Preparation of dried baker's yeast
US4370420A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 21, 1978 |
| Grant date | Jan 25, 1983 |
| Priority date | — |
| Expiry date | Jun 21, 1998 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/942
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
Active dried baker's yeast is prepared by selecting a yeast strain stable to drying, cultivating the yeast strain in several aerobic fermentation stages and selecting conditions for the last stage that produce a compressed yeast having preferred gas release characteristics, harvesting and carefully washing the yeast from the last stage to obtain compressed yeast having the preferred gas release characteristics, adding to the compressed yeast an emulsion of an emulsifying agent, dividing the resultant mixture into fine particles, and drying the particles by flash pneumatic conveyor drying and/or fluidized bed drying to obtain active dry yeast having greater than 92% dry matter content. The dry yeast have an activity almost equal to fresh yeast on non-sweetened dough or on sweetened dough.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.