Baker's yeast with improved leavening power in acid dough

摘要

A process for the production of baker's yeast with improved activity or leavening power under acid leavening conditions is carried out by cultivating fresh yeast conventionally to the last propagation stage, propagating the fresh yeast in the last propagation stage in the presence of from 0.1 gm to 10 gm per liter of culture broth containing a source of carbon and nitrogen, of an aliphatic carboxylic acid having from 2 to 4 carbon atoms, and recovering baker's yeast with improved activity or leavening power.