PRESSED YEAST PRELIMINARY ACTIVATION METHOD Russian patent published in 2012 - IPC C12N1/16 A21D2/36 

FIELD: food industry.

SUBSTANCE: pressed yeast preliminary activation method preparation of nutritive medium for yeast activation, introduction of milled pressed yeast into the nutritive medium to produce a mixture and the mixture maintenance during 20-30 minutes at a temperature of 30-32°C. The nutritive medium preparation consists in obtainment of brew of part of wheat flour and water at a ratio of 1:3. Added into 50-60°C brew is active white malt in an amount of 0.2 kg per 100 kg of flour in the dough, an additional quantity of wheat flour in an amount of 1.3-2.0 kg and watermelon cake produced of watermelon seeds processed at a temperature of 70-90°C in a two-screw press extruder. The obtained mixture is thoroughly stirred and cooled to 30-32°C. Continuously stirring, one introduces the corresponding quality of cold water. The ratio of flour: water: watermelon cake is (1.0:2.5:0.1)-(1.0:4.0:0.5).

EFFECT: improvement of crumb porosity structure and bread aroma; increase of ready products volume and reduction of bread crumb staling rate; enhancement of intensity of gas generation in the process of dough fermentation as well as of dough gas-retaining property which enables pressed yeast consumption reduction by a factor of 1,3.

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