METHOD FOR PRODUCTION OF LACTIC ACID STARTER FOR RYE AND RYE-AND-WHEAT BREAD VARIETIES Russian patent published in 2015 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of starters for production of different varieties of bread and fermentation kvass. Proposed is a method for production of a lactic acid starter for rye and rye-and-wheat bread varieties including preparation of brew of brew of wheat bran and first grade wheat flour taken at a ratio of 1:1, grain mixture mixing with 90°C hot water at a ratio of 1:2, addition of the thermally stable α-amylase recommended by the manufacturer, sample maintenance for 30 min at 80-90°C, cooling to 65°C and introduction of the glucoamylase dose as recommended by the manufacturer, maintenance for 30 min at 60-65°C, introduction of a yeast autolysate and milled grape deeds powder into the nutritional medium in an amount of 50.0 ml/l and 5.0 g/l respectively, the substrate sterilisation by way of three-time autoclaving under 1.0 atm during 30 min, introduction of dry lactobacterin pure starter cultures for production of a concentrated lactic acid starter at 37-41°C for 24 hours as well as staged (1:3-1:5) passage into further stages of the propagation cycle when the required acidity level is reached.

EFFECT: invention ensures improvement of the starter technological and organoleptic properties, reduction of the starter preparation process duration, reduction of the starter introduction dose in the production cycle.

1 ex