METHOD FOR ACTIVATION OF BAKERY PRESSED YEAST Russian patent published in 2019 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of activating baked pressed yeast involves the preparation of a nutrient medium for activation by mixing flour, water and powder from secondary resources of fruit processing obtained by drying them, cooling and grinding, adding crushed bakery yeast to the nutrient medium to obtain a mixture and aging the mixture. As a powder from the secondary resources of fruit processing, take the powder obtained by processing before drying the secondary resources generated during the process of rubbing pears in the electromagnetic field of ultra high frequency with a frequency of 2,450 MHz at a heating rate to 40–45 °C equal to 0.3–0.4 °C/s. Powder is introduced in the amount of 1.5–2.0 % by weight of the flour, calculated on the finished bakery product.

EFFECT: invention makes it possible to give a high lifting force to the baked pressed yeast and to improve the quality of the bakery product.

1 cl, 1 tbl, 2 ex