METHOD FOR ACTIVATING COMPRESSED BAKER'S YEAST FOR THE PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for activating compressed baker's yeast for the production of bakery products includes preparing a nutrient medium by mixing water, wheat flour and additives, introducing crushed compressed baker's yeast into the nutrient medium, followed by holding at a temperature of 30-32°С for 20 minutes. As a wheat flour, wheat bakery flour is used, as an additive they take sprouted spelled, powder from pumpkin seeds, oyster mushroom powder, gooseberry powder with the following ratio of components, wt.%: wheat bakery wallpaper - 56.3, sprouted spelled - 25, pumpkin seed powder - 17.2, oyster mushroom powder - 0.9, gooseberry powder - 0.6. The mass ratio of wheat bakery wallpaper with an additive and water is taken 1:2, respectively, and the crushed compressed baker's yeast is introduced into the prepared nutrient medium in an amount of 1 kg per 24 kg of the nutrient medium.

EFFECT: invention makes it possible to increase the lifting force of yeast, enzymatic activity, to increase the terms of preserving the freshness of bakery products while increasing their porosity and specific volume.

1 cl, 2 tbl