METHOD FOR PRE-ACTIVATION OF PRESSED BAKERY YEAST Russian patent published in 2018 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method for pre-activation of pressed baking yeast includes preparation of a culture medium by mixing water and an extract of Siberian fir (Abies sibirica), prepared by steaming woody greens of Siberian fir for 1.5–2 hours at a steam temperature of 100–110 °C and a pressure of 0.2–0.3 atm, with subsequent separation of the resulting vapour-gas mixture and separation of the aqueous extract from the oil. Before introducing into the culture medium the crushed pressed baking yeast, flour, oat flour, whole-wheat flour and powdered snowball berries are further added, with the following ratio of components, wt%: extract of Siberian fir 5, flour 60, oatmeal flour 15, whole-wheat flour 15, powdered snowball berries 5. For the preparation of the culture medium, said Siberian fir extract, flour, oatmeal flour, whole-wheat flour, powdered snowball berries and water are taken in a weight ratio of 1:1. Bakery yeast is added to the culture medium in an amount of 1 kg per 10 kg of culture medium followed by aging at a temperature of 30–32 °C for 20 minutes.

EFFECT: invention increases the yeast baking strength and improves the physico-chemical parameters of bakery products.

1 cl, 2 tbl, 1 ex