SUGAR SUPER-TOLERANT YEAST FOR CONFECTIONERY AND BAKERY

The invention provides (1) yeasts with high leavening ability enough for bakery in an ultra-high sugar range and with high sugar tolerance (osmotic pressure tolerance), and (2) yeasts with high leavening ability enough for bakery in an ultra-high sugar range and with high sugar tolerance (osmotic pr...

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Bibliographische Detailangaben
Hauptverfasser:	SHINOMIYA, YOSHIAKI, ANDO, MASAYASU, NAKAMURA, NATUKO
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS THEREOF CONFECTIONERY CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PREPARATION THEREOF PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention provides (1) yeasts with high leavening ability enough for bakery in an ultra-high sugar range and with high sugar tolerance (osmotic pressure tolerance), and (2) yeasts with high leavening ability enough for bakery in an ultra-high sugar range and with high sugar tolerance (osmotic pressure tolerance) and high freezing tolerance which characteristically exert sufficient leavening ability of dough blended with sugar above 40 parts by weight per 100 parts by weight of flour, to enable the production of high-quality bread items including white bread in a low sugar range to sweet roll items or fermented confectioneries in a high sugar range, irrespective of the bakery process.