Title:
新規パン酵母および該酵母を含有する生地
Document Type and Number:
Japanese Patent JP4565789
Kind Code:
B2
Abstract:
A baker's yeast which exhibits a strong fermentation power in doughs with a high osmotic pressure containing sodium chloride and various baking materials in baking methods such as the straight method, the sponge dough method and/or the freezing method and thus enables the production of favorable bread products having a large specific volume. More particularly speaking, a baker's yeast which is tolerant to a high osmotic pressure and withstands freezing in baking methods such as the straight method, the sponge dough method and/or the freezing method.
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| WO/2018/207779 | NOVEL BREAD YEAST |
Inventors:
Takato Hayato
Noritaka Tsujimoto
Yutaro Watanabe
Norio Noda
Noritaka Tsujimoto
Yutaro Watanabe
Norio Noda
Application Number:
JP2001525323A
Publication Date:
October 20, 2010
Filing Date:
September 22, 2000
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
C12N1/18; A21D6/00; A21D8/04; C12R1/865
Domestic Patent References:
| JPH08154666A | 1996-06-18 | |||
| JPH0564581A | 1993-03-19 | |||
| JPH10191964A | 1998-07-28 |
Attorney, Agent or Firm:
Hidesaku Yamamoto