METHOD FOR PRELIMINARY ACTIVATION OF PRESSED BAKERY YEAST Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for preliminary activation of pressed bakery yeast involves preparation of nutrient medium, introduction into nutrient medium of crushed pressed bakery yeast with subsequent exposure at temperature of 30–32 °C for 30 minutes. Nutrient medium is prepared by way of mixing water and sprouted spelt with fineness of 560 mcm at moisture content of 6 wt% with an extract fraction in dry matter of 79–82 wt%. Water and sprouted spelled for nutrient medium are taken at the following ratio of components, kg: water 5.1÷10.5, said sprouted spelt 2.5÷5.0. Pressed bakery yeast is added to the prepared nutrient medium in amount of 1 kg per 2.5–5.0 kg of sprouted spelled.

EFFECT: invention allows to increase lifting force and fermentative activity of yeast, to increase terms of bakery products freshness preservation.

1 cl, 2 tbl, 4 ex