Saccharomyces cerevisiae for improving flavor of noodles, leavening agent, application of leavening agent and method for preparing flour products through fermentation

• Main Authors: LI XIAOYAN, YANG YUANYUAN, LI TONG, LI HUI, ZHANG ZHIYONG, WEI XIAOMING, XUN MEILI, XIE SHUZHEN
• Format: Patent
• Language: Chinese; English
• Published: 15.03.2022
• 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 invention relates to the field of food processing and discloses saccharomyces cerevisiae for improving the flavor of flour products, a leavening agent and application of the saccharomyces cerevisiae and the leavening agent. The saccharomyces cerevisiae is saccharomyces cerevisiae with the preser...