BAKER'S YEAST HAVING LOW-TEMPERATURE SENSITIVITY AND METHOD FOR BAKING

Title:

BAKER'S YEAST HAVING LOW-TEMPERATURE SENSITIVITY AND METHOD FOR BAKING

Document Type and Number:

Japanese Patent JP2943044

Kind Code:

B2

Abstract:

PURPOSE: To efficiently obtain a low-temperature sensitive baker's yeast strain, simultaneously prepare a bread dough using the obtained yeast, produce bread after preserving the dough at a low temperature and afford the bread of good quality.
CONSTITUTION: This method for producing a strain is to treat a baker's yeast belonging to Saccharomyces cerevisiae in the presence of sodium azide or a disoxidizer at a low temperature and then selectively sterilize a strain having low-pressure activities by heat treatment. Thereby, the strain having the sensitivity at a low temperature within the range of 0-15°C is simply and efficiently obtained.

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Inventors:

TAMURA MASAHIKO
TSUBOCHI HIDEAKI
MORYA HIROSHI

Application Number:

JP8109894A

Publication Date:

August 30, 1999

Filing Date:

March 29, 1994

Export Citation:

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Assignee:

NIPPON TENSAI SEITO KK

International Classes:

A21D8/04; A21D6/00; A21D10/00; A21D13/00; C12N1/18; C12R1/645; C12R1/865; (IPC1-7): C12N1/18; A21D6/00; A21D8/04; A21D10/00; A21D13/00

Domestic Patent References:

JP463587A
JP62268A
JP5336872A
JP576348A

Attorney, Agent or Firm:

Nobuo Kaida (2 outside)

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