METHOD FOR PREVENTION OF ROPE DEVELOPMENT IN BREAD Russian patent published in 2010 - IPC A21D8/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: method includes preparation of blend from flour and water, which is saccharified and fermented with thermophile lactic acid bacteria Lactobacillus delbmeckii until acidity makes 23.0-25.0 degrees and pH 3.6-3.8 to prepare nutrient medium - fermented flour saccharified leaven. Biomass of propionic bacteria Propionibacterium freudenreichii is added in it and soaked first for 1.5-2.0 hr at the temperature of 25-27°C, and then maintained for 19-21 hr at pH of 6.5-6.7 and temperature of 28-30°C to produce propionic leaven with acidity of 12-14 degrees and pH of 5.4-5.6. Some of propionic leaven is taken for dough kneading, and nutrient medium is added into remaining part to renew the leaven. Method provides for improved microbiological purity of propionic leaven; stable development of propionic bacteria in flour medium after multiple addition of nutrient medium and accumulation of propionic bacteria biomass, propionic acid, acetic acid, lactic acid at the end of each stage of growth.

EFFECT: adding propionic leaven into dough helps to prevent rope for up to 9 days, to improve bread quality - to improve characteristics of porosity, specific volume.

3 ex, 1 tbl