Yeast derivative and method to improve bread quality

Details Yeast derivative and method to improve bread quality Yeast derivative and method to improve bread quality

1993-09-16

1995-09-19

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 60, 426 62, A21D 200, A21D 804, A23L 128, A23B 7154

Patent

active

054514134

ABSTRACT:
The present invention relates to a method for improving the rheological properties of dough and quality of baked products by addition of a yeast derivative, preferably in combination with a reducing agent and/or enzyme preparations having amylase, hemicellulase, oxido reductase and/or protease activities.

REFERENCES:
patent: 2368384 (1945-01-01), Selman et al.
patent: 2875064 (1959-02-01), Glabe
patent: 4341871 (1982-07-01), Langejan
patent: 5290959 (1994-03-01), Rice
Copy of European Search Report (3 pages).
Copy of Isolation . . . Concentrate Article (4 pages).
Cereal Chem. vol. 61(5), pp. 428-431--Isolation of a Fermentation Stimulant from Yeast--Protein Concentrate--Davis, et al, Oct. 1984.

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