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Improvement to bread-making with a high yeast content

一种酵母、酵母调的技术，应用在面团准备、预焙烤面团处理、基于微生物的方法等方向

Active Publication Date: 2013-12-18
LESAFFRE & CIE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Although they offer certain benefits for improving the organoleptic properties of bread, the use of leavens has various disadvantages, including the time it takes to prepare them, their limited shelf life, the uniformity of the resulting baked product and / or the cost of the leaven (if buy ready-made)

Method used

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  • Improvement to bread-making with a high yeast content
  • Improvement to bread-making with a high yeast content
  • Improvement to bread-making with a high yeast content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0363] Example 1: Characterization of the fermentative capacity of the yeast according to the invention

[0364] Materials and methods

[0365] (i) Preparation of dry yeast

[0366] In all of the following recipes, the yeast was used as dry yeast.

[0367] Yeasts are prepared starting from yeast strains according to the invention in fermenters, as described in the reference work "Yeast Technology", 2nd edition, 1991, G. Reed and T.w. Nagodawithana, published by Van Nostrand Reinhold, ISBN 0-442-31892-8 as described. The yeast is then dried to obtain dry yeast.

[0368] (ii) Measurement of fermentation capacity

[0369] The leavening capacity of the yeast was measured on dry yeast in sugar-free dough and in dough containing 10% and 20% sugar (percentages are expressed by weight relative to the weight of flour).

[0370] To a dough containing 20 g of flour was added 2 g of sucrose to obtain a dough containing 10% sugar, and 4 g of sucrose to obtain a dough containing 20...

Embodiment 2

[0382] Example 2: Reduced yeast profile due to yeast according to the invention in various bread making recipes and protocols

[0383] Materials and methods

[0384] (i) yeast

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PUM

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Abstract

The object of the present invention is to provide yeasts suitable for bread-making using a large quantity of yeast, as well as compositions capable of providing a bread-making product containing said yeasts. The present invention also relates to a method for preparing a bread-making product and to a method for selecting yeast strains that provide yeasts suitable for bread-making using a large quantity of yeast.

Description

technical field [0001] The invention relates to the field of bread making, especially the field of bread making which requires the use of a large amount of yeast. Background technique [0002] Yeast plays a key role in bread making. In particular, the fermentative activity of the yeast is reflected by the release of gas, causing the dough to rise. [0003] However, certain types of breadmaking lead to a reduction in the leavening activity of the yeast, for example due to stresses to which the yeast is subjected, such as a high sugar content of the dough or deep freezing of the dough before fermentation. Even with yeast adapted to these pressures, it is still necessary to use relatively large quantities of yeast in the dough. [0004] Also, it may be necessary to use larger quantities of yeast to compensate for a less suitable procedure. For example, gas evolution may be reduced due to insufficient kneading and / or lack of heat from the baking equipment. This is especially...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04C12Q1/02C12N1/18C12R1/85
CPCA21D8/047C12N1/16C12N1/18C12Q1/04C12N1/185C12R2001/85C12R2001/865
Inventor P·勒热纳J-C·巴尔托卢西
Owner LESAFFRE & CIE