Cold-sensitive bread-making yeasts

Abstract

A strain of bread-mixing yeast for use in obtaining fresh bread-making yeasts: giving at least 100 ml in 2 hours at 30° C. in test A1, preferably at least 110 ml., more preferably at least 150 ml; complying with the following ratio: release ⁢ ⁢ of ⁢ ⁢ CO 2 ⁢ ⁢ in ⁢ ⁢ 48 ⁢ ⁢ hours ⁢ ⁢ at ⁢ ⁢ 8 ⁢ ° ⁢ ⁢ ⁢ C . ⁢ in ⁢ ⁢ test ⁢ ⁢ A 1 release ⁢ ⁢ of ⁢ ⁢ CO 2 ⁢ ⁢ in ⁢ ⁢ 2 ⁢ ⁢ hours ⁢ ⁢ at ⁢ ⁢ 30 ⁢ ° ⁢ ⁢ C . ⁢ in ⁢ ⁢ test ⁢ ⁢ A 1 less than 45%, preferably less than 40% and even more preferably less than 30%, it being understood that, according to test A1, to 20 g of flour incubated at the temperature chosen for measurement, a weight of compressed yeast is added corresponding to 160 mg of dry matter, this yeast being diluted in 15 ml of water containing 27 g of NaCl per liter and 4 g of (NH4)2SO4 per liter; this is mixed with a spatula for 40 seconds, in order to obtain a dough which is placed on a bain-marie set to the chosen temperature; thirteen minutes after the start of mixing; the vessel containing the dough is sealed hermetically; the total quantity of gas produced is measured after 60, then 120 minutes or several hours; this quantity is expressed in ml at 20° C. and at 760 mmHg. A method of using fresh or dry yeasts of the present invention in a process of deferred bread-making. A method of using fresh or dry yeasts of the present invention for the production of fermented doughs in bulk with long prefermentation, which then make it possible to obtain, with a short finishing, aromatic loaves of the French type. A method of using yeasts of the present invention obtaining leavens of bacteria and of yeasts.

Dependencies are inferred from the claim text.