Active dried baker's yeast

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

1978-09-18

1980-08-12

Naff, David M.

Chemistry: molecular biology and microbiology

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

Fungi

426 18, 426 60, 426 62, 426443, 435260, C12C 1132

Patent

active

042174201

ABSTRACT:
An active dried bakers' yeast is prepared with a dry matter content of at least 85% by weight, a protein content (%N.times.6.25) of 45 to 60% based on dry matter and an activity value of 420 to 600, when determined according to test method B.sup.2 as defined in the specification. The yeast has the advantages that it can be added as such to the flour prior to dough-making without preliminary soaking, and it is capable of better gas production than active dried yeasts hitherto available.

REFERENCES:
patent: 1643047 (1927-09-01), Balls
patent: 2894842 (1959-07-01), Mitchell, Jr. et al.
patent: 3041249 (1962-06-01), Chen et al.
patent: 3394008 (1968-07-01), Lodder et al.
patent: 3780181 (1973-12-01), Trevelyan
patent: 3843800 (1974-10-01), Langejan

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