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NOVEL BAKER'S YEAST, BAKER'S DOUGH, PRODUCTION METHOD OF BAKED GOODS, AND SCREENING METHOD OF BAKER'S YEAST

机译：面包酵母，面包粉，烘焙食品的生产方法和面包酵母的筛选方法

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摘要

PROBLEM TO BE SOLVED: To provide a novel baker's yeast having excellent bread production properties, reducing the change of physical properties of a baker's dough due to extended floor time, and being capable of reducing the quality difference of baked goods to be produced, in production of baked goods, to provide a baker's dough containing the baker's yeast, to provide production methods of baked goods using the baker's yeast, and to provide screening methods of baker's yeast which has excellent bread production properties and can impart a floor time stability to baker's dough.SOLUTION: A baker's yeast can impart floor-time stability to a baker's dough having a glutathione secretion amount in a culture medium of 2 ppm or more when fermented at 30°C for 2 hours in a test fermentation method.SELECTED DRAWING: None

机译：解决的问题：提供一种新型的面包酵母，其具有优异的面包生产性能，减少由于延长的地板时间而导致的面包面团的物理性能变化，并且能够减少生产中待生产的焙烤食品的质量差异。烘焙产品，以提供包含面包酵母的面包面团，提供使用面包酵母的烘焙产品的生产方法，并提供具有优异面包生产性能并可以赋予面包面团时间稳定性的面包酵母筛选方法解决方案：面包酵母可以通过在30°C的测试发酵方法中发酵2小时或以上的培养基中具有2 ppm或更高谷胱甘肽分泌量的面团，来赋予其面团稳定时间。

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公开/公告号JP2018019662A

专利类型
公开/公告日2018-02-08

原文格式PDF
申请/专利权人 ORIENTAL YEAST CO LTD;
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申请/专利号JP20160154432
发明设计人 ASADA ATSUKO;TOSHIMA YUKI;AZUMA YOSUKE;NAKABAYASHI HIROKO;ISHIDA YUJI;MATSUO SHUHEI;KITAJIMA MASAHIRO;YAMADA KOJI;
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申请日2016-08-05
分类号C12N1/18;A21D8/04;A21D13;C12Q1/02;
国家 JP
入库时间 2022-08-21 13:11:20

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