Baker's yeasts and strains for their preparation

Details Baker's yeasts and strains for their preparation Baker's yeasts and strains for their preparation

2007-10-30

2007-10-30

Vogel, Nancy (Department: 1636)

Chemistry: molecular biology and microbiology

Measuring or testing process involving enzymes or...

Involving nucleic acid

C435S255100, C435S942000, C426S062000

Reexamination Certificate

active

09716639

ABSTRACT:
New baker's yeasts which have good general performances in not-delayed bread-making, i.e., in bread-making processes which do not comprise a freezing or a deep-freezing step, are resistant with respect to the stress caused by freezing when they are used in sweetened doughs and do not give rise to the appearance neither of bad taste, nor of off-flavors in the presence of cinnamon.

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