METHOD OF POTATO DISEASE SUPPRESSION IN BAKERY PRODUCTS MADE OF WHEAT FLOUR Russian patent published in 2010 - IPC A21D2/36 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention related to food industry particularly to baking industry and is intended for preventing potato diseases in bakery products. Method involves kneading dough, adding an ingredient suppressing development of spore-forming bacteria, handling dough, proving dough preparations and baking. For the ingredient suppressing development of potato disease in bakery products made out of wheat flour, aqueous-honey extract made out of St. John's wort fermented by lactic-acid bacteria Str.lactis and Str.cremoris is used and it is taken in amounts of 6% of the flour weight in the dough and in order to prepare dough, St. John's wort previously cut to particles of 100 µm is introduced into a tank with 30-32°C hot water in amounts of 6% of the water weight, 0.8% of sour cream with 10% of fat content is added, then, stirring constantly 13.5% of honey to the water weight is added and the obtained solution is fermented in thermostat at 32-34°C for 7 days after which the obtained extract is filtered.

EFFECT: invention ensures effective suppression of spore-forming bacteria Bacillus subtilis and Bacillus mesentericus at intensified process of preparation and preserving high quality of finished products particularly specific volume and porosity; besides addition of 6% of aqueous honey extract of StJohn's wort fermented by lactic-acid bacteria Strlactis and Strcremoris reduces process of preparation of finished products by 60 minutes.

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