KR20020063163A - 신규 빵 효모 및 그 효모를 함유하는 밀가루 반죽 - Google Patents

신규 빵 효모 및 그 효모를 함유하는 밀가루 반죽 Download PDF

Info

Publication number
KR20020063163A
KR20020063163A KR1020027003790A KR20027003790A KR20020063163A KR 20020063163 A KR20020063163 A KR 20020063163A KR 1020027003790 A KR1020027003790 A KR 1020027003790A KR 20027003790 A KR20027003790 A KR 20027003790A KR 20020063163 A KR20020063163 A KR 20020063163A
Authority
KR
South Korea
Prior art keywords
dough
yeast
baker
sucrose
bread
Prior art date
Application number
KR1020027003790A
Other languages
English (en)
Korean (ko)
Inventor
다카타하야토
쓰지모토노리타카
와타나베유타로
노다노리오
Original Assignee
가네가후치 가가쿠 고교 가부시키가이샤
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 가네가후치 가가쿠 고교 가부시키가이샤 filed Critical 가네가후치 가가쿠 고교 가부시키가이샤
Publication of KR20020063163A publication Critical patent/KR20020063163A/ko

Links

Classifications

    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
KR1020027003790A 1999-09-22 2000-09-22 신규 빵 효모 및 그 효모를 함유하는 밀가루 반죽 KR20020063163A (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JPJP-P-1999-00269569 1999-09-22
JP26956999 1999-09-22
PCT/JP2000/006538 WO2001021763A1 (fr) 1999-09-22 2000-09-22 Levure de boulangerie et pates contenant cette levure

Publications (1)

Publication Number Publication Date
KR20020063163A true KR20020063163A (ko) 2002-08-01

Family

ID=17474200

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020027003790A KR20020063163A (ko) 1999-09-22 2000-09-22 신규 빵 효모 및 그 효모를 함유하는 밀가루 반죽

Country Status (5)

Country Link
JP (1) JP4565789B2 (zh)
KR (1) KR20020063163A (zh)
CN (1) CN100540651C (zh)
AU (1) AU781331B2 (zh)
WO (1) WO2001021763A1 (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102020830B1 (ko) * 2018-12-28 2019-09-11 에스피씨 주식회사 다양한 당 농도에서 우수한 발효 특징 및 저온 감수성을 가진 신규 제빵용 효모
KR102644443B1 (ko) 2023-07-19 2024-03-07 우석대학교 산학협력단 순수분리 및 동정되고 국산 우리밀에 잘 적응한 신규 우량 효모

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1541671B1 (en) * 2002-07-05 2008-11-05 Japan Tobacco Inc. Novel baker's yeast strains and bread using the same
DE602004015239D1 (de) * 2004-01-30 2008-09-04 Lesaffre & Cie Bäckereihefen mit verbesserter Toleranz gegenüber einem hohen Zuckergehalt im Teig und gegenüber schwachen organischen Säuren
CA2615122A1 (en) 2005-08-03 2007-02-15 Immunogen, Inc. Immunoconjugate formulations
CN101575577B (zh) * 2008-05-05 2011-06-01 安琪酵母股份有限公司 一种耐冷冻酵母及其组合物、面团
CN101624572B (zh) * 2008-07-09 2012-10-31 安琪酵母股份有限公司 比萨用酵母及其生产方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3719831A1 (de) * 1987-06-13 1988-12-22 Bosch Gmbh Robert Kraftstoffeinspritzpumpe
JP3040109B2 (ja) * 1988-07-07 2000-05-08 鐘淵化学工業株式会社 パン酵母及びそれを含有したパン生地
JP2766874B2 (ja) * 1991-05-22 1998-06-18 鐘淵化学工業株式会社 新規酵母、該酵母を含有する冷凍パン生地、及び該生地の製造方法
ATE187603T1 (de) * 1993-09-24 2000-01-15 Dsm Nv Verbesserung der herstellung von gas und alkohol von hefestämmen
JP3766701B2 (ja) * 1994-12-12 2006-04-19 株式会社カネカ 新規酵母、該酵母を含有するパン生地および該生地の製造方法
JPH09149785A (ja) * 1995-11-28 1997-06-10 Nippon Beet Sugar Mfg Co Ltd パン酵母の取得と製パン法
JP4357007B2 (ja) * 1997-01-09 2009-11-04 株式会社カネカ 新規酵母及び該酵母を含有する生地
JPH10243783A (ja) * 1997-03-03 1998-09-14 Akita Pref Gov 耐ストレス性酵母の作出方法
EP1036841B1 (en) * 1999-03-12 2005-09-14 Oriental Yeast Co., Ltd. Sugar super-tolerant yeast for confectionery and bakery

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102020830B1 (ko) * 2018-12-28 2019-09-11 에스피씨 주식회사 다양한 당 농도에서 우수한 발효 특징 및 저온 감수성을 가진 신규 제빵용 효모
KR102644443B1 (ko) 2023-07-19 2024-03-07 우석대학교 산학협력단 순수분리 및 동정되고 국산 우리밀에 잘 적응한 신규 우량 효모

Also Published As

Publication number Publication date
AU7320900A (en) 2001-04-24
JP4565789B2 (ja) 2010-10-20
WO2001021763A1 (fr) 2001-03-29
CN100540651C (zh) 2009-09-16
AU781331B2 (en) 2005-05-19
CN1382210A (zh) 2002-11-27

Similar Documents

Publication Publication Date Title
US4693898A (en) Novel baker's yeast and process for making bread
KR100858177B1 (ko) 신규 빵 효모 및 그것을 이용한 빵
KR20020063163A (ko) 신규 빵 효모 및 그 효모를 함유하는 밀가루 반죽
US11597908B2 (en) Freeze-resistant yeast and uses thereof
EP3318646B1 (en) Freeze-resistant yeast and uses thereof
EP1036841B1 (en) Sugar super-tolerant yeast for confectionery and bakery
JP2019198270A (ja) 菌体外多糖生産性乳酸菌およびその利用
JPH02238876A (ja) 新規パン酵母
JPH0779767A (ja) 新規酵母及び該酵母を含有するパン生地
Qureshi et al. Isolation and taxonomic characterization of yeast strains on the basis of maltose utilization capacity for bread making
JP6462173B1 (ja) 乳酸菌、パン類の製造方法、パン類生地及びパン類
Obasi et al. Leavening ability of some wild yeasts and the mutant species isolated from fermented orange juice in bakery product (bread)
TWI324180B (zh)
KR102619544B1 (ko) 고당 반죽에서 발효력을 유지하는 사카로마이세스 세레비지에 fruitfly 균주
JP4839860B2 (ja) 新規パン酵母
JP4268355B2 (ja) 乾燥耐性酵母
CN110785484B (zh) 面包酵母
JP3766701B2 (ja) 新規酵母、該酵母を含有するパン生地および該生地の製造方法
Wongkhalaung et al. Characterization of new baker’s yeast strains and their leavening ability in bread dough
JPH11113482A (ja) ベーカリー製品の製造方法
JP4839809B2 (ja) 新規パン酵母
JP3563755B2 (ja) 新規パン酵母
US1149839A (en) Ferment and process for producing and preserving the same.
JPH0670673A (ja) 冷凍パン生地
JP2006166716A (ja) パン用酵母製造用種およびパン用酵母の製造方法

Legal Events

Date Code Title Description
WITN Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid