Product based on polysaccharides from bakers' yeast and its use

Details Product based on polysaccharides from bakers' yeast and its use Product based on polysaccharides from bakers' yeast and its use

1999-04-09

2000-05-09

Hendricks, Keith D.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426656, 53612312, 4352552, 435259, C12N 106, C12N 118, A21D 804, A21D 234, A23J 118

Patent

active

060600896

ABSTRACT:
The invention relates to a product derived from bakers' yeast and containing from 45% to 60% by weight of polysaccharides (glucans and mannans), from 35% to 45% by weight of proteins, short-chain peptides and amino-acids, and from 3% to 5% by weight of nucleic acids and nucleotides, to a method for its preparation, and to the use of the product as a technological coadjuvant for dough for bread and other bakery products.

REFERENCES:
patent: 3867554 (1975-02-01), Sucher et al.
patent: 3888839 (1975-06-01), Newell et al.
patent: 5082936 (1992-01-01), Jamas et al.
patent: 5085875 (1992-02-01), Penttila et al.
patent: 5385832 (1995-01-01), Tuse et al.
Manners et al., Biochem. J., vol. 135, pp. 11-36, 1973.

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