Method of treating baker's yeast

Details Method of treating baker's yeast Method of treating baker's yeast

1975-11-03

1977-02-15

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

195 98, C12C 1116

Patent

active

040083357

ABSTRACT:
An aqueous suspension of yeast is treated with a sufficient amount of an acid to achieve a pH within the range of from about 0.9 to about 2.0 under conditions whereby the initial leavening activity of the yeast in sweet dough is not detrimentally affected. The yeast suspension is then treated with a neutralizing agent to raise the pH of the suspension to within the range of from about 2.5 to about 6, the major portion of the neutralizing agent being composed of a material which is a source of ammonium ions.

REFERENCES:
Holderby, J. W., Fiat Final Report No. 619, May 22, 1946, Field Information Agency, Technical.

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