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 JPH07265061

Kind Code:

A

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.

Inventors:

TAMURA MASAHIKO
TSUBOUCHI HIDEAKI
MORIYA HIROSHI

Application Number:

JP8109894A

Publication Date:

October 17, 1995

Filing Date:

March 29, 1994

Export Citation:

Click for automatic bibliography generation Help

Assignee:

NIPPON BEET SUGAR MFG

International Classes:

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

Previous Patent: Toothed belt and belt transmission mechanism

Next Patent: GRAM POSITIVE BACTERIUM STRAIN