Construction of Baker’s Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs

Abstract:

Two parental strains BY-14 and BY-6, with high leavening ability in lean and sweet dough respectively, were selected. Through spore production and separation, two haploids with opposition types were selected for cross-breeding. At last one hybridization strain was obtained, with good fermentation ability as BY-14 in lean dough and better than BY-6 by 25% in sweet dough.

Key words:Baker’s yeast, Dough fermentation ability, Hybridization