METHOD FOR PRODUCING OF LIQUID STARTER FOR PREPARING OF BREAD FROM RYE FLOUR AND MIXTURE OF RYE AND WHEAT FLOUR

摘要

FIELD: food-processing industry, in particular, baking industry.;SUBSTANCE: method involves starter cycle including mixing of flour, media and water; introducing yeast and lactic-acid bacteria; fermenting mixture, and production cycle including adding to mixture of nutrient medium consisting of rye flour, media and water, followed by fermentation process; additionally introducing into nutrient medium of hydrolyzed pulp of jackon in an amount of 10-15% by weight of flour in starter. Method allows composition of nutrient medium of starter to be produced, which creates conditions for intoxication of symbiotic activities of yeast and lactic-acid bacteria.;EFFECT: improved quality and technological properties of liquid rye starter, improved quality of bread and reduced costs of rye flour.;2 tbl, 5 ex