MA50053B1 - Use of a non-baking yeast for the preparation of lightly sweetened bakery products - Google Patents
Use of a non-baking yeast for the preparation of lightly sweetened bakery productsInfo
- Publication number
- MA50053B1 MA50053B1 MA50053A MA50053A MA50053B1 MA 50053 B1 MA50053 B1 MA 50053B1 MA 50053 A MA50053 A MA 50053A MA 50053 A MA50053 A MA 50053A MA 50053 B1 MA50053 B1 MA 50053B1
- Authority
- MA
- Morocco
- Prior art keywords
- preparation
- bakery products
- baking yeast
- sweetened
- lightly
- Prior art date
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
- C12N1/165—Yeast isolates
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/84—Pichia
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
La présente invention concerne l’utilisation d’une levure non conventionnelle appartenant à l’espèce pichia kudriavzevii pour préparer la pâte de boulangerie légèrement sucrée. L’invention porte aussi sur la tolérance aux conditions de stress par la dite souche.The present invention relates to the use of an unconventional yeast belonging to the species pichia kudriavzevii for preparing slightly sweet bakery dough. The invention also relates to the tolerance to stress conditions by said strain.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MA50053A MA50053B1 (en) | 2020-06-12 | 2020-06-12 | Use of a non-baking yeast for the preparation of lightly sweetened bakery products |
PCT/MA2021/050008 WO2021251812A2 (en) | 2020-06-12 | 2021-06-10 | Use of a non-baking yeast for the preparation of slightly sweetened bakery products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MA50053A MA50053B1 (en) | 2020-06-12 | 2020-06-12 | Use of a non-baking yeast for the preparation of lightly sweetened bakery products |
Publications (2)
Publication Number | Publication Date |
---|---|
MA50053A1 MA50053A1 (en) | 2021-12-31 |
MA50053B1 true MA50053B1 (en) | 2022-05-31 |
Family
ID=77951786
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MA50053A MA50053B1 (en) | 2020-06-12 | 2020-06-12 | Use of a non-baking yeast for the preparation of lightly sweetened bakery products |
Country Status (2)
Country | Link |
---|---|
MA (1) | MA50053B1 (en) |
WO (1) | WO2021251812A2 (en) |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1590830A (en) | 1976-12-24 | 1981-06-10 | Lesaffre & Cie | Strains of yeast for bread-making and a process for the obtention thereof |
ES483830A2 (en) | 1978-08-04 | 1980-09-01 | Lesaffre & Cie | process and strain to obtain it, its use in fermentation. |
WO1996038538A1 (en) | 1995-06-02 | 1996-12-05 | Burns Philp Technology Pty. Limited | High sugar dough yeast strains |
UA111839C2 (en) | 2011-02-18 | 2016-06-24 | Лесаффр Е Компані | Strains of SACCHAROMYCES CEREVISIAE, SUITABLE FOR THE PRODUCTION OF BAKERY Yeast THAT IS EASY AND RESISTANT TO WEAK ORGANIC ACIDS |
FR2988565B1 (en) | 2012-03-30 | 2014-08-22 | Lesaffre & Cie | BAKERY PRODUCTS CONTAINING NON-BAKING YEAST |
KR101422248B1 (en) * | 2012-09-12 | 2014-07-24 | 안동대학교 산학협력단 | Issatchenkia orientalis ms-1 and its use |
CN110241038B (en) * | 2019-05-07 | 2020-11-03 | 桂发祥十八街麻花食品(天津)有限公司 | Combined strain for preparing fried dough twist fermented flour fertilizer, fried dough twist and application |
-
2020
- 2020-06-12 MA MA50053A patent/MA50053B1/en unknown
-
2021
- 2021-06-10 WO PCT/MA2021/050008 patent/WO2021251812A2/en unknown
Also Published As
Publication number | Publication date |
---|---|
WO2021251812A3 (en) | 2022-03-03 |
WO2021251812A2 (en) | 2021-12-16 |
MA50053A1 (en) | 2021-12-31 |
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