remaining RNA.
  • a 1.0 liter suspension of yeast cells prepared in the same manner as described above is mixed with 30 ml ethyl acetate and the autolysis of the yeast cells was carried out at pH 6.2 and 52 ° C. for 20 hours with mild stirring, during which the pH of the suspension is controlled nearby 6.2 with alkali.
  • the autolysate suspension was heated at 92 ° C. for 2.0 hours, inactivating the undesirable enzymes and extracting the remaining intracellular RNA. From the heated solution, a clear extract solution is obtained by centrifugation and the solution used to wash the residue is added to the clear solution to obtain 1 liter of yeast extract.
  • a 1 Batter bread mix is prepared according to the following recipe:
  • Bread sponge is made using a DeLonghi 6.62 liter stand mixer. Sponge is evenly divided into 3 baking pans and fermented for 3 hours at 23 0 C followed by baking at 205 0 C for 50 minutes to one hour.
  • R Batter bread mix is prepared according to the following recipe:
  • Bread sponge is made using a DeLonghi 6.62 liter stand mixer. Sponge is evenly divided into 3 baking pans and fermented for 3 hours at 23 0 C followed by baking at 205 0 C for 50 minutes to one hour.
  • Example 3A produces a strong and pleasant aroma during baking while bread prepared from Example 3B produces a noticeably less intense aroma. Similarly, the bread prepared according to Example 3A has a full distinct taste compared to that produced from Example 3 B. In addition, the bread produced according to Example 3 A has a more uniform and darker brown crust than does that from Example 3B.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un isolat de levure naturel, VS-1 NRRL Y-30880, donnant un goût de cuisson universel qui apporte des améliorations en termes de goût, d'arôme et de brunissement d'aliments et/ou de compositions d'aliments. L'isolat de levure de l'invention peut agir, mais pas nécessairement, en tant qu'agent levant et peut se présenter sous une forme active, désactivée, comprimée, ou sous forme de crème ou de gâteau pour donner le goût de cuisson universel de l'invention à des aliments et/ou des compositions d'aliments.
PCT/US2007/072688 2006-06-30 2007-07-02 Amélioration du goût, de l'arôme, du brunissement, de la texture et de la valeur nutritive de compositions d'aliments au moyen d'un nouvel isolat de levure WO2008005949A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US80644906P 2006-06-30 2006-06-30
US60/806,449 2006-06-30

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WO2008005949A3 WO2008005949A3 (fr) 2009-04-09

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130011525A1 (en) * 2010-03-23 2013-01-10 Nestec S.A. Enhancing the aroma of food products
EP2249654A4 (fr) * 2008-01-28 2017-04-26 Lallemand, Inc. Procédé pour prolonger la durée de conservation sans pourriture et améliorer les caractéristiques aromatiques de produits de boulangerie et de pâtisserie
EP3435769B1 (fr) 2016-03-31 2021-05-19 Lesaffre et Compagnie Procede de personnalisation du goût de pains ou de viennoiseries

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3660114A (en) * 1967-04-12 1972-05-02 Pfizer Poultry flavor comprising amino acids, sugars, vegetable protein hydrolysate and 5{40 -ribonucleotides
US4093748A (en) * 1975-12-27 1978-06-06 Eisai Co., Ltd. Process for the preparation of bread
US4578272A (en) * 1981-03-12 1986-03-25 Quaker Oats Company Preparing yeast bakery product flavors

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3660114A (en) * 1967-04-12 1972-05-02 Pfizer Poultry flavor comprising amino acids, sugars, vegetable protein hydrolysate and 5{40 -ribonucleotides
US4093748A (en) * 1975-12-27 1978-06-06 Eisai Co., Ltd. Process for the preparation of bread
US4578272A (en) * 1981-03-12 1986-03-25 Quaker Oats Company Preparing yeast bakery product flavors

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2249654A4 (fr) * 2008-01-28 2017-04-26 Lallemand, Inc. Procédé pour prolonger la durée de conservation sans pourriture et améliorer les caractéristiques aromatiques de produits de boulangerie et de pâtisserie
EP2249654B1 (fr) 2008-01-28 2020-05-06 Lallemand, Inc. Procédé pour prolonger la durée de conservation sans pourriture et améliorer les caractéristiques aromatiques de produits de boulangerie et de pâtisserie
US20130011525A1 (en) * 2010-03-23 2013-01-10 Nestec S.A. Enhancing the aroma of food products
EP3435769B1 (fr) 2016-03-31 2021-05-19 Lesaffre et Compagnie Procede de personnalisation du goût de pains ou de viennoiseries

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