METHOD FOR PREPARING WHEAT LEAVEN Russian patent published in 2003 - IPC

FIELD: baking industry. SUBSTANCE: method involves introducing into water-flour mixture ginseng extract in an amount of 20-30% by weight of flour in leaven; additionally using culture of Lactobacillus plantarum-63, Lactobacillus brevis B-5 for preparing of lactic-acid bacteria inoculate; using S. cerevisiae 576 strain for preparing of yeast inoculate from S.cerevisiae; mixing lactic-acid and propionic-acid bacteria in weight ratio of: L.casei Cl, L. Brevis B-5, L. Brevis B-78, L.plantarum - 63, P. Freudenreichii BKM-103 - 1.0:1.0:1.0:1.0:0.1 - 2.0:2.0:2.0-2.0:0.2; introducing yeast inoculate into resultant mixture in the ratio of 4.1-8.2:1. EFFECT: improved quality of leaven. 1 tbl, 3 ex