FROZEN BREAD DOUGH

PURPOSE:To obtain frozen bread dough having excellent shelf stability and advantage in terms of preservation and transportation of product by using a diploid hybridization strain obtained by subjecting a strain belonging to Saccharomyces cerevisiae, having strongly saccharide-free dough fermenting p...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAGAWA NOBUAKI, HINO AKIHIRO, ENDO HISANORI, SATO AKIO, TAKANO HIROYUKI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain frozen bread dough having excellent shelf stability and advantage in terms of preservation and transportation of product by using a diploid hybridization strain obtained by subjecting a strain belonging to Saccharomyces cerevisiae, having strongly saccharide-free dough fermenting power and a strain having high freeze resistance to dominant genital breeding. CONSTITUTION:A monoploid yeast strain prepared by germinating a spore of a diploid yeast strain belonging to Saccharomyces cerevisiae, having strongly saccharide-free dough fermenting power and a monoploid yeast strain prepared by germinating a spore of a diploid yeast strain belonging to Saccharomyces cerevisiae, having high freeze resistance are subjected to dominant genital breeding to give a diploid hybridization strain which has >=140ml saccharide-free dough fermenting power in an unfrozen state (amount of CO2 evolved at 30 deg.C or 2 hours) and >=80% residual ratio of fermenting power after freezing (amount of CO2 evolved at 38 deg.C for 60 minutes after fermentation in a saccharide-free medium at 30 deg.C for 60 minutes, frozen at -20 deg.C for 7 days and thawed at 30 deg.C for 30 minutes is compared with an amount of CO2 evolved by fermentation before freezing). The strain is added to a bread dough composition to give the objective frozen bread dough.