Breadmaking yeast strains which are effective on non-sweetened or slightly sweetened doughs
The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of the strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.
1. A Saccharomyces cerevisiae yeast strain deposited on Apr. 25, 2013, with the CNCM under number I-4743.
2. A Saccharomyces cerevisiae yeast strain deposited on Apr. 25, 2013, with the CNCM under number I-4743, selected according to the following selection process:
a. Mutagenesis of the reference strain deposited at the CNCM under number I-2970,
b. After culture on culture medium rich in nitrogenous molecules, of the mutants obtained in step a), the mutants of which the yeast obtained has a fermentative capacity on non-sweetened dough that is at least 10% greater than that of the yeast derived from the reference strain are retained,
c. After fed-batch culture in a 1-liter fermenter of the mutants selected in step b), the mutants in which:
the loss of growth yield on sugar must not be 10% greater compared with the growth yield of the I-2970 reference strain,
the fermentative capacity in normal dough of the yeast obtained must be at least 10% greater than that of the reference strain,
are retained,
d. After fed-batch culture, in a 7-liter fermenter, of the mutants selected in step c, the mutants in which:
the growth yield on sugar is at least equivalent to the yield obtained with the I-2970 reference strain,
the fermentative capacity of the yeast obtained is at least 10% greater than that of the reference strain, and
the nitrogen content of the yeast obtained is at least 5% greater than that of the reference strain,
are retained,
e. After fed-batch culture without abnormality, in a 20-liter fermenter, of the mutants selected in step d, the mutants of which the yeast obtained has:
a fermentative capacity that is 10% greater than that of the reference strain, and
a nitrogen content that is 5% greater than that of the reference strain, are finally retained.
3. A baker's yeast obtainable by culturing the strain as claimed in claim 2 , having:
a. a proof time in breadmaking which is less than that obtained with the breadmaking yeasts derived from the I-2970 strain, and/or
b. a resistance to drying greater than or equal to that of the I-2970 strain.
4. The baker's yeast as claimed in claim 3 , characterized in that it has a fermentative capacity in slightly sweetened dough that is from 2% to 6% and preferably from 3% to 5% greater than that obtained with the I-2970 reference strain.
5. The baker's yeast as claimed in claim 3 , characterized in that it is in a liquid, semi-liquid, compressed or dry form.
6. A process for preparing a baker's dough, comprising a fermentation step with a yeast as claimed in claim 3 .
7. A baker's dough obtained according to the process of claim 6 .
8. The baker's dough as claimed in claim 7 , characterized in that it is a non-sweetened or slightly sweetened dough.
9. A process for preparing a baked breadmaking product, comprising a step of baking a baker's dough obtained according to the process of claim 6 .
10. A breadmaking product obtainable by the process as claimed in claim 9 .