METHOD FOR PRELIMINARY ACTIVATION OF COMPRESSED YEAST

FIELD: baking industry, in particular, method which may be used for obtaining of prophylactic and therapeutic bakery products. ^ SUBSTANCE: method involves preparing nutritive activation medium; introducing ground compressed yeast into nutritive medium for producing of mixture; holding said mixture....

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Main Authors MARTOVSHCHUK EVGENIJA VLADIMIROVNA, MARTOVSHCHUK VALERIJ IVANOVICH, RJABUKHA NELLJA PETROVNA, UL'JANOVA OL'GA VLADIMIROVNA, MKHITAR'JANTS GEORGIJ ARAMOVICH, PETRIK ANATOLIJ ALEKSEEVICH, KORNEN NIKOLAJ NIKOLAEVICH
Format Patent
LanguageEnglish
Russian
Published 27.03.2006
Subjects
BAKERY PRODUCTS
BAKING
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
EDIBLE DOUGHS
ENZYMOLOGY
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PRESERVATION THEREOF
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
VINEGAR
WINE
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Summary:FIELD: baking industry, in particular, method which may be used for obtaining of prophylactic and therapeutic bakery products. ^ SUBSTANCE: method involves preparing nutritive activation medium; introducing ground compressed yeast into nutritive medium for producing of mixture; holding said mixture. Nutritive medium is prepared by mixing of flour, water, and rice grits flour, the latter being produced by processing of rice grits under pressure of 60-80 MPa in thin (1-2 mm thick) film for 5-10 s. Wheat flour-water-rice grits flour ratio is (1.0:2.5:0.2)-(1.0:4.0:0.6). Resultant mixture is held for 20-40 min at temperature of 30-32 C. ^ EFFECT: improved quality of yeast owing to its increased rising capacity, reduced duration of process for preliminary activation of yeast, and improved quality of bakery products. ^ 1 tbl, 3 ex
Bibliography:Application Number: RU20040133525