Active dried bakers' yeast

Details Active dried bakers' yeast Active dried bakers' yeast

1978-08-02

1982-05-04

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 60, 426 62, 435245, 435256, 435260, A21D 200, C12C 1116, C12C 1118, C12N 118

Patent

active

043282504

ABSTRACT:
A dry yeast composition in particulate form containing at least 92% dry matter is prepared consisting essentially of active dry bakers' yeast capable of fermenting sweetened doughs containing more than 5% sugar and an emulsifying agent having an HLB value of between 3 and 11. The emulsifying agent is added to the yeast before drying and protects the yeast during drying.

REFERENCES:
patent: 1727847 (1929-09-01), White
patent: 3120473 (1964-02-01), Deloffre
patent: 3617306 (1971-11-01), Pomper et al.
patent: 3830938 (1974-08-01), Morikawa et al.
patent: 3993783 (1976-11-01), Langejan et al.
Reed, et al., Yeast Technology, The Avi Publ. Co., Inc., Westport, Conn., 1973, (pp. 21, 85, 96 & 150).

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