A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
99/139.03
A23L 1/23 (2006.01)
Patent
CA 2026864
TITLE FLAVORANTS FOR ENHANCING THE TASTE AND FLAVOR OF BAKERY PRODUCTS INVENTORS PIERRE GÉLINAS ODETTE LACHANCE JOHANNE AUDET ABSTRACT OF THE DISCLOSURE A process for producing bread flavorants is disclosed. The process starts with a mixture of milk and/or whey, water and optionally flour, sodium citrate, saccharose and yeast. The mixture is fermented at a temperature leading to the production of aroma substances and acids, typically in the 25- 45°C range, using an inoculum which comprises at least one heterofermentative bacterial culture of Lactobacillus, e.g. L. casei subsp. rhamnosus and optionally one or more heterofermentative or homofermentative lactic bacterial cultures. These flavorants are added to bakery products at concentrations of about 2-4% (dry weight; flour basis) to enhance their flavour. At higher concentrations sourdough-type bread is obtained using a process substantially shorter than known processes. The resulting flavorant is stable when refrigerated and can be used in dried form.
Audet Johanne
Gelinas Pierre
Lachance Odette
Audet Johanne
Fetherstonhaugh & Co.
Gelinas Pierre
Lachance Odette
LandOfFree
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