Water-soluble extract with bread-like flavour

Abstract From the Canadian patent

An extract having a bread-like flavour is prepared by baking bread size reducing the baked bread, mixing water with the size reduced bread for preparing a mash, treating the mash with at least one enzyme capable of liquefying bread for liquefying the bread of the mash subjecting the aqueous, liquefied bread to slurry extraction and then the aqueous slurry extracted, liquefied bread is subjected to steam distillation. A combined residue and extract and a distillate result from the steam distillation. The residue and extract are separated for obtaining a clarified extract which is then concentrated by evaporation. The distillate is mixed with the concentrated extract, and the mixture is …