IMPROVED YEAST STRAINS, METHOD OF PRODUCTION AND USE IN BAKING

摘要

Novel biologically pure quick acting bakers yeast strains ATCC 20784, ATCC 20785, and ATCC 20786 are provided which show good performance in sweet, regular, and lean doughs, and superior performance in sweet and lean dough, particularly when used in the active dry yeast form. A method of obtaining these and other novel bakers yeast strains by hybridization via protoplast fusion of petite mitochondrial mutants is also provided. Improved methods of baking using these novel bakers yeasts especially in the active dry yeast form are also provided.