METHOD OF ACTIVATION OF BAKING PRESSED YEAST Russian patent published in 2002 - IPC

FIELD: food industry, baking and confectionary branches. SUBSTANCE: invention relates to biochemical method of activation of baking pressed yeast. Baking pressed yeast is kept in nutrient medium containing brew and malt. Lens meal taken in the amount 5% to wheat meal mass and rye nonfermented malt taken in the amount 0.75-1.25% to wheat meal in dough are used as components of nutrient medium. Time of starch saccharification of the boiled lens meal is 20-50 min and time of yeast activation is 20-30 min. The proposed method ensures to decrease the consumption of wheat meal at the stage of activation of pressed yeast as the main component of raw. EFFECT: enhanced quality of yeast, intensified process, increased raising strength, enhanced biological value of ready production. 7 tbl, 5 ex