本研究主要探討以鹽馴養酵母菌在麵包製程之可行性，以反應曲面法設計馴養時間與鹽濃度條件，並比較直接馴養與間接馴養之差異，探討因子為：海藻糖、甘油、麵糰產氣量、麵包體積比與麵包柔軟度。研究結果顯示，海藻糖產生量在兩種環境皆與鹽濃度呈正相關，直接馴養(p＜0.01)及間接馴養(p＜0.001)。但是在間接馴養環境與馴養時間呈負相關(p＜0.001)。直接馴養所誘導產生海藻糖量大約為間接馴養的2倍；甘油產生量在兩種環境皆與時間呈正相關(p＜0.001)，但是在間接馴養環境與鹽濃度呈負相關(p＜0.001)，間接馴養所誘導產生甘油量大約為直接馴養的8倍。間接馴養比直接馴養麵糰產氣量顯著性較多，麵包體積顯著性較大，而且組織顯著性柔軟，因此間接馴養比直接馴養在麵包製程應用效果較佳。

The length of time baker's yeast was immersed in a salt solution, salt concentrationentration and immersion before and after other ingredients were added varied according to a central composite response surface design. The effect on trehalose, glycerol, gas production of dough, specific volume and firmness of bread was explored. The results of this study showed baker’s yeast stress induced trehalose increased with salt concentration in direct (immersion in salt water prior adding other ingredients) (p<0.01) and indirect (salt water added the same time as other ingredients) (p<0.001) salt stressed baker’s yeast but decreased with stress time (p<0.001) in indirect salt stress. Direct salt stressed baker’s yeasts had approximately double the trehalose of indirect salt stressed baker’s yeast. Glycerol increased with time (p<0.001) for both types of stresses but decreased with salt concentration (p<0.001) when indirectly salt stressed. The indirect stress had about 8-fold more glycerol than direct salt stress. It had a greater amount of gas production from the dough of indirect salt stress than direct salt stress. A significantly larger specific volume and softer consistency were noted in the indirect salt stressed baker’s yeast. This may be because of more glycerol in indirect salt stress yeast than that of direct salt stress yeast. This might be useful for applications of salt stressed baker’s yeast in the bread making process