Yeast used for pizza and its production method

Abstract

A yeast used for pizza and its production method are provided. The yeast is dry yeast, and the amount of CO2 produced in the dough at 30° C. during 60 minutes is 250˜450 mL CO2/h, wherein the dough contains those ingredients as following: 280 g flour, 1.43% salt by weigh of flour, 4 g pure dry yeast and appropriate content water. The production method includes the following steps: A) one-step fermenting; B) drying: in which, after the one-step fermenting without further fermenting; before or during the drying step, adding the emulsifier. Since adapting the first seed yeast as commercial yeast, the fermenter procedure is omitted, the process is simplified, the cost is reduced, and the yeast produced meets the property requirements of the yeast used for pizza.

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