Water-soluble extract with bread-like flavor

A process for preparing a product having a bread-like flavor comprising:

• baking bread;
• size reducing the baked bread;
• mixing water with the size-reduced baked bread for preparing an aqueous mash;
• adding to the aqueous mash at least one enzyme selected from the group consisting of alpha-amylose and beta-glucanase and enzymatically treating the aqueous mash for up to 30 minutes, said at least one enzyme being present in an amount effective to liquefy the bread of the aqueous mash;
• steam distilling the enzymatically-treated aqueous liquefied bread to obtain a distillate and a steam-distilled extract containing undissolved solids residue;
• separating the steam-distilled extract from the residue;
• concentrating the separated steam-distilled extract by evaporation;
• mixing the distillate with the concentrated extract;
• and
• drying the mixture to obtain the product.

A process for preparing a product having a bread-like flavor comprising:

• baking bread;
• size reducing the baked bread;
• mixing water with the size-reduced baked bread for preparing an aqueous mash;
• adding at least one enzyme selected from the group consisting of alpha-amylase and beta-glucanase and enzymatically treating the aqueous mash for up to 30 minutes, said at least one enzyme being present in an amount effective to liquefy the bread of the aqueous mash;
• subjecting the enzymatically-treated aqueous liquefied bread to slurry extraction for inactivating the enzymes and for transferring water soluble aromatic and flavoring substances of the bread to the aqueous phase of the slurry-extracted liquefied bread;
• separating undissolved solids from the aqueous phase of the slurry-extracted bread to obtain an extract;
• steam distilling the separated extract for obtaining a distillate and a remaining steam-distilled extract;
• concentrating the remaining steam-distilled extract by evaporation;
• mixing the distillate with the concentrated extract;
• and
• drying the mixture to obtain the product.

A process for preparing a product having a bread-like flavor comprising:

• mixing water with size-reduced baked bread for preparing an aqueous mash;
• adding to the aqueous mash at least one enzyme selected from the group consisting of alpha-amylase and beta-glucanase and enzymatically treating the aqueous mash for up to 30 minutes, said at least one enzyme being present in an amount effective to liquefy the bread of the aqueous mash;
• subjecting the enzymatically-treated aqueous liquefied bread to slurry extraction for inactivating the enzymes and for transferring water-soluble aromatic and flavoring substances of the bread to the aqueous phase of the slurry-extracted liquefied bread;
• steam distilling the aqueous slurry-extracted liquefied bread to obtain a distillate and a steam distilled extract containing undissolved solids residue;
• separating the steam-distilled extract from the residue;
• concentrating the separated steam-distilled extract by evaporation;
• mixing the distillate with the concentrated extract;
• and
• drying the mixture to obtain the product.