FIELD: food-processing industry, in particular, baking industry.
SUBSTANCE: method involves starter cycle including mixing of flour, media and water; introducing yeast and lactic-acid bacteria; fermenting mixture, and production cycle including adding to mixture of nutrient medium consisting of rye flour, media and water, followed by fermentation process; additionally introducing into nutrient medium of hydrolyzed pulp of jackon in an amount of 10-15% by weight of flour in starter. Method allows composition of nutrient medium of starter to be produced, which creates conditions for intoxication of symbiotic activities of yeast and lactic-acid bacteria.
EFFECT: improved quality and technological properties of liquid rye starter, improved quality of bread and reduced costs of rye flour.
2 tbl, 5 ex
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