Novel bakers yeast strains and bread made using the same
AssigneeJapan Tobacco Inc.
InventorAtsushi Nagasawa
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Abstract
A bakers' yeast strain characterized by having an isobutyric acid content in dry cells of 150 ppm or less and showing a very weak offensive taste and odor characteristic of yeast. This yeast strain is obtained through sexual reproduction between a monoploid yeast strain obtained by germinating spores of a diploid bakers' yeast strain which may be freeze-tolerant and another monoploid yeast strain obtained by germinating spores of a diploid alcohol or wiled-type yeast strain whose offensive taste and odor characteristic of yeast is weak, followed by screening the resulting yeast strains to select those having a weak offensive taste and odor characteristic of yeast and, if necessary, being freeze-tolerant.
Claims18
1-15. (canceled)
A bakers' yeast strain characterized not only by having sufficient fermentability in both high-sugar and low-sugar bread doughs, but also by having an isobutyric acid content in dry cells of 150 ppm or less and thus showing a weak offensive taste and odor characteristic of yeast.
The bakers' yeast strain Saccharomyces cerevisiae strain FT-4 (FERM BP-8081).
A bread dough prepared using Saccharomyces cerevisiae strain FT-4 (FERM BP-8081).
A method for making bread characterized by having a very weak offensive taste and odor characteristic of yeast, comprising making the bread dough using Saccharomyces cerevisiae strain FT-4 (FERM BP-8081).
A strain of Saccharomyces cerevisiae that is freeze-tolerant, having an isobutyric acid content in dry cells of 150 ppm or less and having a weak offensive taste and odor characteristic of yeast.
(canceled)
A frozen bread dough characterized by having a weak offensive taste and odor characteristic of yeast, wherein the frozen bread dough is prepared using a strain of Saccharomyces cerevisiae that is freeze-tolerant and has an isobutyric acid content in dry cells of 150 ppm or less and as a weak offensive taste and odor characteristic of yeast.
(canceled)
A method for preparing a frozen bread dough characterized by having a weak offensive taste and odor characteristic of yeast, comprising making the bread dough using a strain of Saccharomyces cerevisiae that is freeze-tolerant and has an isobutyric acid content in dry cells of 150 ppm or less and has a weak offensive taste and odor characteristic of yeast.
(canceled)
Dependencies are inferred from the claim text.