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Title:
PRODUCTION OF BREAD DOUGH
Document Type and Number:
Japanese Patent JP3442021
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To obtain a refrigerated bread dough package promoting the generation of flavor by the fermentation with yeast during the whole storage period of the dough while releasing excess flavor component and preventing the hazard such as explosion caused by the increase of inner pressure of a container by preparing a dough from a specific baker's yeast inactive at low temperature and packaging the dough in a specific container.
SOLUTION: An industrial baker's yeast (e.g. Saccharomyces cerevisiae NCIMB40612) having a growth yield of 0.1-0.5 g dry biomass/1 g sugar by feeding culture and CO2 production of <15 mL/hr/kg dough at ≤8°C after the culture of 4 days in a maltose-containing medium, <20 mL/hr/kg dough at ≤12°C and <10 mL/g-compressed yeast at ≤18°C is mixed at least to water and wheat flour and the obtained dough is packaged in a container having a gas-releasing valve preferably in an atmosphere of nitrogen, etc., at the refrigeration temperature to obtain the objective bread dough.


Inventors:
John Vensch
Christoph Gisler
Peter Niederberger
Application Number:
JP2000000949A
Publication Date:
September 02, 2003
Filing Date:
March 15, 1995
Export Citation:
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Assignee:
Societe de Prodey Netsuru Society anonym
International Classes:
A21D6/00; A21D8/04; C12N1/18; A21D8/00; C12N1/19; C12R1/865; (IPC1-7): A21D8/04; C12N1/19
Domestic Patent References:
JP576348A
Attorney, Agent or Firm:
Akira Asamura (3 outside)