Cereal Chem 64:269-275   |  VIEW ARTICLE

New Freeze-Tolerant Yeast for Frozen Dough Preparations.

A. Hino, H. Takano, and Y. Tanaka. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Activated bakers' yeast after initial fermentation was more susceptible to freeze damage than nonactivated yeast. In this study, new freeze-tolerant yeasts were isolated from banana peel and identified as Kluyveromyces thermotolerans and Saccharomyces cerevisiae. These yeasts retained their fermentative ability and bread leavening activity even after one to six weeks of frozen storage in fully prefermented dough. Frozen dough made with these yeasts have good quality bread similar to that made from unfrozen dough using bakers' yeast.