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Recent Patents on Food, Nutrition & Agriculture

Volume 2 Issue 1
ISSN: 1876-1429
eISSN: 1876-1429

 

   All Titles

  Inventions on Baker's Yeast Storage and Activation at the Bakery Plant
  pp.1-11 (11) Author: Pierre Gelinas
doi: 10.2174/1876142911002010001
   
      Abstract

Baker's yeast is the gas-forming ingredient in bakery products. Methods have been invented to properly handle baker's yeast and optimize its activity at the bakery plant. Over the years, incentives for inventions on yeast storage and activation have greatly changed depending on trends in the baking industry. For example, retailer's devices for cutting bulk pressed yeast and techniques for activating dry yeast have now lost their importance. Review of patents for invention indicates that activation of baker's yeast activity has been a very important issue for bakers, for example, with baking ingredients called yeast foods. In the recent years and especially for highly automated bakeries, interest has moved to equipments and processes for optimized storage of liquid cream yeast to thoroughly control dough fermentation and bread quality.

 
  Keywords: Baker's yeast, compressed yeast, dry yeast, liquid yeast, storage, activation, yeast foods
  Affiliation: Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2 8E3.
 
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