STARTER CULTURE AND ITS MANUFACTURING METHOD Russian patent published in 2022 - IPC A21D8/02 A21D8/04 A21D2/08 

FIELD: food industry.

SUBSTANCE: invention relates to a starter culture and its manufacturing method. A method for the manufacture of a starter culture is proposed, in which following stages are carried out sequentially: a) for obtainment of an incubated matrix, a fermentable matrix is washed in water by its complete immersion in water, allowing water to flow until it becomes clean, while the washed matrix still contains from 200 g to 1.5 kg of residual water per 2 kg of the matrix to be incubated, or contains less than this amount, and then, the washed matrix is immersed in water at a temperature from 15 to 35°C at the rate from 1 kg to 20 kg of water per 2 kg of the matrix to be incubated; in this case, incubation for obtainment of the incubated matrix is carried out at a temperature from 10 to 35°C until bubbles appear on a surface of liquid known as a suspension, b) this suspension is separated from the rest of the incubated matrix, c) for obtainment of a medium, the separated suspension is mixed with substrate to obtain a mixture with a dry matter content by weight in the range from 15 to 60% and is fermented for 12-72 hours at a temperature from 9°C to 25°C and further, d) for obtainment of the starter culture, substrate and water are added to this medium at a temperature from 10 to 35°C, while added substrate and water make up from 25 to 75% of the total volume, and fermentation is carried out from 12 to 72 hours at a temperature from 9 to 25°C, when purged with air, oxygen, or a mixture of gases containing oxygen, with a flow rate from 0.01 m³/h/kg of the product to 10 m³/h/kg of the product, while substrate contains flour, or grains, or pseudo-grains, or their crushed fraction. A starter culture obtained by the specified method is also proposed, with a pH level from 3 to 6, an acetic acid content of less than 2000 ppm, a lactic acid content of less than 8000 ppm, a yeast content in log(CFU)/g from 7 to 9, a lactic acid bacteria content in log(CFU)/g from 8 to 10, intended for use in a bakery in the manufacture of bread in such a way that 1275 g of water, 2000 g of flour, and 200 g of the specified starter culture are placed in a spiral kneading machine with a rotating lever and a container. They are kneaded for 5 minutes, while the lever operates at a speed of 70 rpm, and the container is rotated at a speed of 10 rpm, then, 40 g of salt is added to the kneading machine, then, this mixture is kneaded for three minutes, when the lever operates at a speed of 160 rpm, and the container is rotated at a speed of 18 rpm to obtain dough with a temperature after the kneading process in the range from 25 to 27°C, the resulting dough is subjected to the first fermentation for one hour in a fermentation chamber at a temperature of 25°C and relative humidity of 75%, then, dough is manually divided into parts weighing 350 g, which are pre-formed into oval balls, they are left for 20 minutes in the fermentation chamber at a temperature of 25°C and relative humidity of 75%, then, they are formed into a baguette or a short baguette – batar with a seam on top, after which the second fermentation process is carried out by keeping them for 4-5 hours in the fermentation chamber at a temperature of 25°C and relative humidity of 75%, and then, they are baked for 20 minutes at a temperature of 240°C with steam injection, when placed in an oven, while, before baking, the resulting dough should rise by more than 2 cm after 5 hours of proofing and more than 2.8 cm after 6 hours of proofing, while such dough gives bread with a specific volume equal to at least 3 cm³/g.

EFFECT: invention allows for obtainment of a starter culture, which can cause the rise of all types of dough without the addition of yeast and the development of fermentation of dough for sourdough bread.

11 cl, 10 tbl, 9 ex