FIELD: food industry.
SUBSTANCE: group of inventions relates to frost-resistant strains of baking yeast and to their application. Baking yeast strain OL-01 deposited as NCYC 4095, baking yeast strain S3-02 deposited as NCYC 4094, baking yeast strain FL-03 deposited as NCYC 4105, baking yeast strain IS-310 deposited as NCYC 4106, baking yeast strain CC-05 deposited as NCYC 4128, and baking yeast strain KF-06 deposited as NCYC-4129 are proposed. The specified strains can be used for preparing a product from dough, as well as for obtaining a yeast product. A method for preparing products from dough, a method for obtaining a yeast product, as well as the use of any of the specified baking yeast strains or a yeast product containing any of the specified strains for preparing a product from dough are also proposed.
EFFECT: proposed frost-resistant yeast strains have longer life span and/or have increased enzymatic activity after freezing.
16 cl, 3 dwg, 21 tbl, 9 ex
| Title | Year | Author | Number |
|---|---|---|---|
| IMPROVEMENT OF BREAD BAKERY PRODUCTS WITH HIGH YEAST CONTENT | 2012 |
|
RU2573352C2 |
| DIRECT-TO-THE-VAT LONG-TERM STORAGE STARTER, METHOD FOR PRODUCING THE SAME AND YEAST-FERMENTED BREAD | 1999 |
|
RU2235467C2 |
| SACCHAROMYCES CEREVISIAE STRAIN SUITABLE FOR BAKERY YEAST MANUFACTURE, OSMOTOLERANT AND MANIFESTING HERITABLE RESISTANCE TO WEAK ORGANIC ACIDS (VERSIONS) AND SUCH STRAIN USAGE | 2011 |
|
RU2571934C2 |
| FERMENTABLE DOUGH (STABLE DURING PROOFING) FOR BAKERY PRODUCTS | 2010 |
|
RU2543538C2 |
| COMPOSITION FOR PREPARATION OF FOOD PRODUCT USING YEAST | 2008 |
|
RU2473678C2 |
| OPTIMIZED BAKING YEAST | 2017 |
|
RU2768385C2 |
| BAKERY IMPROVER CONTAINING MICROORGANISMS | 2018 |
|
RU2769841C2 |
| METHOD FOR PROCESSING FAST-FROZEN HALF-FINISHED PRODUCTS INTO BAKERY CULINARY PRODUCTS | 1995 |
|
RU2070394C1 |
| IMPROVER AND METHOD FOR BAKING BREAD SEMI-PRODUCTS STORED WITHOUT FREEZING | 2016 |
|
RU2716399C2 |
| NEW STARTER COMPOSITIONS AND METHODS OF ITS PREPARATION | 2012 |
|
RU2644198C2 |
