JPS52130977A - Preparation of baker.s yeast with excellent flavor - Google Patents

Preparation of baker.s yeast with excellent flavor

Info

Publication number
JPS52130977A
JPS52130977A JP4499676A JP4499676A JPS52130977A JP S52130977 A JPS52130977 A JP S52130977A JP 4499676 A JP4499676 A JP 4499676A JP 4499676 A JP4499676 A JP 4499676A JP S52130977 A JPS52130977 A JP S52130977A
Authority
JP
Japan
Prior art keywords
baker
yeast
preparation
excellent flavor
succharized
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP4499676A
Other languages
Japanese (ja)
Inventor
Kazuhiko Yanagisawa
Tsutomu Yoshida
Akira Orikane
Takao Hanno
Yoshiaki Takayanagi
Takaaki Koshiba
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Matsutani Chemical Industries Co Ltd
Oriental Yeast Co Ltd
Original Assignee
Matsutani Chemical Industries Co Ltd
Oriental Yeast Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Matsutani Chemical Industries Co Ltd, Oriental Yeast Co Ltd filed Critical Matsutani Chemical Industries Co Ltd
Priority to JP4499676A priority Critical patent/JPS52130977A/en
Publication of JPS52130977A publication Critical patent/JPS52130977A/en
Pending legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

PURPOSE: To prepare baker's ylast having high power of moltose fementation by liquefying dry tapioca powder with α-amylase produced by a specific organism and by using the succharized solution thus obtained as the carbon source.
COPYRIGHT: (C)1977,JPO&Japio
JP4499676A 1976-04-22 1976-04-22 Preparation of baker.s yeast with excellent flavor Pending JPS52130977A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4499676A JPS52130977A (en) 1976-04-22 1976-04-22 Preparation of baker.s yeast with excellent flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4499676A JPS52130977A (en) 1976-04-22 1976-04-22 Preparation of baker.s yeast with excellent flavor

Publications (1)

Publication Number Publication Date
JPS52130977A true JPS52130977A (en) 1977-11-02

Family

ID=12707028

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4499676A Pending JPS52130977A (en) 1976-04-22 1976-04-22 Preparation of baker.s yeast with excellent flavor

Country Status (1)

Country Link
JP (1) JPS52130977A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63237732A (en) * 1987-03-27 1988-10-04 鐘淵化学工業株式会社 Production of breads
FR2613726A2 (en) * 1986-06-10 1988-10-14 Transgene Sa Integration into the polyploid baker's yeast (TGF1) of the unit for expressing alpha-amyloglucosidase of Aspergillus niger
CN1079434C (en) * 1999-12-31 2002-02-20 卢少安 Solidification process for preparing malt amylin
CN1082513C (en) * 1997-05-23 2002-04-10 上海慧爱麦芽糖有限公司 Process for prodn. of moltose

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2613726A2 (en) * 1986-06-10 1988-10-14 Transgene Sa Integration into the polyploid baker's yeast (TGF1) of the unit for expressing alpha-amyloglucosidase of Aspergillus niger
JPS63237732A (en) * 1987-03-27 1988-10-04 鐘淵化学工業株式会社 Production of breads
CN1082513C (en) * 1997-05-23 2002-04-10 上海慧爱麦芽糖有限公司 Process for prodn. of moltose
CN1079434C (en) * 1999-12-31 2002-02-20 卢少安 Solidification process for preparing malt amylin

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