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Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge, dough, brew and sourdough fermentation systems
Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge, dough, brew and sourdough fermentation systems
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机译:用于增强海绵,面团,酿造和酸面团发酵系统中酵母和细菌的风味代谢的配方
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摘要
The present invention relates to ingredient formulations that comprise a blend of amino acids comprising at least one of the amino acids Leucine, Valine, Iso-leucine and/or Phenylalanine, and preferably at least two or three thereof to enhance flavor metabolism of yeast and/or bacteria in long fermentation systems and to their use in for instance winery or brew systems, pre-dough systems (such as sponge and dough) or sourdough systems (fresh or dried) and/or in raw materials used in bakery such as flour, malt extract, wheat germs or other germs, a fermentable carbon source, bran, malt,...;The role of these ingredient formulations is to improve rheological properties and/or to enhance the flavor profile. The amino acid blend of the invention can be used to intensify and/or to diversify flavors in a fermentation system. Possibly other flavor enhancers and/or yeast can be added.;To produce different kinds of flavor profiles by the yeast, the free amino acids of the invention can be supplemented to a protein hydrolysate.
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