High protein active dried bakers' yeast

Details High protein active dried bakers' yeast High protein active dried bakers' yeast

1976-04-02

1976-11-23

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

195 74, 195 98, 426 60, 426 62, 426465, 426473, A21D 806, C12C 1130

Patent

active

039937836

ABSTRACT:
High protein active dried bakers' yeast having excellent gas production is prepared from yeast strains Ng 2031 and Ng 2103 having a protein content of 47 to 60%. Drying is carried out by dividing fresh compressed yeast into particles followed by contacting the particles with a stream of hot air initially at a maximum temperature of 160.degree. C until the yeast is dried to at least 85% dry matter content by weight in not more than 120 minutes. The air temperature is gradually decreased so that the temperature of the yeast does not rise above 50.degree. C. A swelling and/or wetting agent may be mixed with the yeast before drying.

REFERENCES:
patent: 2894842 (1959-07-01), Mitchell, Jr. et al.
patent: 3394008 (1968-07-01), Lodder et al.
patent: 3780181 (1973-12-01), Trevelyan
patent: 3843800 (1974-10-01), Langejan et al.

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