LOW-TEMPERATURE SENSITIVE YEAST AND BREAD DOUGH USING THE SAME YEAST

摘要

PURPOSE:To obtain the subject yeast useful for refrigerating or preserving a bread dough or a retarding step therefor by carrying out the variation treatment of a haploid yeast obtained from a diploid yeast belonging to the genus Saccharomyces, culturing the resultant variant yeast and providing a diploidized yeast. CONSTITUTION:This bread dough is obtained by carrying out the variation treatment of a spore strain (haploid) isolated from a diploid yeast, belonging to the genus Saccharomyces and capable of manifesting heterothalic properties, converting the yeast into a homothalic one, culturing the resultant variant haploid and providing a diploid yeast having the low-temperature sensitivity. The ratio of the absolute values of the fermentation power at 30 deg.C to that at 5 deg.C is >=5.0, preferably >=8.0 and Saccharomyces cerevisiae R-3227 (FERM P-14178), Saccharomyces cerevisiae R-3230 (FERM P-14179) or Saccharomyces cerevisiae R-3230-2A (FERM P-14180) is preferred as the yeast.