To obtain a freeze resistant yeast having a high fermenting capability in an ultra high sugar range, having a high sugar resistance, capable of dealing with from usual non-frozen dough to frozen dough and from non-sugar dough to high sugar dough by only one kind of the yeast and useful for the production of bakery products.
This freeze resistant yeast has a very high fermenting capability even in a high sugar concentration such as containing 30-50% sugar based on wheat flour. Further, the freeze resistant yeast is Saccharomyces cervisiae P-731 (FERM P-17272) and can generates ≥100 ml CO2 per 40 g dough containing 0.4 g dry yeast substance for 2 hr after thawing a frozen dough containing 100 pts.wt. wheat flour and 40 pts.wt. sugar. Further, it is preferable to produce a bakery product by thawing the frozen dough containing the freeze resistant yeast, then fermenting and baking.
SHIMIZU NATSUKO
SHINOMIYA YOSHIAKI
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