Yeast composition for improving fermentation and gas retention capacity of low-sugar dough as well as preparation and application of yeast composition

Abstract

The invention belongs to the technical field of food fermentation industry, and particularly relates to a yeast composition for improving the fermentation and gas retention capacity of low-sugar dough and preparation and application of the yeast composition. The yeast composition comprises the following components in parts by weight: 420-480 parts of low-sugar active dry yeast, 1-10 parts of amylase, 5-20 parts of an oxidant, 1-5 parts of a stabilizer and 10-80 parts of filler. According to the yeast composition for improving the fermentation gas-retaining capacity of the low-sugar dough, the gas-retaining capacity of the low-sugar dough in the fermentation process is improved, the dryness and smoothness of the low-sugar dough are improved, the stability of the low-sugar dough is improved, meanwhile, the size of a low-sugar bread finished product obtained after the low-sugar dough is baked is increased, and the taste of the low-sugar bread finished product is improved. And the coloring effect of the low-sugar bread finished product is improved.

Description

Technical Field

[0001] This invention belongs to the field of food fermentation industry technology, specifically relating to a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, and its preparation and application. Background Technology

[0002] Low-sugar dough is mainly made from a mixture of flour, salt, sugar, improvers and water. However, adding various ingredients separately during the actual production process will increase many additional costs, such as: increased labor, quality fluctuations caused by inaccurate measurement, additional packaging, warehousing and procurement, etc.

[0003] Low-sugar dough fermented with yeast alone often has the problem that the gas produced during fermentation is not easily contained in the dough, and the surface of the dough is sticky. As a result, low-sugar bread made from low-sugar dough after proofing and baking has problems such as air leakage after baking, small expansion, unfulfilled appearance, and coarse texture.

[0004] When using existing improvers to make dough, the amount of oxidant added in the existing improvers is too small. It works well for high-quality flour, but for flour with high ash content and low wet gluten content, the existing improver scheme results in insufficient gas retention capacity of the dough after fermentation, and there are negative problems such as dough aging and stiffness. Summary of the Invention

[0005] The technical problem solved by this invention is that the existing technology has problems such as insufficient gas retention capacity of low-sugar dough made from flour with high ash content and low wet gluten content during the fermentation process, resulting in air leakage, and the low-sugar dough not being dry and smooth. As a result, the finished low-sugar bread made from low-sugar dough has problems such as small volume and insufficient crust color.

[0006] To address the aforementioned technical problems, this invention provides a yeast composition for improving the gas retention capacity of low-sugar dough during fermentation, as well as its preparation and application.

[0007] Specifically, the present invention provides the following technical solution:

[0008] In a first aspect, the present invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, comprising, by weight: 420-480 parts of low-sugar active dry yeast, 1-10 parts of amylase, 5-20 parts of oxidant, 1-5 parts of stabilizer and 10-80 parts of filler.

[0009] Preferably, the yeast composition further comprises 0.1-5 parts by weight of an extender.

[0010] Preferably, based on the weight of the yeast composition, there are 440-460 parts of low-sugar active dry yeast, and / or 5-10 parts of amylase and / or 10-20 parts of oxidant, and / or 3-5 parts of extender, and / or 2-3 parts of stabilizer, and / or 10-30 parts of filler.

[0011] Preferably, the amylase includes one or a combination of α-amylase and glucoamylase;

[0012] Preferably, the amylase includes α-amylase and glucoamylase;

[0013] More preferably, based on the weight of the yeast composition, the α-amylase is 0.5-3 parts and / or glucoamylase is 0.5-9.5 parts;

[0014] Most preferably, based on the weight of the yeast composition, 0.5-1 parts of α-amylase and / or 5-9.5 parts of glucoamylase.

[0015] Preferably, the enzyme activity of α-amylase is greater than or equal to 80,000; more preferably, the enzyme activity of α-amylase is 80,000-92,000 U / g.

[0016] And / or the enzyme activity of glucoamylase is greater than or equal to 400,000 U / g, more preferably, the enzyme activity of glucoamylase is 400,000-460,000 U / g.

[0017] Preferably, the oxidant includes one or more of vitamin C, glucose oxidase, and azodicarbonamide;

[0018] Preferably, the oxidant includes vitamin C, glucose oxidase, and azodicarbonamide;

[0019] More preferably, based on the weight of the yeast composition, vitamin C is 1-7 parts, and / or glucose oxidase is 2-7 parts, and / or azodicarbonamide is 1-10 parts;

[0020] Most preferably, the yeast composition contains 5-7 parts of vitamin C, and / or 5-7 parts of glucose oxidase, and / or 2-6 parts of azodicarbonamide, based on the weight of the yeast composition.

[0021] Preferably, the enzyme activity of glucose oxidase is greater than or equal to 10,000 U / g, and more preferably, the enzyme activity of glucose oxidase is 10,000-11,500 U / g.

[0022] Preferably, the spreading agent comprises one or a combination of xylanase and inactive yeast;

[0023] Preferably, the spreading agent is xylanase;

[0024] More preferably, the xylanase activity is greater than or equal to 3400 XylH / g, and even more preferably, the xylanase activity is 3400-3910 XylH / g.

[0025] Preferably, the stabilizer comprises one or a combination of two of lipase and transglutaminase;

[0026] Preferably, the stabilizer includes lipase and transglutaminase;

[0027] More preferably, the lipase comprises 1-4 parts and / or the transglutaminase comprises 1-4 parts based on the weight of the yeast composition;

[0028] Most preferably, the lipase comprises 1-2 parts by weight of the yeast composition, and / or the glutamine transaminase comprises 1-2 parts.

[0029] Preferably, the lipase activity is greater than or equal to 22,500 ALU / g, and more preferably, the lipase activity is 22,500-25,875 ALU / g;

[0030] And / or the enzyme activity of transglutaminase is greater than or equal to 100 TGU / g, preferably, the enzyme activity of transglutaminase is 100-115 TGU / g.

[0031] Preferably, the filler comprises one or a combination of two of soybean fiber and corn starch; preferably, the filler is soybean fiber.

[0032] Secondly, the present invention provides a method for preparing the yeast composition, comprising the following preparation steps: mixing low-sugar active dry yeast, amylase, oxidant, extender, stabilizer and filler to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0033] Preferably, the mixing speed is 10-20 r / min, and / or the mixing time is 15-25 min.

[0034] Thirdly, the present invention provides a dough comprising the yeast composition described herein or a yeast composition prepared by the preparation method described herein.

[0035] Preferably, the amount of yeast composition added is 0.8-2.0 wt% based on the total weight of the raw materials used to prepare the dough, wherein the raw materials do not include water.

[0036] Preferably, the sugar content of the dough is greater than or equal to 0 wt% and less than or equal to 5 wt% by weight of the dough.

[0037] Fourthly, the present invention provides a bread comprising the yeast composition described herein or a yeast composition prepared by the preparation method described herein.

[0038] Preferably, the amount of yeast composition added is 0.8-2.0 wt% based on the total weight of the raw materials used to prepare bread, wherein the raw materials do not include water.

[0039] Preferably, the sugar content of the bread is greater than or equal to 0 wt% and less than or equal to 5 wt% by weight.

[0040] Preferably, the dough or bread is prepared from raw materials containing the yeast composition and flour, wherein the ash content of the flour is greater than or equal to 0.8 wt% and less than or equal to 1.5 wt%, and / or the wet gluten content is greater than or equal to 20 wt% and less than or equal to 24 wt%; more preferably, the ash content of the flour is greater than or equal to 1.0 wt% and less than or equal to 1.5 wt%, and / or the wet gluten content of the flour is greater than or equal to 22 wt% and less than or equal to 24 wt%.

[0041] Fifthly, the present invention provides the application of the yeast composition described herein or the yeast composition prepared by the method described herein in the making of dough or bread.

[0042] Beneficial effects of the present invention

[0043] (1) The yeast composition provided by the present invention improves the gas retention capacity of low sugar dough during fermentation, enhances the gas retention capacity of low sugar dough made from flour with high ash content and low wet gluten content, increases the dryness and smoothness of low sugar dough, improves the stability of low sugar dough, increases the volume of low sugar bread after baking from low sugar dough, and improves the browning effect of low sugar bread.

[0044] (2) The yeast composition for improving the gas retention capacity of low-sugar dough fermentation provided by the present invention has the characteristics of being simple to operate and easy to use in practical applications. Attached Figure Description

[0045] Figure 1 This is a comparison chart showing the gas retention capacity of the target dough obtained in Example 1 and Comparative Example 1.

[0046] Figure 2 This is a comparison chart showing the bread volume and browning effect of the bread products obtained in Example 1 and Comparative Example 1. Detailed Implementation

[0047] To better understand the above technical solutions, the technical solutions of the present invention will be clearly and completely explained below in conjunction with specific embodiments. It should be noted that the content of the specific embodiments is only a specific implementation and explanation of the technical solutions of the present invention, and should not be construed as a limitation on the scope of protection of the present invention.

[0048] This invention provides a yeast composition that improves the gas retention capacity of low-sugar dough during fermentation. It can significantly enhance the dryness of the dough, improve the overall gas retention capacity of the dough, increase the volume of the finished product, and improve the coloring effect. Moreover, the composition is simple to operate and easy to use.

[0049] In some specific embodiments, the present invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, comprising, by weight: 420-480 parts of low-sugar active dry yeast, 1-10 parts of amylase, 5-20 parts of oxidant, 1-5 parts of stabilizer and 10-80 parts of filler.

[0050] Preferably, the yeast composition further comprises, by weight, 0.1-5 parts of a spreader.

[0051] More preferably, the amount of low-sugar active dry yeast added can be 420 parts by weight, 421 parts by weight, 422 parts by weight, 423 parts by weight, 424 parts by weight, 425 parts by weight, 426 parts by weight, 427 parts by weight, 428 parts by weight, 429 parts by weight, 430 parts by weight, 431 parts by weight, 432 parts by weight, 433 parts by weight, 434 parts by weight, 435 parts by weight, 436 parts by weight, 437 parts by weight, 438 parts by weight, 439 parts by weight, 440 parts by weight, 441 parts by weight, 442 parts by weight, 443 parts by weight, 444 parts by weight, 445 parts by weight, 446 parts by weight, 447 parts by weight, 448 parts by weight, 449 parts by weight, 450 parts by weight, or 451 parts by weight. The amount of low-sugar active dry yeast added is 452 parts by weight, 453 parts by weight, 454 parts by weight, 455 parts by weight, 456 parts by weight, 457 parts by weight, 458 parts by weight, 459 parts by weight, 460 parts by weight, 461 parts by weight, 462 parts by weight, 463 parts by weight, 464 parts by weight, 465 parts by weight, 466 parts by weight, 467 parts by weight, 468 parts by weight, 469 parts by weight, 470 parts by weight, 471 parts by weight, 472 parts by weight, 473 parts by weight, 474 parts by weight, 475 parts by weight, 476 parts by weight, 477 parts by weight, 478 parts by weight, 479 parts by weight, or 480 parts by weight, or within the numerical range formed by any two of the above specific values ​​as endpoints.

[0052] More preferably, the amount of amylase added may be 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight, 8.5 parts by weight, 9 parts by weight, 9.5 parts by weight, or 10 parts by weight, or the amount of amylase added within the numerical range formed by any two of the above specific values ​​as endpoints.

[0053] More preferably, the amount of oxidant added may be 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight, 8.5 parts by weight, 9 parts by weight, 9.5 parts by weight, 10 parts by weight, 10.5 parts by weight, 11 parts by weight, 11.5 parts by weight, 12 parts by weight, 12.5 parts by weight, 13 parts by weight, 13.5 parts by weight, 14 parts by weight, 14.5 parts by weight, 15 parts by weight, 15.5 parts by weight, 16 parts by weight, 16.5 parts by weight, 17 parts by weight, 17.5 parts by weight, 18 parts by weight, 18.5 parts by weight, 19 parts by weight, 19.5 parts by weight, or 20 parts by weight, or the amount of oxidant added within the numerical range formed by any two of the above specific values ​​as endpoints.

[0054] More preferably, the amount of the stretching agent added can be 0.1 parts by weight, 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, 0.5 parts by weight, 0.6 parts by weight, 0.7 parts by weight, 0.8 parts by weight, 0.9 parts by weight, 1.0 parts by weight, 1.1 parts by weight, 1.2 parts by weight, 1.3 parts by weight, 1.4 parts by weight, 1.5 parts by weight, 1.6 parts by weight, 1.7 parts by weight, 1.8 parts by weight, 1.9 parts by weight, 2 parts by weight, 2.1 parts by weight, 2.2 parts by weight, 2.3 parts by weight, 2.4 parts by weight, 2.5 parts by weight, 2.6 parts by weight, 2 0.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, 3 parts by weight, 3.1 parts by weight, 3.2 parts by weight, 3.3 parts by weight, 3.4 parts by weight, 3.5 parts by weight, 3.6 parts by weight, 3.7 parts by weight, 3.8 parts by weight, 3.9 parts by weight, 4 parts by weight, 4.1 parts by weight, 4.2 parts by weight, 4.3 parts by weight, 4.4 parts by weight, 4.5 parts by weight, 4.6 parts by weight, 4.7 parts by weight, 4.8 parts by weight, 4.9 parts by weight, or 5 parts by weight, or the amount of stretching agent added within the numerical range formed by any two of the above specific values ​​as endpoints.

[0055] More preferably, the amount of stabilizer added can be 1.0 parts by weight, 1.1 parts by weight, 1.2 parts by weight, 1.3 parts by weight, 1.4 parts by weight, 1.5 parts by weight, 1.6 parts by weight, 1.7 parts by weight, 1.8 parts by weight, 1.9 parts by weight, 2 parts by weight, 2.1 parts by weight, 2.2 parts by weight, 2.3 parts by weight, 2.4 parts by weight, 2.5 parts by weight, 2.6 parts by weight, 2.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, 3 parts by weight, or 3.1 parts by weight. The amount of stabilizer added is 3.2 parts by weight, 3.3 parts by weight, 3.4 parts by weight, 3.5 parts by weight, 3.6 parts by weight, 3.7 parts by weight, 3.8 parts by weight, 3.9 parts by weight, 4 parts by weight, 4.1 parts by weight, 4.2 parts by weight, 4.3 parts by weight, 4.4 parts by weight, 4.5 parts by weight, 4.6 parts by weight, 4.7 parts by weight, 4.8 parts by weight, 4.9 parts by weight, or 5 parts by weight, or the amount of stabilizer added within the numerical range formed by any two of the above specific values ​​as endpoints.

[0056] More preferably, the amount of filler added can be 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight, 25 parts by weight, 26 parts by weight, 27 parts by weight, 28 parts by weight, 29 parts by weight, 30 parts by weight, 31 parts by weight, 32 parts by weight, 33 parts by weight, 34 parts by weight, 35 parts by weight, 36 parts by weight, 37 parts by weight, 38 parts by weight, 39 parts by weight, 40 parts by weight, 41 parts by weight, 42 parts by weight, 43 parts by weight, 44 parts by weight, 45 parts by weight, 46 parts by weight, 4 The amount of filler added is 7 parts by weight, 48 parts by weight, 49 parts by weight, 50 parts by weight, 51 parts by weight, 52 parts by weight, 53 parts by weight, 54 parts by weight, 55 parts by weight, 56 parts by weight, 57 parts by weight, 58 parts by weight, 59 parts by weight, 60 parts by weight, 61 parts by weight, 62 parts by weight, 63 parts by weight, 64 parts by weight, 65 parts by weight, 66 parts by weight, 67 parts by weight, 68 parts by weight, 69 parts by weight, 70 parts by weight, 71 parts by weight, 72 parts by weight, 73 parts by weight, 74 parts by weight, 75 parts by weight, 76 parts by weight, 77 parts by weight, 78 parts by weight, 79 parts by weight, or 80 parts by weight, or within the numerical range formed by any two of the above specific values ​​as endpoints.

[0057] In some specific embodiments, the present invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, comprising, by weight: 420-480 parts of low-sugar active dry yeast, 1-10 parts of amylase, 5-20 parts of oxidant, 0.1-5 parts of extender, 1-5 parts of stabilizer, and 10-80 parts of filler; wherein,

[0058] The amylase includes α-amylase and glucoamylase, wherein, based on the weight of the yeast composition, α-amylase comprises 0.5-3 parts and / or glucoamylase comprises 0.5-9.5 parts.

[0059] The oxidizing agent includes vitamin C, glucose oxidase, and azodicarbonamide, wherein, based on the weight of the yeast composition, vitamin C is 1-7 parts, and / or glucose oxidase is 2-7 parts, and / or azodicarbonamide is 1-10 parts.

[0060] The stabilizer comprises lipase and transglutaminase, with 1-4 parts of the lipase and / or 1-4 parts of the transglutaminase based on the weight of the yeast composition.

[0061] Preferably, in some specific embodiments, the amount of α-amylase added may be 0.5 parts by weight, 0.6 parts by weight, 0.7 parts by weight, 0.8 parts by weight, 0.9 parts by weight, 1.0 parts by weight, 1.1 parts by weight, 1.2 parts by weight, 1.3 parts by weight, 1.4 parts by weight, 1.5 parts by weight, 1.6 parts by weight, 1.7 parts by weight, 1.8 parts by weight, 1.9 parts by weight, 2.0 parts by weight, 2.1 parts by weight, 2.2 parts by weight, 2.3 parts by weight, 2.4 parts by weight, 2.5 parts by weight, 2.6 parts by weight, 2.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, or 3 parts by weight, or the amount of α-amylase added may fall within the numerical range formed by any two of the above specific values ​​as endpoints.

[0062] Preferably, in some specific embodiments, the amount of glucoamylase added can be 0.5 parts by weight, 0.6 parts by weight, 0.7 parts by weight, 0.8 parts by weight, 0.9 parts by weight, 1.0 parts by weight, 1.1 parts by weight, 1.2 parts by weight, 1.3 parts by weight, 1.4 parts by weight, 1.5 parts by weight, 1.6 parts by weight, 1.7 parts by weight, 1.8 parts by weight, 1.9 parts by weight, 2.0 parts by weight, 2.1 parts by weight, 2.2 parts by weight, 2.3 parts by weight, 2.4 parts by weight, or 2.5 parts by weight. 2.6 parts by weight, 2.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, 3 parts by weight, 3.1 parts by weight, 3.2 parts by weight, 3.3 parts by weight, 3.4 parts by weight, 3.5 parts by weight, 3.6 parts by weight, 3.7 parts by weight, 3.8 parts by weight, 3.9 parts by weight, 4 parts by weight, 4.1 parts by weight, 4.2 parts by weight, 4.3 parts by weight, 4.4 parts by weight, 4.5 parts by weight, 4.6 parts by weight, 4.7 parts by weight, 4.8 parts by weight, 4.9 parts by weight, 5 parts by weight, 5 1 part by weight, 5.2 parts by weight, 5.3 parts by weight, 5.4 parts by weight, 5.5 parts by weight, 5.6 parts by weight, 5.7 parts by weight, 5.8 parts by weight, 5.9 parts by weight, 6 parts by weight, 6.1 parts by weight, 6.2 parts by weight, 6.3 parts by weight, 6.4 parts by weight, 6.5 parts by weight, 6.6 parts by weight, 6.7 parts by weight, 6.8 parts by weight, 6.9 parts by weight, 7 parts by weight, 7.1 parts by weight, 7.2 parts by weight, 7.3 parts by weight, 7.4 parts by weight, 7.5 parts by weight, 7. The amount of glucoamylase added is 6 parts by weight, 7.7 parts by weight, 7.8 parts by weight, 7.9 parts by weight, 8 parts by weight, 8.1 parts by weight, 8.2 parts by weight, 8.3 parts by weight, 8.4 parts by weight, 8.5 parts by weight, 8.6 parts by weight, 8.7 parts by weight, 8.8 parts by weight, 8.9 parts by weight, 9 parts by weight, 9.1 parts by weight, 9.2 parts by weight, 9.3 parts by weight, 9.4 parts by weight, or 9.5 parts by weight, or within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0063] Preferably, in some specific embodiments, the amount of vitamin C added can be 1 part by weight, 1.1 parts by weight, 1.2 parts by weight, 1.3 parts by weight, 1.4 parts by weight, 1.5 parts by weight, 1.6 parts by weight, 1.7 parts by weight, 1.8 parts by weight, 1.9 parts by weight, 2.0 parts by weight, 2.1 parts by weight, 2.2 parts by weight, 2.3 parts by weight, 2.4 parts by weight, 2.5 parts by weight, 2.6 parts by weight, 2.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, 3 parts by weight, 3.1 parts by weight, 3.2 parts by weight, 3.3 parts by weight, 3.4 parts by weight, 3.5 parts by weight, 3.6 parts by weight, 3.7 parts by weight, 3.8 parts by weight, 3.9 parts by weight, 4 parts by weight, or 4 parts by weight. The amount of vitamin C added is 1 part by weight, 4.2 parts by weight, 4.3 parts by weight, 4.4 parts by weight, 4.5 parts by weight, 4.6 parts by weight, 4.7 parts by weight, 4.8 parts by weight, 4.9 parts by weight, 5 parts by weight, 5.1 parts by weight, 5.2 parts by weight, 5.3 parts by weight, 5.4 parts by weight, 5.5 parts by weight, 5.6 parts by weight, 5.7 parts by weight, 5.8 parts by weight, 5.9 parts by weight, 6 parts by weight, 6.1 parts by weight, 6.2 parts by weight, 6.3 parts by weight, 6.4 parts by weight, 6.5 parts by weight, 6.6 parts by weight, 6.7 parts by weight, 6.8 parts by weight, 6.9 parts by weight, or 7 parts by weight, or any amount of vitamin C within the range of values ​​defined by any two of the above specific values ​​as endpoints.

[0064] Preferably, in some specific embodiments, the amount of glucose oxidase added can be 2.0 parts by weight, 2.1 parts by weight, 2.2 parts by weight, 2.3 parts by weight, 2.4 parts by weight, 2.5 parts by weight, 2.6 parts by weight, 2.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, 3 parts by weight, 3.1 parts by weight, 3.2 parts by weight, 3.3 parts by weight, 3.4 parts by weight, 3.5 parts by weight, 3.6 parts by weight, 3.7 parts by weight, 3.8 parts by weight, 3.9 parts by weight, 4 parts by weight, 4.1 parts by weight, 4.2 parts by weight, 4.3 parts by weight, 4.4 parts by weight, 4.5 parts by weight, 4... The amount of glucose oxidase added is 0.6 parts by weight, 4.7 parts by weight, 4.8 parts by weight, 4.9 parts by weight, 5 parts by weight, 5.1 parts by weight, 5.2 parts by weight, 5.3 parts by weight, 5.4 parts by weight, 5.5 parts by weight, 5.6 parts by weight, 5.7 parts by weight, 5.8 parts by weight, 5.9 parts by weight, 6 parts by weight, 6.1 parts by weight, 6.2 parts by weight, 6.3 parts by weight, 6.4 parts by weight, 6.5 parts by weight, 6.6 parts by weight, 6.7 parts by weight, 6.8 parts by weight, 6.9 parts by weight, or 7 parts by weight, or within the numerical range formed by any two of the above specific values ​​as endpoints.

[0065] Preferably, in some specific embodiments, the amount of azodicarbonamide added can be 1 part by weight, 1.1 parts by weight, 1.2 parts by weight, 1.3 parts by weight, 1.4 parts by weight, 1.5 parts by weight, 1.6 parts by weight, 1.7 parts by weight, 1.8 parts by weight, 1.9 parts by weight, 2.0 parts by weight, 2.1 parts by weight, 2.2 parts by weight, 2.3 parts by weight, 2.4 parts by weight, 2.5 parts by weight, 2.6 parts by weight, 2.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, 3 ... 1 part by weight, 3.2 parts by weight, 3.3 parts by weight, 3.4 parts by weight, 3.5 parts by weight, 3.6 parts by weight, 3.7 parts by weight, 3.8 parts by weight, 3.9 parts by weight, 4 parts by weight, 4.1 parts by weight, 4.2 parts by weight, 4.3 parts by weight, 4.4 parts by weight, 4.5 parts by weight, 4.6 parts by weight, 4.7 parts by weight, 4.8 parts by weight, 4.9 parts by weight, 5 parts by weight, 5.1 parts by weight, 5.2 parts by weight, 5.3 parts by weight, 5.4 parts by weight, 5.5 parts by weight, 5 6 parts by weight, 5.7 parts by weight, 5.8 parts by weight, 5.9 parts by weight, or 6 parts by weight, 6.1 parts by weight, 6.2 parts by weight, 6.3 parts by weight, 6.4 parts by weight, 6.5 parts by weight, 6.6 parts by weight, 6.7 parts by weight, 6.8 parts by weight, 6.9 parts by weight, 7 parts by weight, 7.1 parts by weight, 7.2 parts by weight, 7.3 parts by weight, 7.4 parts by weight, 7.5 parts by weight, 7.6 parts by weight, 7.7 parts by weight, 7.8 parts by weight, 7.9 parts by weight, 8 parts by weight, 8.1 parts by weight. The amount of azodicarbonamide added is 8.2 parts by weight, 8.3 parts by weight, 8.4 parts by weight, 8.5 parts by weight, 8.6 parts by weight, 8.7 parts by weight, 8.8 parts by weight, 8.9 parts by weight, 9 parts by weight, 9.1 parts by weight, 9.2 parts by weight, 9.3 parts by weight, 9.4 parts by weight, 9.5 parts by weight, 9.6 parts by weight, 9.7 parts by weight, 9.8 parts by weight, 9.9 parts by weight, or 10 parts by weight, or within the numerical range formed by any two of the above specific values ​​as endpoints.

[0066] Preferably, in some specific embodiments, the amount of lipase added can be 1 part by weight, 1.05 parts by weight, 1.1 parts by weight, 1.15 parts by weight, 1.2 parts by weight, 1.25 parts by weight, 1.3 parts by weight, 1.35 parts by weight, 1.4 parts by weight, 1.45 parts by weight, 1.5 parts by weight, 1.6 parts by weight, 1.7 parts by weight, 1.8 parts by weight, 1.9 parts by weight, 2.0 parts by weight, 2.1 parts by weight, 2.2 parts by weight, or 2 parts by weight. The amount of lipase added is 3 parts by weight, 2.4 parts by weight, 2.5 parts by weight, 2.6 parts by weight, 2.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, 3 parts by weight, 3.1 parts by weight, 3.2 parts by weight, 3.3 parts by weight, 3.4 parts by weight, 3.5 parts by weight, 3.6 parts by weight, 3.7 parts by weight, 3.8 parts by weight, 3.9 parts by weight, or 4 parts by weight, or within the numerical range formed by any two of the above specific values ​​as endpoints.

[0067] Preferably, in some specific embodiments, the amount of transglutaminase added can be 1 part by weight, 1.05 parts by weight, 1.1 parts by weight, 1.15 parts by weight, 1.2 parts by weight, 1.25 parts by weight, 1.3 parts by weight, 1.35 parts by weight, 1.4 parts by weight, 1.45 parts by weight, 1.5 parts by weight, 1.6 parts by weight, 1.7 parts by weight, 1.8 parts by weight, 1.9 parts by weight, 2.0 parts by weight, 2.1 parts by weight, 2.2 parts by weight, or 2 parts by weight. The amount of transglutaminase added is 3 parts by weight, 2.4 parts by weight, 2.5 parts by weight, 2.6 parts by weight, 2.7 parts by weight, 2.8 parts by weight, 2.9 parts by weight, 3 parts by weight, 3.1 parts by weight, 3.2 parts by weight, 3.3 parts by weight, 3.4 parts by weight, 3.5 parts by weight, 3.6 parts by weight, 3.7 parts by weight, 3.8 parts by weight, 3.9 parts by weight, or 4 parts by weight, or within the numerical range formed by any two of the above specific values ​​as endpoints.

[0068] The role of amylase is to break down starch to produce sugars that ferment and generate CO2, providing energy for yeast growth and fermentation. The role of oxidants is to strengthen gluten, improve dough's gas retention capacity, and effectively enhance dough smoothness and dryness, thus improving workability. The role of extensants is to hydrolyze insoluble arabinoxylan in the dough, thereby reducing the viscosity of the arabinoxylan attached to the gluten membrane, promoting increased gluten extensibility and plasticity, and increasing the final volume of the product. It also mitigates the negative effects of adding large amounts of oxidants, such as dough aging and stiffness. The role of stabilizers is to act on the fats in the flour substrate, producing emulsifying components that stabilize the dough's network structure and further improve its gas retention capacity.

[0069] It should be noted that, according to the "Regulations on the Management of Food Nutrition Labelling," a solid food product can be labeled as "low-sugar" when its sugar content is greater than or equal to 0% and less than or equal to 5%. Here, "sugar" usually refers to the sum of monosaccharides and disaccharides.

[0070] It should be noted that the low-sugar active dry yeast used in this invention refers to a yeast product that is applied in a low-sugar environment or under low-sugar conditions, and it can stably ferment in dough with low sugar content.

[0071] Glossary

[0072] Ash content refers to the residue left after wheat flour is burned at high temperatures. Ash content also indicates the amount of fiber, magnesium, potassium, phosphorus, iron, and other minerals in the flour. The lower the ash content in flour, the whiter and finer the flour (e.g., refined grain); the higher the ash content in flour, the coarser the flour (e.g., whole grain).

[0073] To better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0074] Unless otherwise stated, all reagents / instruments used in the embodiments and comparative examples of this invention are conventional commercially available products. Information on the experimental materials and instruments used in this invention is provided in Table 1 below:

[0075] Table 1 Experimental Materials / Instruments and Manufacturers

[0076]

[0077] The α-amylase used in the examples and comparative examples had an enzyme activity of 80,000-92,000 U / g. The enzyme activity of this α-amylase was defined as follows: at 40°C, 1 g of α-amylase reacts with soluble starch substrate to produce the equivalent of 10 mg of glucose in 30 minutes, which is one unit of enzyme activity (U).

[0078] The glucoamylase used in the examples and comparative examples has an enzyme activity of 400,000-460,000 U / g. The enzyme activity of this glucoamylase is defined as: 1 g of glucoamylase hydrolyzing soluble starch to produce 1 mg of glucose in 1 hour at 40°C and pH 4.6 is one unit of enzyme activity (U).

[0079] The glucose oxidase used in the examples and comparative examples had an enzyme activity of 10,000-11,500 u / g. The enzyme activity of this glucose oxidase was defined as the amount of enzyme required to release 1 μmol of hydrogen peroxide per minute from a 1 mol / L β-D-glucose solution at 37°C and pH 5.5, which is one unit of glucose oxidase activity (U).

[0080] The xylanase used in the examples and comparative examples had an enzyme activity of 3400-3910 XylH / g. The enzyme activity of this xylanase was defined as the amount of enzyme that releases 1 μmol of xylose through xylan hydrolysis within 1 minute at 30°C, which is one enzyme activity unit (XylH). The absorbance was measured spectrophotometrically at 412 nm using p-hydroxybenzoic acid hydrazide (PAHBAH). Based on the standard curve of absorbance versus xylose concentration, the measured absorbance values ​​were converted to the corresponding xylose concentrations.

[0081] The lipases used in the examples and comparative examples had enzyme activities of 22,500-25,875 ALU / g. The enzyme activity of this lipase was defined as the amount of enzyme that releases 1 μmol of butyrate within 1 minute under specific conditions (30°C, pH 7.0), which is one unit of enzyme activity (ALU). This method is based on the titration of butyrate, which is released during the degradation of tricresyltriglycerides. During the titration, the pH was maintained at 7.0 by adding 0.025M NaOH. Optimal results were achieved when the sodium hydroxide consumption was 1.0-3.0 mL (0.1-0.3 mL / min) over 10 minutes.

[0082] The transglutaminase used in the examples and comparative examples had an enzyme activity of 100-115 TGU / g, where the enzyme activity was defined as the amount of enzyme required to produce 1 micromole of hydroxy acid per minute under specified conditions, which is one unit of enzyme activity (TGU). Transglutaminase activity was quantified by measuring the production of hydroxyformic acid. This assay involved an enzymatic reaction using benzylcarbonyl-L-glutamylglycine (CBZ-L-Gln-Gly) and ammonium hydroxide as substrates. The reaction was carried out at 37°C and pH 6.0 for 10 minutes. After the reaction, the sample was centrifuged, and the absorbance of the supernatant was measured at 525 nm. Transglutaminase activity, expressed as TGU / g, was calculated using a calibration curve and the difference in absorbance between the test sample and a blank reference.

[0083] Example 1

[0084] Example 1 of this invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, which is prepared through the following steps:

[0085] Pour 450g of low-sugar active dry yeast into a mixer, then add 0.5g of α-amylase, 5g of glucoamylase, 5g of vitamin C, 5g of glucose oxidase, 2.25g of azodicarbonamide, 3g of xylanase, 1.5g of lipase, 1g of transglutaminase and 26.75g of soybean fiber to the mixer. Mix at 15r / min for 20min to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0086] The yeast composition obtained in Example 1 was used to make bread, and was prepared by the following steps:

[0087] (1) Mix 1000g flour, 15g salt and 10g yeast in a mixing bowl at 100r / min for 1min to ensure that all materials are evenly dispersed and to obtain a mixture.

[0088] (2) Mix the mixture obtained in step (1) with 620g of water in a mixing bowl at a speed of 100r / min for 3min to obtain dough;

[0089] (3) The dough obtained in step (2) is mixed at a speed of 200 r / min until the gluten of the dough is fully developed in order to obtain the target dough, wherein the dough temperature is controlled at 22.5℃ during mixing;

[0090] (4) After the target dough obtained in step (3) is relaxed for 5 minutes, the target dough is divided into 380g / pieces and rolled into balls. After relaxing for another 15 minutes, the relaxed target dough is rolled into strips using a baguette forming machine and then placed in a loaf pan.

[0091] (5) Place the loaf pan in a proofing box and proof the dough strips at 37°C and 85% humidity. After proofing, bake the bread at 210°C (top heat) and 230°C (bottom heat) for 28 minutes to obtain bread. The proofing is complete when the highest point of the dough strips in the loaf pan is level with the loaf pan.

[0092] Example 2

[0093] Example 2 of this invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, which is prepared through the following steps:

[0094] Pour 420g of low-sugar active dry yeast into a mixer, then add 0.5g of α-amylase, 0.5g of glucoamylase, 1g of vitamin C, 2g of glucose oxidase, 2g of azodicarbonamide, 2g of xylanase, 1g of lipase, 1g of transglutaminase and 70g of soybean fiber to the mixer. Mix at 15r / min for 20min to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0095] The steps (1) to (5) for making bread are the same as in Example 1.

[0096] Example 3

[0097] The yeast composition for improving the gas retention capacity of low-sugar dough fermentation provided in Example 3 of this invention is prepared through the following steps:

[0098] Pour 450g of low-sugar active dry yeast into a mixer, then add 0.5g of α-amylase, 9.5g of glucoamylase, 7g of vitamin C, 7g of glucose oxidase, 6g of azodicarbonamide, 5g of xylanase, 1.5g of lipase, 1.5g of transglutaminase and 12g of soybean fiber to the mixer. Mix at 15r / min for 20min to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0099] The steps (1) to (5) for making bread are the same as in Example 1.

[0100] Example 4

[0101] Example 4 of this invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, which is prepared through the following steps:

[0102] Pour 440g of low-sugar active dry yeast into a mixer, then add 1g of α-amylase, 4g of glucoamylase, 2g of vitamin C, 3g of glucose oxidase, 2g of azodicarbonamide, 2g of xylanase, 1g of lipase, 1g of transglutaminase and 44g of soybean fiber to the mixer. Mix at 15r / min for 20min to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0103] The steps (1) to (5) for making bread are the same as in Example 1.

[0104] Example 5

[0105] Example 5 of this invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, which is prepared through the following steps:

[0106] Pour 450g of low-sugar active dry yeast into a mixer, then add 1g of α-amylase, 5g of glucoamylase, 5g of vitamin C, 5g of glucose oxidase, 2g of azodicarbonamide, 3g of xylanase, 1g of lipase, 1g of transglutaminase and 27g of soybean fiber to the mixer. Mix at 15r / min for 20min to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0107] The steps (1) to (5) for making bread are the same as in Example 1.

[0108] Example 6

[0109] Example 6 of this invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, which is prepared through the following steps:

[0110] Pour 450g of low-sugar active dry yeast into a mixer, then add 0.5g of α-amylase, 5g of glucoamylase, 5g of vitamin C, 5g of glucose oxidase, 2.25g of azodicarbonamide, 1.5g of lipase, 1g of transglutaminase and 29.75g of soybean fiber to the mixer. Mix at 15r / min for 20min to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0111] The steps (1) to (5) for making bread are the same as in Example 1.

[0112] Example 7

[0113] Example 7 of this invention provides a yeast composition for improving the gas retention capacity of low-sugar dough fermentation, which is prepared through the following steps:

[0114] Pour 450g of low-sugar active dry yeast into a mixer, then add 0.5g of α-amylase, 5g of glucoamylase, 5g of vitamin C, 5g of glucose oxidase, 2.25g of azodicarbonamide, 0.5g of xylanase, 1.5g of lipase, 1g of transglutaminase, and 29.25g of soybean dietary fiber to the mixer. Mix at 15r / min for 20min to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0115] The steps (1) to (5) for making bread are the same as in Example 1.

[0116] Comparative Example 1

[0117] Comparative Example 1 involves making bread without adding the yeast composition provided by this invention that enhances the gas retention capacity of low-sugar dough during fermentation. The bread is made using only flour, salt, and low-sugar active dry yeast, specifically including the following steps:

[0118] (1) Mix 1000g flour, 15g salt and 10g low sugar active dry yeast in a mixing bowl at 100r / min for 1min to obtain the mixture.

[0119] Steps (2) to (5) of making bread are the same as in Example 1.

[0120] Comparative Example 2

[0121] The yeast composition for improving the gas retention capacity of low-sugar dough fermentation provided in Comparative Example 2 of this invention is prepared by the following steps:

[0122] Pour 450g of low-sugar active dry yeast into a mixer, then add 0.5g of α-amylase, 5g of glucoamylase, 5g of vitamin C, 5g of glucose oxidase, 2.25g of azodicarbonamide, 10g of xylanase, 1.5g of lipase, 1g of transglutaminase, and 19.25g of soybean dietary fiber to the mixer. Mix at 15r / min for 20min to obtain a yeast composition that improves the gas retention capacity of low-sugar dough fermentation.

[0123] The steps (1) to (5) for making bread are the same as in Example 1.

[0124] Application examples

[0125] (1) The gas retention capacity of the target dough obtained in Example 1 and Comparative Example 1 was compared, and the results are as follows: Figure 1 As shown.

[0126] like Figure 1 As shown, the results indicate that the dough of Example 1 had a dry, smooth, and elastic surface after fermentation, while the surface of Comparative Example 1 was moist and leaky.

[0127] (2) The bread products obtained in Example 1 and Comparative Example 1 were compared in terms of bread volume and browning effect. The results are as follows: Figure 2 As shown.

[0128] like Figure 2 As shown, the results indicate that the bread in Example 1 has a larger volume and a golden color, which is a significant improvement over Comparative Example 1.

[0129] (3) Sensory evaluations were conducted on the target doughs obtained in Examples 1-7 and Comparative Examples 1-2 regarding dough handling and proofing conditions; sensory evaluations were conducted on the breads obtained in Examples 1-7 and Comparative Examples 1-2 regarding bread appearance, and samples were randomly selected. 5Five professional personnel who had participated in sensory training were selected as sensory evaluators, and the average score was taken. The scoring criteria are shown in Table 2. The average score of the five sensory evaluators was taken to obtain the evaluation results of each embodiment and each comparative example. The evaluation results are shown in Table 3.

[0130] Table 2 Scoring Criteria

[0131]

[0132]

[0133] Table 3 Scoring Results

[0134]

[0135] As shown in Table 3, the results indicate that Examples 1-7 all exhibit significant advantages over Comparative Examples 1 and 2 in terms of dough handling, proofing, and overall bread appearance. Specifically, Comparative Example 1, prepared using only flour, salt, and low-sugar active dry yeast, resulted in a dough that was sticky to the touch and oxidized and broke during the latter half of the process. The proofing state of Comparative Example 1's dough was wrinkled, moist, and leaking air. The bread from Comparative Example 1 was leaking air and unable to form properly. Comparative Example 2, due to excessive addition of the xylanase extender, resulted in a dough that was sticky to the touch and oxidized and broke during the latter half of the process. The proofing state of Comparative Example 2's dough was slightly wrinkled, slightly moist, and elastic. The bread from Comparative Example 2 could form a normal bread shape, but its volume was insufficient, and the bursting opening was small.

[0136] Regarding the dough proofing state, the dough prepared in Examples 1-7 has a stronger gas retention capacity compared to Comparative Examples 1 and 2.

[0137] Therefore, the yeast composition provided by the present invention improves the gas retention capacity of the dough, reduces gluten breakage, and enhances the workability of the dough, thereby improving the volume and bursting degree of the finished bread.

[0138] While the specific embodiments of the present invention have been described above, they are not intended to limit the scope of protection of the present invention. Based on the technical solutions of the present invention, various modifications or variations that can be made by those skilled in the art without creative effort are still within the scope of protection of the present invention.

Claims

1. A yeast composition for improving the gas retention capacity of a low sugar dough, characterized in that, The yeast composition comprises, by weight, 420-480 parts of low-sugar active dry yeast, 1-10 parts of amylase, 5-20 parts of oxidant, 1-5 parts of stabilizer and 10-80 parts of filler.

2. The yeast composition of claim 1, wherein, The yeast composition also includes 0.1-5 parts by weight of an extender.

3. The yeast composition according to claim 1 or 2, characterized in that, The yeast composition comprises, by weight, 440-460 parts of low-sugar active dry yeast, and / or 5-10 parts of amylase and / or 10-20 parts of oxidant, and / or 3-5 parts of extender, and / or 2-3 parts of stabilizer, and / or 10-30 parts of filler.

4. The yeast composition according to any one of claims 1-3, characterized in that, The amylase includes one or a combination of α-amylase and glucoamylase; Preferably, the amylase includes α-amylase and glucoamylase; More preferably, based on the weight of the yeast composition, the α-amylase is 0.5-3 parts and / or glucoamylase is 0.5-9.5 parts; Most preferably, based on the weight of the yeast composition, 0.5-1 parts of α-amylase and / or 5-9.5 parts of glucoamylase.

5. The yeast composition according to any one of claims 1-4, characterized in that, The enzyme activity of α-amylase is greater than or equal to 80,000, preferably 80,000-92,000 U / g; And / or the enzyme activity of glucoamylase is greater than or equal to 400,000 U / g, preferably, the enzyme activity of glucoamylase is 400,000-460,000 U / g.

6. The yeast composition according to any one of claims 1-5, characterized in that, The oxidant includes one or more of vitamin C, glucose oxidase, and azodicarbonamide; Preferably, the oxidant includes vitamin C, glucose oxidase, and azodicarbonamide; More preferably, based on the weight of the yeast composition, vitamin C is 1-7 parts, and / or glucose oxidase is 2-7 parts, and / or azodicarbonamide is 1-10 parts; Most preferably, the yeast composition contains 5-7 parts of vitamin C, and / or 5-7 parts of glucose oxidase, and / or 2-6 parts of azodicarbonamide, based on the weight of the yeast composition.

7. The yeast composition according to any one of claims 1-6, characterized in that, The enzyme activity of glucose oxidase is greater than or equal to 10,000 U / g, preferably 10,000-11,500 U / g.

8. The yeast composition according to any one of claims 1-7, characterized in that, The spreading agent includes one or a combination of xylanase and inactive yeast; Preferably, the spreading agent is xylanase; More preferably, the xylanase activity is greater than or equal to 3400 XylH / g, and most preferably, the xylanase activity is 3400-3910 XylH / g.

9. The yeast composition according to any one of claims 1-8, characterized in that, The stabilizer includes one or a combination of two of lipase and transglutaminase; Preferably, the stabilizer includes lipase and transglutaminase; More preferably, the lipase comprises 1-4 parts and / or the transglutaminase comprises 1-4 parts based on the weight of the yeast composition; Most preferably, the lipase comprises 1-2 parts by weight of the yeast composition, and / or the glutamine transaminase comprises 1-2 parts.

10. The yeast composition according to any one of claims 1-9, characterized in that, The lipase activity is greater than or equal to 22500 ALU / g, preferably 22500-25875 ALU / g; And / or the enzyme activity of transglutaminase is greater than or equal to 100 TGU / g, preferably, the enzyme activity of transglutaminase is 100-115 TGU / g.

11. The yeast composition according to any one of claims 1-10, characterized in that, The filler includes one or a combination of two of soybean fiber and corn starch; preferably, the filler is soybean fiber.

12. A method for preparing a yeast composition according to any one of claims 1-11, characterized in that, The process includes the following steps: mixing low-sugar active dry yeast, amylase, oxidant, extender, stabilizer and filler to obtain a yeast composition that improves the gas retention capacity of low-sugar dough during fermentation.

13. The preparation method according to claim 12, characterized in that, The mixing speed is 10-20 r / min, and / or the mixing time is 15-25 min.

14. A type of dough, characterized in that, The yeast composition comprising any one of claims 1-11 or the yeast composition prepared by the preparation method according to claim 12 or 13.

15. The dough according to claim 14, characterized in that, The amount of yeast composition added is 0.8-2.0 wt% based on the total weight of the raw materials used to prepare the dough, wherein the raw materials do not include water.

16. The dough according to claim 14 or 15, characterized in that, The sugar content of the dough is greater than or equal to 0 wt% and less than or equal to 5 wt% by weight.

17. A type of bread, characterized in that, The yeast composition comprising any one of claims 1-11 or the yeast composition prepared by the preparation method according to claim 12 or 13.

18. The bread according to claim 17, characterized in that, The amount of yeast composition added is 0.8-2.0 wt% based on the total weight of the raw materials used to prepare bread, wherein the raw materials do not include water.

19. The bread according to claim 17 or 18, characterized in that, The bread contains sugar of 0 wt% or more and 5 wt% or less by weight.

20. The dough according to any one of claims 14-16 or the bread according to any one of claims 17-19, characterized in that, The dough or bread is prepared from raw materials containing the yeast composition and flour, wherein the ash content of the flour is greater than or equal to 0.8 wt% and less than or equal to 1.5 wt%, and / or the wet gluten content is greater than or equal to 20 wt% and less than or equal to 24 wt%; preferably, the ash content of the flour is greater than or equal to 1.0 wt% and less than or equal to 1.5 wt%, and / or the wet gluten content of the flour is greater than or equal to 22 wt% and less than or equal to 24 wt%.

21. The use of the yeast composition according to any one of claims 1-11 or the yeast composition prepared by the preparation method according to claim 12 or 13 in the making of dough or bread.

Images