WO2007143093A3 - Yeast-leavened dough compositions comprising yeast cell wall material - Google Patents

Yeast-leavened dough compositions comprising yeast cell wall material Download PDF

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Publication number
WO2007143093A3
WO2007143093A3 PCT/US2007/012943 US2007012943W WO2007143093A3 WO 2007143093 A3 WO2007143093 A3 WO 2007143093A3 US 2007012943 W US2007012943 W US 2007012943W WO 2007143093 A3 WO2007143093 A3 WO 2007143093A3
Authority
WO
WIPO (PCT)
Prior art keywords
cell wall
wall material
yeast cell
yeast
dough composition
Prior art date
Application number
PCT/US2007/012943
Other languages
French (fr)
Other versions
WO2007143093A2 (en
Inventor
Michael A Staeger
Jean L Weber
Madonna Madaline Ray
Original Assignee
Gen Mills Inc
Michael A Staeger
Jean L Weber
Madonna Madaline Ray
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 Gen Mills Inc, Michael A Staeger, Jean L Weber, Madonna Madaline Ray filed Critical Gen Mills Inc
Publication of WO2007143093A2 publication Critical patent/WO2007143093A2/en
Publication of WO2007143093A3 publication Critical patent/WO2007143093A3/en

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
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D2/22—Ascorbic acid
    • 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
    • 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
    • C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Thermal Sciences (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one improved property when compared to a dough composition that does not include the yeast cell wall material. Examples of properties that may be improved by the addition of the yeast cell wall material include: (a) increased baked specific volume in a baked article made from the dough composition; (b) increased carbon dioxide gas generation during leavening of the dough composition at retarder conditions; (c) reduced yeast lag time; and (d) improved handling or processing characteristics. Typically, the yeast cell wall material comprises about 0.5% weight or less of the dough composition.
PCT/US2007/012943 2006-06-02 2007-06-01 Yeast-leavened dough compositions comprising yeast cell wall material WO2007143093A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US81036706P 2006-06-02 2006-06-02
US60/810,367 2006-06-02

Publications (2)

Publication Number Publication Date
WO2007143093A2 WO2007143093A2 (en) 2007-12-13
WO2007143093A3 true WO2007143093A3 (en) 2008-06-12

Family

ID=38656486

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2007/012943 WO2007143093A2 (en) 2006-06-02 2007-06-01 Yeast-leavened dough compositions comprising yeast cell wall material

Country Status (1)

Country Link
WO (1) WO2007143093A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150351439A1 (en) * 2013-01-24 2015-12-10 Danstar Ferment A.G. Yeast cell walls comprising vitamin d2, uses thereof and method of producing the same

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3150061A (en) * 1962-06-08 1964-09-22 Dalby Gaston Inactive dry yeast suitable for use in bread doughs
BE677435A (en) * 1965-03-08 1966-08-01
US3867554A (en) * 1972-11-29 1975-02-18 Robert William Sucher Yeast glycan and process of making same
US4021303A (en) * 1972-11-10 1977-05-03 Dai-Nippon Sugar Manufacturing Co., Ltd. Method for treatment of microorganisms
EP0262669A2 (en) * 1986-10-02 1988-04-06 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries
EP0554536A1 (en) * 1992-02-01 1993-08-11 Deutsche Hefewerke GmbH Method for the production of bake products
EP0588426A1 (en) * 1992-09-17 1994-03-23 Gist-Brocades N.V. Yeast derivative to improve bread quality
EP0950716A1 (en) * 1998-04-17 1999-10-20 Farmint Group Holding S.A. A product based on polysaccharides from bakers' yeast and its use as a technological coadjuvant for bakery products
JP2002255832A (en) * 2001-02-27 2002-09-11 Asahi Breweries Ltd Mineral absorption-promoting agent and anemia- improving agent
DE10332200A1 (en) * 2003-07-15 2005-02-24 Uniferm Gmbh & Co. Kg Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells
WO2005112653A1 (en) * 2004-05-20 2005-12-01 Sasakat Pty Ltd Scallop meat separation
JP2006187258A (en) * 2005-01-07 2006-07-20 Nisshin Pharma Inc IMMUNE STRENGTH AMELIORATING FOOD CONTAINING beta-GLUCAN DERIVED FROM BAKER'S YEAST

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3150061A (en) * 1962-06-08 1964-09-22 Dalby Gaston Inactive dry yeast suitable for use in bread doughs
BE677435A (en) * 1965-03-08 1966-08-01
US4021303A (en) * 1972-11-10 1977-05-03 Dai-Nippon Sugar Manufacturing Co., Ltd. Method for treatment of microorganisms
US3867554A (en) * 1972-11-29 1975-02-18 Robert William Sucher Yeast glycan and process of making same
EP0262669A2 (en) * 1986-10-02 1988-04-06 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries
EP0554536A1 (en) * 1992-02-01 1993-08-11 Deutsche Hefewerke GmbH Method for the production of bake products
EP0588426A1 (en) * 1992-09-17 1994-03-23 Gist-Brocades N.V. Yeast derivative to improve bread quality
EP0950716A1 (en) * 1998-04-17 1999-10-20 Farmint Group Holding S.A. A product based on polysaccharides from bakers' yeast and its use as a technological coadjuvant for bakery products
JP2002255832A (en) * 2001-02-27 2002-09-11 Asahi Breweries Ltd Mineral absorption-promoting agent and anemia- improving agent
DE10332200A1 (en) * 2003-07-15 2005-02-24 Uniferm Gmbh & Co. Kg Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells
WO2005112653A1 (en) * 2004-05-20 2005-12-01 Sasakat Pty Ltd Scallop meat separation
JP2006187258A (en) * 2005-01-07 2006-07-20 Nisshin Pharma Inc IMMUNE STRENGTH AMELIORATING FOOD CONTAINING beta-GLUCAN DERIVED FROM BAKER'S YEAST

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 2003, Derwent World Patents Index; AN 224063, XP002475458 *
DATABASE WPI Week 2006, Derwent World Patents Index; AN 506765, XP002475457 *

Also Published As

Publication number Publication date
WO2007143093A2 (en) 2007-12-13

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