METHOD FOR PREPARATION OF THICK STARTER FOR BREAD WITH RYE FLOUR USAGE Russian patent published in 2015 - IPC A21D8/00 

FIELD: food industry.

SUBSTANCE: method for preparation of a thick starter for bread with usage of rye flour in a propagation and a production cycles involves (in the first phase of the propagation cycle) fermentation of a nutritional mixture of rye flour and water with addition of a bio-concentrate with acid content equal to 9-21 degrees and moisture content equal to 35-40%; the bio-concentrate is represented by a mixture of S.minor RCAM01976 yeast suspension and concentrated L.plantarum RCAM01977, L.brevis RCAM00046, L.brevis RCAM01980 lactic acid bacteria biomass with medium rye flour and rye bran and contains (0.0014-0.040)×109 yeast cells and (2-20)×109 lactic acid bacteria cells per 1 g. Then the prepared thick starter is maintained till acid content is equal to 10-16 degrees and bearing capacity equal to 30-40 minutes. Then one prepares a starter of the second phase; for this purpose, one adds a nutritional mixture prepared of flour and water to the fermented starter of the first phase; then the starter is maintained till the final acid content is equal to 10-16 degrees and bearing capacity equal to 20-40 minutes. For obtainment of the starter of the third phase of the propagation cycle the second phase starter is mixed with the nutritional mixture of medium rye flour and water, maintained till the final acid content is equal to 11-16 degrees and bearing capacity equal to 20-40 minutes. Then the starter is further processed in the production cycle with refreshment with a nutritional mixture of medium rye flour and water with subsequent fermentation till acid content is equal to 11-16 degrees and bearing capacity equal to 15-30 minutes. The ready starter obtained in the production cycle is used in the process of dough kneading by way of addition in an amount of 25-33% of the flour weight to dough during bread preparation.

EFFECT: production of a starter with stable high quality indices in the propagation cycle and in the first phases of the production cycle, the ready bread quality enhancement and its organoleptic indices improvement due to the starter accumulating a sufficient quantity of lactic acid bacteria cells (producing organic acids and ensuring the required acidity) and an insufficient quantity of yeast cells producing alcohol and competing with lactic acid bacteria for the substrate.

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