| 摘要 |
The present invention provides a yeast-leavened dough exhibiting improved proofing tolerance. More particularly, the invention relates to the use of Saccharomyces bayanus for enhancing the proofing tolerance of yeast-leavened dough It was unexpectedly discovered that overproofing of yeast-leavened doughs can be avoided by leavening dough using a strain of Saccharomyces bayanus. Surprisingly, unlike common baker's yeast, the leavening action of S . bayanus was found to decrease substantially after the dough containing this yeast strain has undergone substantial leavening. Thus, a fully proofed dough can be produced with the help of S . bayanus using standard proofing conditions, the only difference being that once the dough has been fully proofed, the leavening action effectively stops. Consequently, dough collapse as a result of excess carbon dioxide production is avoided even if the fully proofed dough is kept in a proofing cabinet or under ambient conditions for several hours.
|
