BAKE TYPE AROMATISING COMPOSITIONS

Process for the preparation of aromatising compositions suitable for the biogeneration of mixtures comprising compounds being able to develop or enhance typical baked type aroma upon heating of bakery products such as bread an the like. Such process comprises the bioconversion of at least two amino...

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Hauptverfasser:	BELRHLID, RACHID, FLEURY REY, YVETTE, JUILLERAT, MARCEL ALEXANDRE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator	BELRHLID, RACHID FLEURY REY, YVETTE JUILLERAT, MARCEL ALEXANDRE
description	Process for the preparation of aromatising compositions suitable for the biogeneration of mixtures comprising compounds being able to develop or enhance typical baked type aroma upon heating of bakery products such as bread an the like. Such process comprises the bioconversion of at least two amino compounds selected from the group consisting of amino acids and peptides and at least one reducing sugar in the presence of a micro-organism selected in the group consisting of yeasts. Method for making a bakery product having an improved aroma. L'invention concerne un procédé de préparation de compositions aromatisantes qui conviennent à la biogénération des mélanges comprenant des composés capables de développer et d'améliorer des arômes typiques de type cuits lors de la cuisson de produits de boulangerie tels que le pain et autres produits similaires. Un tel procédé consiste en la bioconversion d'au moins deux composés aminés choisis dans le groupe des acides aminés et des peptides et d'au moins un sucre réducteur en présence d'un micro-organisme choisi dans le groupe des levures. L'invention se rapporte aussi à un procédé de fabrication d'un produit de boulangerie dont l'arôme a été amélioré.
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Such process comprises the bioconversion of at least two amino compounds selected from the group consisting of amino acids and peptides and at least one reducing sugar in the presence of a micro-organism selected in the group consisting of yeasts. Method for making a bakery product having an improved aroma. L'invention concerne un procédé de préparation de compositions aromatisantes qui conviennent à la biogénération des mélanges comprenant des composés capables de développer et d'améliorer des arômes typiques de type cuits lors de la cuisson de produits de boulangerie tels que le pain et autres produits similaires. Un tel procédé consiste en la bioconversion d'au moins deux composés aminés choisis dans le groupe des acides aminés et des peptides et d'au moins un sucre réducteur en présence d'un micro-organisme choisi dans le groupe des levures. 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Such process comprises the bioconversion of at least two amino compounds selected from the group consisting of amino acids and peptides and at least one reducing sugar in the presence of a micro-organism selected in the group consisting of yeasts. Method for making a bakery product having an improved aroma. L'invention concerne un procédé de préparation de compositions aromatisantes qui conviennent à la biogénération des mélanges comprenant des composés capables de développer et d'améliorer des arômes typiques de type cuits lors de la cuisson de produits de boulangerie tels que le pain et autres produits similaires. Un tel procédé consiste en la bioconversion d'au moins deux composés aminés choisis dans le groupe des acides aminés et des peptides et d'au moins un sucre réducteur en présence d'un micro-organisme choisi dans le groupe des levures. 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Such process comprises the bioconversion of at least two amino compounds selected from the group consisting of amino acids and peptides and at least one reducing sugar in the presence of a micro-organism selected in the group consisting of yeasts. Method for making a bakery product having an improved aroma. L'invention concerne un procédé de préparation de compositions aromatisantes qui conviennent à la biogénération des mélanges comprenant des composés capables de développer et d'améliorer des arômes typiques de type cuits lors de la cuisson de produits de boulangerie tels que le pain et autres produits similaires. Un tel procédé consiste en la bioconversion d'au moins deux composés aminés choisis dans le groupe des acides aminés et des peptides et d'au moins un sucre réducteur en présence d'un micro-organisme choisi dans le groupe des levures. 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subjects	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title	BAKE TYPE AROMATISING COMPOSITIONS
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