Studies were conducted, using 9 S cerevisiae strains ('KAS, 'KOT','Hefe', '
Veeb', "HAU-21','LBY', TBY'.'DBY' and 'a-Hap') for their maltase activities
(MA), dough raising capacities (DRC) and breadmaking qualities, using whea
t flour and different cereal flour blends. The results showed that bath DRC
and MA affected the baking quality of a yeast strain. Commercially used st
rain of S, cerevisiae,'KOT' was found superior for breadmaking with wheal:
flour, the strains 'HAU-21','Hefe' and 'DBY' produced goad quality breads,
using a blend of 10% sorghum, triticale and soybean flour with wheat flour,
respectively.