Yeast-leavened refrigerated dough products

Food or edible material: processes – compositions – and products – Fermentation processes – In package

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426 19, 426 62, 426549, 4352551, 4352552, A21D 1002

Patent

active

059391090

ABSTRACT:
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures. Dough compositions made in accordance with any of these embodiments of the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time.

REFERENCES:
patent: 2478618 (1949-08-01), Armstrong et al.
patent: 5514386 (1996-05-01), Domingues
"Carbon and Phosphate Utilization", M. Johnston and M. Carlson, in The Moleular and Cellular Biology of the Yeast Saccharomyces, 1992, pp. 200-210.
"Induction of Galactokinase in Saccharomyces cerevisiae: Kinetics of Induction and Glucose Effects", B. Adams, Journal of Bacteriology, Aug. 1972, vol. 111, No. 2, pp. 308-315.
"Catabolite Repression", Boris Magasanik, Cold Spring Harbor Symp. Quant. Biol. 26, pp. 249-256.

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