METHOD OF PRODUCING BAKER'S YEAST COMPOSITION USING NON-MOLASSES CARBON SOURCE

A process is disclosed for the production of baker's yeast which comprises the fermentation of a baker's yeast strain using a non-molasses carbon source until a fermentation broth having at least 10%, preferably at least 13%, more preferably at least 16% of dry solids content is formed, wh...

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Bibliographische Detailangaben
1. Verfasser:	PLOMP, PIETER JAN ARNOLDUS MARIA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	A process is disclosed for the production of baker's yeast which comprises the fermentation of a baker's yeast strain using a non-molasses carbon source until a fermentation broth having at least 10%, preferably at least 13%, more preferably at least 16% of dry solids content is formed, which can be used directly as a cream yeast without concentration. L'invention porte sur un procédé de préparation d'une levure de boulangerie comprenant la fermentation d'une souche de levure de boulangerie en faisant appel à une source carbonée sans mélasse jusqu'à ce que le bouillon de fermentation contiennent au moins 10 %, de préférence au moins 13 %, et mieux encore au moins 16 % de matières solides, bouillon qui peut être utilisé directement comme levure en crème non concentrée.