BAKERY PRODUCT WITH IMPROVED FLAVOUR PROPERTIES
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United States of America Patent
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Issued Date -
Mar 6, 2014
app pub date -
May 1, 2012
filing date -
May 4, 2011
priority date (Note) -
Abandoned
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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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