Process for preparing heat stable fermented malt flavorant

摘要: A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which of low volatility. The involves preparing flour such that it has sufficient fermentable sugars, fermenting the with at temperature from about 10° C. to 60° period time 1/2 6 hours and heating produced by fermentation inactive develop flavors. derived food flavorant may be incorporated into foodstuff, preferably ready-to-eat cereal or baked good level 0.3 5% weight.