Abstract:In order to screen out strains for Xinjiang Naan, 12 strains of Saccharomyces cerevisiae from local yogurt, leaven and wine were used and the resulting flour doughs were compared with those by active dry yeast and local traditional starter yeast. Three strains（J-T111-4, S-S167-1, and SC9） among them had a good ability to rise the dough. Their abilities to rise the dough, produce acids and reduce the content of sugars and the growth were measured and the sensory characteristics of resulting Nann were evaluated by traditional Huokeng. The results showed the starter of J-T111-4 had the good growth and strong ability to rize the dough, the resulting doughs had the low acidity and content of sugars, and Naan had typical flavor and strong aroma, which made the strain the best candidate. The Naan fermented by SC9 strain showed good soft texture during chewing. This research affords good strains for the industry of Naan in Xinjiang.
