bulking agent

Abstract

The present invention relates to a composition comprising a cereal hydrolysate fermented by one or more strains of Kazachstania and / or Lodotus, and in particular Kazachstania bogiensis, Kazachstania exigua and / or Lodotus thermotolerans, and a method for preparing such a composition. The composition is used for the preparation of a bakery product and / or a pastry product.

Description

Technical Field

[0001] This invention relates to unconventional leavening agents and baked goods obtained using said leavening agents. Background Technology

[0002] Today, bread consumers are constantly looking for new products with innovative or improved features, including specific aspects like aroma and flavor.

[0003] In baking, such as bread, yeast (Saccharomyces cerevisiae) is typically used as a leavening agent. Through the fermentation of raw dough, yeast produces CO2, causing it to rise. This also gives baked goods an aerated structure. Especially due to the relatively short processing time, baked goods obtained using Saccharomyces cerevisiae tend to have unpleasant flavors and aromas.

[0004] Sourdough fermentation is a well-known alternative baking technique used to improve the aroma and flavor of bread. The representative flavors / aromas provided by sourdough are milky, vinegary, caramelized, fruity, fermented, or cereal. Sourdough is typically obtained by fermenting grains or cereal flour with lactic acid bacteria and / or baker's yeast strains. The lactic acid bacteria isolated from sourdough are primarily *Lactobacillus*, *Leuconostoc*, *Pediococcus*, and *Streptococcus*, but the majority belong to the *Lactobacillus* genus. Lactic acid bacteria fermentation produces lactic acid and / or acetic acid, which gives sourdough its sour taste. *Saccharomyces cerevisiae* is the most common yeast species used in traditional sourdough. Occasionally, other species of the *Saccharomyces* genus, *Candida*, *Pichia*, and *Hansenula* are isolated and used.

[0005] Most breads based on sourdough have a distinctive flavor and aroma primarily due to the acidic environment. However, consumers do not always accept or eat breads with this distinctive flavor and aroma.

[0006] Other alternative baking techniques are based on the use of leavening agents obtained through fermentation of unconventional substrates such as grain hydrolysates. However, using unconventional substrates such as grain hydrolysates when preparing leavening agents with conventional yeasts such as Saccharomyces cerevisiae can result in bread with poor aroma and unpleasant aftertaste.

[0007] Therefore, it is still necessary to find alternative compositions and methods to obtain bread with improved taste and aroma.

[0008] Therefore, the object of this invention is to provide bread with new representative aromas and flavors. Consequently, this invention provides new leavening agents and methods for using these novel leavening agents. Summary of the Invention

[0009] The inventors have unexpectedly discovered that bread products with improved taste and aroma can be obtained by using strains of Kazakhstani yeast and / or Lachancea, particularly Kazakhstani yeast bulderi, Kazakhstani yeast exigua, and / or heat-resistant Lachancea as leavening agents. More specifically, it has been found that leavening agents can be prepared by fermenting grain hydrolysates with Kazakhstani yeast and / or Lachancea, and particularly Kazakhstani yeast bulderi, Kazakhstani yeast exigua, and / or heat-resistant Lachancea, which prevents off-flavors that typically occur during baking when using leavening agents based on grain hydrolysates fermented from classic baker's yeasts or brewer's yeasts.

[0010] In a first aspect, the present invention relates to compositions comprising grain hydrolysates, wherein the compositions are fermented by one or more strains of the genus *Racismus*.

[0011] In a second aspect, the present invention relates to a method for producing a composition, comprising fermenting a mixture of a liquid containing a grain hydrolysate and a strain of one or more Kazakhstani yeasts and / or Lassia yeasts to obtain the composition; and optionally stabilizing and / or packaging the composition.

[0012] Specifically, according to the compositions or methods of the first or second aspect of the present invention described herein, at least one strain of the genus *Kazakhstan* is a strain of *Boijinga kazakhstan* or *Kazakhstan spp.* and / or at least one strain of the genus *Lysimachia* is a strain of *Lysimachia thermostablea*. Specifically, according to the compositions or methods of the first or second aspect of the present invention described herein, at least one strain of the genus *Kazakhstan* is *Boijinga kazakhstan* MUCL 54530 or *Kazakhstan spp.* ATCC 22034 and / or at least one strain of the genus *Lysimachia* is *Lysimachia thermostablea* MUCL 55817.

[0013] Specifically, according to the composition or method of the first or second aspect of the invention described herein, the composition comprises (a) about 10 8 Up to 10 10(a) one or more strains of *Kazakhstan yeast* and / or *Lysimachia* in the range of cfu / mL; (b) the pH of said composition is in the range of about 3.8 to about 6; and / or (c) the fermentation capacity of said composition, when measured by SJA analysis, is in the range of producing about 300 mL to about 1500 mL of CO2 over 2 hours. Specifically, according to the composition or method of the first or second aspect of the invention described herein, said one or more strains of *Kazakhstan yeast* and / or *Lysimachia* are combined with one or more strains of other microorganisms, preferably strains of other yeasts and / or strains of lactic acid bacteria.

[0014] Specifically, according to the composition or method of the first or second aspect of the invention described herein, the one or more strains of *Kazakhstan yeast* and / or *Rasisomya* are substantially the only CO2-producing microorganism in the composition.

[0015] Specifically, according to the composition or method of the first or second aspect of the invention described herein, the composition is specified to contain an amylase source preferably selected from the group consisting of amylase, active malt flour, and α-amylase, wherein the amylase source is preferably added in an amount that yields a liquid starter of 1 to 30 AGU / g amylase; a liquid starter of 1 to 16 DU / g active malt flour; or a liquid starter of 10 to 80 SKB / g α-amylase in the composition.

[0016] Specifically, according to the composition or method of the first or second aspect of the invention described herein, the grain hydrolysate is defined as being based on durum wheat flour or durum wheat malt, wheat flour or wheat malt, rye flour or rye malt, or a combination thereof.

[0017] In a further aspect, the present invention relates to the use of the compositions described herein as leavening agents, preferably liquid leavening agents.

[0018] In a further aspect, the present invention relates to the use of the compositions described herein as ingredients for the preparation of food products, preferably baked goods, more preferably bread or pastry products.

[0019] In a further aspect, the present invention relates to baked goods comprising compositions according to the invention and described herein, preferably bread or pastry products comprising compositions according to the invention and described herein.

[0020] In a further aspect, the present invention relates to a method for obtaining baked products such as bread or pastry products, comprising the following steps:

[0021] - Provides compositions according to the invention and those described herein;

[0022] - Add the composition to the dough or batter; and

[0023] - Baking raw dough or batter to obtain baked products such as bread or pastry products.

[0024] In a further aspect, the present invention relates to the Boydin Kazakhstan yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi & Yeasts Collection with registration number MUCL 54530 or the thermostable Rasielae yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi & Yeasts Collection with registration number MUCL 55817, particularly the Boydin Kazakhstan yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi & Yeasts Collection with registration number MUCL 54530.

[0025] In a further aspect, the present invention relates to the Boydin Kazakhstan yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi and Yeast Collection Center with registration number MUCL 54530 or the thermostable Rashes yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi and Yeast Collection Center with registration number MUCL 55817, particularly the Boydin Kazakhstan yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi and Yeast Collection Center with registration number MUCL 54530, for the preparation of food products, preferably baked goods, more preferably bread or French cake products. Detailed Implementation

[0026] Before describing the compositions, methods, uses, baked products, and strains used in this invention, it should be understood that the invention is not limited to the specific compositions, methods, uses, baked products, and strains, as these compositions, methods, uses, baked products, and strains can certainly vary. It should also be understood that the terminology used herein is not intended to be limiting, as the scope of the invention will be limited only by the appended claims.

[0027] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although any methods and materials similar to or equivalent to those described herein may be used to practice or test the invention, preferred methods and materials are described here.

[0028] In this specification and the appended claims, unless the context clearly indicates otherwise, the singular forms “a,” “an,” and “the” include plural references.

[0029] As used herein, the terms “comprises,” “comprising,” and “comprised of” are synonymous with “including,” “includes,” “containing,” and “contains,” and are inclusive or open-ended, not excluding additional, non-cited members, elements, or method steps. The terms “comprises,” “comprising,” and “comprised of” also include the term “consisting of.”

[0030] As used herein, the term "about" when referring to measurable values ​​such as parameters, quantities, durations, etc., means a variation of + / - 10% or less, preferably + / - 5% or less, more preferably + / - 1% or less, and even more preferably + / - 0.1% or less, provided that such variation is suitable for implementation in this invention. It should be understood that the values ​​referred to by the modifier "about" are themselves particularly and preferably disclosed.

[0031] The range of values ​​listed by endpoints includes all integers and fractions contained within the corresponding range, as well as the listed endpoints.

[0032] The inventors have unexpectedly discovered that bread products with improved taste and aroma can be obtained by using strains of Kazakhstan yeast and / or Rasiela spp., particularly Boydin Kazakhstan yeast, Small Kazakhstan yeast, and / or heat-resistant Rasiela spp., as leavening agents. More specifically, it has been found that by fermenting grain hydrolysates with Kazakhstan yeast and / or Rasiela spp., and particularly Boydin Kazakhstan yeast, Small Kazakhstan yeast, and / or heat-resistant Rasiela spp., a leavening agent that prevents the off-flavors typically obtained during baking when using leavening agents based on grain hydrolysates fermented by classic baker's yeasts and brewer's yeasts can be prepared.

[0033] The inventors have discovered that by using Kazakhstani yeasts, particularly strains of *Boijing Kazakhstani* and / or *Saccharomyces cerevisiae*, as leavening agents, bread baked products with improved taste and aroma can be obtained. More specifically, it has been found that by using Kazakhstani yeasts, and particularly *Boijing Kazakhstani* and / or *Saccharomyces cerevisiae*, to ferment grain hydrolysates, a leavening agent can be prepared that prevents off-flavors typically obtained during baking when using leavening agents based on grain hydrolysates fermented by classic baker's yeasts or brewer's yeasts.

[0034] Therefore, in a first aspect, the present invention provides a composition comprising one or more strains of the genus *Kazakhstan yeast* and / or *Rasisomyces*, particularly one or more strains of the genus *Kazakhstan yeast*.

[0035] More specifically, the compositions according to the invention comprise grain hydrolysates, wherein the compositions are fermented by one or more strains of the genus *Kazakhstan yeast* and / or *Rasisomya*.

[0036] In some embodiments, the compositions taught herein may be fermented by at least one strain of the genus *Kazakhstansaccharomyces*, such as at least two strains, at least three strains, at least four strains, at least five strains, at least six strains, at least seven strains, at least eight strains, or at least nine strains of the genus *Kazakhstansaccharomyces*.

[0037] In some embodiments, the compositions taught herein may be fermented by at least one strain of the genus *Lysimachia*, such as at least two strains, at least three strains, at least four strains, at least five strains, at least six strains, at least seven strains, at least eight strains, or at least nine strains of the genus *Lysimachia*.

[0038] In some embodiments, the methods taught herein can provide fermentation from at least one strain of the genus *Kazakhstansaccharomyces*, such as at least two strains, at least three strains, at least four strains, at least five strains, at least six strains, at least seven strains, at least eight strains, or at least nine strains of the genus *Kazakhstansaccharomyces*.

[0039] In some embodiments, the methods taught herein can provide fermentation from at least one strain of the genus *Lysimachia*, such as at least two strains, at least three strains, at least four strains, at least five strains, at least six strains, at least seven strains, at least eight strains, or at least nine strains of the genus *Lysimachia*.

[0040] In certain embodiments of the compositions, methods, uses, or baked products taught herein, the at least one strain of the genus *Kazachstania* may be selected from the group consisting of: *Kazachstania aerobia*, *Kazachstania africana*, *Kazachstania aquatica*, *Kazachstania barnettii*, *Kazachstania bovina*, *Kazachstania bovina*, *Kazachstania davidii*, *Kazachstania gamospora*, *Kazachstania hellenica*, *Kazachstania heterogenica*, *Kazachstania humatica*, *Kazachstania jiainica*, and *Kazachstania kunashirensis*. The following are listed: * *kunashirensis*, * *kazachstania lodderae*, * *kazachstania martiniae*, * *kazachstania naganishii*, * *kazachstania piceae*, * *kazachstania pintolopesii*, * *kazachstania rosinii*, * *kazachstania servazzii*, * *kazachstania siamensis*, * *kazachstania sinensis*, * *kazachstania slooffiae*, * *kazachstania soolicola*, * *kazachstania spencerorum*, * *kazachstania telluris*, and * *kazachstania chuansiwalen*. transvaalensis, Kazakh yeast (Kazachstania tuletus)Kazakhstan yeasts include *Turicensis*, *Kazakhstan yeast* (unispora), *Kazakhstan yeast* (viticola), *Kazakhstan yeast* (wufongensis), *Kazakhstan yeast* (yakushimaensis), and / or *Kazakhstan yeast* (zonata).

[0041] In certain embodiments of the compositions, methods, uses, or baked products taught herein, at least one Lachancea strain may be selected from the group consisting of: Lachancea cidri, Lachancea dasiensis, Lachancea fermentati, Lachancea kluyveri, Lachancea lanzarotensis, Lachancea meyersii, and Lachancea meyerii. Nothofagi), Lachancea CFL-2008, Lachancea ES12S06, Lachancea FDE82, Lachancea GJ3L14, Lachancea MC-SPC2(7), Lachancea PJ-2012a, Lachancea PJ-2012b, Lachancea SC5L02, Lachancea SC6L01, Lachancea SW109, Lachancea UCLM 24A, Lachancea UCLM88.3C, Lachancea UWOPS 79-139, Lachancea UWOPS 99-807.3, Lachancea Y309, Thermostable Lachancea and / or Lachancea waltii.

[0042] More specifically, the compositions, methods, uses, or baking products described herein specify that at least one strain of the *Kazakhstania* genus is a strain of *Boijinga kazakhstan* or *Kazakhstania parvifolia* and / or at least one strain of the *Lysimachia* genus is a strain of *Lysimachia thermosalifolia*. Specifically, the strain of the *Kazakhstania* genus is a strain of *Boijinga kazakhstan*. Specifically, the strain of the *Kazakhstania* genus is a strain of *Kazakhstania parvifolia*.

[0043] More specifically, in the compositions, methods, uses, or baking products described herein, the specified at least one strain of the genus *Kazakhstan* is *Saccharomyces boijinensis* MUCL 54530 or *Saccharomyces parvifolius* ATCC 22034 and / or at least one strain of the genus *Raconia* is *Raconia* thermostable MUCL 55817. Specifically, the strain of the genus *Kazakhstan* is *Saccharomyces boijinensis* MUCL 54530. Specifically, the strain of the genus *Kazakhstan* is *Saccharomyces parvifolius* ATCC 22034.

[0044] Boydin Kazakhstan yeast MUCL 54530 refers to the Boydin Kazakhstan yeast strain deposited at BCCM / MUCL on January 8, 2013, with accession number MUCL 54530 (see Table A1).

[0045] The strain of *Saccharomyces kazakhstanensis* ATCC 22034 is the *Saccharomyces kazakhstanensis* strain that can be obtained from the American Type Culture Collection under the catalog number ATCC 22034.

[0046] Thermostable Rashes yeast MUCL55817 refers to the thermoresistant Rashes yeast strain deposited at BCCM / MUCL on August 18, 2015, with accession number MUCL55817 (see Table A2).

[0047] As used herein, the statement “fermented by…” means fermentation in the presence of the disclosed strain. For example, “fermented by…” can include fermentation for at least 24 hours, at least 48 hours, at least 72 hours, at least 96 hours, at least 120 hours, at least 144 hours, or at least 192 hours in the presence of the disclosed strain.

[0048] In specific embodiments, the compositions described herein are leavening agents, and specifically liquid leavening agents.

[0049] As used in the context of this invention, the term "leavening agent" refers to a composition that, during the fermentation step and prior to baking, generates at least a portion, and preferably substantially all, of the CO2 required to achieve good leavening of raw dough. Leavening agents may also be referred to as preference, yeast-leavened dough, starter (yeast-based starter), biga, etc.

[0050] The compositions described in this invention, preferably leavening agents, are obtained through the fermentation of grain hydrolysates. In the context of this invention, the term "grain hydrolysate" refers to the product resulting from the enzymatic hydrolysis of an aqueous dispersion of grains or grain fractions. The hydrolytic enzymes are typically amylases, β-amylases, β-glucanases, and / or pentosanases, and optionally proteases. Grain hydrolysates can be in liquid or powder (dry) form.

[0051] In the context of this invention, the term "cereal" refers to the edible components of plants belonging to the genus *Poa* of the family Gramineae, including but not limited to wheat, durum wheat, barley, oats, spelt, rye, sorghum, corn, triticale, millet, teff, and / or rice. Preferably, the cereal is selected from the group consisting of wheat, durum wheat, or rye. More preferably, the cereal is rye or durum wheat. The term "cereal" also includes malted cereals.

[0052] In specific embodiments, the compositions, methods, uses, or baking products described herein specify that the grain hydrolysate is based on durum wheat flour or durum wheat malt, based on wheat flour or wheat malt, based on rye flour or rye malt, or a combination thereof.

[0053] In the context of this invention, the term "grain fraction" refers to a fraction of grains that is produced by (e.g., but not limited to) cutting, rolling, crushing, breaking, or milling, with or without grading by (e.g., but not limited to) mechanical reduction of grain size through sieving, screening, selection, blowing, suction, centrifugal screening, air screening, electrostatic separation, or electric field separation. Preferred grain fractions are flour, whole flour, bran, and / or any combination thereof.

[0054] Preferably, the grain hydrolysate used in this invention is based on durum wheat flour or durum wheat malt, wheat flour or wheat malt, rye flour or rye malt, or a combination thereof.

[0055] In specific embodiments, the compositions, methods, uses, or baking products described herein specify that the compositions contain...

[0056] (a)10 8 Up to 10 10 One or more strains of Kazakhstan yeast and / or Lacystium genus in the range of cfu / ml, preferably Boyding Kazakhstan yeast, small Kazakhstan yeast and / or thermostable Lacystium yeast, and more preferably Boyding Kazakhstan yeast MUCL 54530, small Kazakhstan yeast ATCC 22034 and / or thermostable Lacystium yeast MUCL 55817;

[0057] (b) The pH of said composition is in the range of about 3.8 to about 6; and / or

[0058] (c) wherein, when measured by SJA analysis, the fermentation capacity of the composition is to produce about 300 ml to about 1500 ml, preferably about 600 ml to about 1300 ml of CO2 within 2 hours.

[0059] In specific embodiments, the compositions, methods, uses, or baked products described herein specify that the composition comprises

[0060] (a) Approximately 10 8 Up to 10 10 One or more strains of the genus *Kazakhstan* in the range of cfu / ml, preferably *Boydin Kazakhstan* and / or *Saccharomyces cerevisiae*, more preferably *Boydin Kazakhstan* MUCL54530 and / or *Saccharomyces cerevisiae* ATCC 22034.

[0061] (b) The pH of said composition is in the range of about 3.8 to about 6; and / or

[0062] (c) wherein, when measured by SJA analysis, the fermentation capacity of the composition is to produce about 300 ml to about 1500 ml, preferably about 600 ml to about 1300 ml of CO2 within 2 hours.

[0063] Specifically, in the composition according to the invention, the amount of Boydin Kazakhstan yeast is about 10. 8 Up to 10 10 The range of cfu / ml. Specifically, in the composition according to the invention, the amount of *Saccharomyces cerevisiae* is about 10. 8 Up to 10 10 The range of cfu / ml. Specifically, in the composition according to the invention, the amount of *Raconia solani* is about 10. 8 Up to 10 10 The range of cfu / ml. The fermentation capacity of the composition according to the invention can be advantageously determined by SJA analysis. In this method, a dough is prepared with 280 g wheat flour, a leavening agent or yeast equivalent to 1.37 g of yeast dry matter, 5.04 g NaCl, 0.75 AGU / g flour amylase, and water until the total dough moisture content is 35%. The dough is mixed within 6 minutes at 30°C in a starch analyzer (SCHMERSAL). Then 300 g of dough is introduced into an SJA fermenter (Mekab machine, Mekab i) at 37°C. In a AB chamber. The analysis lasted for 2 hours. The results are expressed as the sum of the CO2 volumes produced during the first hour and the CO2 volumes produced during the second hour.

[0064] In specific embodiments, the composition, method, use, or baking product described herein specifies one or more strains of Kazakhstan yeast and / or Lacytia genus, preferably Boyding Kazakhstan yeast, Parvos Kazakhstan yeast, and / or thermostable Lacytia yeast, and more preferably Boyding Kazakhstan yeast MUCL 54530, Parvos Kazakhstan yeast ATCC 22034, and / or thermostable Lacytia yeast MUCL 55817 combined with strains of one or more other microorganisms, preferably strains of other yeasts and / or strains of lactic acid bacteria.

[0065] In specific embodiments, the composition, method, use, or baking product described herein specifies one or more strains of the genus *Kazakhstan yeast* and *Rasis*, preferably *Boijing Kazakhstan yeast* and / or *Saccharomyces cerevisiae*, and more preferably *Boijing Kazakhstan yeast* MUCL 54530 and / or *Saccharomyces cerevisiae* ATCC 22034, in combination with one or more strains of other microorganisms, preferably strains of other yeasts and / or strains of lactic acid bacteria.

[0066] In specific embodiments, the composition, method, use, or baking product described herein specifies one or more strains of the Kazakhstan yeast and / or Lacytia genus, preferably Boyding Kazakhstan yeast and / or heat-resistant Lacytia yeast, and more preferably Boyding Kazakhstan yeast MUCL 54530, small Kazakhstan yeast ATCC22034, and / or heat-resistant Lacytia yeast MUCL 55817, which are essentially the only microorganisms in the composition that produce CO2.

[0067] In specific embodiments, the composition, method, use, or baking product described herein specifies one or more strains of the genus *Kazakhstan*, preferably *Boydin Kazakhstan* and / or *Saccharomyces cerevisiae*, and more preferably *Boydin Kazakhstan* MUCL 54530 and / or *Saccharomyces cerevisiae* ATCC 22034, which are essentially the only microorganisms in the composition that produce CO2.

[0068] In specific embodiments, strains of *Boijinga kazakhstan*, *Saccharomyces cerevisiae*, and / or *Raconia lataniae* can be combined with strains of one or more other microorganisms. Preferably, these other microorganisms are selected from other strains of yeast or strains of lactic acid bacteria. More preferably, these other microorganisms are strains known in the art.

[0069] In a specific embodiment, strains of Boydin Kazakhstan yeast, small Kazakhstan yeast and / or heat-resistant Rasis yeast are the only live microorganisms or the only CO2-producing microorganisms in the composition according to the present invention.

[0070] In specific embodiments, the composition according to the invention can be liquid, compressed, or dry. Preferably, the composition is a liquid composition, preferably a liquid yeast promoter or liquid fermented dough. The preferred dry matter content of the liquid composition is 6 to 13.5 wt%.

[0071] In specific embodiments, the compositions, methods, uses, or baking products described herein specify that the compositions contain an amylase source. Preferably, the amylase source is selected from the group consisting of amylase, malt-active flour, and α-amylase, more preferably amylase or malt-active flour, and even more preferably amylase.

[0072] In a specific embodiment, an amylase source is added to the composition in the following amounts:

[0073] -1 to 30 AGU / g of liquid starter culture; preferably 3 to 15 AGU / g of liquid starter culture; more preferably 3 to 7.5 AGU / g of liquid starter culture; or

[0074] Active malt powder with a liquid starter culture of -1 to 16 DU / g; preferably active malt powder with a liquid starter culture of 2 to 8 DU / g; or

[0075] -10 to 80 SKB / g liquid starter for α-amylase; preferably 20 to 40 SKB / g liquid starter for α-amylase.

[0076] Those skilled in the art will understand that different types of enzymes, such as amylase and active malt powder, amylase and α-amylase, active malt powder and α-amylase, or combinations of amylase, active malt powder and α-amylase, are also particularly suitable for the purposes of this invention.

[0077] According to a second aspect, the present invention relates to a method for producing a composition, the method comprising fermenting a mixture comprising grain hydrolysate and a liquid having one or more strains of the genus *Kazakhstan yeast* and / or *Rasistrobin*, preferably one or more strains of the genus *Kazakhstan yeast*, thereby obtaining the composition; and optionally stabilizing and / or packaging the composition.

[0078] Specifically, the methods described herein for producing compositions such as leavening agents typically include the following steps:

[0079] (a) Preparing a mixture comprising a fermentation substrate, the fermentation substrate comprising grain hydrolysate, preferably substantially comprising grain hydrolysate, water and one or more strains of the genus *Raconia*, preferably *Boijinga kazakhstan*, *Saccharomyces cerevisiae* and / or *Raconia* thermostable, and more preferably *Boijinga kazakhstan* MUCL 54530, *Saccharomyces cerevisiae* ATCC 22034 and / or *Raconia* thermostable MUCL 55817; preferably preparing a mixture comprising a fermentation substrate, the fermentation substrate comprising grain hydrolysate, preferably substantially comprising grain hydrolysate, water and one or more strains of the genus *Kazakhstan*, preferably *Boijinga kazakhstan* and / or *Saccharomyces cerevisiae*, and more preferably *Boijinga kazakhstan* MUCL 54530 and / or *Saccharomyces cerevisiae* ATCC 22034;

[0080] (b) Fermenting the mixture;

[0081] (c) Optionally stabilize the fermented mixture;

[0082] (d) Optionally, the fermented mixture is dried; and

[0083] (e) Optionally, the fermented mixture may be packaged;

[0084] The fermentation substrate contains or is substantially composed of grain hydrolysates. Preferably, the grain hydrolysates are added in an amount of 5 to 10 wt% (calculated as the weight of the fermentable sugars (DP1 and DP2) / the weight of the mixture at the end of fermentation).

[0085] As used herein, the term "sugar" refers to, but is not limited to, fermentable carbohydrates having a degree of polymerization (DP) of 1 or 2, such as sucrose, glucose, and compounds / products containing sucrose or glucose, such as molasses, beet sugar, sucrose, and hydrolyzed starch. In this invention, the amount of sugar refers to the sum of DP1 and DP2 as measured by methods known in the art, such as HPLC.

[0086] The term "fermentation" or "fermenating" refers to a microbial process in which bacteria (e.g., one or more strains of *Saccharomyces kazakhstanus* and / or *Raconia* genus, preferably *Saccharomyces boijinensis*, *Saccharomyces parviflorus*, and / or *Raconia thermosus*, more preferably *Saccharomyces boijinensis* MUCL 54530, *Saccharomyces parviflorus* ATCC 22034, and / or *Raconia thermosus* MUCL 55817) convert carbohydrates into carbon dioxide, organic acids, and / or alcohols. In some embodiments, fermentation may be aerobic fermentation. As used herein, the term "aerobic fermentation" refers to fermentation in the presence of oxygen. In some embodiments, oxygen may be added to the (liquid) mixture by mixing the (liquid) mixture, such as by continuous mixing or by intermittent mixing, or by bubbling air or oxygen through the (liquid) mixture, such as by continuously bubbling air or oxygen through the (liquid) mixture, or by intermittently bubbling air or oxygen through the (liquid) mixture.

[0087] In some embodiments, the (liquid) mixture may be mixed during fermentation or incubation, such as continuously or in various intermittent ways. In some embodiments, air or oxygen may be bubbled through the (liquid) mixture, for example, continuously or in various intermittent ways, during fermentation or incubation.

[0088] In some embodiments, fermentation can be carried out at temperatures ranging from 15°C to 50°C, preferably from 25°C to 45°C, and more preferably from 25°C to 35°C. These ranges include temperatures of 25°C, 28°C, 30°C, 32°C, 35°C, 40°C, 45°C, and 50°C.

[0089] The fermentation conditions for obtaining the compositions of the present invention are conventional fermentation conditions. Fermentation is preferably carried out in a fermenter equipped with at least temperature, pH, and O2 level control. The pH is maintained at 3.9 to 6, preferably about 4.8, and set at about 3.9 at the end of fermentation; the temperature is maintained at about 30°C. Fermentation can be carried out in batch, fed-batch, or continuous mode, preferably in fed-batch mode, wherein the grain hydrolysate is gradually added over about 15 hours. Those skilled in the art will know how to adjust the fermentation medium and fermentation conditions to obtain the desired biomass at the end of the process. This may include adding vitamins, minerals, or other additives to obtain the desired biomass. At the end of fermentation, the composition is preferably cooled at 0°C to 7°C, more preferably 4°C.

[0090] It should be noted that pouring of the composition can be avoided by mixing the composition periodically or continuously.

[0091] In the specific steps of the method described herein, the composition can be stabilized by adding a source of amylase after fermentation.

[0092] In the specific steps of the method described herein, the composition can be further stabilized after fermentation by adding a gum and / or a hydrocolloid. In a preferred embodiment, the gum is xanthan gum, preferably in an amount of 0.1% to 0.4%, more preferably about 0.2%.

[0093] In the specific steps of the methods described herein, after fermentation, the composition may be dried using conventional methods in the art such as fluidized bed drying (finally before liquid removal steps such as pressure filtration, drum filtration and / or extrusion), freeze drying...

[0094] The dry matter content of the solid or powder composition is preferably greater than 85% (w / w), more preferably greater than 90%, and even more preferably greater than 92%.

[0095] In specific steps of the method described herein, after fermentation, the composition can be packaged in liquid or dry form in any packaging that ensures the protection and stability of the product. For the dry form, packaging under a vacuum or modified atmosphere is typically used to prevent oxidation.

[0096] In some embodiments of the compositions, methods, uses, or baked products taught herein, the composition may be a liquid composition or a dry composition.

[0097] In some embodiments of the compositions, methods, uses, or baked products taught herein, the composition is a leavening agent, preferably a liquid leavening agent.

[0098] In certain embodiments of the compositions, methods, uses, or baked products taught herein, the present invention relates to a dried composition obtained by drying a liquid composition taught herein. The drying of the liquid composition can be performed using typical drying techniques available to a person skilled in the art. Preferably, the dried composition is obtained by fluidization, spray drying, or drum drying of the liquid composition.

[0099] According to a further aspect, the present invention relates to the use of the compositions described herein as leavening agents, preferably liquid leavening agents.

[0100] According to a further aspect, the present invention relates to the use of the compositions described herein as ingredients for the preparation of food products, preferably baked goods, more preferably bread or pastry products. This use of the compositions improves the flavor of baked goods while providing baked goods with satisfactory physical properties such as satisfactory volume.

[0101] In some embodiments, the compositions taught herein can be used as an improver, premix, or part of a complete mixture for preparing baked products (preferably bread or pastry products).

[0102] More specifically, in some embodiments, the present invention provides the use of compositions as defined herein as part of an improver, premix, or complete mixture for the preparation of baked goods.

[0103] As used herein, “improver” refers to a composition of ingredients and / or technical aids included during and / or after the preparation of baked products for their beneficial properties. These properties include, but are not limited to, the appearance, volume, freshness, shelf life, color, texture, or short bite of the baked product.

[0104] As used in this article, the term "premix" generally refers to a improver composition in which the concentration of the "active" component is lower than that in bread improvers. Typically, premixes are used at a higher dosage (by weight of flour) than improvers.

[0105] As used herein, the term "complete mixture" generally refers to a composition containing all the ingredients required to prepare dough that can be baked to obtain baked products, typically excluding liquids such as water.

[0106] According to a further aspect, the present invention relates to a method for obtaining baked products such as bread or pastry products, comprising the following steps:

[0107] -Provide a composition according to the invention;

[0108] - Add the composition to the dough or batter; and

[0109] - Baking raw dough or batter to obtain baked products such as bread or pastry products.

[0110] Therefore, a further aspect provides a method for obtaining baked products such as bread or pastry products, comprising the steps of: providing a composition comprising a fermentation substrate, the fermentation substrate comprising a grain hydrolysate fermented from: at least one or more strains of *Saccharomyces kazakhstanus* and / or *Raconia* genus, preferably *Saccharomyces boijinensis*, *Saccharomyces parvifolius* and / or *Raconia* heat-resistant strains, more preferably *Saccharomyces boijinensis* MUCL 54530, *Saccharomyces parvifolius* ATCC 22034 and / or *Raconia* heat-resistant strains MUCL 55817; particularly one or more strains of *Saccharomyces kazakhstanus*, preferably *Saccharomyces boijinensis* and / or *Saccharomyces parvifolius*, more preferably *Saccharomyces boijinensis* MUCL 54530 and / or *Saccharomyces parvifolius* ATCC 22034; adding the composition to a raw dough or batter; and baking the raw dough or batter to obtain a baked product, such as bread or pastry product. The composition of the raw dough may be known in the art. The composition of the batter may be known in the art. Raw dough or batter may contain flour derived from grains, water, fat or fat substitutes, sugar, eggs, gluten, starch, hydrocolloids, enzymes, emulsifiers, oxidizing or reducing compounds, prebiotic compounds, and / or improvers.

[0111] The baking of dough or batter can be performed as is known in the art. For example, baking dough or batter can be done by placing the dough or batter in a heated oven, for example at 160°C to 400°C for 10 minutes to 4 hours (depending on the type of application), but is not limited thereto.

[0112] In another embodiment, a method for obtaining a new type of bread is provided, which includes the following steps:

[0113] -Prepare the dough, the dough contains

[0114] ○ Grains and / or grain portions,

[0115] ○ Water and

[0116] ○ A leavening agent comprising grain hydrolysate, wherein the grain hydrolysate is fermented by: at least one or more strains of *Kazakhstania* and / or *Raconia* genus, preferably *Boijing Kazakhstania*, *Pterygosacchari Kazakhstania* and / or *Thermotolerant Raconia*, more preferably *Boijing Kazakhstania* MUCL 54530, *Pterygosacchari Kazakhstania* ATCC 22034 and / or *Thermotolerant Raconia* MUCL 55817; particularly one or more strains of *Kazakhstania* genus, preferably *Boijing Kazakhstania* and / or *Pterygosacchari Kazakhstania*, more preferably *Boijing Kazakhstania* MUCL 54530 and / or *Pterygosacchari Kazakhstania* ATCC 22034; and preferably wherein the leavening agent comprises an amount of amylase providing an activity of 1 to 30 AGU / g, preferably 3 to 15 AGU / g, more preferably 3 to 7.5 AGU / g.

[0117] or

[0118] The following combinations

[0119] ■ A leavening agent containing grain hydrolysate, wherein the grain hydrolysate is fermented by: at least one or more strains of *Kazakhstan yeast* and / or *Raconia* genus, preferably *Boijing Kazakhstan yeast*, *Saccharomyces cerevisiae* and / or *Raconia* thermostablee, more preferably *Boijing Kazakhstan yeast* MUCL 54530, *Saccharomyces cerevisiae* ATCC 22034 and / or *Raconia* thermostablee MUCL 55817; particularly one or more strains of *Kazakhstan yeast* genus, preferably *Boijing Kazakhstan yeast* and / or *Saccharomyces cerevisiae*, more preferably *Boijing Kazakhstan yeast* MUCL 54530 and / or *Saccharomyces cerevisiae* ATCC 22034; and

[0120] ■ 1 to 3% (w / w flour), more preferably about 2% (w / w flour) of sugar and / or 0.1 to 3 AGU / g flour, more preferably 0.30 to 1.5 AGU / g flour, and even more preferably 0.3 to 0.75 AGU / g flour of amylase.

[0121] - Fermented dough; and

[0122] - Baking raw dough.

[0123] Preferably, the dough contains 10g of flour by weight. 7 Up to 10 9 CFU / g and more preferably 10 8 Up to 10 9 CFU / g of Kazakhstan yeast and / or Rasis yeast, especially Kazakhstan yeast strains.

[0124] The sugar is any sugar that the yeast strain present in the leavening agent can ferment. Preferably, the sugar is sucrose or glucose, more preferably sucrose.

[0125] In a specific implementation, strains of Kazakhstan yeast and / or Lassia yeast are added to the raw dough in the form of liquid or dry leavening agents.

[0126] Preferably, the dough contains 0.3 to 2% liquid leavening agent (calculated as dry weight of liquid leavening agent / weight of flour), characterized by having:

[0127] - Approximately 10 8 Up to 10 10 Kazakhstani yeast and / or Rashes yeast cells in the amount of cfu / ml;

[0128] - pH approximately 3.9 to approximately 4.8; and;

[0129] - When measured by SJA analysis, the fermentation capacity produces approximately 300 ml to approximately 1500 ml, preferably approximately 600 ml to approximately 1300 ml of CO2 within 2 hours.

[0130] Preferably, the leavening agent contains an amount of amylase providing an activity of 1 to 30 AGU / g, more preferably 3 to 15 AGU / g, and even more preferably 3 to 7.5 AGU / g.

[0131] According to a further aspect, the present invention relates to baked goods comprising compositions as described herein. Preferably, the baked goods are bread or pastry products comprising compositions according to the present invention.

[0132] The method of the present invention allows for the production of bread with novel and pleasant aromas and flavors. Therefore, another embodiment of the invention provides baked goods obtained by the method of the present invention. Baked goods are fermented baked goods whose main component is flour derived from grains. Baked goods may contain fats or fat substitutes, sugars, eggs, gluten, starch, hydrocolloids, enzymes, emulsifiers, oxidizing or reducing compounds, prebiotic compounds, and / or modifiers. Non-limiting examples of baked goods are bread, French bread, bread rolls, soft bread rolls, donuts, rolls, microwaveable bread, Danish pastries, hamburger rolls, pizzas, and pita bread.

[0133] The aroma and flavor of bread can be evaluated using several techniques.

[0134] The aroma of bread is assessed by performing SPME-GC / MS (solid-phase microextraction combined with gas chromatography and mass spectrometry) to analyze its content in volatile compounds. Generally, bread according to the invention or bread obtained by the method of the invention has a higher content of molecules that provide sweet, fruity, floral, nutty, and / or acidic aromas. Examples of such molecules are ethyl acetate; ethanol; ethyl isobutyrate; ethyl butyrate; isoamyl acetate; ethyl valerate; valerate, 4-methylethyl ester; isoamyl alcohol; ethyl hexanoate; 3-methyl-3-buten-1-ol; pentyl butyrate; 4-pentenyl butyrate; methylpyrazine; ethyl hexanoate; 3-methyl-2-buten-1-ol; 2-ethyl-6-methylpyrazine; 2-ethyl-5-methylpyrazine; 2-ethyl-3-methylpyrazine; ethyl octanoate; acetic acid; acetylfuran; 2-methylpropionic acid; sorbic acid; butyric acid; 2-furanethanol; 3-methylbutyric acid; valerate; 4-methylvalerate; 2-phenylethyl acetate; hexanoic acid; phenethyl alcohol; maltol.

[0135] Alternative methods for evaluating the aroma, flavor, and / or taste of baked goods are by having a tasting panel assess them. This method uses a team of professionals trained to describe and differentiate the aroma, flavor, and taste of baked goods. Specifically, they are asked to detect and describe off-odors.

[0136] In a further aspect, the present invention provides a Boydin Kazakhstan yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi and Yeast Collection Center with registration number MUCL 54530, or a thermostable Rashes yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi and Yeast Collection Center with registration number MUCL 55817.

[0137] Table A1: Identifications related to the preserved microorganism Boydin Kazakhstan yeast MUCL 54530

[0138]

[0139] Table A2: Indications related to the preserved microorganism *Racillus lataniae* MUCL 55817

[0140]

[0141]

[0142] In a further aspect, the present invention provides the use of any of the strains described herein for the preparation of food products, preferably baked goods, more preferably bread or pastry products.

[0143] The invention will be described in the following non-limiting embodiments.

[0144] Example

[0145] Example 1: Leavening agent

[0146] Strains: Boydin Kazakhstan yeast (MUCL 54530), Small Kazakhstan yeast (ATCC 22034), Heat-resistant Rashes yeast (MUCL 55817), and strains of two brewing yeasts (conventional baker's yeast and organic conventional baker's yeast).

[0147] Inoculum: Yeast strains were stored at -70°C and maintained on solid YPD medium (20 g / L peptone; 10 g / L yeast extract; 20 g / L agar). Colonies isolated from each strain were inoculated into a first flask containing 25 mL of liquid YPD medium (20 g / L peptone; 10 g / L yeast extract) and maintained at 100 rpm and 30°C for 24 hours. 5 mL of this culture was inoculated into two flasks containing 200 mL of liquid medium (3.5 g / L bacterial peptone; 3 g / L yeast extract; 2 g / L KH₂PO₄; 1.83 g / L MgSO₄·7H₂O; 1 g / L (NH₄)₂SO₄; 20 g / L D-glucose; 55 g / L sucrose; 0.0004 g / L penicillin; pH 4.8) and maintained at room temperature with stirring for 48 hours.

[0148] Liquid leavening agent was obtained after three consecutive fermentation steps in a 15L fermenter (C10-3K Biostat C-DCU (Sartorius)).

[0149] 1. First step: Prepare 10L of sterile G3 medium (malt extract 50g / L; beet molasses 60g / L; MgSO4·7H2O 0.0915g / L, (NH4)2SO4 0.5g / L, pH=4.7) at 10... 7 Cells / ml of fermentation medium were inoculated into previously prepared yeast flasks. Fermentation was carried out in partition culture mode at pH 4.7 and 30°C with an air flow rate of 17 L / min for approximately 15 to 20 hours. The biomass yield depends on the yeast strain and its growth performance. Typical biomass yields for Boydin Kazakhstan yeast are 4 to 10 g dry matter / L.

[0150] After fermentation, the fermentation broth was centrifuged at 5000 rpm for 5 minutes on an Avanti™ J-20 centrifuge (Beckman Coulter) and washed twice with cold water. The granules (fresh yeast ≈ 30% dry matter) were resuspended in a certain volume of water to obtain a yeast milk with approximately 20% dry matter.

[0151] 2. Second Step: The yeast milk from the first fermentation step (equivalent to approximately 3.7 to 4.6 g yeast dry matter / L) is used to inoculate for the next fermentation. The second fermentation is carried out in fed-batch culture mode, with an air flow rate of 7.5 L / min, at 30°C and a pH of 3.9 to 6 selected according to the characteristics of the yeast strain, for approximately 15 hours. During fermentation, the sugar source (cereal hydrolysate), nitrogen source NH4(OH) (6.25% solution), and phosphorus source H3PO4 (17.8% solution) are gradually fed into the bioreactor. The vitamin and mineral content is adjusted according to the needs of the yeast strain. Solutions of H2SO4 (5%), NaOH (29%), and antifoaming agents are used to adjust the pH and prevent foam formation, respectively. The amount of biomass at the end of fermentation depends on the strain type and its growth capacity. The typical amount of biomass at the end of the second step of Boydin Kazakhstan yeast is 25 to 35 g yeast dry matter / L. At the end of fermentation, the cells are recovered and washed as described above.

[0152] 3. Third Step: Inoculate the final fermentation using the yeast milk from the second fermentation step (equivalent to approximately 8.3 g yeast dry matter / L). Fermentation is carried out in fed-batch culture mode at an air flow rate of 7.5 L / min, at 30°C, and at a pH of 3.9 to 6 selected according to the characteristics of the yeast strain, for approximately 15 hours. During fermentation, the sugar source (cereal hydrolysate), nitrogen source NH4(OH), and phosphorus source H3PO4 are gradually added to the bioreactor. The amounts of vitamins and minerals are adjusted according to the requirements of the yeast strain. Solutions of H2SO4 (5%), NaOH (29%), and antifoaming agents are used to adjust the pH and prevent foam formation, respectively. The amount of biomass at the end of fermentation depends on the strain type and its growth capacity. The typical amount of biomass for Boydin Kazakhstan yeast is 40 to 75 g yeast dry matter / L.

[0153] The yeast biomass of the liquid leavening agent was determined as follows: A known mass or volume of the liquid starter was centrifuged over 15 minutes at 7000 rpm and 4°C (Avanti). TM J-20 (BECKMAN COULTER). The supernatant was discarded. The wet biomass was determined by scraping the yeast layer from the surface of the recovered particles and weighing it. The dry matter was determined by drying the recovered yeast in an oven at 105°C for 24 hours.

[0154] Fermentation capacity

[0155] The fermentation capacity of the samples was determined using the SJA method. A dough was prepared using 280 g of wheat flour (DUO, Ceres, Belgium), a leavening agent or yeast equivalent to 1.37 g of yeast dry matter, 5.04 g of NaCl, and water until the total dough moisture content was 35%. For leavening agents containing Boydin Kazakhstan yeast, 0.75 AGU / g flour amylase was added to the dough. The dough was mixed over 6 minutes at 30°C in a starch analyzer (SCHMERSAL). 300 g of dough was introduced into the SJA fermenter (Mekab machine, Mekab i Nassjo AB) chamber at 37°C. CO2 production was measured over a 2-hour period, including an intermediate mixing step after 1 hour.

[0156] SJA (expressed as ml CO2) is calculated according to the following formula:

[0157]

[0158] Where V1 is the volume of CO2 produced after 1 hour, V2 is the volume of CO2 produced during the second hour, and P... r This is the actual air pressure (mb / hPa).

[0159] Table 1: SJA Results

[0160]

[0161] Leavening agents obtained by fermenting grain hydrolysates using Boydin Kazakhstan yeast strains have comparable fermentation capacity to those obtained by fermenting grain hydrolysates using Saccharomyces cerevisiae strains.

[0162] Example 2: Baking Test

[0163] Country bread was made using different liquid leavening agents obtained by the method of Example 1. The properties of the leavening agents are shown in Table 2, and the composition of the bread dough is shown in Table 3.

[0164] Table 2: Composition of Liquid Leavening Agent

[0165]

[0166]

[0167] Table 3: Composition of raw dough

[0168]

[0169] In a dough mixer (Diosna SP24), mix the ingredients at low speed for 5 minutes and then at high speed for 6 minutes. The oven temperature is approximately 25°C and the humidity is approximately 55%. The water temperature is approximately 12°C, and the dough temperature is approximately 27°C. After fermenting at room temperature for 20 minutes, divide the dough into 800g portions, shape them into rounds, and undergo the final proofing step in the Koma proofing chamber (70 min, 30°C, 90% relative humidity). Then bake in a Miwe Condo oven at 230°C with steam for 35 minutes.

[0170] Bread volume

[0171] After baking, the volume of the bread was determined using the rapeseed displacement method. The given values ​​are the average of four measurements.

[0172] Table 3:

[0173] bread Volume (ml) 1 2425 2 2400 3 2450 4 2425

[0174] Using a liquid leavening agent based on Boydin Kazakhstan yeast instead of brewer's yeast will not affect the volume of the bread.

[0175] Bread Flavor

[0176] Submit breads 1 through 4 to a panel of 5 trained expert judges to evaluate the taste and flavor of the baked goods. They will be asked to describe the flavor of the breads.

[0177] Compared to bread 3 and bread 4, all judges found differences in the flavor of bread 1 and bread 2.

[0178] Furthermore, all judges unanimously detected an off-flavor in breads prepared and baked using a liquid leavening agent based on grain hydrolysates fermented with Saccharomyces cerevisiae (rye malt powder or wheat flour hydrolysate - Bread 3 and 4). This off-flavor was described as bitter and had a wet straw taste.

[0179] No off-odors were observed in the liquid leavening agent based on Boydin Kazakh yeast fermentation of grain hydrolysate.

[0180] Example 3: Characterization of Aroma

[0181] A series of liquid leavening agents were prepared using different yeast strains and different carbon sources according to the method in Example 1. Table 4 summarizes their composition and properties.

[0182] Table 4: Composition of Liquid Leavening Agent

[0183]

[0184]

[0185] Bread was prepared using these leavening agents, as in Example 2.

[0186] Flavor comparison using MS nose technology

[0187] The aroma of liquid leavening agents and bread was analyzed using MS nose technology. The MS nose device consisted of an MPS-2W autosampler. HP 7890A / 5975C Gas Chromatography-Mass Spectrometer (Agilent) ) constitutes. Software (G1701 BA, Version 01.00, Agilent) )and Multivariate analysis software (9.8, The data (from Oslo, Norway) was loaded into the GC-MS system.

[0188] Weigh 1g of each leavening agent and sample weight of each bread into 20ml glass vials, and seal with a magnetic cap fitted with a silicone / PTFE diaphragm. Preheat the samples at 40°C for 10 minutes, and then pass them through SPME (fiber-type DVB / CAR / PDMS Supelco) at the same temperature. Volatile molecules were extracted for 30 minutes using 57329-U. After separation by HS-SPME, splitless thermal desorption of the leavening agent and bread volatiles from the fiber was performed for 5 minutes at 250°C using a GC injector. The GC column (RESTEK Stabilwax column (fused silica)) was maintained at 250°C (without separating volatiles) using helium as the carrier gas (1 ml / min). Each sample was analyzed twice. A total mass spectrum was generated from the TIC (total ion current) of each sample, which was then analyzed by... The software converts the fingerprint into a quality fingerprint, which can be easily imported into Unscrambler 9.8. Oslo, Norway.

[0189] PCA (principal component analysis) was performed on the MS nasal results, and all data were normalized to 100.

[0190] Liquid leavening agents and bread were analyzed separately. Furthermore, the strain effect on aroma was obtained by comparing samples based on the carbon source used.

[0191] For each type of sample, three groups of strains were identified. The results are summarized in Table 5 (liquid leavening agents) and Table 6 (bread), respectively.

[0192] Table 5: Groups obtained by PCA analysis of MS nose distribution obtained using liquid leavening agents

[0193] carbon source Rye malt powder hydrolysate Wheat flour hydrolysate Group I Kb2, Ke2 Kb3 Group II Lt2 Ke3 Group III Ag2,Sc2 Ag3,Sc3

[0194] Table 6: PCA analysis of MS nose distribution obtained from bread consumption for each group

[0195] carbon source Rye malt powder hydrolysate Wheat flour hydrolysate Group I Ke2 Ke3 Group II Lt2 Kb3, Ag3 Group III Ag2,Sc2 Sc3

[0196] The use of Kazakhstan yeast strains, particularly Boydin Kazakhstan yeast strain, in the leavening agent according to the invention results in the acquisition of new and specific aromas.

[0197] Aroma was compared using SPME-GC-MS.

[0198] The volatile molecule content of two liquid leavening agents was compared using SPME-GC-MS (solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS)). The two samples were Kb2 (hydrolysate of rye malt flour fermented by Boydin Kazakhstan yeast MUCL 54530) and Sc2 (hydrolysate of rye malt flour fermented by Saccharomyces cerevisiae).

[0199] The HS-SPME-GC-MS configuration is equipped with an MPS-2W autosampler. It consists of an HP 7890A / 5975C gas chromatograph-mass spectrometer (Agilent Technologies). Software (G1701BA, version B.01.00, Agilent) )and Multivariate analysis software (9.8, Loaded into the GC-MS system in Oslo, Norway.

[0200] Weigh 1g of each leavening agent into a 20ml glass vial and seal with a magnetic cap fitted with a silicone / PTFE diaphragm. Preheat the sample at 40°C for 10 minutes, and then pass it through SPME (fiber-type DVB / CAR / PDMS Supelco) at the same temperature. Volatile molecules were extracted for 30 min using 57329-U. After separation by HS-SPME, the bulking agent was subjected to splitless thermal desorption from the fibers for 5 min at 250 °C in a GC injector (SPME inner tube with an inner diameter of 0.75 mm). The GC column (RESTEK Stabilwax column (fused silica)) was held at 40 °C for 7 min, followed by a programmed temperature increase to 230 °C at a rate of 16 °C / min, which was held for 8 min. Helium was used as the carrier gas (1 ml / min). The injector and detector (MS source) were held at 240 °C and 230 °C, respectively. Mass spectrometry was performed by electron impact at 70 eV. TIC (total ion current) chromatography was recorded by monitoring the mass-to-charge ratio (m / z) in the range of 40–180 amu. Mass spectra of different components were compared with the mass spectral library. (J.Wiley & Sons) Those in ) are used to identify volatiles.

[0201] The results of the analysis are as follows Figure 1 As shown, the aroma profiles of the two liquid leavening agents are quite different. Table 7 describes some molecules present in Kb2 that are absent or present in very small amounts in Sc2. The mixture of these molecules is a typical blend that imparts fruit flavors.

[0202] Table 7:

[0203] Retention time (min) molecular 5.386 ethanol 9.830 Hexanal 12.410 3-Methyl-3-buten-1-ol 14.604 Acetic acid 14.790 furfural 15.417 benzaldehyde

[0204] The aroma profile of bread obtained using the liquid leavening agent according to the invention

[0205] The content of volatile molecules in bread prepared using Kb2 (hydrolysate of rye malt flour fermented by Boydin Kazakhstan yeast MUCL54530) or Sc2 (hydrolysate of rye flour fermented by Saccharomyces cerevisiae) as leavening agents was determined by SPME-GC-MS.

[0206] For the preparation and analysis of these samples of liquid leavening agents.

[0207] The results of the analysis show that Figure 2 In contrast, bread made with Kb2 exhibits a richer and more complex aroma profile than bread made with Sc2. Table 8 describes some molecules present in bread made with Kb2 that are absent or present in very small amounts in bread made with Sc2. These molecules are typically sources of sweet, fruity, floral, nutty, and / or acidic aromas.

[0208] Table 8:

[0209]

[0210]

[0211] Print (originally a spreadsheet)

[0212] (This page is not part of the international application and is not considered part of the international application page.)

[0213]

[0214]

[0215] Print (originally a spreadsheet)

[0216] (This page is not part of the international application and is not considered part of the international application page.)

[0217] For use by the receiving station only

[0218]

[0219] For International Bureau Use Only

[0220]

Claims

1. A leavening agent comprising fermented grain hydrolysate, wherein, The bulk agent comprises a B. kodiense yeast (Saccharomyces boulardii) Kazachstania bulderi ) strain, wherein the B. kodiense yeast strain is Saccharomyces boulardii MUCL 54530 ; wherein the cereal hydrolysate is fermented by at least the B. kodiense yeast strain; and wherein the bulk agent has a fermentation capacity of 300 ml to 1500 ml of CO2 produced in 2 hours when measured by SJA Fermenter analysis.

2. The volume extender of claim 1, wherein, The Boydin Kazakhstan yeast strain is combined with one or more strains of other microorganisms selected from other yeast strains and / or lactic acid bacteria strains.

3. The leavening agent according to claim 1, wherein: (a) the bulking agent comprises 10 8 to 10 10 B. koreensis strain in an amount ranging from 10 to 10 cfu / ml; and / or (b) The pH of the leavening agent is in the range of 3.8 to 6; and / or (c) The leavening agent contains an amylase source; and / or (d) The grain hydrolysate is based on wheat flour or wheat malt, rye flour or rye malt, or a combination thereof.

4. The leavening agent according to claim 3, wherein: (a) The amylase source is selected from the group consisting of amylase, active malt powder, and α-amylase; and / or (b) wherein the amylase source is added in an amount of 1 to 30 AGU / g of liquid leavening agent, 1 to 16 DU / g of liquid leavening agent, or 10 to 80 SKB / g of liquid leavening agent.

5. The leavening agent according to claim 3, wherein the grain hydrolysate is based on durum wheat flour or durum wheat malt.

6. The leavening agent according to claim 1, wherein the leavening agent comprises Boydin Kazakhstan yeast strain and one or more Lassie yeasts ( Lachancea The strains are of the genus *Racismus*, and the grain hydrolysate is fermented by at least the *Boijdin* Kazakhstan yeast strain and one or more strains of the genus *Racismus*.

7. The leavening agent according to claim 6, wherein, At least one of the strains of the genus Lachancea is a strain of Lachancea thermotolerans Lachancea thermotolerans .

8. The volume extender of claim 7, wherein, At least one strain of the genus *Raconia* is *Raconia thermoscientifica* MUCL 55817.

9. A method for producing a leavening agent comprising (a) preparing a mixture comprising: a fermentation substrate comprising a cereal hydrolysate, water, and a strain of Saccharomyces bayanus, wherein, The Boyding Kazakhstan yeast strain is Boyding Kazakhstan yeast MUCL 54530; and (b) fermenting a mixture comprising grain hydrolysate, liquid and Boyding Kazakhstan yeast strain with at least the Boyding Kazakhstan yeast strain to obtain a leavening agent; and (c) optionally stabilizing and / or packaging the leavening agent; wherein, when measured by SJA analysis, the leavening agent has a fermentation capacity of producing 300 ml to 1500 ml of CO2 within 2 hours.

10. The method according to claim 9, wherein, (a) the bulking agent comprises 10 8 up to 10 10 B. koreensis strain in an amount ranging from 10 to 10 cfu / ml; and / or (b) wherein the pH of the leavening agent is in the range of 3.8 to 6; and / or (c) The method further includes the step of adding an amylase source after the fermentation of the leavening agent; and / or (d) The grain hydrolysate is based on wheat flour or wheat malt, rye flour or rye malt, or a combination thereof.

11. The method of claim 9, wherein, The Boydin Kazakhstan yeast strain is combined with one or more strains of other microorganisms selected from other yeast strains and / or lactic acid bacteria strains.

12. The method of claim 9, wherein, The mixture also contains one or more strains of the genus *Racismos*, and the mixture is fermented by at least the *Boijdin Kazakhstan* strain and the one or more strains of the genus *Racismos*.

13. The method of claim 12, wherein, At least one strain of the genus *Raconia* is a heat-resistant strain of *Raconia*.

14. The method of claim 13, wherein, At least one strain of the genus *Raconia* is *Raconia thermoscientifica* MUCL 55817.

15. Use of a composition comprising fermented grain hydrolysate as a leavening agent, wherein the composition comprises a Boyding Kazakhstan yeast strain, said Boyding Kazakhstan yeast strain being Boyding Kazakhstan yeast MUCL54530, and wherein said grain hydrolysate is fermented at least by said Boyding Kazakhstan yeast strain; wherein, when analyzed and measured by an SJA fermentation apparatus, the fermentation capacity of said composition is to produce 300 ml to 1500 ml of CO2 within 2 hours.

16. The use according to claim 15, as a liquid leavening agent.

17. The use according to claim 15 or 16, wherein: - the composition comprises (a) 10 8 up to 10 10 cfu / ml of an amount of a strain of Saccharomyces boulardii; and / or (b) wherein the pH of the composition is in the range of 3.8 to 6; and / or - The Boydin Kazakhstan yeast strain is combined with one or more strains of other microorganisms selected from other yeast strains and / or lactic acid bacteria strains; and / or - The composition comprises an amylase source selected from the group consisting of amylase, active malt powder, and α-amylase, and / or wherein the amylase source is added in an amount of amylase yielding 1 to 30 AGU / g liquid leavening agent, active malt powder yielding 1 to 16 DU / g liquid leavening agent, or α-amylase yielding 10 to 80 SKB / g liquid leavening agent in the composition; and / or - The grain hydrolysate is based on wheat flour or wheat malt, rye flour or rye malt, or a combination thereof.

18. Use of the leavening agent according to any one of claims 1 to 8 as an ingredient in the preparation of baked goods.

19. A baked product prepared from a composition comprising fermented grain hydrolysate, wherein the composition comprises a Boyding Kazakhstan yeast strain, the Boyding Kazakhstan yeast strain being Boyding Kazakhstan yeast MUCL54530, and wherein the grain hydrolysate is fermented at least by the Boyding Kazakhstan yeast strain; wherein, when analyzed and measured by an SJA fermentation apparatus, the fermentation capacity of the composition is to produce 300 ml to 1500 ml of CO2 within 2 hours.

20. The baked product according to claim 19, wherein: - the composition comprises (a) 10 8 up to 10 10 cfu / ml of an amount of a strain of Saccharomyces boulardii; and / or (b) wherein the pH of the composition is in the range of 3.8 to 6; and / or - The Boydin Kazakhstan yeast strain is combined with one or more strains of other microorganisms selected from other yeast strains and / or lactic acid bacteria strains; and / or - The composition comprises an amylase source selected from the group consisting of amylase, active malt powder, and α-amylase, and / or wherein the amylase source is added in an amount of amylase yielding 1 to 30 AGU / g liquid leavening agent, active malt powder yielding 1 to 16 DU / g liquid leavening agent, or α-amylase yielding 10 to 80 SKB / g liquid leavening agent in the composition; and / or - The grain hydrolysate is based on wheat flour or wheat malt, rye flour or rye malt, or a combination thereof.

21. A method for obtaining a baked product, comprising the following steps: - Provide or prepare a composition comprising fermented grain hydrolysate, wherein the composition comprises a Boydin Kazakhstan yeast strain, the Boydin Kazakhstan yeast strain being Boydin Kazakhstan yeast MUCL 54530, and wherein the grain hydrolysate is fermented at least by the Boydin Kazakhstan yeast strain; wherein, when analyzed and measured by an SJA fermentation apparatus, the fermentation capacity of the composition is to produce 300 ml to 1500 ml of CO2 within 2 hours; - Add the composition to raw dough or batter; and - Baking the raw dough or batter to obtain the baked product.

22. The method according to claim 21, wherein: The composition comprises (a) 10 8 up to 10 10 a strain of Boidin Kazachstan yeast in an amount in the range of 10 and / or (b) wherein the pH of the composition is in the range of 3.8 to 6; and / or The Boydin Kazakhstan yeast strain is combined with one or more strains of other microorganisms selected from other yeast strains and / or lactic acid bacteria strains; and / or The composition comprises an amylase source selected from the group consisting of amylase, active malt powder, and α-amylase, and / or wherein the amylase source is added in an amount of amylase that yields 1 to 30 AGU / g liquid leavening agent, active malt powder that yields 1 to 16 DU / g liquid leavening agent, or α-amylase that yields 10 to 80 SKB / g liquid leavening agent in the composition; and / or - The grain hydrolysate is based on wheat flour or wheat malt, rye flour or rye malt, or a combination thereof.

23. Boydin Kazakhstan yeast strain deposited at the BCCM / MUCL (Agricultural) Industrial Fungi & Yeast Collection Center with registration number MUCL 54530.

24. Use of the strain according to claim 23 for the preparation of baked goods.

Images