Despite Saccharomyces cerevisiae being a synonym for baker's yeast, the species does not perform well in all baking-related conditions. In particular, dough fermentation, or proofing, is compromised by the species' sensitivity to the low and freezing temperatures that are often used in modern bakeries. Here, screening trials that included representatives of all known Saccharomyces species, showed that S. cerevisiae was generally the most sensitive member of the genus with respect to cold and freezing conditions. We hypothesized therefore that the superior cold tolerance of the non-S. cerevisiae yeast would enable their use as frozen-dough baking strains. To test this, the different yeast species were incorporated into doughs, flash frozen and kept in a frozen state for 14 days. During the proofing stage, dough development was lower in doughs that had been frozen, relative to fresh doughs. This reduction in fermentation performance was however most pronounced with S. cerevisiae. The psychrotolerant yeasts S. eubayanus, S. jurei and S. arboricola showed a strong capacity for post-freeze proofing in terms of dough development and duration of lag phase prior to fermentation. The superior proofing power of these species resulted in breads that were significantly softer and less dense than those prepared with S. cerevisiae. A sensory panel could distinguish the S. cerevisiae and non-S. cerevisiae breads based on their physical properties, but aroma and taste were unaffected by the species employed. To further improve frozen dough baking properties, S. eubayanus, S. jurei and S. arboricola were crossed with baker's yeast through rare mating, and hybrids with improved proofing capacities in both fresh and frozen doughs relative to the parents were created. The use of S. jurei and S. arboricola in baking represents the first potential technological application of these species.

尽管酿酒酵母（Saccharomyces cerevisiae）是面包酵母的代名词，但该种在所有与烘烤有关的条件下都不能很好地发挥作用。特别是，面团发酵或醒发由于该物种对现代面包店中经常使用的低温和冷冻温度的敏感性而受到损害。在这里，包括所有已知酿酒酵母菌种的代表的筛选试验表明，就寒冷和冰冻条件而言，酿酒酵母通常是该属中最敏感的成员。因此，我们假设非酿酒酵母具有优良的耐寒性酵母将使其可用作冷冻面团烘烤菌株。为了测试这一点，将不同的酵母种类掺入面团中，快速冷冻并在冷冻状态下保持14天。在醒发阶段，相对于新鲜面团，在冷冻的面团中面团的发育较低。然而，发酵性能的降低在酿酒酵母中最为明显。耐精神酵母S. eubayanus，S。jurei和S. arboricola显示出很强的防冻能力，涉及面团的形成和发酵前的滞后时间。这些种类的卓越的醒发能力使面包比用B.C.酿酒酵母。感官小组可以根据其物理特性来区分酿酒酵母面包和非酿酒酵母面包，但是香气和味道不受所用种类的影响。为了进一步提高冷冻面团烘焙性能，S. eubayanus，S. jurei和S.树生是通过罕见的交配面包酵母杂交，并创建相对于父母的新鲜和冷冻面团改进打样能力混合动力车。采用S. jurei和S.七叶烘烤代表这些物种的第一电位技术应用。