Autolyzed Yeast
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Autolyzed Yeast
A yeast that has been brought to an intermediate temperature (one that is far less than cell destruction temperatures), and held at this temperature until an internal enzymatic destruction of more complex proteins occurs. In this process, simpler amino acids are formed. These amino acids have a tendency to enhance taste profiles, while also providing nutrients. Furthermore, they can supply needed components to react with reducing sugars in a subsequent potential Maillard Reaction5.
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Autolyzed Yeast
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Wiley Dictionary of Flavors
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