SALTINE CRACKER FLAVOR: PREPARING A MIXTURE TO ENHANCE CRACKER FLAVOR

摘要

ABSTRACTThe amount of free amino and organic acids produced in 25‐hour fermentation were measured. A mixture to enhance cracker flavor was prepared. The mixture was added to a short‐time saltine cracker formula (2 hr fermentation). Sensory evaluation showed that the mixture fully duplicates flavor and aroma for 25 hr fermentat