FERMENTATION STARTER PREPARATION METHOD Russian patent published in 2019 - IPC A21D8/02 A21D8/04 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery yeast breeding during gluten-free bread preparation. Fermentation starter preparation method includes in the first phase of a watering cycle fermentation of a nutritional mixture of amaranth flour, water and a mixture of yeast suspension Saccharomyces cerevisiae and a suspension of an exopolysaccharide strain of lactic acid bacteria taken at ratio of 1:1. Then mixture is maintained till final acidity is 11–16 degrees and lifting force is 30–40 minutes. In second phase to fermented starter of first phase is added nutritional mixture of amaranth flour and water and maintained till final acidity is 11–16 degrees and lifting force is 20–40 minutes, in the third phase fermented starter of the second phase is mixed with nutrient mixture of amaranth flour and water and maintained till final acidity is 11–16 degrees and lifting force is 20–40 minutes. Fermented starter is taken in the production cycle at refreshment with a nutrient mixture of amaranth flour and water, followed by fermentation to a final acidity of 11–16 degrees and a lifting force of 15–30 minutes.

EFFECT: proposed starter preparation method widens the fermented starter range for preparation of gluten-free bread and considerably simplifies starter preparation technology.

1 cl, 1 tbl, 1 ex