Method to improve the physical organoleptical and functional...

Details Method to improve the physical organoleptical and functional... Method to improve the physical organoleptical and functional...

A - Human Necessities

21

D

99/133

A21D 2/08 (2006.01) A23L 1/16 (2006.01)

Patent

CA 1075966

A METHOD TO IMPROVE THE PHYSICAL ORGANOLEPTICAL AND FUNCTIONAL PROPERTIES OF FLOUR-BASED PRODUCTS THROUGH THE USE OF YEAST AND PRODUCT OF SAID METHOD ABSTRACT OF THE DISCLOSURE Yeast or yeast saturated with vegetable oil is incorporated into batter, breading and meat-filler flour-based products resulting in improved physical, organoleptical and functional properties of said products.

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