New baker's yeasts and strains for their preparation

摘要

Baker's yeasts having good general performances in not-delayed bread-making processes, resistant to the stress caused by freezing when they are used in sweet doughs and not giving rise to the appearance of bad taste or off-flavors in the presence of cinnamon. Yeast strains permitting to obtain said baker's yeasts. Methods and processes for obtaining the baker's yeasts and use of same in the preparation of doughs and baked products.