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Patent Searching and Data


Title:
NOVEL BREAD YEAST
Document Type and Number:
WIPO Patent Application WO/2013/161303
Kind Code:
A1
Abstract:
Provided are a bread yeast that functions to increase dough tensile strength, prevent molding, and realize a high sugar-fermenting force in high-sugar dough, as well as bread dough and bread that use the yeast. When this bread yeast is used, the tensile force of a specific dough is 500 B.U. or greater and the acetic acid content of the dough is 400 ppm or greater; the volume of gas generated when a different specific dough is fermented is 360 mL or greater and further, the amount of gas generated when the dough is frozen and then thawed after a specific amount of time is 100 mL or greater; and further preferably, the amount of gas generated when a different specific dough is fermented using dry yeast produced by drying the bread yeast is at least 50% the amount in the case of fresh yeast.

Inventors:
NAKASHIMA ERI
KITANO HIDEYUKI
MATSUURA YASUNOBU
Application Number:
PCT/JP2013/002806
Publication Date:
October 31, 2013
Filing Date:
April 25, 2013
Export Citation:
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Assignee:
KANEKA CORP (JP)
International Classes:
C12N1/16; A21D8/04; A21D10/00; A21D13/00; C12N1/00; C12R1/865
Foreign References:
JP2007195474A2007-08-09
JP2006187282A2006-07-20
JP2005245355A2005-09-15
Attorney, Agent or Firm:
PATENT CORPORATE BODY ARCO PATENT OFFICE (JP)
Patent business corporation Owner old patent firm (JP)
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