METHOD FOR PRE-ACTIVATION OF PRESSED BAKER'S YEAST Russian patent published in 2017 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to manufacturing of baked goods. Method for pre-activation of pressed baker's yeast includes preparation of nutrient medium by means of mixing of flour, water and additive, introduction of ground pressed baker's yeast into nutrient medium with subsequent soaking at temperature of 30-32°C. Yeast is soaked in nutrient medium for 15-30 minutes. Additive is extract of Siberian fir (Abies sibirica), prepared by vapor treatment of Siberian fir greens for 1.5-2 hours at temperature of 100-110°C and pressure of 0.2-0.3 atmospheres with subsequent removal of produced steam and has mixture and separation of water extract from oil. Flour, water and extract of Siberian fir for nutrient medium is taken at the following ratio of components, kg: wheat flour 1.5, water 2.5÷3.5, Siberian fir extract 1.0÷2.0.

EFFECT: invention makes it possible to reduce time of yeast activation 4-8 times, to increase time of baked product freshness for 24 hours, to expand arsenal of baked products designed for medical diet.

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