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WO2008005949A3 - Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate - Google Patents

Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate Download PDF

Info

Publication number
WO2008005949A3
WO2008005949A3 PCT/US2007/072688 US2007072688W WO2008005949A3 WO 2008005949 A3 WO2008005949 A3 WO 2008005949A3 US 2007072688 W US2007072688 W US 2007072688W WO 2008005949 A3 WO2008005949 A3 WO 2008005949A3
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
food compositions
browning
aroma
nutrition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2007/072688
Other languages
French (fr)
Other versions
WO2008005949A2 (en
Inventor
Vladimir Slep
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2008005949A2 publication Critical patent/WO2008005949A2/en
Anticipated expiration legal-status Critical
Publication of WO2008005949A3 publication Critical patent/WO2008005949A3/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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

Landscapes

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

Abstract

The present invention provides a natural yeast isolate, VS-1 NRRL Y-30880, that imparts a universal bake flavor demonstrating improvements in the flavor, aroma and browning of foodstuffs and/or food compositions. The yeast isolate of the invention may, but need not, act as a leavening agent and may be in active, deactivated, cream, compressed, or cake form when imparting the universal bake flavor of the invention to foodstuffs and/or food compositions.
PCT/US2007/072688 2006-06-30 2007-07-02 Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate Ceased WO2008005949A2 (en)

Applications Claiming Priority (2)

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

Publications (2)

Publication Number Publication Date
WO2008005949A2 WO2008005949A2 (en) 2008-01-10
WO2008005949A3 true WO2008005949A3 (en) 2009-04-09

Family

ID=38895427

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2007/072688 Ceased WO2008005949A2 (en) 2006-06-30 2007-07-02 Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate

Country Status (1)

Country Link
WO (1) WO2008005949A2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101980612B (en) * 2008-01-28 2015-05-13 拉曼公司 A method for extending mold-free shelf life and improving flavor characteristics of baked goods
CA2794075A1 (en) * 2010-03-23 2011-09-29 Nestec S.A. Enhancing the aroma of food products
FR3049432B1 (en) 2016-03-31 2019-08-09 Lesaffre Et Compagnie PROCESS FOR CUSTOMIZING TASTE OF BREADS OR 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

Also Published As

Publication number Publication date
WO2008005949A2 (en) 2008-01-10

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