YEAST STRAINS FOR EFFICIENT BREAD MAKING FROM NON OR LOW SUGARED DOUGH

• Main Authors: PETROFF, Dominique, FONCHY-PENOT, Evelyne, PARASIE, Georges, TRIONE, Valérie, BARTOLUCCI, Jean-Charles, LAGOUTTE YALCIN, Ilknur, QUIPOURT-ISNARD, Anne-Dominique
• Format: Patent
• Language: English; French; German
• Published: 26.06.2019
• 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 novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of the strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.