Use of Saccharomyces cerevisiae strains for breadmaking from different cereal flour blends

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.