| abstract |
A process for preparing a food product comprising aromas, the process comprising the steps of providing capsules based on a microorganism, a matrix component and at least one encapsulated aroma, the capsules being prepared by a process comprising the following steps: a) mix yeast with water to obtain an aqueous mixture, b) add an aroma to the aqueous mixture, c) include the aqueous mixture the aroma until at least part of the aroma has passed into the microorganism, d) include the matrix component to the mixture aqueous comprising the at least partially encapsulated flavor, and e) drying the resulting mixture, or alternatively, using the resulting mixture directly as an aqueous capsule suspension in the present process, - mixing the capsules with water to obtain an aqueous capsule suspension, - coating a food product with the aqueous suspension to obtain a coated food product, and - drying, h bake and / or toast the coated food product, in which the stage of drying, baking and / or toasting the coated food product excludes frying. |