METHOD OF PREPARATION densely STARTER FOR BREAD WITH RYE FLOUR

摘要

A method for preparing dense leaven for bread rye flour using a razvodochnom and production cycles comprising a first phase fermentation cycle razvodochnogo nutrient mixture of rye flour and water at a ratio by weight of (1.6-1.8) :( 1-1 1) with the addition of acidity bioconcentrate 9-21 degrees and a humidity of 35-40% in a ratio (bioconcentrates: nutrient mixture) - ((0.8-1.2) :( 7-11)) as a mixture of a suspension of yeast S. minor RCAM01976 concentrated biomass and lactic acid bacteria L.plantarum RCAM01977, L.brevis RCAM00046, L.brevis RCAM01980 in a ratio of cell number respectively (0.8-1.2) :( 0.8-1.2) :( 0.8-1.2), rye flour, and rye bran at a ratio by weight, respectively (yeast suspension: concentrated lactic acid bacteria biomass: rye flour: rye bran) - ((1-3) :( 30-34) :( 22-26) :( 20-23)) containing 1 g (0,0014-0,040) ∙ 10kletok yeast and (2-20) ∙ 10kletok lactic acid bacteria in a ratio between 1: (500-1500), then cooked thick leaven incubated 16-18 hours at 30-32 ° C until the acidity of 10-16 ° and the lift 30 -40 min, then the second phase of preparing a starter for cheg of attenuated to leaven the first phase is added the nutrient mixture in a ratio by weight (starter: power) - (1: (0.9-1.5)) and nutrient mixture was prepared from flour and water, mixing them in a ratio (flour: water ) - ((1.4-1.2) :( 0.9-1.1)) by weight, then incubated 4-6 hours at a temperature of 30-32 ° C to a final pH of 10-16 degrees and the lift 20 -40 min, and for the third phase of the cycle razvodochnogo sourdough starter second phase nutrient is mixed with a mixture of rye flour and water ((flour: water) - (1.6-1.4) :( 0.9-1.1) by weight) in a ratio (starter: power) - ((0.9-1.1) :( 1-2)) by weight