METHOD FOR PRELIMINARY ACTIVATION OF PRESSED YEAST Russian patent published in 2007 - IPC C12N1/18 A21D8/00 

FIELD: food processing industry, in particular bakery industry.

SUBSTANCE: claimed method includes preparation of nutrient medium for activation; introducing of pressed yeast thereto to produce mixture followed by conditioning thereof. Nutrient medium is prepared by blending of flour, water and powder of pumpkin bagasse. Powder is obtained by drying of pumpkin bagasse to humidity of 6-7 % followed by grinding in thin spiral rolling film of 0.1-0.5 mm thickness, at pulsed pressure gradient of 20-40 MPa and temperature of 20-30°C. Flour/water/powder of pumpkin bagasse ratio is (1.0:2.5:0.2)-(1.0:4.0:0.6). Mixture is conditioned for 20-30 min at 30-32°C.

EFFECT: pressed yeast with increased lifting capacity; accelerated process; bakery items of improved quality.

3 ex, 1 tbl