Abstract: The invention relates to products and processes for employing heat stable enzymes especially--although not exclusively--for retarding the staling of baked and leavened cereal products. A concentrated protective sugar medium is used to solubilize or disperse a fungal alpha amylase enzyme before it is incorporated in a dough. This medium protects the enzyme against thermal denaturation, thereby enabling the enzyme to remain active during baking and until the starch of the dough becomes gelatinized and subject to enzyme attack. A preferred embodiment of the dough also includes chemical emulsifiers which may be used in conjunction with the fungal alpha amylase enzyme dispersed in the concentrated sugar solution. The invention addresses the conflicting requirements that enzyme activity must continue as long as possible throughout the baking process to retard staling; however, all activity must terminate before the end of the baking process to prevent the dough from becoming a sticky mass or paste.

Abstract: The present invention relates to a process for preparing bread dough which may be deep-frozen with a view to long conservation thereof, characterized in that the yeast used was previously subjected to a stabilization by deep-freezing and that the mixing and kneading operations are carried out in a minimum of time without the dough attaining the temperature of 20.degree. C., after which the dough obtained is rapidly cooled until its innermost temperature attains at least -7.degree. C. The present invention also relates to a process for biological de-freezing of deep-frozen bread dough.

Abstract: The specification discloses a novel brewers' yeast strain and a method of manufacturing the same. The yeast is a strain of Saccharomyces cerevisiae and has been deposited at the National Collection of Yeast Cultures, Norwich, England under the number 962. Morphologically the giant colony of the novel strain can be described as a circular colony having a slightly serrated periphery, a convex surface topography with a central, globular dome and exhibiting primary concentric convolutions and secondary radial convolutions which, in combination, impart a rough appearance to the surface. The novel ale strain has the advantages that it is effective in worts having high plato values and is a bottom-cropping strain.

Abstract: Disclosed are an improved process for preparing compressed yeast and the product of that process. Prior to filtering yeast, it is conventional to contact the yeast with salt or other osmotically-active material to extract a portion of the intracellular water. Some solids are also withdrawn from the yeast cells; and, unless these are washed away prior to filtration, they tend to clog the filter medium. Our improvement concerns washing the yeast prior to filtration and results in increased filtration rates, increased filter medium life, and yeast of improved quality. The product yeast has improved color and plasticity and a lower salt content.

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: Active dried yeast is treated to beneficiate subsequent fermentation activity and/or fermentation products of the yeast and to produce a beneficiated active yeast product by heating the dried yeast to a temperature of about 30.degree. to about 60.degree. C. for at least about 2 hours prior to utilization of the yeast in a fermentation process.

Abstract: A complete and reproducible process for producing novel strains of yeast, comprises making a first screening test and at least one other screening test selected from a group of screening tests which do not resort to any measurement of gas release, selecting by means of said first and at least one other said screening test the desired strains from a group of diploid strains prepared previously either by hybridation, or by mutation of existing strains. The tests are as follows: A first test consists of measuring the average multiplication coefficient of a given strain by following the optical density variation of a standard medium seeded by a suspension of cells obtained from this strain. A second test consists of measuring in the same manner the average multiplication coefficient of the said strain in the presence of an inhibitor acid added to the standard medium.

Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carregeenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.

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 pollen substitute for rearing honeybees can be used in either powder or paste form and has a formula similar to that of natural pollen. The substitute is composed of a mixture of lactic yeasts, vegetable proteins, egg proteins, and may receive an addition of acid, sugar and aromatic product.

Abstract: A dietetic cake mix which is adapted to be sweetened with corn syrup, especially dextrose syrup or either 42% or 55% high fructose corn syrup. The mix is free of artificial sweeteners, egg yolks and ordinary sugar, thus making it suitable for consumption by diabetics and coronary care patients. The dextrose syrup or 42% or 55% high fructose corn syrup is combined with a unique blend of other ingredients, including flour, emulsifiers and baking powder, preferably including glucono-delta-lactone as its acidic component, to produce a cake having good volume, texture, flavor, moisture, mouth-feel and sweetness as well as acceptable shelf life.

Abstract: A method and microorganism are set out for producing a fermentation product which contains ethanol but has a lower than usual fusel oil content. The mutant microorganism is of the genus Saccharomyces or Torulaspora.

Abstract: A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endogenous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depressant, with respect to the weight of water contained in the dough.

Abstract: An improved yeast food is provided for use in yeast leavened bakery products that exhibits improved nitrogen availability for the yeast. The yeast food includes urea as the nitrogen source compound and is compatible with typical oxidizers used in yeast foods so that a bulking agent is not required in the yeast food.

Abstract: Active dried baker's yeast is prepared by selecting a yeast strain stable to drying, cultivating the yeast strain in several aerobic fermentation stages and selecting conditions for the last stage that produce a compressed yeast having preferred gas release characteristics, harvesting and carefully washing the yeast from the last stage to obtain compressed yeast having the preferred gas release characteristics, adding to the compressed yeast an emulsion of an emulsifying agent, dividing the resultant mixture into fine particles, and drying the particles by flash pneumatic conveyor drying and/or fluidized bed drying to obtain active dry yeast having greater than 92% dry matter content. The dry yeast have an activity almost equal to fresh yeast on non-sweetened dough or on sweetened dough.

Abstract: A textured soybean product is produced from full-fat soybean by hydrating whole soybean by treatment with a dilute alkaline solution; mixing the hydrated soybean with full-fat soy flour and equilibrating the moisture content thereof; and passing the mixture through an extrusion cooker. The textured product has excellent flavor, color, and appearance, and can be formulated into an all-vegetable ground meat analogue or it can be used as an extender in blends with ground meat.

Abstract: Animal feedstuffs in pressed form compressed at a pressure less than 700 atmospheres to a bulk density of about 0.3 to about 1.3 g/ml and having a water content from about 8% to about 14% by weight are provided which are based on at least one comminuted, solid, structured, fibrous, agricultural by-product having a preponderance of its fibers of a minimum length of about 1 cm the agricultural by-product having a length of about 10 to about 160 mm, together with at least one digestible, non-structured industrial, non-textured by-product and/or residue with nutrient value. The structured agricultural product in the feedstuff in the pressure form still retains its structured integrity thereby to provide chewability and bite to the feedstuff. The feedstuff preferably is in the form of pellets having a size defined as follows: the diameter of the pellets is between about 14 mm and about 32 mm, the length of the pellets is between about 15 and about 50 mm; and the density of the pellets is between about 0.

Abstract: Processes and compositions for preparing soda crackers are described. In the present process a liquid starter is employed to supply the necessary microorganisms, Lactobacillus plantarum, Lactobacillus delbrueckii, and Lactobacillus leichmanni.

Abstract: The present invention relates to a process which comprises recovering proteinaceous materials from nucleoprotein complexes by derivatizing the proteinaceous material with a cyclic anhydride, thereby disassocating the complex, separating the derivatized proteinaceous material from the nucleic acids and subsequently regenerating the proteinaceous material. The recovery of the proteinaceous material is accomplished by maintaining the separated derivatized proteinaceous material at a suitable acidic pH, which is a function of the reaction time and the temperature, until the derivatized proteinaceous material is disassociated into the proteinaceous material and the cyclic anhydride or most usually the equivalent acid and the proteinaceous material is recovered.

Abstract: Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The yeast is preferably prepared by selecting a strain of quick yeast, adapted to maltose and stable on conversation and drying, and cultivating the yeast by a process wherein during a last discontinuous cycle of multiplication of the yeast, a discontinuous flow of molasses is carried out by brief interruptions of flow.

Abstract: A method of concentrating the organic chromium complex in Brewer's yeast is taught comprising the steps of forming a nutritional media consisting of chromium oxide and quantities of amino acids selected from the group consisting of nicotinic acid, glycine, L-glutamic acid and L-cystein. The nutritional media is then admixed with a Brewer's yeast solution and permitted to react. Upon drying and concentrating it has been found that the resultant yeast powder has a chromium complex of at least about 2,000 mcg/mg over 80% of which is GTF active organic chromium complex.

Abstract: The invention relates to a process for maturing leaven for bread making, comprising the steps of conveying the leaven in the form of a dough strand by means of pump pressure through an elongated, essentially closed, tubular cavity, of completely filling out said cavity with said leaven and of fermenting said leaven in said tubular cavity.

Abstract: An active dried baker's yeast having a protein content of 47 to 60% and a high gas production is obtained from new yeast hybrids selected from the group consisting of Ng 2031 and Ng 2103. Drying is carried out by dividing fresh compressed yeast into particles and drying the particles to a dry matter content of at least 85% by contacting the yeast with a drying gas at a temperature of not more than 160.degree. C. in not more than 120 minutes so that the temperature of the yeast particles is held between 20.degree. to 50.degree. C. The dried hybrid yeast show a residual activity of at least 85% of the activity of the compressed yeast when incorporated directly into a dough mixture prior to rehydration or at least 70% when rehydrated before addition to other dough components.

Abstract: Microorganisms with low nucleic acid content are produced by acid treating of the microorganism. One embodiment relates to the extraction of so treated microorganisms after their separation from the acid treating fluid, using a strong base for the extraction. Another embodiment relates to the neutralization of the acid treating fluid containing nucleic acids prior to the introduction of this fluid into the fermentation zone, the anion of the acid and the metal cation used in the neutralization step forming minerals desirable for the growth medium in the fermentation step.

Abstract: Porous granules of active yeast are produced by mixing moist yeast having a solids content of 30% to 40% with a gas in an amount of 0.2 to 2.0 times the volume of the yeast, extruding the resultant mixture at a pressure of from 1 to 10 atmospheres through orifices having a length to diameter ratio of about 1:1 to 4:1 and allowing escape of gas from the interior of the resultant extrudate to form pores communicating with the surface to produce porous granules of active yeast. The granules may be dried to produce active dry yeast granules having a total surface area formed by the outside surface plus the interior surface of the granules of at least 1.5 times the total area of the outside surface of the granules. The active dry yeast granules have good vitality and are capable of rapid rehydration and regeneration.

Abstract: A dry yeast composition in particulate form containing at least 92% dry matter is prepared consisting essentially of active dry bakers' yeast capable of fermenting sweetened doughs containing more than 5% sugar and an emulsifying agent having an HLB value of between 3 and 11. The emulsifying agent is added to the yeast before drying and protects the yeast during drying.

Abstract: The invention relates to products and processes for employing heat stable enzymes especially--although not exclusively--for retarding the staling of baked and leavened cereal products. A concentrated protective sugar medium is used to solubilize or disperse a fungal alpha amylase enzyme before it is incorporated in a dough. This medium protects the enzyme against thermal denaturation, thereby enabling the enzyme to remain active during baking and until the starch of the dough becomes gelatinized and subject to enzyme attack. A preferred embodiment of the dough also includes chemical emulsifiers which may be used in conjunction with the fungal alpha amylase enzyme dispersed in the concentrated sugar solution. The invention addresses the conflicting requirements that enzyme activity must continue as long as possible throughout the baking process to retard staling; however, all activity must terminate before the end of the baking process to prevent the dough from becoming a sticky mass or paste.

Abstract: A complete and reproducible process for producing novel strains of yeast, comprises making a first screening test and at least one other screening test selected from a group of screening tests which do not resort to any measurement of gas release, selecting by means of said first and at least one other said screening test the desired strains from a group of diploid strains prepared previously either by hybridation, or by mutation of existing strains. The tests are as follows: A first test consists of measuring the average multiplication coefficient of a given strain by following the optical density variation of a standard medium seeded by a suspension of cells obtained from this strain. A second test consists of measuring in the same manner the average multiplication coefficient of the said strain in the presence of an inhibitor acid added to the standard medium.

Abstract: A process for the production of baker's yeast with improved activity or leavening power under acid leavening conditions is carried out by cultivating fresh yeast conventionally to the last propagation stage, propagating the fresh yeast in the last propagation stage in the presence of from 0.1 gm to 10 gm per liter of culture broth containing a source of carbon and nitrogen, of an aliphatic carboxylic acid having from 2 to 4 carbon atoms, and recovering baker's yeast with improved activity or leavening power.

Abstract: A complete and reproducible process for producing novel strains of yeast, comprises making a first screening test and at least one other screening test selected from a group of screening tests which do not resort to any measurement of gas release, selecting by means of said first and at least one other said screening test the desired strains from a group of diploid strains prepared previously either by hybridation, or by mutation of existing strains. The tests are as follows: A first test consists of measuring the average multiplication coefficient of a given strain by following the optical density variation of a standard medium seeded by a suspension of cells obtained from this strain. A second test consists of measuring in the same manner the average multiplication coefficient of the said strain in the presence of an inhibitor acid added to the standard medium.

Abstract: A process for producing food vitamin concentrate from food yeast in which the starting feedstock comprising a by-product from the production of dry wines obtained after separation of a new wine and comprising a residue of the starting strains of wine yeast, highly-tolerant to increased concentrations of the alcohol produced thereby during fermentation, and highly-tolerant to pH of the must below 3.5, with large homogeneous size cells after separation of the remaining wine by pressing and dilution with water in a ratio of 1:1.5-3.0, based on the pressed yeast, is subjected to autolysis; the resulting autolysate is heated to the temperature of 80.degree.-90.degree. C., then cooled to 0.degree.-2.degree. C. and separated from the residue. The recovered autolysate is concentrated to give the desired product.

Abstract: A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.

Abstract: A product of fermentation of the water extract of tear grass with a Lactobacillus strain, and foods and feeds comprising said fermentation product. The fermentation product containing useful ingredients of tear grass can be produced by inoculating a Lactobacillus strain in a culture medium containing the water extract of tear grass, and subjecting it to lactic fermentation.

Abstract: Autolyzed yeast acts to reduce bitterness in foods caused by the presence of potassium chloride-containing salt substitutes.

Abstract: Dough compositions which are leavened and flavored by certain yeasts are provided, along with a process for production thereof. The particular yeasts are Candida lusitaniae and Saccharomyces delbrueckii. The yeasts do not effectively use sucrose as the primary energy source and the compositions will contain another sugar, e.g. dextrose.

Abstract: A premix to make a dietetic cake which essentially need only to be combined with bulk items such as high fructose corn syrup, flour and water, mixed and baked to produce a cake. The mix is free of artificial sweeteners, egg yolks and ordinary sugar, thus making it suitable for consumption by diabetics and coronary care patients.Fructose in the form of high fructose corn syrup provides natural sweetness and combines with a unique blend of other ingredients, including flour, emulsifiers and baking powder having glucono-delta-lactone as its acidic component to produce a cake having good volume, texture, flavor, moisture, mouth-feel, and sweetness.

Abstract: The palatability of oral ingesta, such as animal food or orally administered animal medicaments is improved by combining such ingesta with yeast from the genera ascomycetous yeasts or asporogenous yeasts. Oral ingesta such as an animal medicament or animal food is combined with either Torulopsis utilis or Saccharomyces cerevisiae.

Abstract: A high protein, whole wheat grain expanded food product is prepared by the process of the present invention. Ground whole wheat is mixed with moisture and an edible acid to provide a dough. The dough is then extruded through a die under particular conditions to provide a high protein, expanded wheat product.

Abstract: A spreadable food product having a lower calorie content than conventional spreadable food products is prepared by mixing 10-20 weight percent autolyzed yeast cell residue with vegetable oil and an aqueous component wherein the volumetric ratio of the vegetable oil to the aqueous component is from about 40/60 to about 60/40.

Abstract: A freeze-dried sour dough French bread starter culture, or baking additive for other purposes, is prepared by inoculating an unsterilized and unpasteurized flour-water-salt suspension with a natural mother or starter sponge containing numerous naturally occurring and closely related strains of Lactobacillus sanfrancisco, and also containing substantial levels of the natural fermentations acids, lactic and acetic; incubating said mixture at about 82.degree. F. until a specified acidity level is reached corresponding to about 2.times.10.sup.9 viable bacteria per gram; cooling to about 55.degree. F., and adding stabilizers compatible with the flour system, in particular certain disaccharides; freezing under moderate conditions (-10.degree. to -25.degree. F.) without first separating the cells from the flour medium; followed by conventional freeze-drying in vacuo (vacuum of approximately 50 to 200 microns) to a moisture content in the final product of about 2%.

Abstract: Disclosed is an improvement in a process for preparing a puffed ready-to-eat cereal product from rice. Nato rice typically sticks and clumps during processing. The present invention reduces this problem. In a preferred embodiment, milled rice is admixed with spray dried torula yeast which has been cultured in ethanol, prior to cooking the rice in a sugar solution, and drying, tempering, bumping, puffing and toasting.

Abstract: The process consists of cultivating, at a temperature below 28.degree. C., the fungus Trichoderma Album in liquid nutrient media, the pH of said media being kept at a value comprised between about 3.7 and 4.8, the dissolved oxygen content being from about 6 to 10 mg/l. The cultivation is carried out with non-traumatizing, efficient stirring and under conditions such that multiplication is practically nil.

Abstract: An improved stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 10 weight parts of soft or hard mono- and diglyceride, about 2 to 8 weight parts of ethoxylated mono- and diglyceride, about 2 to 8 weight parts of a solid phase ester emulsifier selected from the group consisting of a succinylated mono- and diglyceride and an alkali or alkaline earth metal salt of an acyl lactylate, and about 40 to about 70 weight parts of liquid vegetable oil, wherein the fluid shortening is in a stabilized dispersion. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.The shortening may also contain about 0 to about 3 weight parts of solid stearine.

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: According to the proposed method, the starting material is separated into ncentrated suspension and clarified liquid fraction. The concentrated suspension is heated and hydrolyzed under excess pressure in the presence of a mineral acid as a catalyst. The clarified liquid fraction of the starting material is sterilized and mixed with the hydrolysate. The mixture is then neutralized to the required pH. The neutralized mixture is then separated from harmful volatile admixtures and cooled to obtain nutrient medium suitable for cultivating microorganisms.

Abstract: A dough composition including flour, water, yeast, a starch digesting agent or digested starch, salt, sugar, shortening, milk, a yeast nutient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and baked. The monosodium glutamate acts as a gluten reducing agent for a short period during mixing and subsequently accounts for an oxidizing effect over an extended period.

Abstract: This invention is directed to a nutrition composition suitable for human use, especially as a dietary supplement for obese and/or diabetic persons. The main composition includes about 5-90% of sugar hydrolyzable to glucose and/or fructose; about 5-90% of glucose and/or fructose; about 0.5-60% of dietary protein; and about 0.5-10% of edible yeast. Optionally one or more B Vitamins are included. Another composition includes glucose and/or fructose, about 60-80%, and dietary protein, about 20-40%, and optionally one or more B Vitamins. Each of the named components in each composition total to 100%.

Abstract: Yeast autolysis is enhanced by the addition of certain exogenous enzymes to the yeast slurry at concentrations of from about 0.01-1.0 weight percent, said enzymes being selected from the group consisting of papain, ficin, bromelain, pancreatin, and aspergillus protease.

Abstract: An active dried bakers' yeast is prepared with a dry matter content of at least 85% by weight, a protein content (%N.times.6.25) of 45 to 60% based on dry matter and an activity value of 420 to 600, when determined according to test method B.sup.2 as defined in the specification. The yeast has the advantages that it can be added as such to the flour prior to dough-making without preliminary soaking, and it is capable of better gas production than active dried yeasts hitherto available.

Abstract: Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix.