19 results about "Bakers Yeast" patented technology

Provided is a bread dough for freezing, which has a moisture content of 30% by weight or more but less than 48% by weight of the entire bread dough, and which does not decrease in the volume of the resulting bread even if the bread dough is thawed after being frozen for a long period of time and then heated and cooked. The bread dough for freezing according to the present invention has a moisture content of 30% by weight or more but less than 48% by weight of the entire bread dough, and contains 1.1-5.9 parts by weight (dry weight) of baker yeast A, 0.2-9.4 parts by weight (dry weight) of sugar alcohol, and 1.1-47 parts by weight of sucrose per 100 parts by weight (dry weight) of cereal flour.

The present disclosure provides a method for producing chemicals using halotolerant yeast. The method includes culturing halotolerant yeast cells in a medium comprising a solution of salts at a concentration of at least 0.5 times the salinity of seawater, and allowing the halotolerant yeast cells to produce one or more chemicals. The medium may include a carbon source, nitrogen source and / or phosphate source, trace elements, and additives. The halotolerant yeast cells may be selected from, e.g., Debaryomyces subglobosus, Candida taylori, Pichia anomaly Millerozyma farinosa, Blastobotrys adeninivorans, Scheffersomyces stipitis. or combinations thereof. The method enables chemical production in high-salt media, reducing freshwater usage in fermentation processes.

The present invention pertains to (Saccharomyces cerevisiae) SPC Y76LT (KCTC 14767BP). The yeast strain (SPC Y76LT) of the present invention exhibits excellent fermentation efficiency across various sugar contents and thus can be applied to a wide variety of breads with differing sugar levels. Furthermore, the strain of the present invention shows reduced fermentation activity at low temperatures, which leads to minimal quality changes during refrigerated distribution, and thus is suitable for refrigerated dough distribution. Additionally, the dough made using the strain of the present invention retains its superior fermentation capabilities even after being stored in a frozen state and then thawed, and thus is suitable for frozen dough distribution.

Disclosed herein are engineered proteins and methods of engineering microbial organisms. An engineered protein is disclosed. The engineered protein is a variant of Gal3p and the variant of Gal3p is fully activated. The variant of Gal3p may possess a conformational change corresponding to galactose-bound Gal3p. The variant of Gal3p may be Gal3pMC. Microbial organisms and methods of engineering microbial organisms for growth on non-native substrates are disclosed. The microbial organism may be Saccharomyces cerevisiae. The method comprises synthetically activating the GAL response system in the microbial organism. The method may comprise expressing Gal3pMC in Saccharomyces cerevisiae.

The present invention provides a solid bakery additive comprising both a bakery enzyme and bakery yeast in a homogeneous co-formulation, the solid bakery additive exhibiting excellent enzyme stability.

The invention relates to the field of bread fermentation, in particular to bread yeast fermentation catalysis equipment. A heat source is arranged on the inner wall of the fermentation box, a pressure relief opening is formed in the upper end of the fermentation box, a pressure relief mechanism is arranged at the pressure relief opening, and constant-temperature water tanks are arranged on the two sides of the fermentation box respectively; drawers used for bearing bread blanks are arranged in the fermentation box at equal intervals in an array mode, a breathable plate is arranged below the drawers, water pipes are arranged below the breathable plate at equal intervals in an array mode, heaters are arranged below the water pipes, and pipe sleeves are coaxially arranged on the water pipes. Through holes are formed in the upper end of the water pipe at equal intervals, the two ends of the water pipe are communicated with the two constant-temperature water tanks respectively, an alkaline filtering module filled with alkaline matter is arranged at the water inlet end, water flow in the water pipe unidirectionally flows in a non-full-pipe mode in the axis direction, and the upper half portion of the water pipe is always kept in a gas-phase space communicated with a fermentation box gas phase. The bread fermentation quality and finished product flavor are guaranteed, and the problem that an existing bread fermentation box cannot synchronously achieve uniform pressure relief, stable heat preservation and fermentation acidity prevention and control is solved.

This invention relates to a method for producing bioethanol from papaya (Carica papaya L.) waste or fruit through optimization of fermentation parameters. The technical problem addressed is the low efficiency of sugar conversion in papaya fruit into alcohol due to inappropriate yeast dosage and fermentation duration. The method in this invention includes: preparation of papaya filtrate with a water ratio of 1:1; pH adjustment in the range of 3–4.9; inoculation of baker's yeast (Saccharomyces cerevisiae) with a specific concentration of 2% (w / v); and an anaerobic fermentation process for a maximum of 5 days. Purification is carried out using an evaporation technique at a constant temperature of 79°C. The results of the invention show that the use of a 2% yeast concentration consistently produces optimal ethanol levels ranging from 5.44% to 8.78%. The resulting bioethanol product has clean combustion quality characteristics indicated by a blue flame.This invention provides a practical and measurable solution in processing fruit waste into industrially efficient renewable energy.

The invention belongs to the technical field of fermentation, and particularly relates to selenium-enriched yeast and a preparation method thereof. The total selenium content in the selenium-enriched yeast is (1500-2500mg / Kg), the organic selenium accounts for more than or equal to 97.0% of the total selenium, and the protein accounts for more than or equal to 51% of the total selenium. The selenium-enriched yeast prepared from saccharomyces cerevisiae is subjected to step-by-step amplification culture, and culture conditions and nutrient solution components are controlled, so that the prepared product is high in total selenium content, high in protein content and good in flavor, the mass percentage of organic selenium in the total selenium also meets the national standard, and meanwhile, compared with a preparation method of baker's yeast, the content of selenium in the product is greatly increased. The preparation method disclosed by the invention is more suitable for production of selenium-enriched yeast, less in material loss and good in economic benefit.

The application discloses a Saccharomyces cerevisiae strain and application thereof in preparation of flavor bread crumbs. The Saccharomyces cerevisiae strain has a preservation number of CCTCC M 2026040 and is named as HS2409. The yeast strain can synthesize and secrete a plurality of aldehyde, ketone, ester and terpene flavor substances in a large amount, and the comprehensive sensory evaluation is rich in flower and fruit fragrance. The yeast strain is used as a ferment to prepare flavor bread crumbs, and the content of part of flavor substances in the obtained bread crumbs is significantly higher than that of bread crumbs prepared from a commercially available bread yeast.

The present invention relates to a waffle comprising at least 3% chocolate by mass of the waffle, the waffle having a continuous phase of homogeneous chocolate color in the thickness of the waffle, the continuous phase being produced at least from a dough fermented with baker's yeast and chocolate powder, and a discontinuous phase comprising sugar pearls distributed in the continuous phase, wherein the sugar pearls are coated with cocoa mass. The present invention also relates to a dough for waffles, comprising at least 3% chocolate by mass of the dough, and to a method for manufacturing a waffle.

The purpose of the present invention is to provide: a multi-water-added bread in which collapse in the waist is suppressed without impairing the moist and chewy texture; and a dough for multi-water-added bread for producing the bread. The moisture content of the whole dough for bread is 46.5-51% by weight, and the dough for bread contains 1.3-6 parts by weight of alpha phosphate crosslinked starch, 0.01-0.05 part by weight of natural gellan gum, 0.1-0.65 part by weight of diacetyl tartaric acid monoglyceride, 0.25-3 parts by weight of calcium salt and 0.1-5 parts by weight (dry weight) of baker's yeast per 100 parts by weight of wheat flour contained in the dough.

To provide a method for producing a fermented dough and a method for producing bakery food products capable of imparting superior flavor and texture to bread and baked confectionery.SOLUTION: A method for producing a fermented dough comprises a step of fermenting a mixture containing a zygomycete belonging to the Mucor order Mucor phylum and a fermentation substrate. The zygomycete is a filamentous fungus, preferably one or more zygomycetes selected from the genera Mucor, Helicostylis, Rhizopus, Umbelopsis, and Zygorhynchus. The mixture preferably contains bread yeast.SELECTED DRAWING: None

The present application provides a kind of composite yeast extract, which is prepared by enzymatic reaction, and the raw materials include yeast, ginger, chrysanthemum, grapefruit peel, the yeast is selected from baker's yeast and / or beer yeast, and the enzyme used is a composite enzyme, preferably including papain, nuclease, cellulase, beta-glucanase, which can be used for livestock feed additives, and has the effects of anti-radiation, improving mating willingness and survival rate of young.

The present invention relates to the use of potassium sorbate to decrease, or even replace, the incorporation of ice into a dough during bread-making at high temperatures. The present inventors have demonstrated that the addition of a small amount of potassium sorbate helps to slow down the fermentation activity of bread-making yeasts under conditions that make it possible to dispense with the addition of ice. The present invention relates to different compositions comprising potassium sorbate that can be used in this context. The present invention also relates to bread-making processes in which potassium sorbate is used to slow down the fermentation activity and thus replace the action of ice.

This invention provides a gastrodia enzyme, its preparation method, and its application. The preparation method of the gastrodia enzyme includes the following steps: washing fresh gastrodia, pulping, enzyme inactivation, cooling, ultrasonic extraction, enzymatic hydrolysis, filtration, homogenization, primary sterilization, inoculation fermentation, degassing, and secondary sterilization. The inoculation fermentation step involves adding an enzyme fermentation agent and baker's yeast for symbiotic fermentation. The preparation method of this invention has a stable process, can ensure a high gastrodia enzyme content, and inhibits the ethanol fermentation pathway, thus preserving the flavor of the gastrodia enzyme to the greatest extent.

Provided is a bread blank for freezing, which is capable of suppressing the generation of pear muscle in a bread obtained by freezing and storing for a long period of time, thawing, and then heating and cooking. The bread dough for freezing according to the present invention contains 0.6-5.3 parts by weight (dry weight) of bread yeast A, 0.1-8.2 parts by weight (dry weight) of sugar alcohol, and 0.6-50 parts by weight of sucrose per 100 parts by weight (dry weight) of cereal flour.

The present invention relates to a waffle comprising at least 3% chocolate by mass of the waffle, the waffle having a continuous phase of homogeneous chocolate color in the thickness of the waffle, the continuous phase being produced at least from a fermented dough using baker's yeast and chocolate powder, and a discontinuous phase comprising sugar beads distributed in the continuous phase, wherein the sugar beads are coated with the cocoa dough. The present invention also relates to a dough for waffles, comprising at least 3% chocolate by mass of the dough, and to a method for making a waffle.

The present invention relates to the use of potassium sorbate to reduce, or even replace, the incorporation of ice into dough during the baking of products at high temperatures. The inventors have demonstrated that the addition of a small amount of potassium sorbate slows the fermentative activity of baker's yeast under conditions that eliminate the need for ice. The present invention relates to various compositions comprising potassium sorbate that can be used in this context. The present invention also relates to bread-making processes in which potassium sorbate is used to slow down fermentative activity and thus replace the action of ice.

The invention relates to the technical field of cosmetics, and discloses a skin biological rhythm regulation and multi-source protection composition and application thereof. The composition is prepared from the following components in parts by weight: 0.1 to 30 parts of lespedeza head extract, 0.1 to 20 parts of gardenia fruit extract and 0.1 to 50 parts of baker's yeast fermentation liquor, the lespedeza head extract is extracted from leaves and / or stems of lespedeza head. The three components in the composition can generate a synergistic effect in the aspects of resisting oxidation, resisting blue light and adjusting skin biological rhythm, so that the composition has a relatively good effect of preventing oxidation and blue light injury, and also can better cope with oxidation injury and blue light injury by adjusting the skin biological rhythm and promoting daytime defense and night repair, so that the composition has a good application prospect. And a healthy and stable skin state can be maintained under relatively high skin pressure.