DIRECT-TO-THE-VAT LONG-TERM STORAGE STARTER, METHOD FOR PRODUCING THE SAME AND YEAST-FERMENTED BREAD Russian patent published in 2004 - IPC

FIELD: baking industry, in particular, long-term storage starter.

SUBSTANCE: direct-to-the-vat baking starter includes at least one kind of unmalted grain flour and, preferably, at least one additional kind of malted grain flour, which is source of amylase. Baking starter is sown with at least one preparation of homofermentative lactic-acid bacteria and, preferably, at least one preparation of yeast-like fungi. Dry substance content in starter is 12-50%, in preferable version 15-35% and in version most preferable 13-20%. Acidity value is 4-4.3, preferably 4.1-4.3.This provides for presence of at least one billion lactic-acid bacteria per gram, said bacteria being capable of activity reduction, and, preferably, at least one billion yeast-like fungi per gram, said fungi being capable of activity reduction for at least 4 weeks, provided that these are preserved at temperature below 10⁰C, preferably 4⁰C. Said starter is capable, after said preservation or storage, of fermenting bakery dough immediately during production of yeast-fermented bread.

EFFECT: increased efficiency of starter and improved quality of bread produced with the use of said starter.

34 cl, 4 tbl, 3 ex