METHOD FOR PREPARING BREAD BY MEANS OF FERMENTATION OF NATURAL COMPOUND YEAST

Title:

METHOD FOR PREPARING BREAD BY MEANS OF FERMENTATION OF NATURAL COMPOUND YEAST

Document Type and Number:

WIPO Patent Application WO/2019/153894

Kind Code:

A1

Abstract:

A natural compound yeast and a preparation method therefor, and a method for preparing a bread by means of fermentation of the natural compound yeast. The natural compound yeast is compounded from saccharomycetes and lactobacillus. Compared with a naturally-fermented natural yeast, the natural compound yeast is close in fermenting performance, stable in quality, and short in culture cycle, and can replace the naturally-fermented natural yeast in fermenting preparation of the bread; the total content of free amino acid and the content of essential amino acids are both greater than a commercial yeast bread using a single yeast.

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Inventors:

WANG LI (CN)
YU YAFANG (CN)
SUN JUAN (CN)
QIAN HAIFENG (CN)
LI YAN (CN)

Application Number:

PCT/CN2018/121677

Publication Date:

August 15, 2019

Filing Date:

December 18, 2018

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Assignee:

UNIV JIANGNAN (CN)

International Classes:

C12N1/20; A21D8/04; C12N1/18; C12R1/225; C12R1/24; C12R1/25; C12R1/865

Foreign References:

CN108102985A	2018-06-01
CN107347963A	2017-11-17
CN106414710A	2017-02-15

Attorney, Agent or Firm:

HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)

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