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Title:
BAKERY PRODUCT WITH IMPROVED FLAVOUR PROPERTIES
Document Type and Number:
WIPO Patent Application WO/2012/150230
Kind Code:
A3
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.

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Inventors:
HUYNH-BA TUONG (CH)
VITON FLORIAN (CH)
MATTHEY-DORET WALTER (CH)
Application Number:
PCT/EP2012/057951
Publication Date:
January 10, 2013
Filing Date:
May 01, 2012
Export Citation:
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Assignee:
NESTEC SA (CH)
HUYNH-BA TUONG (CH)
VITON FLORIAN (CH)
MATTHEY-DORET WALTER (CH)
International Classes:
A23L27/00; A21D2/14; A21D2/18; A21D2/24; A21D10/00
Foreign References:
US5053236A1991-10-01
US3425840A1969-02-04
US7666457B12010-02-23
US4943697A1990-07-24
Other References:
FADEL HEDA H M ET AL: "Improvement and stabilization of white bread flavour", NAHRUNG, vol. 37, no. 4, 1993, pages 386 - 394, XP002668193, ISSN: 0027-769X
Attorney, Agent or Firm:
BAUMGARTNER-HARRIS, Pauline (Vevey, CH)
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