METHOD PRE-ACTIVATION OF PRESSED YEAST Russian patent published in 2009 - IPC C12N1/18 A21D2/38 

FIELD: foodstuffs.

SUBSTANCE: proposed method includes preparing a nutrient medium for activation, introducing minced pressed yeast to produce a mix and holding the latter. The nutrient medium is prepared by mixing of a flour, water and powder produced from germs of wheat by their pressing at 50 to 70°C and 20 to 25 MPa to produce with reception of a skim material and its subsequent mincing in a thin film rotating along a spiral, the film thickness making 0.1 to 0.5 mm at 5 to 15 MPa and 20 to 40°C. The amount of powder makes 0.5 to 2.5 % of the flour weight. The mix is hold for 20 to 30 minutes at 30 to 32°C.

EFFECT: increased elevating force of pressed yeast, reduced process and higher quality bakery.

1 tbl, 3 ex