Method of treating yeast

Details Method of treating yeast Method of treating yeast

C - Chemistry, Metallurgy

12

N

99/187, 195/71

C12N 1/18 (2006.01) C12N 1/00 (2006.01)

Patent

CA 1089704

ABSTRACT OF THE DISCLOSURE 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 por- tion of the neutralizing agent being composed of a material which is a source of ammonium ions.

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