METHOD OF ROPE DEVELOPMENT SUPPRESSION IN BAKERY PRODUCTS MADE OF WHEAT FLOUR Russian patent published in 2012 - IPC A21D8/04 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves dough kneading, introduction a component for suppression of spore-forming bacteria development into it, handling the dough, proofing and baking the dough semi-products. The component suppressing development of rope in bakery products of wheat flour is represented by water-honey extract of ashberries fermented with L.lactis and L.cremoris lactic acid bacteria taken in an amount of 19.0% of the flour weight in the dough. For its preparation ashberries are milled, poured with 32°C water taken at a ratio of ashberries to water equal to 1:15; continuously stirring, one introduces into the produced mixture honey and lactic acid starter in an amount of 13.5% and 0.8% of the taken water weight accordingly; the produced solution is fermented at a temperature of 32°C during 30 days and filtered.

EFFECT: invention allows to prevent formation and suppress development of Bacillus subtilis and Bacillus mesentericus spore-forming bacteria causing rope in bakery products of wheat flour, preserve high organoleptic properties and improve physicochemical indices of the products quality, reduce the process of bakery products preparation, extend storage life of the products.

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