METHOD FOR PREPARATION OF BREAD-BAKING FERMENT

摘要

food industry. SUBSTANCE: method envisages fermenting brewing from rye flour and water using dry bifidobacterium preparation activated on skimmed or whole milk or liquid bifidobacterium preparation, after which mixture is adjusted to specified acidity. Fermentation is conducted at 36-37 C. EFFECT: simplified and accelerated ferment preparation procedure. 2 cl, 2 ex