Active dried baker's yeast

Details Active dried baker's yeast Active dried baker's yeast

1981-04-24

1982-07-27

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Fungi

426 19, 426 60, 426 62, C12N 118, A21D 200

Patent

active

043418716

ABSTRACT:
An active dried baker's yeast having a protein content of 47 to 60% and a high gas production is obtained from new yeast hybrids selected from the group consisting of Ng 2031 and Ng 2103. Drying is carried out by dividing fresh compressed yeast into particles and drying the particles to a dry matter content of at least 85% by contacting the yeast with a drying gas at a temperature of not more than 160.degree. C. in not more than 120 minutes so that the temperature of the yeast particles is held between 20.degree. to 50.degree. C. The dried hybrid yeast show a residual activity of at least 85% of the activity of the compressed yeast when incorporated directly into a dough mixture prior to rehydration or at least 70% when rehydrated before addition to other dough components.

REFERENCES:
patent: 3843800 (1974-10-01), Langejan
patent: 3993783 (1976-11-01), Langejan et al.
patent: 4217420 (1980-08-01), Langejan

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