http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6190707-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4b3c1529545545a85230fd073d037166 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 1997-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2001-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fa5bbe59f58c6dbdd7a255ce87ab98e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33cb7c2ea1601f39cc195bc4c4d6cc71 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_569aafe963320da8860d6304004d863a |
| publicationDate | 2001-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-6190707-B1 |
| titleOfInvention | Cold-sensitive bread-making yeasts |
| abstract | A strain of bread-mixing yeast for use in obtaining fresh bread-making yeasts: giving at least 100 ml in 2 hours at 30° C. in test A1, preferably at least 110 ml., more preferably at least 150 ml; complying with the following ratio:less than 45%, preferably less than 40% and even more preferably less than 30%, it being understood that, according to test A1, to 20 g of flour incubated at the temperature chosen for measurement, a weight of compressed yeast is added corresponding to 160 mg of dry matter, this yeast being diluted in 15 ml of water containing 27 g of NaCl per liter and 4 g of (NH4)2SO4 per liter; this is mixed with a spatula for 40 seconds, in order to obtain a dough which is placed on a bain-marie set to the chosen temperature; thirteen minutes after the start of mixing; the vessel containing the dough is sealed hermetically; the total quantity of gas produced is measured after 60, then 120 minutes or several hours; this quantity is expressed in ml at 20° C. and at 760 mmHg. A method of using fresh or dry yeasts of the present invention in a process of deferred bread-making. A method of using fresh or dry yeasts of the present invention for the production of fermented doughs in bulk with long prefermentation, which then make it possible to obtain, with a short finishing, aromatic loaves of the French type. A method of using yeasts of the present invention obtaining leavens of bacteria and of yeasts. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009191199-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004022897-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022235856-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011129567-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-100372466-C |
| priorityDate | 1996-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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