УДК 664.642.2
Lopaeva N. L.
Sharavyev P. V.
Ural State Agrarian University
Summary. Russia has accumulated a wealth of experience in the application of technologies for preparing dough on sourdough - flour semi-finished products with acid-forming and gas-forming ability. In the technology of wheat bread with directed cultivation of microorganisms, liquid ferments and liquid yeast are used. Wheat sourdough is a continuously renewable semi-finished bakery product obtained by fermentation of a nutritious mixture of wheat flour and water with acid-forming, mainly lactic acid, bacteria and yeast.
Keywords: sourdough, yeast, sourdough maturation, sourdough yeast, dough, wheat sourdough.
