| 摘要 |
<p>Lasting bakery products are manufactured according to the parent patent from heavy doughs, having low water content and high fat and sugar contents, using some unidentified yeast strains as the only expanding agents. Suitable yeast strains have now been identified as (a) a newly bred Bastard 49x (I.f.G. 5301); (b) strain Torulopsis kestoni (I.f.G. 2401); (c) strains Saccharomyces rosei with Torulopsis stellata % (d) strains Saccharomyces fermentati with Torulopsis colliculosa; (e) strains Citeromyces matritensis with Torulopsis globosa.</p> |
