PURPOSE: To obtain a refrigerated dough capable of being distributed even in a refrigerated state, and furthermore a pastry food little in dough expansion in a retarding process high in a commercial value, and enabling to utilize. also its residue for enhancing the product yield.
CONSTITUTION: A yeast belonging to the genus Saccharomyces and having characteristics comprising (1) a fermentation ability of ≤110ml in a low saccharide dough at 5°C for 24hrs, and a fermentation ability of 240ml at 30°C for 80min, (2) a generated gas volume of 350ml in a low saccharide dough at -20°C for two weeks, and/or (3) a fermentation ability of ≤10ml in a high saccharide dough at 5°C for 24hrs, a fermentation ability of ≥350ml at 30°C for 115min, and a rewarmed fermentation ability having ≥70% of the fermentation ability at 30°C for 115min, e.g. Saccharomyces cerevisiae R-5799 (FERM P-14354) or Saccharomyces cerevisiae R-6724 (FERM P-14357) is added to a bread dough. The yeast has good resistance to refrigeration and/or to freezing, does not reduce its fermentation ability even after refrigerated stored, and is durable also to the refrigeration storage of a h saccharide dough.
TOMOFUJI IKUKO
TAKADA ISATO
MORITA KOJI
IWASAKI SUEO
OYA KOZO
TASHIMO YASUHIRO
