Abstract: Active dried yeast is prepared using an osmotically active aqueous solution of a water soluble salt of magnesium or calcium in an initial salt treatment of the yeast cream. The resulting active dried yeast shows greater retention of activity in the final drying step than corresponding active dried yeasts obtained using osmotically active solutions of sodium and potassium salts in the same first step.

Abstract: An instant-type active dry yeast is provided which contains from about 0.1% to about 2.0% by weight (dry matter basis) of a material selected from the group consisting of locust bean gum, gum ghatti and mixtures thereof. The instant-type active dry yeast of the invention has a high leavening activity when used in direct addition processes as well as a comparably high leavening activity when employed in processes in which the yeast is first rehydrated prior to its admixture with flour and remaining dough or batter ingredients.

Abstract: Baker's yeast, having a moisture content of from about 65 to about 75 percent by weight, is provided in a free-flowing particulate form by dispersing throughout a particulate baker's yeast, having a moisture content of from about 65 to 75 percent by weight, a small but effective amount of a finely-divided insoluble salt of an alkaline earth metal, particularly calcium sterate, magnesium sterate, tricalcium phosphate, or mixtures thereof without added acid. The resultant baker's yeast exhibits increased flowability and is retained in free-flowing particulate form for extended periods of time under a variety of conditions. As compared to baker's yeast which has not been treated with the alkaline earth metal salt, the treated baker's yeast exhibits no loss in leavening activity.

Abstract: A process for preparing a dry bread mix containing flour, from 1.5 to 2.5% quick-leavening active dry yeast, from 2 to 10% of a balanced chemical leavening system, and from 0.1 to 0.75% of a dough conditioner comprising calcium or sodium stearoyl -2- lactylate.

Abstract: Disclosed are a dry mix and a process which enable the quick preparation of high quality bread. The dry mix is characterized by its ability to form a high quality bread in less than two hours, and preferably less than about 90 minutes. In its broad aspects, the mix requires the presence of flour, from 1.5 to 2.5% quick-leavening active dry yeast, and from 0.1 to 0.75% of a dough conditioner comprising either calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate. The combined action of the ingredients in this simplified bread formula permits the elimination of the fermentation and kneading steps directly following mixing of the bread mix with water. This permits a simplified process comprising: mixing the dry mix with water to form a dough, shaping the dough for baking, proofing the units for from about 30 to about 45 minutes, and baking.

Abstract: A free-flowing particulate yeast is provided comprising baker's yeast and a minor amount of a solid, substantially non-deliquescent drying agent having a particle size of less than about 100 milli-microns. Preferred drying agents are hydrophilic silicon dioxide, micronized wood pulp and micronized cellulose. The drying agent is dispersed throughout the yeast and the amount thereof utilized is sufficient to bind or absorb a portion of the extracellular water without substantially deleteriously affecting the leavening activity of the yeast. The drying agent maintains the flowability of the particulate yeast over extended periods.

Abstract: An aqueous suspension of yeast is treated with a sufficient amount of an acid to achieve a pH within the range of from about 0.9 to about 2.0 under conditions whereby the initial leavening activity of the yeast in sweet dough is not detrimentally affected. The yeast suspension is then treated with a neutralizing agent to raise the pH of the suspension to within the range of from about 2.5 to about 6, the major portion of the neutralizing agent being composed of a material which is a source of ammonium ions.