Sugar super-tolerant yeast for confectionery and bakery

摘要

The invention provides (1) yeasts with high leavening ability enough for bakery in an ultra-high sugar range and with high scar tolerance (osmotic pressure tolerance), and (2) yeasts with high leavening ability enough for bakery in an ultra-high sugar range and with high sugar tolerance (osmotic pressure tolerance) and high freezing tolerance which characteristically exert sufficient leavening ability of dough blended with sugar above 40 parts by weight per 100 parts by weight of flour, to enable the production of high-quality bread items including white bread in a low sugar range to sweet roil items or fermented confectioneries in a high sugar range, irrespective of the bakery process.