GB1132793A - Process for producing baker's dry yeast - Google Patents

Process for producing baker's dry yeast

Info

Publication number
GB1132793A
GB1132793A GB1397367A GB1397367A GB1132793A GB 1132793 A GB1132793 A GB 1132793A GB 1397367 A GB1397367 A GB 1397367A GB 1397367 A GB1397367 A GB 1397367A GB 1132793 A GB1132793 A GB 1132793A
Authority
GB
United Kingdom
Prior art keywords
yeast
dry yeast
bread
baker
sodium
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1397367A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Publication of GB1132793A publication Critical patent/GB1132793A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Mycology (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1,132,793. Baker's dry yeast; bread. KYOWA HAKKO KOGYO CO. Ltd. 28 March, 1967 [11 April, 1966 (2)], No. 13973/67. Heading A2B. [Also in Division C6] A process for preparing a baker's dry yeast involves adding at least one kind of such surfactants as monoglycerides, lecithin and sorbitan fatty acid esters, such edible oils as rape seed oil, soybean oil and corn oil, alum and polyphosphates as an additive to compressed yeast or condensed yeast, granulating the resulting mixture to coarse granules and drying the coarse granules by fluidization to dried granules having sizes of from 0.3 mm. to 5 mm. Monoglycerides: monostearin, monopalmitin and mono-olein. Alum: potassium, sodium and ammonium alums. Polyphosphates: potassium tripolyphosphate, sodium tripolyphosphate and sodium tetrapolyphosphate. The additive should amount to between 0.1 and 5.0% of the yeast weight. The coarse granules are pushed through 1 mm. or 2.5 mm. mesh wire netting and then dried by hot fluidizing air having a temperature of about 40‹C. The granular dry yeast is kneaded with wheat flour and other specified ingredients to form a dough which is baked to form bread. One of the examples relates to a confectionery bread rich in sugar.
GB1397367A 1966-04-11 1967-03-28 Process for producing baker's dry yeast Expired GB1132793A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2247166 1966-04-11
JP2247066 1966-04-11

Publications (1)

Publication Number Publication Date
GB1132793A true GB1132793A (en) 1968-11-06

Family

ID=26359697

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1397367A Expired GB1132793A (en) 1966-04-11 1967-03-28 Process for producing baker's dry yeast

Country Status (3)

Country Link
BE (1) BE696887A (en)
GB (1) GB1132793A (en)
NL (1) NL6705040A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1956146A1 (en) * 1968-11-08 1970-09-17 Koninklijke Gist Spiritus Active, dried baker's yeast and process for their production
DE2435225A1 (en) * 1973-07-23 1975-02-13 Distillers Co Yeast Ltd PROCESS FOR PRODUCING ACTIVE DRY YEAST
DE2637601A1 (en) * 1975-08-22 1977-02-24 Distillers Co Yeast Ltd PROCESS FOR MANUFACTURING POWDERED ACTIVE DRIED YEAST
DE2637602A1 (en) * 1975-08-22 1977-02-24 Distillers Co Yeast Ltd PROCESS FOR MANUFACTURING POWDERED ACTIVE DRIED YEAST
EP0339750A1 (en) * 1988-04-28 1989-11-02 Alton Spiller, Inc. Preparation of dried forms of leavening barms containing an admixture of certain Lactobacillus and Saccharomyces species
AT501898B1 (en) * 2005-05-19 2006-12-15 Paul Dipl Ing Dr Fricko METHOD FOR THE PRODUCTION OF DRIED MICROORGANISMS
CN102018012B (en) * 2009-09-18 2012-08-29 安琪酵母股份有限公司 Dried yeast composition and preparation method thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1956146A1 (en) * 1968-11-08 1970-09-17 Koninklijke Gist Spiritus Active, dried baker's yeast and process for their production
DE2435225A1 (en) * 1973-07-23 1975-02-13 Distillers Co Yeast Ltd PROCESS FOR PRODUCING ACTIVE DRY YEAST
DE2637601A1 (en) * 1975-08-22 1977-02-24 Distillers Co Yeast Ltd PROCESS FOR MANUFACTURING POWDERED ACTIVE DRIED YEAST
DE2637602A1 (en) * 1975-08-22 1977-02-24 Distillers Co Yeast Ltd PROCESS FOR MANUFACTURING POWDERED ACTIVE DRIED YEAST
EP0339750A1 (en) * 1988-04-28 1989-11-02 Alton Spiller, Inc. Preparation of dried forms of leavening barms containing an admixture of certain Lactobacillus and Saccharomyces species
AT501898B1 (en) * 2005-05-19 2006-12-15 Paul Dipl Ing Dr Fricko METHOD FOR THE PRODUCTION OF DRIED MICROORGANISMS
CN102018012B (en) * 2009-09-18 2012-08-29 安琪酵母股份有限公司 Dried yeast composition and preparation method thereof

Also Published As

Publication number Publication date
BE696887A (en) 1967-09-18
NL6705040A (en) 1967-10-12

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