METHOD OF PRELIMINARY ACTIVATION OF COMPRESSED YEASTS Russian patent published in 2010 - IPC A21D8/00 C12N1/18 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to cooking bakery product intended for dietary meals. The method includes production of a nutrient medium for activation, introduction of milled compressed yeast into the nutrient medium for a mixture production and soaking. The nutrient medium is prepared by way of mixture of flour, water and powder of peeled oak acorns. The powder is prepared by way of drying unpeeled oak acorns till moisture content is 6-8 %, subsequent peeling for cotyledon production, cotyledon roasting at a temperature of 100-105°C during 5-10 minutes and milling at a temperature of 20-25°C in a thin, rotating spiral-wise film 0.1-0.5 mm thick, pressure gradient being 30-50 MPa. The powder is added in an amount of 1-3 % of the flour weight in terms of the finished bakery product.

EFFECT: proposed method allows to ensure a high dough fermentation property, to reduce the technological process duration and to improve quality of the bakery product.

3 ex, 1 tbl