| 摘要 |
PROBLEM TO BE SOLVED: To obtain a bread yeast excellent in freezing resistance and refrigerating resistance and useful for a bread production method using frozen doughs or a bread production method using refrigerated doughs by changing a freezing or refrigerating-resistant yeast belonging to the genus Saccharomyces into a triploid or higher and specifying the precipitation rate, water content and molding amount of the changed yeast. SOLUTION: A freezing or refrigerating-resistant triploid or tetraploid yeast, Saccharomyces cerevisiae, having a precipitating speed of >=65 (preferably 65-100), a water content of <=67% (preferably 50-67%) and a molding amount of >=0.98kg/h (preferably 0.9-1.5kg/h) is selected from strains separated from the natural world, strains stored in research institutes, etc., fused cell strains, hybridized strains, etc. Saccharomyces cerevisiae FT3-1 (FERM BP-5397), FT4-1 (FERM BP-5398), etc., are exemplified. |
