Patent ID: 6190707
Filing Date: 2001-02-20
Classification: A21D,C12N

Abstract:
A Saccharomyces cerevisiae strain giving way of cultivation fresh bread-making yeasts providing a release of at least 100 ml of CO.sub.2 in 2 hours at 30.degree. C. in test A.sub.1 and a release of CO.sub.2 in 48 hours at 8.degree. C. in test A.sub.1 such that the ratio: ##EQU7##wherein test A.sub.1 comprisesadding to 20 g of flour incubated at the temperature selected for the measurement of release of CO.sub.2, an amount of compressed yeast corresponding to 160 mg of dry matter,diluting said yeast in 15 ml of water containing 27 g NaCl per liter and 4 g of (NH.sub.4).sub.2 SO.sub.4 per liter,mixing with a spatula for 40 seconds in order to obtain a dough,placing said dough in a vessel containing a water bath whose temperature is set to the abovesaid temperature,sealing hermetically said vessel containing the dough thirteen minutes after the start of mixing, andmeasuring the total quantity of gas produced after 60, then 120 minutes or several hours, said quantity being expressed in ml at 20.degree. C. and at 760 mm Hg.