METHOD FOR PRODUCTION OF LIQUID YEAST Russian patent published in 2005 - IPC

FIELD: food processing industry, in particular liquid yeast production used in bread and bakery product manufacturing.

SUBSTANCE: claimed method includes blending of flour component and water, conversion of obtained mixture with unfermented malt in amount of 1-2 mass % calculated as flour component, and yeast cultivation on prepared nutrient mixture. As unfermented malt unfermented tricalic malt is used. Flour component represents extrudate obtained by blending of barley semolina, pea semolina, and amaranth carbohydrate/protein fraction in mass ratio of (6.3-6.7):(0.8-1.2):(2.3-2.7), respectively, followed by extrusion of formed mixture at 160-165°C for 30-40 s and grinding up to wheat flour particle size. Amaranth carbohydrate/protein fraction represents semolina with humidity of 9-11 % and particle size of 0.2-0.6 mm, and is a product remained after separation of amaranth germ and seed coats used in production of amaranth oil. Yeast cultivation on nutrient mixture is carried out directly after conversion of extrudate and water mixture.

EFFECT: intensified liquid yeast preparation process; yeast of improved biological properties; absence of several step, such as preparation of pregelatinized flour and inoculation of converted pregelatinized flour; as well as bread of improved quality.

7 dwg, 5 tbl, 4 ex