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Title:
BREAD YEAST
Document Type and Number:
Japanese Patent JPH11332554
Kind Code:
A
Abstract:

To obtain a bread yeast diploid strain which is inactive but survives under refrigeration, is usable in producing a bakery product obtained by baking in an oven just before eating after preservation in a refrigerator, etc., by having a specific amount of CO2 production under prescribed conditions.

This bread yeast diploid strain has latent growth ability by a gradual nutrient supply batch method, dough swelling ability, <20 mL CO2 production level based on 1 g compressed yeast after 7 days in a maltose medium refrigerated at 3-10°C and ≥40 mL CO2 production based on 1 g compressed yeast after 6 days in a maltose medium retained at least 14°C. Preferably the bread yeast Saccharomyces cerevisiae diploid is selected from the group consisting of Saccharomyces cerevisiae strain NCIB 40,328, 40,329 and 40,330.


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Inventors:
Gysler, Christof
Hottinger, Herbert
Niederberger, Peter
Application Number:
JP1999000124217
Publication Date:
December 07, 1999
Filing Date:
April 30, 1999
Export Citation:
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Assignee:
SOC PROD NESTLE SA
International Classes:
A21D6/00; A21D8/04; A21D13/00; C12N1/18; C12N1/19; C12N15/00; C12N15/01; C12N15/02; C12R1/865; (IPC1-7): C12N1/19
Attorney, Agent or Firm:
浅村 皓 (外2名)