| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cbc23677f4120a9b99212fb9be63a0a1 |
| 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 |
| filingDate |
1995-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87a74aabe55c3e112172edf241de2baf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c38d7e75b9851147de6338edb8fad86 |
| publicationDate |
1997-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H09149785-A |
| titleOfInvention |
Acquisition of baker's yeast and baking method |
| abstract |
(57) Abstract: A bread of good quality is produced for both bread and confectionery bread by selectively obtaining a baker's yeast strain having an invertase activity and a maltase activity within a certain numerical range. A baker's yeast strain belonging to the genus Saccharomyces having an invertase activity of 10 to 50 units and a maltase activity of at least 40 units is suitable for a low sugar dough, has high glucose tolerance, and is highly evaluated in terms of palatability. receive. The strain obtained by selecting such a strain can be used for both bread production and confectionery bread production. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0231118-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012085386-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007097554-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0121763-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4614350-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2969172-A1 |
| priorityDate |
1995-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |