| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_527cbadc3d8cf81b5bf931c0dd99b3c1 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 |
| filingDate |
1999-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a5135e33a0df59ea6e7098e27497584
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86597df0bcded0405a0c9aa251cef5f9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f393111bb142e3e3d08aef3f4a74332f |
| publicationDate |
2000-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2000262275-A |
| titleOfInvention |
Super sugar-tolerant yeast for confectionery and baking |
| abstract |
(57) [Summary] A yeast having excellent fermentability and excellent sugar-making (or osmotic pressure resistance), such as Saccharomyces cerevisiae P-712, having excellent baking properties in an ultra-high sugar range. Provided. [Effect] The present yeast exhibits a sufficient fermenting power even in a dough with a sugar content exceeding 40 parts by weight with respect to 100 parts by weight of flour, and bread items ranging from low-sugar bread to high-sugar confectionery bread or fermented confectionery. This makes it possible to produce bread of good quality without regard to the type of bread making method. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1559322-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007519412-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102532782-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4749341-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005087012-A1 |
| priorityDate |
1999-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |