| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bakery branch and may be used in production of bread. Brew is prepared from flour and water, followed by saccharification thereof, adding to saccharified brew pure cultures of lactic acid bacteria (LAB) Lactobacillus casei and Lactobacillus brevis with acidity of not less than 5 degrees and Saccharomyces cerevisiae yeast with lifting force of not more than 16 min at a ratio: Saccharomyces cerevisiae yeast: LAB Lactobacillus casei: LAB Lactobacillus brevis 4:1: 1. Saccharified brew is held at temperature 28-30°C for 2-18 h and a leaven is obtained with acidity 8-12 degrees, lift 12-28 min and pH 3.8-4.2, part of which is taken for kneading brew or dough, and remaining saccharified brew is added to renew leaven.EFFECT: proposed method of leaven preparation provides effective prevention of bread potato disease and preventing its mold formation owing to use of lactic acid bacteria and yeast with antagonistic activity on spore-forming bacteria causing disease of potato bread and mold fungi, causing bread mold, as well as improved bread quality due to metabolism products accumulation of lactic acid bacteria and yeast while maintaining workability of leaven preparation due to its low number of steps.2 cl, 1 tbl, 3 ex |
