首页> 外国专利> USE OF SACCHAROMYCES CEREVISIAE VAR Yeast. BOULARDII ISOLATED OR THE COMBINED USE OF SACCHAROMYCES CHEVALIERI Yeast WITH SACCHAROMYCES CEREVISIAE VAR.BOULARDII Yeast, COMPOSITION OF BAKING PASTA, AND METHOD FOR PREPARING A FRIED OR BAKED PRODUCT OF PARTIRIDAS

USE OF SACCHAROMYCES CEREVISIAE VAR Yeast. BOULARDII ISOLATED OR THE COMBINED USE OF SACCHAROMYCES CHEVALIERI Yeast WITH SACCHAROMYCES CEREVISIAE VAR.BOULARDII Yeast, COMPOSITION OF BAKING PASTA, AND METHOD FOR PREPARING A FRIED OR BAKED PRODUCT OF PARTIRIDAS

机译：酵母糖酵母VAR酵母的使用。分离的BOULARDII奶酪或白蜡糖酵母与酿酒酵母VAR.BOULARDII酵母，烘焙面团的组成和制备方法的制备

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摘要

use of yeast saccharomyces cerevisiae var. boulardii isolated or the combined use of saccharomyces chevalieri yeast and saccharomyces cerevisiae var. boulardii, bread dough composition, and method for preparing a fried or baked product from said bread dough composition The technical problem of the present invention is the need for a yeast in which the gas thrust during the ripening phase preventable, which would be too fast, too significant in intensity, too long, and thus would prevent weakening of the dough structure when fermentation was carried out under standard preparation conditions. Thus, the present invention relates to the use of yeast saccharomyces cerevisiae var. boulardii isolated or the combined use of saccharomyces chevalieri yeast and saccharomyces cerevisiae var. boulardii to stabilize the fermentation during the maturation phase of a fermented bread dough. Additionally, the present invention relates to a bread dough composition comprising said yeast and a bread enhancer as well as a method for preparing a fried or baked product from said bread dough composition, which consists of in forming a dough by mixing the flour, water, yeast, optionally at least one bakery enhancer, fermenting the bakery composition, and baking or cooling the fermented composition.

机译：酵母啤酒酵母的使用分离的boulardii或结合使用酿酒酵母酵母和酿酒酵母变种。 boulardii，面包面团组合物以及由所述面包面团组合物制备油炸或烘烤产品的方法本发明的技术问题是需要一种酵母，该酵母在成熟阶段可防止气体推力过快，强度太大，时间太长，因此当在标准制备条件下进行发酵时，将防止面团结构变弱。因此，本发明涉及酿酒酵母酵母变种的用途。分离的boulardii或结合使用酿酒酵母酵母和酿酒酵母变种。 boulardii来稳定发酵面包面团成熟期间的发酵。另外，本发明涉及包含所述酵母和面包增强剂的面包面团组合物，以及由所述面包面团组合物制备油炸或烘焙产品的方法，该方法包括通过混合面粉，水，酵母，可选地至少一种烘焙增强剂，发酵烘焙组合物，并烘烤或冷却发酵组合物。

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公开/公告号BR112012003361B1

专利类型
公开/公告日2019-07-09

原文格式PDF
申请/专利权人 LESAFFRE ET COMPAGNIE;
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申请/专利号BR20121103361
发明设计人 JEAN-CHARLES BARTOLUCCI;
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申请日2010-09-02
分类号A21D8/04;A21D10;A21D10/02;
国家 BR
入库时间 2022-08-21 12:03:48

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