Bread Prepared Using Hyphopichia burtonii M2 Isolated from ‘Inaniwa Udon’

Abstract

Bread was prepared using salt-resistant yeast Hyphopichia burtonii M2 isolated from ‘Inaniwa udon'.

It was found that the fermentation was delayed when the saline concentration of the dough was higher than that of the liquid culture of H. burtonii M2. When 2% saline liquid culture of H. burtonii M2 was added to the salt-free bread dough, swelling of the dough was observed without an induction period. The specific volume of the bread prepared using 2% saline liquid culture of H. burtonii M2 ranged between 2.42 to 2.62 (cm³/g) compared to that of the bread prepared with dry yeast (3.15 cm³/g). The bread prepared using H. burtonii M2 tended to harden after two days of baking.