Baked type aromatizing compositions
US7297355B2 · kind B2 · utility
1Cited by
9References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 12, 2003 |
| Grant date | Nov 20, 2007 |
| Priority date | — |
| Expiry date | Dec 12, 2023 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/24
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.