To obtain a yeast having both freeze resistance and drying resistance, usable for frozen dough for bread, having extremely small reduction in activity of yeast, capable of further promoting the industrialization of baking.
This yeast having both freeze resistance and drying resistance is deposited as Saccharomyces cerevisiae P-572 (FERM P-6, 148). The bread yeast is preferably screened by selecting a drying-resistance strain by using a trehalose content as an index from yeasts for frozen dough for bread. An instant dried yeast useful for frozen dough baking is preferably produced by adding a water emulsion of an emulsifying agent to a yeast for a raw frozen dough containing 25-40%, preferably 30-35% of a dried material obtained by culture under culture conditions to satisfy a germinated amount of an obtained yeast lower than 6%, ≤7.5% nitrogen content and ≥13% trehalose content and subjecting the yeast to a fluidized bed drying with a warm air.
ICHIGEN SETSU
HAMADA KAZUHIRO
ANDO MASAYASU
SUZUKI YASUO
