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Patent Searching and Data


Title:
NOVEL BREAD YEAST
Document Type and Number:
WIPO Patent Application WO/2018/207779
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide bread yeast which, in bread made by adding ethanol-containing yeast species and then fermenting and baking, does not result in a delayed fermentation time or a decreased bread volume in making bread, and enables soft bread, which has a strong flavor derived from fermentation species, to be made. This bread yeast has: a gas generation amount of 180 ml or greater per 50 g of dough prepared with blend 1 (strong flour: 100 parts, white sugar: 15 parts, common salt: 1.5 parts, bread yeast: 4 parts, water: 58 parts, ethanol: 1.82 parts) and condition 1 (after mixing for 3 minutes, fermenting for 1 hour at 38°C); a gas generation amount of 130 ml or greater when dough is prepared with blend 2 (strong flour: 100 parts, white sugar: 30 parts, common salt: 0.5 parts, bread yeast: 4 parts, water: 52 parts, ethanol: 1.90 parts) and condition 1; a gas generation amount of 70 ml or greater when dough is prepared with blend 3 (strong flour: 100 parts, white sugar: 40 parts, common salt: 0.5 parts, bread yeast: 4 parts, water: 47 parts, ethanol: 1.94 parts) and condition 1.

Inventors:
YAMAMOTO, Yosuke
Application Number:
JP2018/017796
Publication Date:
November 15, 2018
Filing Date:
May 08, 2018
Export Citation:
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Assignee:
KANEKA CORPORATION (3-18, Nakanoshima 2-chome Kita-ku, Osaka-sh, Osaka 88, 〒5308288, JP)
International Classes:
C12N1/18; A21D10/00; A21D13/00
Attorney, Agent or Firm:
PATENT CORPORATE BODY ARCO PATENT OFFICE (3rd Fl, Bo-eki Bldg. 123-1, Higashimachi, Chuo-ku, Kobe-sh, Hyogo 31, 〒6500031, JP)
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