Nestec S.a.

Other

Societe Des Produits Nestle S.a.

Peter Niederberger

Christof Gysler

Herbert Hottinger

Alfred Jann

Johannes Baensch

Rolv Lundheim

Michel Richard

David Pridmore

Bee Gim Lim

Hazel Geok Khoo

Howe Ling Lai

Ursula Staeger-Roos

Cristof Gysler

The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a COproduction of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of COproduction during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Dough compositions for the preparation of baked products

A method of introducing a property of a particular yeast strain, based on a recessive allele, into the genetic background of an industrial baker's yeast; as well as yeast strains obtainable according to the method. In particular, a method is disclosed to introduce an lti-property into the genetic background of industrial baker's yeast. The novel strains obtained according to the method may be used for the preparation of a dough and for the manufacture of baked products therefrom, such as on an industrial scale.

Method for introducing recessive properties into the genetic background of industrial baker's yeast

The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Method of making refrigeratable dough compositions for the preparation of baked products

A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.

Seasoning production

Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9.degree.-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.

Baker's yeasts having a low temperature inactivation property

Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, and a potential for growing in a fed-batch process, is selected. Industrial baker's yeast strain Saccharomyces cerevisiae which has a growth yield in a fed-batch process of 0.1 to 0.5 g of dry biomass/g of sugar, a CO.sub.2 production of less than 15 ml/h/kg of dough up to 8.degree. C., of less than 20 ml/h/kg of dough up to 12.degree. C., and also less than 10 ml per g of compressed yeast up to a temperature of 18.degree. C., after 4 days of culture in maltose-containing medium. The baker's dough including at least water, flour and the above described baker's yeast is disclosed, the dough is preserved at least 2 days under refrigeration.

Low-temperature inactive industrial baker's yeast and process for

The freezing point of a food product subjected to freezing temperatures is increased by adding to the food product a juice obtained from berries of sea buckthorn or an aqueous extract obtained from sea buckthorn berry or leaf tissue. The food product containing the added sea buckthorn substance is then cooled to freeze the product.

Increasing freezing point of food with sea buckthorn ice nucleating agent

Sea buckthorn berry juice and aqueous extracts obtained from sea buckthorn berry and leaf tissue provide an ice nucleating agent and thereby operate, upon addition of the juice and/or extract to a freezeable food product, to increase the freezing temperature of the food product. A protein and a protein-lipid aggregate having the ice-nucleating activity may be isolated from the juice and/or extract. The extracts may be obtained by extracting the tissue with an aqueous solution containing a saccharide, particularly pectin alone or in combination with another saccharide.

Obtention of ice nucleating agent from sea buckthorn

Ice nucleation is promoted in an ingestible biological material by treating the material with an ice-nucleating protein carried by a yeast or lactococcal GRAS microorganism, or a fraction thereof, transformed by a plasmid vector carrying a gene coding for the ice-nucleating protein.

Plasmid vectors and GRAS microorganisms promoting ice nucleation

Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.

Baker's yeast having a low temperature inactivation property

Polyploid yeasts having an lti property are obtained by sporulating a starting polyploid strain of Saccharomyces cerevisiae, selecting at least one segregant having an lti property, backcrossing the selected segregant at least once with another segregant having an opposite mating type, selecting at least two backcross segregants having an lti property and opposite mating types, crossing the selected backcross segregants at least once, and selecting a polyploid strain having a growth potential, an lti property, and an ability to raise a dough.

Growing community of inventors

Epalinges, Switzerland

Peter Niederberger