Unlock instant, AI-driven research and patent intelligence for your innovation.

Bakery product with improved flavour properties

A baking and product technology, applied in the field of baked products with improved flavor characteristics, can solve problems such as off-flavor

Inactive Publication Date: 2014-02-12
NESTEC SA
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it loses flavor shortly after roasting due to the loss of key aroma compounds shortly after roasting

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Bakery product with improved flavour properties
  • Bakery product with improved flavour properties
  • Bakery product with improved flavour properties

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Example 1: Baked Wafers with Sugar of the Invention

[0062] Bakery ingredient of the invention obtained from a mixture of proline / glycerol / water

[0063] Procedure to produce 45g: A mixture of proline (1.098g), glycerol (37.314g) and Vittel water (6.579g) in a round bottom flask was mechanically stirred at room temperature for 2 hours. This premix was incorporated into the wafer dough as an additional ingredient and then baked to obtain Test Wafer C according to the invention.

[0064] Bakery ingredient according to the invention obtained by prereacting a proline / glycerol / water mixture

[0065] Production method for 45 g: A mixture of proline (1.098 g), glycerol (37.314 g) and Vittel water (6.579 g) in a round bottom flask was mechanically stirred at room temperature for 2 hours and then placed in a preheated oil at 120° C. Heat in the bath for 2 hours. After cooling to room temperature, the pre-reacted mixture was incorporated as an additional ingredient into t...

Embodiment 2

[0089] Example 2: Sensory evaluation (forced choice test)

[0090] To investigate the effect of a proline / glycerol / water mixture on the persistence of flavor intensity during storage, test wafers B and C of the invention and reference wafer REF were prepared as described in Example 1 .

[0091] sensory test

[0092] Pairwise comparison tests were performed on sensory panels to determine whether the samples were significantly more aromatized than the reference under the chosen storage conditions.

[0093] Storage conditions

[0094] Three different wafers (test wafers B and C, and reference wafer REF) were evaluated under two different storage conditions: after 15 days of storage at ambient temperature (D15; AMB), and at -20 After storage at ℃ for 28 days (D28;F).

[0095] In the sensory evaluation, each test wafer (B and C) was compared to the reference wafer REF. The test and reference wafers were stored similarly for the same time and storage conditions (for example,...

Embodiment 3

[0103] Example 3: Critical Effects of Flavorants 2-Acetyl-1-Pyrroline (2-AP), 2-Acetyl-3,4,5 on Storage of Test Wafers B and C and Reference Wafer REF , GC-MS / SPME analysis of 6- and 2-acetyl-1,4,5,6-tetrahydropyridine (2-A3THP and 2-A1THP, respectively)

[0104] Analytical method

[0105] Preparation of Wafer Samples for Volatile Compound Analysis

[0106] 2 g of wafers (cut pieces from whole wafers) were placed in a 20 mL silylated glass vial and crushed by hand with a small pestle. The glass vials were then immediately sealed with a magnet iron cap with a Teflon / rubber septum and placed in an autosampler grid at room temperature for 60 minutes prior to solid phase microextraction (SPME) analysis.

[0107] Analysis of Headspace Aroma Compounds by GC-MS / SPME

[0108] This method was chosen because it was suitable for the detection of three labile key-effect flavorants, namely 2-acetyl-1-pyrroline (2-AP), 2-acetyl-3,4,5,6- and 2-acetyl-1,4,5,6-tetrahydropyridine (2-A3THP...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably wet, present in an effective amount to improve the flavour properties of said product when baked.

Description

field of invention [0001] The present invention relates to a method for improving and extending the shelf-life of the flavor, especially the fresh bakery flavor, of a bakery product such as a wafer, and a bakery product prepared by said method. Background of the invention [0002] The present invention relates to baked products, especially crackers. Crackers are baked products made from cracker batter and have a crispy, crispy and crumbly consistency. They are thin, generally <1 to 4mm overall thickness, with typical product densities of 0.1 to 0.3g / cm 3 within range. The surfaces are precisely formed to the shape of the surfaces of the plates between which they are baked. They are usually patterned on one surface or on both surfaces. [0003] Fresh roast flavor is a key driver of consumer preference in baked goods. However, it loses flavor shortly after roasting due to the loss of key flavor compounds shortly after roasting. [0004] US 3,547,659 to Hoffman-La Roch...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A21D2/14A21D2/18A21D2/24A21D10/00A23L27/00
CPCA23L1/22008A21D2/181A21D13/0029A21D2/245A21D13/33A23V2002/00A23V2250/064A23V2250/6406A23V2200/15A23L27/70
Inventor T·许恩-巴F·维顿W·马塞-多雷
Owner NESTEC SA