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

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for activation of baker compressed yeast involves preparation of nutrient medium for activation by mixing flour, water and powder from tomato pomace obtained by grinding tomato pomace, adding to the nutrient medium milled bakery pressed yeast to produce a mixture and holding the mixture. Tomatoes pomace before grinding is processed in ultrahigh frequency electromagnetic field with frequency of 2,450 MHz at heating rate to temperature of 45–50 °C ratio equal to 0.5–0.6°C/s, dried to moisture content of 6–8 % and cooled to temperature of 18–20 °C. Powder of tomatoes pomace is added in amount of 1.5–2.0 % of flour weight in terms of 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