Mapping Early Patents on Baker's Yeast Manufacture

Gélinas, Pierre

doi:10.1111/j.1541-4337.2010.00122.x

Cited by 22 publications

(75 citation statements)

References 24 publications

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“…In industrialized countries, yeast‐raised bakery products are highly standardized commodities. However, before home baking was replaced by commercial bread making in the early days of the 20th century, bread appearance and taste were variable partly because quality of baker's yeast was not thoroughly controlled (Gélinas 2010a). During that period, yeast was rather expensive so there was a need to reduce its costs by searching ways to increase its yield at the production plant, including cheap raw materials for preparing growth media.…”

Section: Introductionmentioning

confidence: 99%

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents

Gélinas¹

2011

Comp Rev Food Sci Food Safe

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Baker's yeast is a key ingredient for bread and, on the long term, changes in its manufacturing process had a major impact on the baking industry. As shown by a review of 236 patents filed between 1900 and 2009, the development of suitable growth media for baker's yeast was critical to improve its acceptability by the baking industry mainly through reduced cost and improved appearance (pale color). Based on the abandon of patenting activity on artisan yeast production in dough, acceptable commercial baker's yeast appeared on the North American market around 1920, but probably 5 to 15 y earlier in Europe partly because German inventors were the most active to develop growth media for baker's yeast. During the same period, grain-based media were replaced by diluted molasses that was cheaper. In the following 20 y, inventors put much energy on molasses clarification and miscellaneous sources of nitrogen to supplement it. Although molasses remains the basic raw material for baker's yeast manufacturing, alternatives are still sought for this application. In the early patent literature, cases were found where several inventors claimed intellectual property rights for the same invention described in patents filed in different countries and languages, which suggests that only thorough reading of patent specifications may distinguish inventorship from licenses and thus truly estimate patenting activity.

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Section: Introductionmentioning

confidence: 99%

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents

Gélinas¹

2011

Comp Rev Food Sci Food Safe

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“…Many of these strains have been selected based on the contribution of each specific strain to consumer and manufacturer desirability (Benitez et al 1996). Extensive studies were performed on the functionality and improvement of these strains and are reviewed elsewhere (Benitez et al 1996; Dequin 2001; Gelinas 2009, 2010; Steensels et al 2014; Steensels and Verstrepen 2014). Despite the large number of studies on brewing and wine strains, less attention was paid to the use of S. cerevisiae in the baking industry (Dequin 2001).…”

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Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

2015

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During dough fermentation, yeast (Saccharomyces cerevisiae) changes the physical properties of the dough matrix. In this study, we investigate if different yeast strains have an impact on dough rheology and on the gas holding capacity of fermenting dough. Furthermore, we analyze whether observed differences are linked to the metabolite profiles of the yeast strains. More specifically, the impact of 25 yeast strains on dough spread, dough fermentation properties, and dough metabolite profile was analyzed. Our results demonstrate large differences in the fermentation ability and metabolite profile of the 25 strains. Analysis of metabolites in fermented dough confirmed that acetic acid and succinic acid are likely responsible for the lowering of dough pH during fermentation and that the onset of CO2 release from dough is related to dough pH rather than to the volume of CO2 within the dough. Our results further suggest that the spread test is an inadequate tool to quantify rheological differences observed for strains with different fermentation profiles.

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“…It was previously reported that most of the early inventors on active dry yeast worked in a rather empirical manner and had little knowledge of other patents or information disclosed in scientific articles (Gélinas, ). It is also known that thorough search of the patent literature would allow a unique perspective on the long‐term development of baker's yeast technology (Gélinas, ).…”

Section: Long‐term Evolution Of Patents and Applied Scientific Articlesmentioning

confidence: 99%

Active Dry Yeast: Lessons from Patents and Science

Gélinas

2019

Comp Rev Food Sci Food Safe

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In the production of fermented foods, long‐term preservation of the activity of microbial starters is a critical issue. The aim of this review was to determine key challenges in the production and use of active dry yeast over time and to compare statistics on letters patent for inventions and applied scientific articles as indicators of technological evolution. The review covers 280 original patent specifications and 212 applied scientific articles issued between 1796 and 2018, not including documents in basic science or without obvious application in fermented foods. The main subject matter was baking and the other entries applied to wine and, to a lesser extent, beer and spirits. Very popular in patents granted in the 19th century until about 1935 but ignored in the scientific literature, dehydrated yeast preparations often consisted of wet biomass concentrates mixed with large amounts of water‐absorbing agents. Long‐term survival of dehydrated yeast cells progressively improved with specific strains, growth conditions, and, to a lesser extent, drying conditions. Since the 1990s, both inventors and scientists have mainly targeted yeast cells protection during rehydration, a most critical factor. Proper review of the scientific literature would be incomplete unless it includes patents, a much ignored but relevant source of information.

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Mapping Early Patents on Baker's Yeast Manufacture

Cited by 22 publications

References 24 publications

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents

Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

Active Dry Yeast: Lessons from Patents and Science

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