FIELD: food industry.
SUBSTANCE: disclosed is a starter-containing composition which includes an initial culture for producing a starter, containing a mixture of a strain of Lactobacillus paracasei BSB 2 DSM 28104 and a strain of Lactobacillus gallinarum BSB 1 DSM 28103. Also disclosed are bacterial strains Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103, intended for starter production. Also disclosed is a method of producing predough as a dough component for baking wheat bakery products using a portion of wheat bread, providing use of said composition to produce starter. Also disclosed is a predough comprising said composition as a dough component for making wheat bakery products.
EFFECT: group of inventions ensures production of predough stable for up to 144 hours for direct addition of wheat bakery products into dough for baking.
14 cl, 2 tbl, 1 ex
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