Production of yeast involving an acclimatisation step prior to use in baking

摘要

The invention provides a process for producing a yeast, capable of a increased initial gassing rate at the time of or soon after contact with a dough. The process comprises contacting a yeast cream with sources of energy and nitrogen for the yeast, in the absece of dough, at a temperature sufficient to allow the yeast to metabolise the sources to produce the yeast. In the process, the concentrations of the sources in the yeast cream extracellular water are greater than or equal to the concentrations of the sources in the aqueous phase of a dough, in which the yeast is to be used.