RU2698901C2 - Activation method of pressed yeast - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Pressed yeast activation method envisages activation of pressed bakery yeast by preparing a nutrient substrate. Amaranth protein defatted flour produced in amaranth protein defatted flour production method is produced in composition of nutritional substrate. Amaranth extraction flour is ground to flour condition and produced in the process of amaranth germ extraction in amount of 10.0 % of total weight of wheat flour and defatted amaranth protein flour. Amaranth protein skimmed flour is introduced into the nutrient substrate during the activation phase or brewing.

EFFECT: invention improves biotechnological properties of the fermentative semi-product, intensifies the dough preparation process and improves the quality of wheat bread.

3 cl, 6 tbl, 3 ex, 2 dwg

Description

The invention relates to biochemical methods for activating baked pressed yeast and can be used in the baking industry of the food industry.

Pressed baker's yeast during storage is in a state of suspended animation, when the metabolism temporarily stops or excessively slows down. The restoration of yeast activity occurs in liquid nutrient mixtures containing organic substances of various nature used by yeast cells in the form of chemically active metabolites. Yeast cells themselves do not synthesize extracellular enzymes that provide hydrolysis of complex organic compounds: starch, proteins, lipids, etc. Therefore, nutrient mixtures should contain high molecular weight compounds in a hydrolyzed state, hydrolysis of which is carried out by enzymes of unfermented malt, microorganisms, acids, or acid-containing substances. Preliminary aging of yeast cells in the nutrient mixture creates favorable physicochemical conditions and increases the activity of enzymes, accelerates and ensures intracellular biochemical transformations.

The metabolic processes in the yeast cell proceed with the participation of biological catalysts - exo and endoenzymes. The former are secreted by the cell for the hydrolysis of complex substances of the medium into simple ones, which then penetrate through the porous cell wall of the yeast into the cytoplasm, while the latter act inside the cell. Distinguish between constitutive enzymes, the substrate for the induction of which are metabolites formed during the life of the cell, and adaptive enzymes, the inducer of which is the substrate contained in the nutrient mixture. Fermentation enzymes (β-fructofuranosidase (3.2.1.26), α-glucosidase (3.2.1.20), glucokinase, protease and peptidase) are concentrated in the soluble fraction of the yeast cytoplasm. The first two of these enzymes are involved in the preparatory stage of fermentation, namely, in the formation of monosaccharides from disaccharides - sucrose and maltose. β-Fructofuranosidase (3.2.1.26) is an exoenzyme of a yeast cell and is concentrated on the outside of its membrane; α-glucosidase (3.2.1.20) refers to the endoenzymes of a yeast cell and is localized in its cytoplasm. The ability of yeast to hydrolyze sucrose with β-fructofuranosidase (3.2.1.26) and then ferment its hydrolysis products (glucose and fructose) is called zymase activity. Maltase activity of yeast indicates the presence of the enzyme α-glucosidase (3.2.1.20), which can hydrolyze maltose and ferment glucose [Pashchenko L.P. Biotechnological basis for the production of bakery products. - M .: Kolos, 2002. - S. 150-151].

In order to increase biotechnological properties and fermentation activity, baker's yeast is previously incubated (activated) in special flour semi-finished products before kneading dough or dough.

The theoretical prerequisites for the feasibility of activating baker's yeast are the views of I.K. Yeletsky, according to which semi-finished products are anaerobic-maltose medium with a low content of glucose and fructose. It is believed that in baked goods, baking yeast enzymes ferment only glucose, and maltose and fructose, after the conversion of sugars to glucose by the enzymes α-glucosidase (3.2.1.20) and β-fructofuranosidase (3.2.1.26). The yeast enzyme complex, on the contrary, is well adapted to the aerobic-sucrose medium in which fermentation enzymes are in a low-activity state. For the normal fermentative activity of yeast in a floury environment, it is envisaged to carry out their preliminary activation in order to produce all fermentative enzymes. The efficiency of activation of baker's yeast is determined by the criterion of adaptation of the biological leavening agent to the composition of the flour medium by evaluating the dynamics of the rate of gas formation and fermentation activity in semi-finished products [Technology of bread, pastry and pasta. Part I. Technology of bread: a textbook / L.I. Puchkova [et al.]. - St. Petersburg .: GIORD, 2005. - S. 237-238].

To maintain the normal functioning of baker's yeast in the process of adaptation to semi-finished flour products, to increase their physiological activity and the intensity of alcoholic fermentation, it is advisable to use mixtures containing carbon, water, nitrogen, biogenic and oligogenic elements, vitamins, growth substances and biostimulants as part of the nutrient substrate [Use of yeast in industry / S.V. Borisov [et al.]. - St. Petersburg: GIORD, 2008. - S. 80].

The most common are methods of yeast activation in water-flour suspensions or in media containing flour infusers: self-saccharified, saccharified by unfermented (white) malt, amylolytic enzyme preparations, etc.

According to the method proposed by A.G. Ginzburg, the activation of pressed yeast is carried out in a nutrient medium consisting of flour tea, sugared with unfermented malt, soy flour and water. The method is carried out in the following order (per 100 kg of flour in the dough): (1.3 ÷ 2.0) kg of flour is brewed (4 ÷ 6) l of water with a temperature of plus (90 ÷ 95) ° С and after cooling to plus (58 ÷ 60) ° С make (0.2 ÷ 0.4) kg of unfermented barley malt. After thoroughly mixing the tea leaves, add (4.5 ÷ 6.5) L of warm water so that the temperature of the mixture drops to plus (35 ÷ 40) ° С. (1.3 ÷ 2.0) kg of wheat flour, 0.5 kg of soy flour and pressed yeast in the amount of (20.0 ÷ 30.0)% less than that prescribed by the recipe are added to the diluted tea leaves; after stirring, the mixture should have a temperature no higher than plus (30 ÷ 32) ° С. The lifting force of activated yeast, determined by the time the ball emerges, is (8 ÷ 9) min, humidity is (75 ÷ 78)%, acidity is (3,5 ÷ 4,5) degrees [Modern technology for making dough at bakeries / I. M. Reuter. - 2nd ed., Revised. - Kiev: Technique, 1971. - S. 20].

THEM. Reuter proposed a more simplified method of activating pressed yeast on sugar candied tea, which is prepared by brewing wheat flour with hot water in a ratio of 1: 2.5 or 1: 3. After cooling the tea leaves to plus (63 ÷ 65) ° C, add 1.0 kg of flour, unfermented malt or flour mixed with an admixture of sprouted grain, then the tea leaves are saccharified for (15 ÷ 20) minutes, and then cooled to plus ( 30 ÷ 32) ° С and pressed yeast is added to it [Modern technology for preparing dough at bakeries / I.М. Reuter. - 2nd ed., Revised. - Kiev: Technique, 1971. - S. 20].

To activate pressed yeast, it is recommended to use tea leaves sugared by amylolytic enzyme preparations, for example, amylorizin P10x, isolated from mold fungus Asp.oryzae, instead of unfermented (white) malt [Collection of technological instructions for the production of bread and bakery products. - M .: Preiskurantizdat, 1989. - S. 433]. A tea leaves from a mixture of wheat flour and water is prepared according to the method of I.M. Reuther, cooling it to plus (45 ÷ 50) ° C, where a solution of the enzyme preparation is added to saccharify the semi-finished product for 60 minutes. Cold water is added to the saccharified brew with stirring to cool it to plus 30 ° C, after which a yeast suspension is added. For the preparation of saccharified tea leaves per 100 kg of flour, the dough is consumed,%: wheat flour - 2.0; water - 6.0; the enzyme preparation amilorizine P10x - 0.002; for the preparation of the activation phase,%: water - 5.0; pressed yeast (depending on the method of dough preparation) - (1.0 ÷ 2.0).

The easiest way to activate pressed yeast is a flour-water suspension prepared with a ratio of flour and water - 1: 1.5. The consumption of varietal wheat flour for the preparation of a semi-finished product is (10.0 ÷ 20.0)% of its mass in the dough; the duration of yeast activation when using wallpaper wheat flour (90 ÷ 120) min, the second grade - (120 ÷ 150) min and the first grade - (150 ÷ 180) min. When 0.5% sugar is added to the mass of flour, the activation time is reduced to (45 ÷ 50) min, the lifting force of activated yeast by the ball popping method reaches (10 ÷ 15) min, the acidity of the semi-finished product for wheat flour of the first grade is (2.5 ÷ 3.0) hail [Reuter I.M. Directory of bakery production. T. 2. Raw materials and technology. - ed. 2nd, rev. - M .: Food industry, 1977. - S. 128].

On the basis of the above method, various modifications of the activation method of baker's yeast based on a change in the composition of the nutritional mixture of flour semi-finished product have been developed.

As an alternative to soy deodorized flour in the activation phase, it is proposed to introduce a mixture of kvass wort concentrate (0.3 ÷ 0.5)% and potassium phosphate (0.020 ÷ 0.025)% with maintaining the enriched cake mix for (45 ÷ 60) min [Copyright certificate USSR 657060 MKI ² C12C 11/26 Activation method of pressed yeast / N.I. Derkanosov, L.P. Pashchenko. Claim 06/06/1977. Application No. 2494486 / 28-13. Publ. 04/15/79. Bull. No. 14].

In the brewing phase, instead of wheat flour, it is proposed to use lentil flour in the form of an enzyme hydrolyzate brewed and saccharified with malt [Patent RU 2180913 C1 IPC8 C12N 1/18 A21D 2/36 C12R 1/865 Activated baked yeast activation method / L.P. Pashchenko, I.M. Tareeva, L.Yu. Pashchenko. Claim 09/29/2000. Application No. 2000124774/13. Publ. 03/27/2002. Bull. No. 9]; in the activation phase, enzymatic hydrolysates from oat grains [Patent RU 2366698 C1 IPC ⁸ C12N 1/18 Method for preparing a nutrient medium for activation of baked pressed yeast / V.V. Rumyantseva, T.N. Shelamova, D.A. Orekhova. Claim 01/09/2008. Application No. 2008100882/13. Publ. 09/10/2010. Bull. No. 25], starch milk (glumadin) [Patent RU 2038016 C1 IPC A21D 8/02 Composition for the preparation of dietary bread and a method for the preparation of dietary bread / L.I. Karnaushenko [et al.]. Claim 03/19/1992. Application No. 5033157/13. Publ. 06/27/1995], powder from grape seeds [Patent RU 2208631 C1 IPC ⁸ C12N 1/18 A21D 8/00 Method for preliminary activation of pressed yeast / Z.I. Asmaev [et al.]. Claim 01/03/2002. Application No. 2002100330/13. Publ. 07/20/2003. Bull. No. 20], as well as pumpkin mass obtained by cold extrusion [Patent RU 2324731 C1 IPC ⁸ C12N 1/16 A21D 2/36 Method for preliminary activation of pressed yeast / О.Л. Vershinin [et al.]. Claim 10/16/2006. Application No. 2006136687/13. Publ. 05/20/2008. Bull. No. 14], etc.

According to the authors of the proposed methods for activating pressed yeast, the introduction of these additives into the nutrient mixture improves the quality of the semi-finished product by improving the lifting force, shortening the duration of the dough preparation, improving the quality and increasing the shelf life of the bakery products.

Various methods have been proposed for processing nutritious mixtures for activating pressed yeast, including ultrasonic with a sound energy density in the range of (15⋅10 ³ ÷ 20⋅10 ³ ) kJ / m ³ before introducing disintegrants, which allows partial destruction of starch macromolecules, making it available for assimilation by microorganisms [Patent RU 2328119 C1 IPC ⁸ A21D 8/02 C12N 1/18 C12N 13/00 / T.V. Sanina [et al.]. Claim 01/15/2007. Application No. 2007101421/13. Publ. 07/10/2008. Bull. No. 19]; disinfection of nutrient water with unfiltered modulated light of ultraviolet radiation with a content in the radiant flux of at least 30.0% of ultraviolet quanta with a wavelength shorter than 350 nm [Patent RU 2270247 C2 IPC ⁸ C12N 1/18 C12N 13/00 Baking yeast activation method / C. FROM. Yesiev Claim 08/13/2003. Application No. 2003124979/13. Publ. 02/20/2006. Bull. No. 5], ozonation of the nutrient medium with an ozone-air mixture with an ozone concentration of 50 mg / m ³ [Patent RU 2392308 C2 IPC ⁸ C12N 1/18 A21D 8/02 Method for pre-activation of pressed baking yeast / Yu.F. Roslyakov [et al.]. Claim 06/27/2008. Application No. 2008126345/13. Publ. 01/10/2010. Bull. No. 17], as well as laser radiation from a yeast suspension with a laser length of 9 to 11 μm and a power density of 0.1 to 1.0 kW / cm ² , supplied at a distance of 5 to 25 mm from the supplied liquid jet [Patent RU 2272420 C2 IPC ⁸ A23L 1/025 A23L 1/28 A23J 1/18 C12N 1/18 C12N 13/00 Yeast activation method / G.A. Baranov [et al.]. Claim 09/16/2003. Application No. 2003127953/13. Publ. 03/27/2006. Bull. No. 9].

The above methods are distinguished by a variety of activation methods of compressed yeast, differing in the composition of the nutrient medium and the technological parameters of the process. In each of the considered methods of yeast activation, one of the factors that affect the fermentation activity of yeast cells is usually taken into account: the introduction of enrichment agents or the use of specialized processing of the substrate. However, the authors of such methods often do not take into account the reaction of baker's yeast to the introduction of activators and biostimulants that affect the life cycle of yeast cells, taking into account the conditions of their adaptation in the nutrient substrate. In addition, the implementation of the above methods of activation of pressed yeast requires the use of specialized types of raw materials and complex hardware design, which is associated with an increase in the cost of production of bakery products.

In this regard, the objective of the invention is to create optimal conditions for the adaptation of yeast cells to maltose-flour medium. The technical result of the invention is to improve the biotechnological properties of the fermented semi-finished product, the intensification of the process of dough preparation and improving the quality of bakery products.

The technical result is achieved by the fact that the activation method of compressed yeast, according to the invention, provides for the process of biochemical adaptation of yeast cells to the anaerobic environment of the semi-finished product when the composition of the nutrient substrate is modified by introducing defatted protein amaranth obtained by grinding to the state of amaranth meal flour when removing oil grits, germ of amaranth [patent RU 2533006 C1 MPK ⁸ V02S 9/04 A process for preparing seeds of amaranth milling products and technological Single line for carrying out the method / AS Dronov, S.O. Smirnov. Claim 04/01/2013. Application No. 2013114418/13. Publ. 11/20/2014. Bull. No. 32].

The effectiveness of the proposed method of activation of compressed yeast is due to the fulfillment of the conditions for the adaptation of the biological baking powder to the composition of the flour medium. The chemical composition of the proposed enrichment, g per 100 g, the following: moisture - 12.1; proteins - 41.4; lipids - 2.7; starch and dextrins - 32.1; mono- and disaccharides - 3.8; fiber - 3.4; ash -4.3; minerals, mg: sodium - 95; potassium - 738; calcium - 462; magnesium - 253; phosphorus - 848; iron - 76; vitamins, mg: thiamine - 8.34; riboflavin - 5.91; pyridoxine - 3.2; tocopherol - 6.46; energy value - 343 kcal. For comparison, the chemical composition of first-grade wheat flour, g per 100 g, is as follows: moisture - 14.0; proteins - 10.6; lipids - 1.3; starch and dextrins - 67.1; mono- and disaccharides - 0.5; fiber - 0.2; ash - 0.7; minerals, mg: sodium - 4; potassium - 176; calcium - 24; magnesium - 44; phosphorus - 115; iron - 2.1; vitamins, mg: thiamine - 0.25; riboflavin - 0.08; pyridoxine 0.22; tocopherol - 3.05; energy value - 331 kcal.

The feasibility of introducing fat-free amaranth protein flour into the composition of the nutrient medium is due to the complete set of essential substances involved in yeast vital processes, including amino acids contained in amounts up to 39.08 mg of amino acids per 100 g of product (up to 15.93 mg of essential products) at 10.76 mg per 100 g of product (including up to 3.4 mg of essential ones) in wheat flour [Shmalko N. A., Roslyakov Yu.F. Amaranth in the food industry. - Krasnodar: Enlightenment-South, 2011. - S. 170, 176].

Accordingly, the proposed enrichment enriches the nutrient substrate with sugars (maltose, glucose), amine nitrogen, mineral elements and vitamins in a form accessible to yeast cells, stimulating the biochemical processes of the transition of the cell from respiratory to fermentation. So, special physiological significance is attached to sodium ion - passive and active transfer of substances into the yeast cell from the nutrient medium and vice versa. The presence of sodium in the cell provides constant osmotic pressure, regulates its concentration inside the cell and maintains the necessary biochemical potential. In the case of passive sodium transfer, sugars and amino acids even enter the cells against the concentrations and potential for these substances. With the active transfer of sodium ion from the cell, it follows the passive movement of the chlorine ion along the electrochemical gradient from the cell to the medium and, at the same time, the potassium ion enters the cell. Potassium activates yeast cell enzymes (kinases, dehydrokinases), stimulates the fermentation of maltose and maltotriose, increasing the fermentation rate. Calcium stimulates cell reproduction; magnesium activates the enzymes phosphokinz, decarboxylase; phosphorus accelerates phosphorylation reactions and ATP synthesis. The role of vitamins in the life of yeast is due to the fact that they are part of a variety of enzyme systems. For example, thiamine (B ₁ ) as a prosthetic group is a part of yeast thiamine enzymes, including pyruvate decarboxylase, which plays an important role in fermentation, is involved in nitrogen metabolism, and stimulates zymase activity. Pyridoxine (B ₆ ) is part of the truss systems that catalyze reactions involving alpha amino acids, also activates the zymase activity of yeast [Pashchenko L.P. Biotechnological basis for the production of bakery products. - M .: Kolos, 2002. - S. 158-159, 162-163].

Applicants have experimentally established that the use of fat-free amaranth protein flour contributes to an increase in the rate of gas formation in a dough made from wheat flour (Fig. 1, 2). The rate of carbon dioxide formation in experimental samples for 300 min of fermentation of the semi-finished product increases (1.1 ÷ 2.0) times compared with the control, which is associated with an improvement in the composition of the nutrient substrate and, thereby, activation of fermentation enzymes. Improving the nutritional composition of yeast cells in a semi-finished product intensifies anaerobic breakdown of carbohydrates during alcohol fermentation and glycolysis, promoting the conversion of simple sugars into chemical compounds with macroergic bonding (glucose-6-phosphate, fructose-6-phosphate, fructose-1,6-phosphate, etc. .) with the formation of ATP, providing the yeast cell with the energy necessary for life.

Compounds providing the synthesis of substances with macroergic bonding include squalene lipids of amaranth grain and its grinding products. So, in lipids of amaranth grain, squalene contains (in% of dry matter) 9.88; nibs of amaranth germinal native - 12.00; fat-free amaranth protein flour - 6.20. In the biosynthesis of baker's yeast Saccharomyces cerevisiae, squalene can be consumed during the formation of ergosterol, an element of the cytoplasmic membrane of the yeast cell that performs the transport function, at the cyclization stage of oxidosqualene (lanosterol).

In addition to dough fermentation, the technological significance of sugars is to continue fermentation in dough pieces at the proofing stage and at the beginning of baking bread, as well as the melanoidinization reaction in the upper crust of the products, which determines their specific golden-brown color [Shmalko N.A., Roslyakov Yu. .F. Amaranth in the food industry. - Krasnodar: Enlightenment-South, 2011. - S. 223-224].

The activity indicators of yeast microflora in flour semi-finished products are lifting force and fermentation activity: with an increase in the enrichment dosage from 1.0% to 10.0% in the composition of the nutrient substrate, the lifting force of yeast improves by (11.0 ÷ 40.0)%, and fermentation activity - by (5.8 ÷ 23.5)%, which leads to accelerated maturation of semi-finished products [Prospects for the use of amaranth protein flour in baking / N.A. Shmalko [et al.] // Technique and technology of food production, 2009. - No. 1. - S. 3-6].

When checking the activation method of compressed yeast, the methodology of GosNIIHP [Puchkova L.I. Laboratory workshop on baking technology. - 4th ed., Revised. and add. - St. Petersburg: GIORD, 2004. - S. 226-227], according to which the composition of the activation phase was made of protein-free amaranth flour, prepared according to the following options: 1 - in a water-flour mixture; 2 - on a water-flour mixture with sugar; 3 - on water-flour mixture with tea leaves. The dosage of the enrichment in the semi-finished product was (in%): 1.0; 3.0; 5.0; 7.0; 10.0 instead of wheat flour.

The preferred option for the activation of pressed yeast with normal maltase activity is the preparation of a water-flour mixture according to options 1, 3 (tables 1, 2) with the replacement of flour with wheat flour, amaranth protein fat-free in an amount of 10.0% with a duration of no more than (30 ÷ 60 ) min The lifting force of the semi-finished product with the enrichment improves on average (18.0 ÷ 28.0)% compared with the control.

The use of activated yeast containing fat-free amaranth protein flour in the composition of the nutrient substrate has a positive effect on the quality of bread from wheat flour of the first grade. Trial laboratory baking was carried out in a random manner to assess the quality of baked bakery products [Puchkova L.I. Laboratory workshop on baking technology. - 4th ed., Revised. and add. - St. Petersburg: GIORD, 2004. - S. 23-32, 160-161, 179-188] with the taken amount of flour per sample 400 g (tables 3, 4, 5). In parallel received bakery products by a known method.

The prototype (control) was the recipe for white bread from wheat flour of the first grade according to GOST 26987-86 [Collection of technological instructions for the production of bread and bakery products. - M: Price list, 1989. - S. 195-196].

The level of classification standards for determining the baking properties of wheat flour of the first grade by indicators: volumetric yield - not less than 400 cm ³ / g and shape stability - 0.35 [Puchkova L.I. Laboratory workshop on baking technology. - 4th ed., Revised. and add. - St. Petersburg: GIORD, 2004. - S. 129].

* The indicator is calculated to determine the level of classification standards for the baking advantages of flour, taking into account the amount of flour in the sample, equal to 600 g [Puchkova L.I. Laboratory workshop on baking technology. - 4th ed., Revised. and add. - St. Petersburg .: GIORD, 2004. - S. 126, 129]

The authors experimentally found that when preparing a test with an activation phase (option 1) with the addition of fat-free amaranth protein flour (table 3), the volume of shaped bread increases, compared with the control, by (9.0 ÷ 18.0)%, the specific volume of shaped bread - by (10.4 ÷ 21.5)%, shape stability of hearth products - by (9.8 ÷ 26.8)%, porosity - by (15.6 ÷ 21.9)%, general crumb compressibility - by ( 7.7 ÷ 32.3)%, the content of aromatic substances - (1.1 ÷ 1.4) times, respectively.

The volume of molded bread with the addition of activated yeast with an activation phase (option 2) containing protein-free fat-free amaranth flour (table 4) increases, compared with the control, by (1.1 ÷ 11.0)%, the specific volume of molded bread - by ( 1.2 ÷ 9.3)%, shape stability of hearth products - by (5.1 ÷ 20.5)%, porosity - by (1.6 ÷ 17.5)%, total crumb compressibility - by (3.4 ÷ 17.5)%, the content of aromatic substances - (1.1 ÷ 1.4) times, respectively; the acidity and humidity of the crumb in the experimental samples vary slightly.

The volume of molded bread with the addition of activated yeast with an activation phase (option 5) containing skimmed white amaranth flour (table 5) increases, compared with the control, by (11.4 ÷ 25.0)%, the specific volume of molded bread - by (12.1 ÷ 27.1)%, shape stability of hearth products - by (16.2 ÷ 32.4)%, porosity - by (1.5 ÷ 7.4)%, total crumb compressibility - by (1.6 ÷ 20.3)%, the content of aromatic substances - (1.1 ÷ 1.5) times, respectively.

The best quality bread made from wheat flour of the first grade, taking into account the scoring, is ensured by using activated yeast with an activation phase (option 1) containing up to 10.0% fat-free amaranth protein flour instead of baking flour.

The inventive method of activation of compressed yeast is illustrated by examples.

Example 1

To prepare a nutrient medium in 3.0 l of water at a temperature of plus 32 ° C, 0.9 kg of first-grade wheat flour, 0.1 kg of fat-free amaranth protein flour are added, the recipe amount of pressed baker's yeast is reduced by (20.0 ÷ 30, 0)%, carrying out continuous mixing when introducing raw materials. The resulting mixture is maintained at a temperature of plus (30 ÷ 32) ° C for (30 ÷ 60) minutes until reaching a lifting force (10 ÷ 12) minutes, humidity - (74.0 ÷ 75.0)%, acidity - (4, 0 ÷ 4,5) hail. The dough on activated yeast is prepared in a non-steam manner, taking into account the amount of flour and water used to activate the yeast, while reducing the duration of fermentation of the semi-finished product to (90 ÷ 120) min.

Example 2

To prepare a nutrient medium, 3.0 kg of first-grade wheat flour, 0.1 kg of fat-free amaranth protein flour, 0.25 kg of granulated sugar, the recipe amount of pressed baker's yeast, reduced by (20.0 ÷ 30.0)%, carrying out continuous mixing when introducing raw materials. The resulting mixture is maintained at a temperature of plus (30 ÷ 32) ° C for (60 ÷ 90) minutes until reaching a lifting force (20 ÷ 21) minutes, humidity - (79.0 ÷ 80.0)%, acidity - (4, 0 ÷ 4,5) hail. The dough on activated yeast is prepared in a non-steam manner, taking into account the amount of flour and water used to activate the yeast, while reducing the duration of the fermentation of the semi-finished product to 120 minutes.

Example 3

For the preparation of a nutrient medium, two phases are provided: the flour brewing phase (brewing) and the activation phase. To prepare the infusion, a mixture of 0.9 kg of first-grade wheat flour and 0.1 kg of fat-free amaranth protein flour is brewed with 3.0 l of water at a temperature of plus 95 ° C and the resulting semi-finished product is cooled to plus (32 ÷ 35) ° C. To prepare the activation phase, 4.0 kg of first-grade wheat flour and 1.3 kg of water with a temperature of plus 32 ° C are added to 4.0 kg of non-sugared tea leaves, the resulting mixture is thoroughly mixed, then the prescription amount of pressed baked yeast is reduced to it, reduced by (20.0 ÷ 30.0)%. The mixture is kept for (30 ÷ 60) minutes when the lifting force of the semi-finished product (10 ÷ 12) minutes, humidity 75.0% and titratable acidity (4.0 ÷ 4.5) degrees are achieved. The dough on activated yeast is prepared in an oddless manner, taking into account the amount of flour and water used to activate the yeast, while reducing the duration of the fermentation of the semi-finished product to 90 minutes.

Summary indicators of the quality of bread from wheat flour of the first grade with the activation of pressed yeast according to the claimed method, are shown in table 6.

The use in bakery activation method with the addition of the proposed enrichment agent, which provides an increase in the quality of the target product, is manifested only in this technical solution. The presence of other technical solutions in this area of technology features that distinguish this invention from the prototype was not identified, which ensures that this technical solution meets the criterion of "significant differences".

Claims (3)

1. A method for activating pressed yeast, which involves activating compressed yeast baker's yeast by preparing a nutrient substrate, wherein the composition of the nutrient substrate is low-fat amaranth protein flour obtained by grinding to the state of amaranth meal meal obtained by removing oil from the amaranth germ grain in the amount 10.0% of the total mass of wheat flour and fat-free amaranth flour. 2. The method according to p. 1, characterized in that the amaranth protein fat-free flour is introduced into the composition of the nutrient substrate in the activation phase. 3. The method according to p. 1, characterized in that the amaranth protein fat-free flour is introduced into the composition of the nutrient substrate in tea leaves.

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