ENHANCED BREAD-MAKING YEASTS

• Main Authors: TRIONE VALERIE, FONCHY-PENOT EVELYNE, KAPRAL FLORENCE, QUIPOURT-ISNARD ANNE-DOMINIQUE, IMBERT-PODGORSKI JENNIFER, PARASIE GEORGES, BARTOLUCCI JEANARLES
• Format: Patent
• Language: Chinese; English
• Published: 14.06.2019
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE DOUGHS; ENZYMOLOGY; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION THEREOF; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

The present invention relates to bread-making yeast strains, also known as baking yeasts. More particularly, the invention relates to the yeast strain deposited with the CNCM on 19 May 2016 under number I-5088. This strain is of particular interest for use in a bread-making process, particularly an "indirect" bread-making process also known as "sponge and dough". 本发明涉及制面包酵母菌株，也称为面包师的酵母。具体地，本发明涉及于2016年5月19日以保藏号I-5088保藏于CNCM的酵母菌株。该菌株尤其有利于用于面包制作方法，特别是"间接"类型，也称为"海绵和生面团"的面包制作方法。