PRELIMINARY PREPARATION OF PRESSED YEASTS Russian patent published in 2008 - IPC C12N1/16 A21D2/36 

FIELD: food products, bread production.

SUBSTANCE: this method includes food yeast preparation by the means of wheat flour scalding with water and placing of pressed yeasts crushed in advance. Then the active white grist, additional amount of flour, and proper amount of water are placed into this sealing, which has the temperature of 55°C. While adding water you should constantly mix it. Then the sealing should be cooled till 31°C. Before adding the yeasts at the temperature of 31°C you should place the pumpkin biomass in the ratio of pumpkin biomass: water - (1:2)-(1:4). The pumpkin biomass is made of pumpkin's seeds by cold extrusion at the temperature of 40°C. The biomass amount comprises 1-2.5 % to the flour mass in the dough. Holding of yeasts in "activation" phase is carried out during the period of 35 minutes at the temperature of 31°C. As a result of it the quality of yeasts improves, the duration of technological cycle decreases, the quality of bakery products increases.

EFFECT: duration of technological cycle decreases, the quality of bakery products increases.

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