Applicability of the Yeast Torulaspora pretoriensis YK-1 to Breadmaking by the Frozen-dough Method

Abstract

Freeze-thaw resistance of Torulaspora pretoriensis YK-1 in doughs containing 30% and 5% sucrose was higher than that of Saccharomyces cerevisiae FL 2209 isolated from commercial compressed yeast, but both strains were susceptible to freezing injury in the dough without addition of sugar. From these observations, breadmaking was performed by the frozen-dough method. As compared with FL 2209, both elongation of proof time and decrease of specific volume by the storage with freezing were suppressed in the dough containing YK-1. Comparing with the baked goods 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 bread and 7 days in white bread, respectively.