Title:
液体酵母組成物
Document Type and Number:
Japanese Patent JP5481015
Kind Code:
B2
Abstract:
The present invention relates to a method of preparing a novel stable liquid leaven composition comprising a bread flavour improvement composition, an active yeast and a bread improver composition. Stable liquid compositions according to the invention advantageously are obtained when the residual sugar content is kept low, preferably below 0.5% w/w on the liquid composition and/or when severe drops in pH are prevented. The present invention further relates to novel liquid leaven compositions obtained as such and to their use in for instance bakery products like bread, snacks and pizzas.
Inventors:
Bonjour, Bernardo
Capelle, Stefan
De Wilde, Christoph
Toss, Pierre Patrick Aldo
Capelle, Stefan
De Wilde, Christoph
Toss, Pierre Patrick Aldo
Application Number:
JP2006545852A
Publication Date:
April 23, 2014
Filing Date:
December 22, 2004
Export Citation:
Assignee:
Platos Namrose Fenault Sap
International Classes:
C12N1/16; A21D2/00; A21D8/04; C12N1/18; C12P39/00
Domestic Patent References:
| JP60180538A |
Foreign References:
| US6465027 | ||||
| WO2003048342A2 |
Attorney, Agent or Firm:
Yoshiharu Shirahama
Shuji Shirahama
Shuji Shirahama