Preparation of dried baker's yeast

Details Preparation of dried baker's yeast Preparation of dried baker's yeast

1978-06-21

1983-01-25

Naff, David M.

Chemistry: molecular biology and microbiology

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

Fungi

426 18, 426 60, 426 62, 435942, C12N 118

Patent

active

043704204

ABSTRACT:
Active dried baker's yeast is prepared by selecting a yeast strain stable to drying, cultivating the yeast strain in several aerobic fermentation stages and selecting conditions for the last stage that produce a compressed yeast having preferred gas release characteristics, harvesting and carefully washing the yeast from the last stage to obtain compressed yeast having the preferred gas release characteristics, adding to the compressed yeast an emulsion of an emulsifying agent, dividing the resultant mixture into fine particles, and drying the particles by flash pneumatic conveyor drying and/or fluidized bed drying to obtain active dry yeast having greater than 92% dry matter content. The dry yeast have an activity almost equal to fresh yeast on non-sweetened dough or on sweetened dough.

REFERENCES:
patent: 1727847 (1929-09-01), White
patent: 3120473 (1964-02-01), DeLottre
patent: 3617306 (1971-11-01), Pomper et al.
patent: 3885049 (1975-05-01), Taylor
patent: 3993783 (1976-11-01), Langejan et al.
White, J., Yeast Technology, John Wiley & Sons, Inc., N.Y., 1954, (pp. 53-69).
Gerald et al., Yeast Technology, The Avi Publ. Co., Inc., Westport, Conn., 1973, (pp. 21, 85, 96 & 150).

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