| 摘要 |
PURPOSE:To obtain bread having all improved external appearance, specific volume, internal phase and flavor, by using a dough containing a yeast, belonging to the Saccharomyces cerevisiae and having improved freezing resistance. CONSTITUTION:A yeast, e.g. Saccharomyces cerevisiae KYF110 (FERM BP-972), belonging to Saccharomyces cerevisiae and having >=10% sporulatin ratio, >=5% trehalose content in microbial cells and >=1ml volume of generated gaseous carbon dioxide of a frozen dough based on 1g dough is kneaded with wheat flour, sugar, common salt, etc., by a conventional method to prepare a dough, which is then frozen and used to produce the aimed bread by a conventional method. |
