Leavening Ability and Freeze-Thaw Resistance of the Yeast Torulaspora pretoriensis IFO-0022 in Dough.

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  • ODA Yuji
    Department of Food Science and Technology, Fukuyama University
  • TONOMURA Kenzo
    Department of Food Science and Technology, Fukuyama University

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  • 酵母Ｔｏｒｕｌａｓｐｏｒａ　ｐｒｅｔｏｒｉｅｎｓｉｓ　ＩＦＯ　００２２のパン生地発酵力と冷凍耐性
  • コウボ Torulaspora pretoriensis IFO0022 ノ

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The yeast Torulaspora pretoriensis YK-1 has both high potential leavening ability and freeze-thaw resistance, but its maltose fermentation rate is much less than Saccharomyces cerevisiae FL 2209 isolated from commercial compressed yeast, resulting in low leavening ability in the dough without addition of sugar. We found that IFO 0022, other strain of T. pretoriensis leavened dough more efficiently than YK-1 without the addition of sugar although the potential leavening ability was lower. Freezethaw resistance of IFO 0022 was high and similar to that of YK-1 as compared with that of FL 2209.

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