METHOD FOR PREPARING LEAVEN FOR BREAD WITH USING RYE FLOUR Russian patent published in 2017 - IPC A21D8/04 

FIELD: food industry.

SUBSTANCE: method of preparing leaven for bread with using rye flour in breaking-up and production cycles is proposed, including the fermentation of the nutrient mixture from rye flour and water at the first phase of the breaking-up cycle, at their ratio by weight of (1.0-1.05): (1.0-1.15), with the pure culture slurry mixture of lactic bacteria Lactobacillus brevis RCAM 00047 on malt wort, containing (0.8-1.2)×10⁹ cells in 1 g, and Candida milleri RCAM00002 yeast slurry comprising (0.001-0.050)×10⁹ cells in 1 g, at the ratio of combined microorganisms slurry: nutrient mixture of 1:(73-75), and maintaining at the temperature of 26-28°C for 16-18 hours until reaching the acidity of 10-13 degrees, adding the nutrient mixture to the fermented first-phase leaven at the second phase of the breaking-up cycle, at the ratio of leaven: nutritional mixture 1:1. The nutrient mixture is prepared by means of mixing the medium rye flour and water at the ratio of (2.2-2.3):1 by mass, and maintaining for 4-6 hours at the temperature of 26-28°C to the ultimate acidity of 10-13 degrees and the lifting force of 15-25 minutes, after which the leaven of the second phase is mixed with the nutrient mixture at the third phase of the breaking-up cycle, at the ratio of second-phase leaven: nutrient mixture 1:1.5. The nutrient mixture is prepared from medium rye flour and water at the ratio of flour: water (1.4-1.5):1 by weight, and maintained for 4-6 hours at the temperature of 26-28°C until the final leaven acidity of 12-14 degrees and the lifting force of 15-25 min, the third-phase leaven is accumulated to the desired amount and then maintained in the production cycle by means of refreshments at the ratio by weight of leaven: nutrition 1: (1-3), with the subsequent fermentation for 2.5-5 hours until the acidity of 12-16 degrees and the lifting force of 15-25 min, and the finished leaven obtained in the production cycle is used when kneading the dough, adding it to the dough in the amount of 25% by flour weight in preparing bread.

EFFECT: obtaining the leaven with directional cultivation of lactic acid bacteria and yeast which ensure consistently high quality indices in the breaking-up and production cycles, improving the quality of the finished bread and improving its organoleptic indices due to introducing specific leaven microorganismsin a certain amount.

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