DE3682418D1 - Backhefe und verfahren zur brotherstellung. - Google Patents

Backhefe und verfahren zur brotherstellung.

Info

Publication number
DE3682418D1
DE3682418D1 DE8686104474T DE3682418T DE3682418D1 DE 3682418 D1 DE3682418 D1 DE 3682418D1 DE 8686104474 T DE8686104474 T DE 8686104474T DE 3682418 T DE3682418 T DE 3682418T DE 3682418 D1 DE3682418 D1 DE 3682418D1
Authority
DE
Germany
Prior art keywords
production method
bread production
bake
yeast
bake yeast
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.)
Expired - Lifetime
Application number
DE8686104474T
Other languages
English (en)
Inventor
Yasuo Nakatomi
Katsuhiko Hara
Fumio Umeda
Toshiaki Kono
Hisashi Niimoto
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.)
Meiji Seika Kaisha Ltd
Oriental Yeast Co Ltd
Original Assignee
Meiji Seika Kaisha Ltd
Oriental Yeast 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 Meiji Seika Kaisha Ltd, Oriental Yeast Co Ltd filed Critical Meiji Seika Kaisha Ltd
Application granted granted Critical
Publication of DE3682418D1 publication Critical patent/DE3682418D1/de
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Botany (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE8686104474T 1985-04-09 1986-04-02 Backhefe und verfahren zur brotherstellung. Expired - Lifetime DE3682418D1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60073580A JPS61231993A (ja) 1985-04-09 1985-04-09 新規パン酵母

Publications (1)

Publication Number Publication Date
DE3682418D1 true DE3682418D1 (de) 1991-12-19

Family

ID=13522378

Family Applications (1)

Application Number Title Priority Date Filing Date
DE8686104474T Expired - Lifetime DE3682418D1 (de) 1985-04-09 1986-04-02 Backhefe und verfahren zur brotherstellung.

Country Status (4)

Country Link
US (1) US4693898A (de)
EP (1) EP0197497B1 (de)
JP (1) JPS61231993A (de)
DE (1) DE3682418D1 (de)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1324022C (en) * 1987-08-07 1993-11-09 Hiroshi Yamazaki Process for preparing flour from jerusalem artichoke tubers
US4987124A (en) * 1987-10-13 1991-01-22 Coors Biotech, Inc. Method for inhibiting the growth of salmonella
US4902674A (en) * 1987-10-13 1990-02-20 Coors Biotech, Inc. Method for inhibiting the growth of salmonella
US5032579A (en) * 1987-10-13 1991-07-16 Coors Biotech, Inc. Method for inhibiting the growth of salmonella
JPH01296935A (ja) * 1988-05-25 1989-11-30 Yakult Honsha Co Ltd オリゴ糖入りパンの製造法
US4927811A (en) * 1988-11-15 1990-05-22 Coors Biotech, Inc. Method and composition for improved animal husbandry
JPH0650979B2 (ja) * 1988-11-24 1994-07-06 農林水産省食品総合研究所長 パン酵母の製造法
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Dough-limited doughs
EP0594747B2 (de) * 1991-07-18 2010-02-17 General Mills Marketing, Inc. Mit hefen getriebene gekühlte teigwaren
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
US5508047A (en) * 1991-07-18 1996-04-16 The Pillsbury Company Catabolite non-repressed substrate-limited yeast strains and method of making
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
WO1994019955A1 (en) * 1993-03-05 1994-09-15 The Pillsbury Company Yeast-leavened refrigerated dough products
AU682236B2 (en) * 1994-03-16 1997-09-25 Societe Des Produits Nestle S.A. Low-temperature inactive industrial baker's yeast
US8298603B2 (en) * 2005-10-11 2012-10-30 Purecircle Sdn Bhd Process for manufacturing a sweetener and use thereof
US8420146B2 (en) * 2009-10-15 2013-04-16 Purecircle Sdn Bhd High-purity Rebaudioside D and low-calorie bread containing the same
DE102010000881A1 (de) * 2010-01-14 2011-07-21 Henkel AG & Co. KGaA, 40589 1K- Kaschierklebstoff mit Silanvernetzung
CN114181844A (zh) * 2021-09-02 2022-03-15 中粮面业（濮阳）有限公司 提高面条风味的酿酒酵母、发酵剂及其应用以及发酵制备面制品的方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4292330A (en) * 1979-06-18 1981-09-29 Beatrice Foods Co. Bread leavening yeast
IT1130242B (it) * 1980-02-01 1986-06-11 Anic Spa Procedimento per la produzione dell'enzima alfa-galattosidasi e per l'idrolisi del raffinosio mediante l'impiego dell'enzima stesso
JPS5840065A (ja) * 1981-09-01 1983-03-08 Meiji Seika Kaisha Ltd 低カロリ−甘味料およびそれを用いた低カロリ−飲食物の製造法
IT1140312B (it) * 1981-12-03 1986-09-24 Anic Spa Procedimento per la produzione di alfa-galattosidasi e impieghi dell'enzima cosi' ottenuto
JPS6196982A (ja) * 1984-10-19 1986-05-15 Meiji Seika Kaisha Ltd フラクトオリゴ糖低分解性酵母の製造法

Also Published As

Publication number Publication date
EP0197497B1 (de) 1991-11-13
US4693898A (en) 1987-09-15
JPH0154036B2 (de) 1989-11-16
EP0197497A2 (de) 1986-10-15
EP0197497A3 (en) 1988-07-27
JPS61231993A (ja) 1986-10-16

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition