The Pillsbury Company

Molecular Genetics Research and Development Limited Partnership

General Mills Marketing, Inc.

William P Pilacinski

David J Domingues

William A Atwell

Kimberly F Glassman

Linda J Barnes

The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an 'lts' yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures. Dough compositions made in accordance with any of these embodiments of the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time.

Yeast-leavened refrigerated dough products

A method is provided for increasing the level of free L-lysine in a plant comprising: (a) introducing a foreign gene into the cells of a plant tissue source; and (b) expressing said foreign gene in said cells, wherein a first DNA sequence of said gene encodes dihydrodipicolinic acid synthase (DHDPS) which is substantially resistant to feedback inhibition by endogenously-produced free L-lysine.

Method of inducing lysine overproduction in plants

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Maple Grove, MN, United States of America

William P Pilacinski