METHOD FOR PRE-ACTIVATION OF PRESSED BAKERY YEAST FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2024 - IPC A21D2/36 C12N1/18 

FIELD: food industry.

SUBSTANCE: invention relates to production of bakery products. Method for pre-activation of pressed bakery yeast for production of bakery products involves preparation of a nutrient medium by mixing water and an activating additive, introduction of milled pressed bakery yeast into the nutrient medium, followed by maintenance at temperature of 30-32 °C for 30 minutes. Activating additive is dandelion Radices Taraxaci officinalis root powder. Milled pressed bakery yeast is introduced into the nutrient medium at a weight ratio of pressed bakery yeast to dandelion root powder of 1:(1-3).

EFFECT: invention makes it possible to improve quality of bakery products prepared with usage of activated pressed bakery yeast.

3 cl, 2 tbl, 4 ex