Patent AT-E401792-T1: [Translated] BAKERY YEASTS WITH IMPROVED TOLERANCE TO HIGH SUGAR CONTENT IN DOUGH AND TO WEAK ORGANIC ACIDS
Breadmaking yeast which is a variety of Saccharomyces cerevisiaeas submitted to the CNCM (Collection Nationale de Cultures de Micro-organisms, Institut Pasteur) on 12 February and 25 November 2003 under the following numbers: I-2971, I-3142, I-3143, or other varieties of the same family, is new. Breadmaking yeast which is a variety of Saccharomyces cerevisiaeas submitted to the CNCM (Collection Nationale de Cultures de Micro-organisms, Institut Pasteur) on 12 February and 25 November 2003 under the following numbers: I-2971, I-3142, I-3143, or other varieties of the same family, is new. The yeast is used for making a dough in which fermentation is carried out in the presence of osmotic pressure similar to that occurring in doughs with a sugar content of at least 15 per cent relative to the amount of flour, and preferably 40 per cent, and containing mould inhibitors. The mould inhibitors are preferably in the form of weal organic acids or their salts, and especially calcium propionate.
Complete Metadata
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| description | Breadmaking yeast which is a variety of Saccharomyces cerevisiaeas submitted to the CNCM (Collection Nationale de Cultures de Micro-organisms, Institut Pasteur) on 12 February and 25 November 2003 under the following numbers: I-2971, I-3142, I-3143, or other varieties of the same family, is new. Breadmaking yeast which is a variety of Saccharomyces cerevisiaeas submitted to the CNCM (Collection Nationale de Cultures de Micro-organisms, Institut Pasteur) on 12 February and 25 November 2003 under the following numbers: I-2971, I-3142, I-3143, or other varieties of the same family, is new. The yeast is used for making a dough in which fermentation is carried out in the presence of osmotic pressure similar to that occurring in doughs with a sugar content of at least 15 per cent relative to the amount of flour, and preferably 40 per cent, and containing mould inhibitors. The mould inhibitors are preferably in the form of weal organic acids or their salts, and especially calcium propionate. |
| distribution |
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| identifier | https://healthdata.gov/api/views/vj6x-36d5 |
| issued | 2025-09-05 |
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| modified | 2025-09-06 |
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| title | Patent AT-E401792-T1: [Translated] BAKERY YEASTS WITH IMPROVED TOLERANCE TO HIGH SUGAR CONTENT IN DOUGH AND TO WEAK ORGANIC ACIDS |
