Dough compositions containing temperature sensitive yeast and a

Details Dough compositions containing temperature sensitive yeast and a Dough compositions containing temperature sensitive yeast and a

1994-10-26

1996-05-07

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

In package

426 19, 426 27, 426 60, 426549, A21D 1002

Patent

active

055143865

ABSTRACT:
The present invention includes a method of making a refrigeratable dough composition that includes a step of heating the dough to at least a threshold inactivation temperature of yeast in the dough to substantially inactivate the yeast substantially without baking dough. The present invention also includes a yeast strain of the genus-species Saccharomyces cerevisiae characterized by a thermally labile pyruvate kinase enzyme activity that substantially prevents anaerobic growth by the yeast strain at or above about 36.degree. C.

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Hino, et al., "New Freeze-Tolerant Yeast for Frozen Dough Preparations", 6031 Cereal Chemistry 64(4):269-275.
Singh, et al., "Growth Analysis of Mutations Affecting Growth of Saccharamyces Cerevisiae at Low Temperature," Genetics, 77:651-659 (Aug. 1974).
Ursic, et al., "A Cold-Sensitive Mutant of Saccharomyces Cerevisiae Defective in Ribosome Processing", Molec. gen. Genet. 175, 313-323 (1979).
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Harrison, et al., "Phosphlipid Breakdown in Baker's Yeast During Drying", Nature 200! pp. 1189-1190 (1963).
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