| abstract |
(57) [Summary] [Structure] Classified into the genus Saccharomyces, the low sugar dough has a swelling amount of 110 ml or less at 5 ° C for 24 hours, Also, a novel yeast having a dough expansion amount of 240 ml or more at 30 ° C. for 80 minutes, and a bread dough containing the yeast. [Effect] In the refrigerating dough method and the retard method, the dough expansion is small, and the residual dough can be utilized, so that the yield is improved, and in the frozen dough method, the fermentation is suppressed and the severe temperature control is not required. |