Breads Prepared By Using A Salt-Tolerant Yeast Enrichment Culture And Dry Yeast

When flour and a 10 % saline medium was cultivated at 30 degrees C for 4 days, salt-tolerant yeast became the main species present (9 X 10(8) cfu/mL). A total of 147 yeast strains were isolated from the 10% saline culture, and 24 strains were identified to be Hyphopichia burtonii (corresponding to 16% of the isolated strains). Adding the 10% saline culture to dough produced a softer dough that expanded better. Bread was made by the straight dough method using the 10% saline culture and dry yeast. The specific volume of the bread (4.43 cm(3)/g) prepared by this method was 27% larger than that of bread without the 10% saline culture (3.47 cm(3)/g), and the bread crumb hardness was reduced. Similar results were obtained when H. burtonii M2 was used to make bread instead of the 10 % salt culture; however, the specific volume was slightly lower (4.11 cm(3)/g). The 10 % saline culture, an enrichment culture of salt-tolerant yeast, can be used as a novel liquid seed.