METHOD FOR PRODUCING OF LIQUID RYE STARTER Russian patent published in 2008 - IPC A21D8/02 A21D2/36 

FIELD: baking industry, in particular, production of liquid rye starters for preparing of rye and rye-wheat bread.

SUBSTANCE: method involves preparing starter and separating it for production cycle; freshening starter in production cycle when acidity reaches 9-13 T in three hours of fermentation process by separating 50% of ready starter and adding to remaining mass of starter nutrient mixture of rye flour, water and hop extract in an amount of 2-4% by weight of water in nutrient mixture; preparing extract from granulated hop at hop to water ratio of 1:88; boiling during 60 min; adding water to reach initial volume, and removing solid particles from resulted mixture.

EFFECT: high microbiological stability and physicochemical properties, improved organoleptical properties of starter, and reduced time for preparing of starter.

1 tbl, 2 ex