A METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS

Disclosed is the use of a live yeast strain of the genus Saccharomyces for the inhibition of the growth of mould on a baked food product to extend the shelf life of the food product.

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Bibliographische Detailangaben
Hauptverfasser:	KRAUS, J, EIJK, JOHANNES VAN, CARON, CLIFFORD
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CONVEYING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS UNPACKING
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Beschreibung
Zusammenfassung:	Disclosed is the use of a live yeast strain of the genus Saccharomyces for the inhibition of the growth of mould on a baked food product to extend the shelf life of the food product.