JP7012952B2 - Crossbreed yeast for bread making with freezing resistance and low temperature fermentability - Google Patents

Description

NPMD NITE P-02469 NPMD NITE P-02509 NPMD NITE P-02508

Patent Law Article 30 Paragraph 2 Applicable Publisher: Hokkaido Science and Technology Promotion Center, Publication date: July 26, 2017, Publication address: https: // www. noastec. jp / web / news / files / c0950692f1de61aeb120db6185ccbf5be39699f1c. pdf https: // www. noastec. jp / web / archive / adoption / files / H29-start. pdf

The present invention relates to yeast for bread making and the like. Specifically, yeast for freezing resistant bread making that has high fermenting power even in low-temperature bread dough, produced by crossing a strain belonging to Saccharomyces bayanus bar Ubalm and a strain belonging to Saccharomyces cerevisiae, and breads using the yeast. It is related to the manufacturing method and the like.

In the oven fresh bakery that sells freshly baked bread, the products are manufactured by various methods, and the methods can be roughly divided into two. One is a scratch method in which the dough mixed with flour, water, sugar, salt, oil, yeast, etc. is fermented and then baked at once.Although homemade bread can be made, all bread manufacturing equipment must be prepared. It has the disadvantage that it takes time and effort.

The other is the bake-off method, which uses frozen bread dough delivered in the form of quick-frozen after mixing raw materials, preparing dough, primary fermentation, division, and molding at the factory. Even in a small store, bread can be produced simply by thawing this frozen bread dough and then performing the fermentation and baking processes, so no skilled bakery is required, and there are many types in small quantities. It is possible to produce bread, and it is widely used in oven fresh bakeries. In such a frozen dough bread making method, yeast for bread making having freezing resistance that is less susceptible to freezing damage in bread dough is used.

In addition, there is a refrigerated dough bread making method as a modification of the scratch method. Generally, bread dough is fermented at 27 to 30 ° C. for several hours, but in this method, the bread dough is stored and aged in a refrigerator at about 5 ° C. for 12 to 48 hours, then fermented and baked.

With ordinary yeast for bread making, even in bread dough that has been stored for a long time at around 5 ° C, fermentation progresses slowly and metabolic activity deteriorates, so sufficient fermentation cannot be performed at the fermentation stage, and the ratio of baked bread The volume will decrease. Therefore, in this refrigerated dough bread making method, yeast for bread making having low temperature sensitivity such that the fermentation of bread dough is suppressed at low temperature and the fermentation power of bread dough is restored at room temperature is used (Patent Documents 1 to 3). Such). Further, a yeast for bread making having both freezing resistance and low temperature sensitivity in bread dough has been developed (Patent Document 4 and the like).

On the other hand, in stores that use the bake-off method (frozen dough bread making method), it is necessary to shorten the time from thawing to baking of frozen bread dough to improve efficiency, and it is necessary to use yeast for bread making. It can be said that traits that quickly ferment bread dough are required even in low-temperature bread dough such as during thawing. However, in the bakery industry, only the traits of bread-making yeast that suppress the fermentation of bread dough at low temperatures as described above are attracting attention. The current situation is that it is not found.

Against this background of technology, it is considered necessary in the industry to develop yeast for freezing resistant bread, which has high bread dough fermenting power not only in the normal temperature range but also in the low temperature range and is useful in the frozen dough bread making method. Be done.

Japanese Unexamined Patent Publication No. 7-246087 Japanese Unexamined Patent Publication No. 2010-0222322 Japanese Unexamined Patent Publication No. 2013-172739 Japanese Unexamined Patent Publication No. 9-22008

It is an object of the present invention to provide a yeast for freezing resistant bread making having high bread dough fermenting power not only in a normal temperature range but also in a low temperature range, a method for producing bread using the yeast, and the like.

In order to achieve the above object, as a result of diligent research, the present inventors have saccharomyces bayanus var. Uvarum B35L1 strain and Saccharomyces cerevisiae (Saccharomyces cerevisiae) H By doing so, it was found that a yeast for freezing resistant bread making having high low-temperature bread dough fermenting power could be obtained, and the present invention was completed.

That is, the embodiment of the present invention is as follows.
(1) The amount of carbon dioxide generated in a bread dough containing 5% by weight of sugar per 100% by weight of wheat flour is 45 mL or more when measured at 30 ° C. for 2 hours (10 g of bread dough), and measured at 4 ° C. for 24 hours (10 g of bread dough). ), The bread dough, which is 15 mL or more and contains 5% by weight of sugar per 100% by weight of wheat flour, is fermented at 30 ° C. and 75% humidity for 1 hour, then rapidly frozen at -30 ° C for 30 minutes, and then rapidly frozen. The amount of carbon dioxide generated after freezing and storing at -20 ° C for 2 hours is 120 mL or more when measured at 30 ° C for 5 hours (20 g of bread dough), and after rapid freezing, carbon dioxide after freezing and storing at -20 ° C for 21 days. A yeast for bread making belonging to the genus Saccharomyces, which produces 75 mL or more when measured at 30 ° C. for 5 hours (20 g of bread dough).
(2) Saccharomyces sp., A yeast for bread making that has both freezing resistance and low-temperature and high fermentability. HB35 strain (NITE P-02469).
(3) Bread dough containing the yeast for bread making according to (1) or (2) (particularly refrigerated bread dough or frozen bread dough).
(4) The bread dough according to (3) is fermented at 4 to 30 ° C. (for example, fermented in parallel with raising the temperature from a low temperature range of 4 to 10 ° C. to a fermentation temperature range of 27 to 30 ° C. and fermentation temperature. A method for producing breads, which comprises continuing fermentation even after reaching the belt) and then baking (after fermentation is completed).
(5) Freezing tolerance belonging to the genus Saccharomyces, characterized in that Saccharomyces bayanus bar Ubalm B35L1 strain (NITE P-02509) and Saccharomyces cerevisiae H24U1M strain (NITE P-02508) are crossed by rare mating . And a method for producing yeast for low-temperature and highly fermentable bread.

According to the present invention, it is possible to obtain a yeast for bread making that is resistant to freezing and that can quickly and satisfactorily ferment bread dough not only in a normal fermentation temperature range but also in bread dough in a low temperature state. In the bread making method, the time from thawing to baking of frozen bread dough can be further shortened, and the efficiency of bread production can be further improved.

It is a figure which shows the outline of the process of the hybrid stock acquisition performed in Example 1. FIG.

In the present invention, first, Saccharomyces bayanus bar Ubalm NBRC10970, which is known as a yeast for wine brewing, for producing yeast for freezing resistant bread having high fermentation power of bread dough in a low temperature range (about 4 to 10 ° C). The B35L1 strain, which is a lysine-requiring mutant strain, is crossed with the H24U1M strain, which is a uracil-requiring mutant strain of Saccharomyces cerevisiae H24 strain, which is known as a yeast for bread making resistant to freezing.

The lysine-requiring mutant B35L1 strain and the uracil-requiring mutant H24U1M strain may be obtained by a conventional method and are not particularly limited, but for example, UV or chemical substances (ethylmethanesulfonic acid (EMS), N-methyl). -After mutating the NBRC10970 strain and H24 strain with N-nitrosoguanidine (NTG), nitrite, etc.), a predetermined selective medium (in the case of a lysine-requiring mutant, an α-aminoadipic acid-containing medium, etc., uracil-requiring) In the case of a mutant strain, a method of selecting with a 5-fluoroorotic acid-containing medium, etc.) is exemplified. Then, these mutant strains are used for crossing by rare mating.

Then, by crossing the B35L1 strain and the H24U1M strain by rare joining , a yeast crossed strain for bread making, such as the HB35 strain, which has high freezing resistance and high low-temperature bread dough fermenting power can be easily obtained. The HB35 strain is an extremely useful yeast for bread making among the hybrid strains obtained by this cross, and has the mycological properties as shown below.

(A) Morphological properties The cells were spherical or oval when cultured in YPD liquid medium (dried yeast extract 1.0%, high polypeptone 2.0%, glucose 2.0%) at 30 ° C. for 1 day. The size is 4 to 6 μm × 6 to 8 μm, and multi-pole budding. In addition, the colonies when cultured on a YPD agar plate medium at 30 ° C. for 1 day are light brown and glossy. In addition, when cultured on an SPO agar medium (potassium acetate 1.0%, yeast extract 0.1%, glucose 0.05%, agar 2.0%) at 25 ° C. for 7 days, 2 to 4 spherical spores were obtained. Form.
(B) Physiological properties It grows at a temperature of 20 to 37 ° C.
(C) Fermentability of sugar Glucose: +
Galactose: +
Sucrose: +
Maltose: +
Lactose:-
Raffinose: +
Trehalose:-
Melibiose: +
(D) Assimilation of carbon source Glucose: ++
Galactose: ++
L-Sorbose:-
Sucrose: ++
Maltose: ++
Cellobiose:-
Trehalose: +
Lactose:-
Melibiose:-
Raffinose: +
Melezitose:-
Inulin:-
Soluble starch:-
D-xylose:-
L-Arabinose:-
D-Arabinose:-
D-Ribose:-
L-Rhamnose:-
Ribitol:-
D-mannitol: +
Glycerol: ++
Ethanol: ++
α-Methylglucoside: ++
Salicin:-
Succinic acid:-
citric acid:-
Myo-inositol:-
D-Glucosamine:-

In addition, the hybrid parent strains B35L1 strain and H24U1M strain have the mycological properties as shown below.

<B35L1 strain>
(A) Morphological properties The cells were spherical or oval when cultured in YPD liquid medium (dried yeast extract 1.0%, high polypeptone 2.0%, glucose 2.0%) at 30 ° C. for 1 day. The size is 5-9 μm × 4-8 μm, and multi-pole budding. In addition, the colonies when cultured on a YPD agar plate medium at 30 ° C. for 1 day are light brown and glossy. In addition, when cultured on an SPO agar medium (potassium acetate 1.0%, yeast extract 0.1%, glucose 0.05%, agar 2.0%) at 25 ° C. for 7 days, 3 to 4 spherical spores were obtained. Form.
(B) Physiological properties It grows at a temperature of 20 to 33 ° C.
(C) Fermentability of sugar Glucose: +
Galactose: +
Sucrose: +
Maltose: +
Lactose:-
Raffinose: +
Trehalose:-
Melibiose: +
(D) Assimilation of carbon source Glucose: ++
Galactose: ++
L-Sorbose:-
Sucrose: ++
Maltose: ++
Cellobiose:-
Trehalose: +
Lactose:-
Melibiose:-
Raffinose: ++
Melezitose:-
Inulin:-
Soluble starch:-
D-xylose:-
L-Arabinose:-
D-Arabinose:-
D-Ribose:-
L-Rhamnose:-
Ribitol:-
D-mannitol: +
Glycerol: ++
Ethanol: ++
α-Methylglucoside: +
Salicin:-
Succinic acid:-
citric acid:-
Myo-inositol:-
D-Glucosamine:-

<H24U1M strain>
(A) Morphological properties The cells were spherical or oval when cultured in YPD liquid medium (dried yeast extract 1.0%, high polypeptone 2.0%, glucose 2.0%) at 30 ° C. for 1 day. The size is 4 to 6 μm × 3 to 5 μm, and multi-pole budding. In addition, the colonies when cultured on a YPD agar plate medium at 30 ° C. for 1 day are light brown and glossy. In addition, no spore formation was observed even after culturing on SPO agar medium (potassium acetate 1.0%, yeast extract 0.1%, glucose 0.05%, agar 2.0%) at 25 ° C. for 7 days. ..
(B) Physiological properties It grows at a temperature of 20 to 35 ° C.
(C) Fermentability of sugar Glucose: +
Galactose: +
Sucrose: +
Maltose: +
Lactose:-
Raffinose: +
Trehalose:-
Melibiose:-
(D) Assimilation of carbon source Glucose: ++
Galactose: ++
L-Sorbose:-
Sucrose: ++
Maltose: ++
Cellobiose:-
Trehalose: +
Lactose:-
Melibiose:-
Raffinose: +
Melezitose: +
Inulin:-
Soluble starch:-
D-xylose:-
L-Arabinose:-
D-Arabinose:-
D-Ribose:-
L-Rhamnose:-
Ribitol:-
D-Mannitol:-
Glycerol:-
Ethanol: ++
α-Methyl Glucoside:-
Salicin:-
Succinic acid:-
citric acid:-
Myo-inositol:-
D-Glucosamine:-

These HB35 strains, B35L1 strains and H24U1M strains are all HB35 strains at the National Institute of Technology and Evaluation / Patented Microbial Deposit Center (2-5-8 Kazusakamatari, Kisarazu City, Chiba Prefecture, Japan 292-0818). Was deposited on May 11, 2017, and B35L1 shares and H24U1M shares were deposited on July 14, 2017, and their accession numbers are NITE P-02469 and NITE, respectively. P-02509 and NITE P-02508.

Then, breads are produced by a frozen dough bread making method using a yeast hybrid strain for bread making, which has such freezing resistance and high low temperature bread dough fermenting power. Although not limited to this, after mixing yeast for bread making and other raw materials such as wheat flour to make bread dough, it is frozen to make frozen bread dough, and this frozen bread dough is used when necessary. Thaw and heat the dough to 27-30 ° C and ferment the dough (in parallel), continue fermentation if necessary even after reaching 27-30 ° C, and bake after fermentation is complete. The process of performing the above is exemplified. In the present invention, fermentation proceeds to a certain extent or more even when the temperature of the bread dough is 4 to 27 ° C., and even if the bread dough subsequently reaches the normal fermentation temperature of 27 to 30 ° C., fermentation is sufficient. It is characterized by advancing.

In the present invention, the criterion that the low-temperature bread dough fermenting power of the yeast for bread making is high is that the amount of carbon dioxide gas generated in the bread dough containing 5% by weight of sugar per 100% by weight of wheat flour is 4 ° C. as a representative temperature in the low temperature range. 15 mL or more, preferably 20 mL or more when measured for 24 hours (10 g of bread dough), and 45 mL or more when measured for 2 hours at 30 ° C. (10 g of bread dough) as a representative temperature of the normal yeast fermentation temperature range for bread making. This means that the bread dough fermenting power at 30 ° C. is 40% or more of the bread dough fermenting power at 4 ° C.

Further, in the present invention, the standard of freezing resistance of the yeast for bread making is that the bread dough containing 5% by weight of sugar per 100% by weight of wheat flour is fermented at 30 ° C. and 75% humidity for 1 hour, and then rapidly at -30 ° C. for 30 minutes. After freezing and quick freezing, the amount of carbon dioxide generated after freezing and storing at -20 ° C for 2 hours is 120 mL or more, preferably 130 mL or more when measured at 30 ° C for 5 hours (bread dough 20 g), and after quick freezing. It means that the amount of carbon dioxide generated after freezing and storing at -20 ° C for 21 days is 75 mL or more, preferably 80 mL or more when measured at 30 ° C for 5 hours (20 g of bread dough).

In this way, the B35L1 strain, which is a lysine-requiring mutant strain of a strain belonging to Saccharomyces bayanus bar Ubalm, which is a yeast for wine brewing having excellent low-temperature growth ability, and a product having high bread dough fermenting power and freezing resistance. By crossing with the H24U1M strain, which is a uracil-requiring mutant strain of Saccharomyces cerevisiae H24 strain, which is a yeast for bread, a yeast strain for bread making that has both high low-temperature bread dough fermenting power and freezing resistance in bread dough can be produced. By using the yeast strain, it is possible to further improve the efficiency of bread production by the frozen dough bread making method.

Hereinafter, examples of the present invention will be described, but the present invention is not limited to these examples, and various modifications thereof are possible within the technical idea of the present invention.

(Acquisition of hybrid stock)
The hybrid strain of the present invention was obtained by the following method.

Lysine-requiring mutant strain from Saccharomyces bayanus bar Ubalm NBRC10970 strain obtained from the Microbial Collection of the National Institute of Technology and Evaluation by the Kitamoto method (Journal of the Brewing Society of Japan, 84 [1], 34-37, 1989). The B35L1 strain was separated. On the other hand, from the baker's yeast strain Saccharomyces cerevisiae for frozen dough and the monopolystrain H24 strain showing a junction type a, uracil by the method of Kitamoto (Journal of the Brewing Society of Japan, 84 [12], 849-853, 1989). The required mutant strain H24U1M strain was isolated.

Next, the B35L1 strain and the H24U1M strain were used for crossing by rare mating. Specifically, for these two strains, the cells for one loop loop were placed in a test tube (1.8 cm in diameter x 10.5 cm in length) in a YPD medium (dried yeast extract: 1.0%, high polypeptone:). 2.0%, glucose: 2.0%, agar: 2.0%) were inoculated into 3 ml and cultured at 30 ° C. with shaking (150 rpm). After 24 hours, 1 ml of the culture solution was aseptically centrifuged, and the collected cells were washed twice with sterile water. The cells were suspended in 3 ml of liquid MM medium (Yeast nitrogen base with out amino acids: 0.67%, glucose: 2.0%) and cultured at 30 ° C. for 24 hours with shaking (150 rpm). When 0.03 ml of this culture solution was inoculated into another new liquid MM medium (minimum liquid medium) and cultured with shaking for 48 hours in the same manner, the culture solution that was transparent immediately after inoculation became cloudy due to the growth of cells. The hybrid HB35 strain was purely isolated by inoculating the grown yeast cells in this culture medium with a streak on an MM agar plate medium. The outline of the process of acquiring the hybrid strain is shown in FIG.

(Bread dough fermentation power confirmation test)
The bread dough fermenting power of the hybrid HB35 strain obtained in Example 1 at 30 ° C. and 4 ° C. was adjusted to NBRC10970 strain, H24 strain, the hybrid parent strains B35L1 strain and H24U1M strain, and the commercially available baker's yeast isolate Saccharomyces. The following tests were carried out to compare and confirm with the Cerevisier HP467 and HP216 strains.

Each strain of HB35 strain, NBRC10970 strain, H24 strain, B35L1 strain, H24U1M strain, HP467 strain, HP216 strain was put into a YPD medium (dried yeast extract: 1.0%, high polypeptone: 2.0%, glucose) in a test tube. : 2.0%) 3 ml at 30 ° C., 24 hours reciprocating shaking culture (150 rpm), 0.6 ml of which was YPS medium in a 300 ml baffled triangular flask (Bact yeast extract: 2.0%, Bact peptone: 4). .0%, KH ₂ PO ₄ : 0.2%, yeast _{4.7H 2 O} : 0.1%, NaCl: 2.0%, Adecanol LG-294: 0.05%, sucrose: 2.0%) It was inoculated into 60 ml and cultured at 30 ° C. for 24 hours with stirring and shaking (150 rpm). The cultured cells were collected by centrifugation, washed twice with distilled water, and then placed on a dried absorption plate for several minutes to obtain cultured wet cells. The solid content of the cultured cells is about 30%, but a part of the cells was dried to calculate an accurate value, and in the following experiment, the cultured cells were used for dough preparation as the weight converted to the solid content of 33%.

For each yeast, 5.5 ml of distilled water containing 10 g of wheat flour (strong), 0.5 g of sucrose and 0.2 g of NaCl and 1.0 ml of a suspension containing 0.2 g of yeast cells were kneaded for 1 minute. The prepared low-sugar bread dough (containing 5% sucrose and 2% NaCl with respect to the weight of flour) was placed in a 2.4 cm × 20 cm test tube, and the amount of carbon dioxide generated was guided to a measuring cylinder in saturated saline solution at 30 ° C. Then, the amount of carbon dioxide gas generated per 24 hours at 4 ° C. was measured as the bread dough fermenting power. All of these operations were performed at 30 ° C or 4 ° C.

The results are shown in Table 1 below. The hybrid HB35 strain has a bread dough fermenting power of 48.1 ml / 2h / 10g wheat flour at 30 ° C. and a bread dough fermenting power of 22.1ml / 24h / 10g wheat flour at 4 ° C. The ratio of the fermenting power of bread dough at 4 ° C was calculated to be 45.9%. The bread dough fermenting power of the H24 strain, the H24U1M strain and the HP467 strain at 30 ° C was a relatively high value of 44 ml / 2h / 10 g wheat flour or more, but the bread dough fermenting power at 4 ° C with respect to the bread dough fermenting power at 30 ° C The ratio was less than 25%. The ratio of the bread dough fermenting power at 4 ° C to the bread dough fermenting power of the NBRC10970 strain and the B35L1 strain at 30 ° C was high, but this was because the bread dough fermenting power at 30 ° C was only about half that of the other strains. It was unsuitable for use as a yeast strain. Therefore, it was clarified that the hybrid HB35 strain had high bread dough fermenting power at both 30 ° C and 4 ° C, unlike other strains.

(Freezing resistance confirmation test)
In the process of fermenting the frozen dough with the commercially available baker's yeast isolates Saccharomyces cerevisiae HP467 strain and HP758 strain (strain having freezing resistance) from the freezing resistance of the hybrid strain HB35 obtained in Example 1. The following tests were conducted to compare and confirm the changes in the amount of carbon dioxide generated.

4.0 g (33% solid content equivalent) yeast cells of HB35 strain, HP467 strain and HP758 strain cultured by the method of Example 2, wheat flour (camellia) 200 g, sugar 10.0 g, salt 4.0 g, shortening 10 Mix 0.0 g, 1.0 ml (0.1 mg / ml) of ascorbic acid solution and 133 ml of distilled water with a pin mixer for 3 minutes, and knead the dough so that the temperature when kneaded is 21.0 ± 1.0 ° C. Prepared. This was immediately divided into 20 g, rolled, fermented at 30 ° C. and humidity of 75% for 1 hour, and then quickly frozen in a freezer at −30 ° C. for 30 minutes. The frozen dough was transferred to a freezer at −20 ° C. and stored as appropriate. After 7, 14 and 21 days, 3 frozen doughs were taken out for each strain and the amount of carbon dioxide gas generated was measured by Pharmagraph (Ato Co., Ltd.) for 5 hours. In addition, what was thawed after storing at −20 ° C. for 2 hours was measured as the 0th day of freezing.

The results are shown in Table 2 below. The fermenting power of the bread dough on the 0th and 21st days of freezing of the hybrid HB35 strain was 136.6 ml / 5h / 20g bread dough and 80.9ml / 5h / 20g bread dough, respectively, and the bread dough on the 7th day of freezing with respect to the 0th day of freezing. The ratio of fermenting power was calculated to be 59.2%. This value was lower than 71.1% of the HP758 strain having freezing resistance, but sufficiently higher than 38.3% of the HP467 strain having no freezing resistance. Therefore, it was revealed that the hybrid HB35 strain has high freezing resistance in bread dough.

Based on the above, by crossing the Saccharomyces bayanus bar Ubalm B35L1 strain with the Saccharomyces cerevisiae H24U1M strain by rare joining, an excellent yeast strain for bread making that has both high low-temperature bread dough fermentation power and freezing resistance in bread dough. It was shown that by applying the strain, it becomes possible to greatly improve the efficiency of bread production using frozen dough.

The present invention can be summarized as follows.

It is an object of the present invention to provide a yeast for freezing resistant bread making having high bread dough fermenting power not only in a normal temperature range but also in a low temperature range, a method for producing bread using the yeast, and the like.

Then, by crossing the Saccharomyces bayanus bar Ubalm B35L1 strain with the Saccharomyces cerevisiae H24U1M strain by rare joining , it is possible to obtain a yeast for freezing resistant bread making with high low temperature bread dough fermenting power. Breads can be efficiently produced from frozen dough.

The accession numbers of the microorganisms deposited in the present invention are shown below.
(1) Saccharomyces sp. HB35 strain (NITE P-02469).
(2) Saccharomyces bayanus var. Uvarum B35L1 strain (NITE P-02509).
(3) Saccharomyces cerevisiae H24U1M strain (NITE P-02508).

Claims (5)

Saccharomyces bayanus var. Uvarum B35L1 strain (NITE P-02509) and Saccharomyces cerevisiae (Saccharomyces cerevisiae) hybrid with Saccharomyces cerevisiae H24U1M A method for producing yeast for freezing resistance and low temperature and high fermentability belonging to the genus Saccharomyces. The amount of carbon dioxide generated in bread dough containing 5% by weight of sugar per 100% by weight of wheat flour is 45 mL or more when measured at 30 ° C. for 2 hours (10 g of bread dough), and measured at 4 ° C. for 24 hours (10 g of bread dough). Bread dough containing 15 mL or more and 5% by weight of sugar per 100% by weight of wheat flour is fermented at 30 ° C. and 75% humidity for 1 hour, then rapidly frozen at -30 ° C for 30 minutes, and then rapidly frozen at -20 ° C. The amount of carbon dioxide generated after 2 hours of freezing and storage at 30 ° C for 5 hours (20 g of bread dough) was 120 mL or more, and the amount of carbon dioxide generated after rapid freezing and freezing and storage at -20 ° C for 21 days. Saccharomyces bayanus var. Uvarum B35L1 strain (NITE P- 02509 ) and Saccharomyces cerevisiae saccharomyces cerevisias A method for producing a yeast for bread making belonging to the genus Saccharomyces , which comprises crossing with the H24U1M strain (NITE P-02508) by rare mating. Bread-making yeast Saccharomyces sp. HB35 strain (NITE P-02469). A bread dough containing the yeast for bread making according to claim 3 . A method for producing breads, which comprises fermenting the bread dough according to claim 4 at 4 to 30 ° C. and then baking the dough.

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