The present invention provides yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38° C. in 60 minutes; a method of screening for the yeast; bread dough containing the yeast; a process for making bread using the yeast; and bread having an anti-mold effect which is obtained by the process.
1. An isolated yeast belonging to the genus Saccharomyces , which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38° C. in 60 minutes.
2. The isolated yeast according to claim 1 , wherein the yeast belongs to Saccharomyces cerevisiae.
3. The isolated yeast according to claim 1 , wherein the yeast is Saccharomyces cerevisiae YHK1923 (FERM BP-7901) or Saccharomyces cerevisiae YHK 2931 (FERM BP-8046).
4. Bread dough containing the isolated yeast according to claim 1 .
5. A process for making bread which comprises baking the bread dough according to claim 4 .
6. Bread obtained by the process according to claim 5 .
7. A method of screening for yeast which comprises selecting a yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38° C. in 60 minutes.
8. An isolated yeast obtained by the method according to claim 7 .
9. Bread dough containing the isolated yeast according to claim 8 .
10. A process for making bread which comprises baking the bread dough according to claim 9 .
11. Bread obtained by the process according to claim 10 .
12. The bread according to claim 11 , which has a high ethanol content.
13. The bread according to claim 6 , which has a high ethanol content.
14. The isolated yeast according to claim 1 , which generates, in said dough, carbon dioxide in an amount of not less than 2.4 ml per g of said dough and not less than 1.40 ml per ml of volume expansion of said dough at 38° C. in 60 minutes.
15. The isolated yeast according to claim 14 , which generates in said dough carbon dioxide in an amount of not less than 3.0 ml per g of said dough.
16. The method according to claim 7 , wherein, prior to said selecting, a yeast belonging to the genus Saccharomyces is subjected to mutagenesis to form mutants, and said mutants are subjected to said selecting.
17. The bread according to claim 6 , having an ethanol concentration in a range of 0.8% or higher and below 1.5% (w/w).
18. The bread according to claim 6 , having an ethanol concentration of at least 0.8% (w/w).
19. Bread dough containing the isolated yeast according to claim 3 .
20. A process for making bread which comprises baking the bread dough according to claim 19 .
21. Bread obtained by the process according to claim 20 .