Novel bread yeast

Provided are a bread yeast that functions to increase dough tensile strength, prevent molding, and realize a high sugar-fermenting force in high-sugar dough, as well as bread dough and bread that use the yeast. When this bread yeast is used, the tensile force of a specific dough is 500 B.U. or great...

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Bibliographische Detailangaben
Hauptverfasser:	NAKASHIMA ERI, MATSUURA YASUNOBU, KITANO HIDEYUKI
Format:	Patent
Sprache:	eng
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:	Provided are a bread yeast that functions to increase dough tensile strength, prevent molding, and realize a high sugar-fermenting force in high-sugar dough, as well as bread dough and bread that use the yeast. When this bread yeast is used, the tensile force of a specific dough is 500 B.U. or greater and the acetic acid content of the dough is 400 ppm or greater; the volume of gas generated when a different specific dough is fermented is 360 mL or greater and further, the amount of gas generated when the dough is frozen and then thawed after a specific amount of time is 100 ml or greater; and further preferably, the amount of gas generated when a different specific dough is fermented using dry yeast produced by drying the bread yeast is at least 50% the amount in the case of fresh yeast.