Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal

Table 5

Properties of baked dough.

S. number	Sample	Color of crust	Color of crumb	Aroma
	MUR3B	Light Brown	Creamy	+++
	ENG	Light Brown	Creamy	++
	DY5	Light Brown	Creamy	+++
	SUG1	Light Brown	Creamy	+++

+++: baking aroma of commercial active dry yeast; ++: intensity of aroma being less than that of commercial active dry yeast.