NEW YEAST HAVING CHARACTERISTIC IN TASTE AND DOUGH CONTAINING THE YEAST

PROBLEM TO BE SOLVED: To provide bread having characteristic in taste by a bread making method of various kinds including conventional sponge bread-making process without needing a new investment. SOLUTION: A new bread yeast capable of preparing bread that after baking, the rate of isoamyl alcohol c...

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Bibliographische Detailangaben
Hauptverfasser:	YAMADA SHOICHI, OYA KOZO, ONO MASASHI, ICHIBORI TAKAHARU
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:	PROBLEM TO BE SOLVED: To provide bread having characteristic in taste by a bread making method of various kinds including conventional sponge bread-making process without needing a new investment. SOLUTION: A new bread yeast capable of preparing bread that after baking, the rate of isoamyl alcohol content to ethyl alcohol content is