Flour yeast is widely used in the production of steamed bread, steamed buns, bread, cakes and other foods. In order to meet the needs of industrial production, Baker′s yeast strains TS1 and TCP1 preserved in the laboratory were selected as parents. Firstly, TCP1 was gradiently acclimated with high sugar and calcium propionate, and then the haploids of two parents were prepared resp. Different mating haploids with excellent fermentation performance were selected for cross breeding. Finally, the obtained heterozygous strains were screened, and three baker′s yeast strains with high sugar and high propionic acid tolerance were successfully obtained. The results of fermentation activity test showed that compared with their parents TS1, the fermentation performance of the three new strains in the concentration system of 20% sucrose, 25% sucrose and 20% sucrose + 1% calcium propionate increased by 19.8%, 33.3% and 100.0% resp. Flour yeasts suitable for baking field were obtained by combining domestication and hybridization.