NOUVELLES SOUCHES DE LEVURE DE PANIFICATION PERFORMANTES SUR PATES NON SUCREES OU LEGEREMENT SUCREES

The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of the strains and also to the use thereof for the production of baked bakery products. The strains of...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	FONCHY PENOT EVELYNE, PARASIE GEORGES RENE MARCEL, TRIONE VALERIE, BARTOLUCCI JEAN CHARLES, QUIPOURT ANNE DOMINIQUE, PETROFF DOMINIQUE, LAGOUTTE YALCIN ILKNUR
Format:	Patent
Sprache:	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 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:	The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of the strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.