Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
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United States of America Patent
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Issued Date -
May 31, 2007
app pub date -
Jan 28, 2005
filing date -
Jan 30, 2004
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Abandoned
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Abstract
The invention relates to bread yeast strains that are effective in dough with a high sugar concentration, optionally in the presence of fungus inhibitors, to fresh or dry bread yeast obtained from said strains, and to those thereof in bread-making.
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