Yeast

Details Yeast Yeast

2007-04-03

2007-04-03

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S549000, C426S561000, C435S255200

Reexamination Certificate

active

10369715

ABSTRACT:
The present invention provides yeast belonging to the genusSaccharomyceswhich generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38° C. in 60 minutes; a method of screening for the yeast; bread dough containing the yeast; a process for making bread using the yeast; and bread having an anti-mold effect which is obtained by the process.

REFERENCES:
patent: 5997914 (1999-12-01), Shimura et al.
patent: 6649198 (2003-11-01), Imura et al.
patent: 6660311 (2003-12-01), Goedeken et al.
patent: 0 588 426 (1994-03-01), None
patent: 10-191964 (1998-07-01), None
Y. Kyogoku, et al., “Isolation of a Cold-Sensitive Fermentation Mutant of a Baker's Yeast Strain and Its Use in a Refrigerated Dough Process”, Applied and Environmental Microbiology, vol. 61, No. 2, Feb. 1995, pp. 639-642.
A. Rincón, et al., “Improved Properties of Baker's Yeast Mutants Resistant to 2-Deoxy-D-Glucose”, Applied and Environmental Microbiology, vol. 67, No. 9, Sep. 2001, pp. 4279-4285.

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