satsukaromaisesu serebishie

摘要

PPROBLEM TO BE SOLVED: To provide a technique for efficiently producing unconventionally entirely new type of bread particularly in terms of flavor or aroma. PSOLUTION: A new bread yeast enabling itself to be cultured in a molasses-based medium, excellent in dough fermentativity and usable in baking operation is created by a technique as a combination of screening with mutation treatment with a beer yeast, particularly a bottom yeast Saccharomyces carlsbergensis as the basal strain. The new bread yeast is e.g. a Saccharomyces cerevisiae Ni-NB0301 strain( FERM P-19190 ). This new strain is excellent in baking ability despite being of beer yeast origin, and the bread obtained using this new strain is of new type with peculiar flavor. PCOPYRIGHT: (C)2004,JPO&NCIPI