NOVEL BREADMAKING YEAST STRAINS WHICH ARE EFFECTIVE ON NON-SWEETENED OR SLIGHTLY SWEETENED DOUGHS

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

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Bibliographische Detailangaben
Hauptverfasser:	TRIONE, VALÉRIE, PETROFF, DOMINIQUE, FONCHY-PENOT, EVELYNE, QUIPOURT-ISNARD, ANNE-DOMINIQUE, BARTOLUCCI, JEANARLES, LAGOUTTE YALCIN, ILKNUR, PARASIE, GEORGES
Format:	Patent
Sprache:	eng ; 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 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:	The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened doughs. It also relates to the yeasts obtained by a multiplication of said 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. La présente invention se rapporte à des nouvelles souches de levure de panification performantes sur pâtes non sucrées et/ou légèrement sucrées. Elle se rapporte aussi aux levures obtenues par multiplication des dites souches ainsi qu'à leur utilisation pour la production de produits cuits de boulangerie. Les souches de l'invention, sélectionnées après mutation notamment d'une souche de référence sont aptes à se multiplier selon un procédé plus lent que celui de la souche de référence tout en présentant des propriétés améliorées, en particulier une force fermentative, par rapport à celles de la souche de référence.