http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-19900446-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c2ee5a203012d3ce12716825d3a31dac |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 |
| filingDate | 1999-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3642951b953f095fd7dcb45c0801f1d |
| publicationDate | 2000-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-19900446-A1 |
| titleOfInvention | Dry baker's yeast |
| abstract | Conventional dry baker's yeast generally have particle sizes in the mm range and must be mixed with warm water before use. In contrast, conventional instant dry yeasts are fine-particle products that are added directly to the flour. Both species must be stored free of oxygen and moisture (protective gas; vacuum). DOLLAR A A dry baker's yeast according to the invention can be stirred directly into the flour and allows baking mixes etc. to be mixed with the yeast without special precautions and stored, only sealed airtight and moisture-proof, for many months without the yeast being effective loses. This is achieved by producing an immediately fermentable dry yeast particle and immediately coating it with a protective layer made of, in particular, oxidized wheat starch and additives such as tricalcium phosphate and magnesium stearate. For this purpose, conventional dry baker's yeast (1-5 mm) is ground to 0.3 to 0.7 mm in the presence of 5-10% by weight of coating material added in powder form. The covering layer arranged around the synchronously generated, fermentative yeast particles shields the yeast and dissolves when the dough is made up. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1213347-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010146260-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0167871-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2010261626-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6835397-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102803468-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2946985-A1 |
| priorityDate | 1999-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.