| 摘要 |
<p>Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state for a long time, and which has an excellent storage stability of the fermentability, i.e., when cells thereof are stored in a refrigerated state for a long time and then used in a frozen dough, a high fermentability is achieved after thawing. Moreover, the baker's yeast provided above facilitates not only the production process of bread but also a delivery system or stock control of starting materials and, therefore, enables the construction of a system whereby bread with high qualities can be produced more easily and more stably.</p> |
