APPLICABILITY OF THE YEAST TORULASPORA-PR ETORIENSIS YK-1 TO BREADMAKING BY THE FROZEN-DOUGH METHOD

Freeze-thaw resistance of Torulaspora pretoriensis YK-1 in doughs cont aining 30% and 5% sucrose was higher than that of Saccharomyces cerevi siae FL 2209 isolated from commercial compressed yeast, but both strai ns were susceptible to freezing injury in the dough without addition o f sugar. From these observations, breadmaking was performed by the fro zen-dough method. As compared with FL 2209, both elongation of proof t ime and decrease of specific volume by the storage with freezing were suppressed in the dough containing YK-1. Comparing with the baked good s without freezing, specific volume of those made with YK-1 was higher than 95% and 75% when storage period was less than 21 days in sweet b read and 7 days in white bread, respectively.