米粉パン製造に適した酵母の分離および試作パンの特性

Abstract

We have isolated some yeast from fruits and flowers for baking good gluten-free rice flour bread. The LFWP30G strain has a high ability to produce CO2 in rice dough containing 3% sucrose. Both α-glucosidase and invertase which reputedly affect the dough fermentation have activities similar to that of commercial baker’s yeast. The great strain isolated from lemon was identified as Saccharomyces cerevisiae by determining the base sequence of the D2 region of the 26S rRNA gene, and was utilized in baking rice flour bread, because of its good growth during shaking cultivation. The sensory evaluation between the bread of commercial baker’s yeast and the LFWP30G strain showed no significant differences, but the crumb of the rice flour bread has a lower hardness stress than the commercial bread, and the cohesiveness stress was the same as the commercial wheat flour bread. These results suggest that the isolate is very useful for baking rice flour bread.