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Four strains of Saccharomyces cerevisiae i.e. NRRL Y-2034, NRRL Y-2072, NRRL Y-2073 and commercial baker's yeast strain were tested for their quality characteristics required for good bread making. Results showed that, strain NRRL Y-2034 exhibited higher fermentation power, invertase and maltase activity, trehalose content and dry weight compared to other strains. Mutation of this strain were obtained by Ethyl Methane Sulfonate (EMS) and revealed that, out of 30 isolated mutants, two (i.e. EM-7 and EM-5) exhibited higher fermentation capacity, invertase and maltase activities than the original strain NRRL Y-2034. When the mutant (EM-7) was used in bread making the staling of balady bread loaves was reduced during storage for 72 h by 18.2%. The organoleptic characteristics of the produced loaves had also the highest overall acceptability being 92 compared to original strain NRRL Y-2034 and commercial baker's yeast (being 75 and 79.3), respectively.