Cold-sensitive bread-making yeasts
US6190707A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 7, 1998 |
| Grant date | Feb 20, 2001 |
| Priority date | — |
| Expiry date | Aug 7, 2018 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12N1/18
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
A strain of bread-mixing yeast for use in obtaining fresh bread-making yeasts: giving at least 100 ml in 2 hours at 30.degree. C. in test A.sub.1, preferably at least 110 ml., more preferably at least 150 ml; complying with the following ratio: ##EQU1## less than 45%, preferably less than 40% and even more preferably less than 30%, it being understood that, according to test A.sub.1, to 20 g of flour incubated at the temperature chosen for measurement, a weight of compressed yeast is added corresponding to 160 mg of dry matter, this yeast being diluted in 15 ml of water containing 27 g of NaCl per liter and 4 g of (NH.sub.4).sub.2 SO.sub.4 per liter; this is mixed with a spatula for 40 seconds, in order to obtain a dough which is placed on a bain-marie set to the chosen temperature; thirteen minutes after the start of mixing; the vessel containing the dough is sealed hermetically; the total quantity of gas produced is measured after 60, then 120 minutes or several hours; this quantity is expressed in ml at 20.degree. C. and at 760 mmHg. A method of using fresh or dry yeasts of the present invention in a process of deferred bread-making. A method of using fresh or dry yeasts of the …
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.