Development of symbiotic starters for bread production

The paper presents the results of the research on autoselection conditions for kefir fungi using rye flour brew to produce a symbiotic starter. The optimal conditions for kefir fungi culturing, which provide active yeast multiplication and heterofermentative lactobacilli flora typical of baking sourdough are found out. The biochemical properties of symbiotic starters and technological parameters of its preparation are studied.