| 摘要 |
<p>Baker's yeast in the form of cream yeast is stabilised by the addition of gum to the cream yeast. The gum is typically added in small amounts, for example an amount of from 0.03 to 1 wt%. Any gum which is obtainable from a plant or which is of microbial origin may be used, for example carob, guar, tragacanth, arabic or xanthane gum. The production of doughs and bakery products using the yeast of the invention is also disclosed.</p> |
