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 products

Info

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
Application number
MA50053A
Other languages
French (fr)
Other versions
MA50053A1 (en
Inventor
Abed Soumya El
Saad Ibnsouda
Mouna Aouine
Abdelatif Haggoud
Original Assignee
Univ Sidi Mohamed Ben Abdellah
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 Univ Sidi Mohamed Ben Abdellah filed Critical Univ Sidi Mohamed Ben Abdellah
Priority to MA50053A priority Critical patent/MA50053B1/en
Priority to PCT/MA2021/050008 priority patent/WO2021251812A2/en
Publication of MA50053A1 publication Critical patent/MA50053A1/en
Publication of MA50053B1 publication Critical patent/MA50053B1/en

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.

MA50053A 2020-06-12 2020-06-12 Use of a non-baking yeast for the preparation of lightly sweetened bakery products MA50053B1 (en)

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)

* Cited by examiner, † Cited by third party
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
MA18556A1 (en) 1978-08-04 1980-04-01 Lesaffre & Cie ACTIVE DRIED YEAST FOR BREAKING AND STRAIN FOR OBTAINING IT
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

Also Published As

Publication number Publication date
MA50053A1 (en) 2021-12-31
WO2021251812A2 (en) 2021-12-16
WO2021251812A3 (en) 2022-03-03

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