Gélinas Pierre
Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, J2S 8E3 Canada.
Recent Pat Food Nutr Agric. 2010 Jan;2(1):1-11. doi: 10.2174/2212798411002010001.
Baker's yeast is the gas-forming ingredient in bakery products. Methods have been invented to properly handle baker's yeast and optimize its activity at the bakery plant. Over the years, incentives for inventions on yeast storage and activation have greatly changed depending on trends in the baking industry. For example, retailer's devices for cutting bulk pressed yeast and techniques for activating dry yeast have now lost their importance. Review of patents for invention indicates that activation of baker's yeast activity has been a very important issue for bakers, for example, with baking ingredients called yeast foods. In the recent years and especially for highly automated bakeries, interest has moved to equipments and processes for optimized storage of liquid cream yeast to thoroughly control dough fermentation and bread quality.
面包酵母是烘焙食品中产生气体的成分。人们已经发明了一些方法来妥善处理面包酵母，并在烘焙工厂中优化其活性。多年来，根据烘焙行业的趋势，酵母储存和活化方面的发明激励措施发生了很大变化。例如，零售商切割块状压榨酵母的设备以及活化干酵母的技术现在已不再重要。对发明专利的审查表明，面包酵母活性的活化一直是面包师非常重要的问题，例如，对于称为酵母营养剂的烘焙原料来说。近年来，尤其是对于高度自动化的面包店，人们的兴趣已转向用于优化液体奶油酵母储存的设备和工艺，以全面控制面团发酵和面包质量。
