AU4760293A - A process of making bread using a dough containing a yeast of the genus Saccharomyces. - Google Patents

A process of making bread using a dough containing a yeast of the genus Saccharomyces.

Info

Publication number
AU4760293A
AU4760293A AU47602/93A AU4760293A AU4760293A AU 4760293 A AU4760293 A AU 4760293A AU 47602/93 A AU47602/93 A AU 47602/93A AU 4760293 A AU4760293 A AU 4760293A AU 4760293 A AU4760293 A AU 4760293A
Authority
AU
Australia
Prior art keywords
yeast
genus saccharomyces
making bread
dough containing
dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
AU47602/93A
Other versions
AU689077B2 (en
Inventor
Hideki Kawasaki
Yasuhisa Kyogoku
Kozo Ouchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MC Food Specialties Inc
Original Assignee
Kyowa Hakko Foods Specialties Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kyowa Hakko Foods Specialties Co Ltd filed Critical Kyowa Hakko Foods Specialties Co Ltd
Priority claimed from PCT/JP1993/001091 external-priority patent/WO1995004463A1/en
Publication of AU4760293A publication Critical patent/AU4760293A/en
Application granted granted Critical
Publication of AU689077B2 publication Critical patent/AU689077B2/en
Assigned to KYOWA HAKKO FOOD SPECIALITIES CO., LTD. reassignment KYOWA HAKKO FOOD SPECIALITIES CO., LTD. Alteration of Name(s) in Register under S187 Assignors: KYOWA HAKKO KOGYO CO. LTD.
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Separation By Low-Temperature Treatments (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seal Device For Vehicle (AREA)

Abstract

This invention relates to a process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.
AU47602/93A 1993-08-04 1993-08-04 A process of making bread using a dough containing a yeast of the genus Saccharomyces. Ceased AU689077B2 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP1993/001091 WO1995004463A1 (en) 1992-06-10 1993-08-04 Baking process

Publications (2)

Publication Number Publication Date
AU4760293A true AU4760293A (en) 1995-02-28
AU689077B2 AU689077B2 (en) 1998-03-26

Family

ID=14070453

Family Applications (1)

Application Number Title Priority Date Filing Date
AU47602/93A Ceased AU689077B2 (en) 1993-08-04 1993-08-04 A process of making bread using a dough containing a yeast of the genus Saccharomyces.

Country Status (4)

Country Link
AT (1) ATE198254T1 (en)
AU (1) AU689077B2 (en)
CA (1) CA2146245C (en)
DE (1) DE69329801T2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02238876A (en) * 1989-03-14 1990-09-21 Natl Food Res Inst New bread yeast
EP0451896B1 (en) * 1990-03-28 1996-01-17 Gist-Brocades N.V. New yeast strains with enhanced trehalose content, process to obtain such yeasts and the use of these yeasts
CH681307A5 (en) * 1990-11-09 1993-02-26 Nestle Sa

Also Published As

Publication number Publication date
CA2146245C (en) 2006-11-28
AU689077B2 (en) 1998-03-26
DE69329801D1 (en) 2001-02-01
DE69329801T2 (en) 2001-08-02
CA2146245A1 (en) 1995-02-16
ATE198254T1 (en) 2001-01-15

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