Fermentation of acid-containing doughs
US4346115A · kind A · utility
10Cited by
7References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 23, 1977 |
| Grant date | Aug 24, 1982 |
| Priority date | — |
| Expiry date | Dec 23, 1997 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12N1/18
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The yeast is preferably prepared by selecting a strain of quick yeast, adapted to maltose and stable on conversation and drying, and cultivating the yeast by a process wherein during a last discontinuous cycle of multiplication of the yeast, a discontinuous flow of molasses is carried out by brief interruptions of flow.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.