METHOD OF PREPARING LEAVEN Russian patent published in 2017 - IPC A21D8/04 

FIELD: food industry.

SUBSTANCE: method of preparing leaven provides preparing a flour substrate from flour and water, cooling it, introducing an enzyme preparation, holding, cooling and introducing an inoculum of lactic acid bacteria, growing microorganisms. As a flour substrate, rye whole-grain coarse flour is used, mixed with water at the ratio of 0.8-1.2:1.3-1.7 with the temperature of 25-35°C, with introducing the mixture of fermentolysates of the yeast biomass Saccharomyces cerevisiae and the fungal biomass Aspergillus oryzae taken in the amount of 2-4% and 4-6% to the mass of rye whole-grain coarse flour, respectively, by introducing the inoculum of lactic acid bacteria, which are represented by the lactic acid bacteria Lactobacillus acidophilus A-146 in the amount of 8-12% of the flour substrate weight. The resulting mixture is held for 4-6 hours at the temperature of 25-35°C to the accumulation of titratable acidity of 18-20 degrees and reaching the pH=3.8-4.0.

EFFECT: invention allows to obtain a leaven with the increased content of amino acids, the presence of potassium, calcium, magnesium, phosphorus, vitamins B1, B2, PP, and having the antagonistic activity against pathogens of microbial spoilage of bread.

3 tbl, 2 ex