To obtain a refrigeration-resistant yeast for a bread, having an increased unsaturation degree of a fatty acid of a cell membrane of the yeast, and improved fluidity of the cell membrane, and capable of enhancing the fermentation of a refrigerated dough by introducing a fatty acid desaturation enzyme gene in the yeast.

This refrigeration-resistant yeast has an introduced fatty acid desaturation enzyme gene such as a Δ-12 fatty acid desaturation enzyme gene (FAD2) and an omega-3 fatty acid desaturation enzyme gene. A dough is preferably produced by using the refrigeration-resistant yeast for a bread to ferment the dough and to provide the objective dough in the method for producing the dough.