Title:
METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS
Document Type and Number:
Japanese Patent JP2016063821
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method for extending mold-free shelf life of baked goods and baked goods manufactured using the method.SOLUTION: The present invention relates to a method comprising: baking baked goods and cooling the baked goods to a temperature sufficiently low for yeast to survive; applying live yeast to the surface of the baked goods; packaging the baked goods in a closed bag; and storing the packaged baked goods at an ambient temperature. The method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. The method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii).SELECTED DRAWING: None
Inventors:
JOHANNES VAN EIJK
CLIFFORD CARON
KRAUS J KEVIN
CLIFFORD CARON
KRAUS J KEVIN
Application Number:
JP2015231144A
Publication Date:
April 28, 2016
Filing Date:
November 26, 2015
Export Citation:
Assignee:
LALLEMAND INC
International Classes:
A21D15/02
Domestic Patent References:
| JP2006197809A | 2006-08-03 | |||
| JPH0646809A | 1994-02-22 | |||
| JP2002142739A | 2002-05-21 | |||
| JPS62143673A | 1987-06-26 |
Attorney, Agent or Firm:
Ryoichi Takaoka