To develop an yeast capable of providing a high quality bread after a long term refrigeration and further to provide a method for producing a frozen dough and the bread by using the yeast.
This yeast is obtained by crossing refrigeration resistant yeasts with each other or carrying out cell-fusion of the yeasts, and has polyploidy increased to triploid or polyploid and long-term refrigeration resistance. The yeast is preferably the one belonging to the genus Saccharomyces, more preferably the one belonging to Saccharomyces cerevisiae species, and most preferably Saccharomyces cerevisiae AJ14750, AJ14751 or AJ14756. The dough contains the yeast. The method for producing a bread is characterized by preserving the dough containing the yeast for one or more months at (-20)-(-30)°C, and fermenting the preserved dough. The production method of the yeast having a long term refrigeration resistant properties is characterized by carrying out the crossing or the cell-fusion of the refrigeration resistant yeasts with each other and selecting the one having polyploidy increased to triploid or polyploid.
SANO KOUICHIRO
MIWA TETSUYA
NIO NORIKI
SEGURO KATSUYA
