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GB1457123A - Yeast and process of using it - Google Patents

Yeast and process of using it

Info

Publication number
GB1457123A
GB1457123A GB1244273A GB1244273A GB1457123A GB 1457123 A GB1457123 A GB 1457123A GB 1244273 A GB1244273 A GB 1244273A GB 1244273 A GB1244273 A GB 1244273A GB 1457123 A GB1457123 A GB 1457123A
Authority
GB
United Kingdom
Prior art keywords
yeast
sugar
flour
nitrogen
march
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1244273A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Distillers Co Yeast Ltd
Original Assignee
Distillers Co Yeast Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Distillers Co Yeast Ltd filed Critical Distillers Co Yeast Ltd
Priority to GB1244273A priority Critical patent/GB1457123A/en
Priority to NL7403283A priority patent/NL7403283A/xx
Priority to DE19742411931 priority patent/DE2411931A1/en
Publication of GB1457123A publication Critical patent/GB1457123A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

1457123 Yeast; dough DISTILLERS CO (YEAST) Ltd 8 March 1974 [15 March 1973] 12442/73 Heading A2B Active dried yeast is reconstituted for at least 15 minutes first in water containing sugar and then in an aqueous free-flowing liquid containing both sugar and a source of nitrogen. If desired the yeast may be rehydrated in water prior to adding the sugar. The nitrogen source may be an ammonium compound e.g. ammonium chloride or ammonium sulphate. Some of the nitrogen may be provided by a flour e.g. soya flour. The yeast may be used with flour and conventional additives (fat, inorganic phosphate, ascorbic acid &c) to form dough which has a short proving time.
GB1244273A 1973-03-15 1973-03-15 Yeast and process of using it Expired GB1457123A (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
GB1244273A GB1457123A (en) 1973-03-15 1973-03-15 Yeast and process of using it
NL7403283A NL7403283A (en) 1973-03-15 1974-03-12
DE19742411931 DE2411931A1 (en) 1973-03-15 1974-03-13 METHOD OF MAKING A DOUGH

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1244273A GB1457123A (en) 1973-03-15 1973-03-15 Yeast and process of using it

Publications (1)

Publication Number Publication Date
GB1457123A true GB1457123A (en) 1976-12-01

Family

ID=10004685

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1244273A Expired GB1457123A (en) 1973-03-15 1973-03-15 Yeast and process of using it

Country Status (3)

Country Link
DE (1) DE2411931A1 (en)
GB (1) GB1457123A (en)
NL (1) NL7403283A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4374150A (en) 1980-06-23 1983-02-15 Cain Food Industries, Inc. Urea yeast food for baking
FR2825715A1 (en) * 2001-06-08 2002-12-13 Lallemand Sa Preparing dried yeast for alcoholic fermentation, useful for making wine, by rehydration in medium containing at least one yeast nutrient that is deficient in the must

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4374150A (en) 1980-06-23 1983-02-15 Cain Food Industries, Inc. Urea yeast food for baking
FR2825715A1 (en) * 2001-06-08 2002-12-13 Lallemand Sa Preparing dried yeast for alcoholic fermentation, useful for making wine, by rehydration in medium containing at least one yeast nutrient that is deficient in the must
WO2002101024A1 (en) * 2001-06-08 2002-12-19 Lallemand S.A. Method for active dry yeast rehydration, and rehydration medium

Also Published As

Publication number Publication date
DE2411931A1 (en) 1974-09-19
NL7403283A (en) 1974-09-17

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee