Atsatan (fermented milk bio-leaven for baking bread)

Live fermented milk Atsatan is used to produce tasty and healthy yeast-free bread at home. It is also used as a dough improver, enriching bread with vitamins and vital amino acids.

Atsatan bread leaven is used in the production of natural bread - BIO - bread. We offer sourdough for homemade bread.

Sourdough for bread consists of the following components:

Sprouted grain - 47.7%
Wheat bran - 36.0%
Dried buttermilk yogurt (CHORATAN) - 6.3%
Water, no more - 10%

In the process of maturation of the dough, lactic acid microorganisms in the composition of ACATAN break down starch with the formation of easily digestible carbohydrates. The use of sourdough for bread minimizes the amount of yeast in the dough, since the fermented milk medium of the sourdough absorbs yeast cells, and bread prepared in this way can be stored longer and without preservatives, and its use helps to avoid possible allergic reactions and bloating due to fermentation processes.

It was developed by the Armenian biotechnologist AE Selimyan. Sourdough is actively used for the preparation of natural bread (the so-called BIO-bread) on an industrial scale in Armenia and at a number of industries in the post-Soviet space.

ACATAN is unique in that during the ripening of the dough, under the influence of the sourdough, starch is broken down, turning into easily digestible carbohydrates. During preparation, the fermented milk medium of ACATAN absorbs yeast cells, therefore there are no yeast cultures in BIO bread. The absence of yeast allows bread to be stored longer without preservatives, and also to avoid various troubles after consumption: bloating due to fermentation in the stomach or allergic reactions.

As a yeast-free sourdough for dough in any recipe for making bread, ACATAN is used in the proportion: 5g. yeast and 8g. ACATANA for 1 kg of flour.
As a dough improver in any baked goods ACATAN is used: 3g. for 1 kg of flour.

Store at room temperature up to + 25C and relative humidity no more than 75%.

Attention! When using ACATAN for making bread in a bread maker, a successful result is not guaranteed! This leaven is intended for making bread in the oven!

At night Darnitsky was baked with Atsatan. I managed to take a picture in the morning, uh
The principle is the same: kneading, raising, proofing in serves mode, baking in a preheated oven.


Darnitsa bio-bread with Atsatan sourdough (Panasonic 2501) (elena20888)

[elena20888]

elena20888, Lena, as you read my thoughts! Yesterday I was just thinking that I really want to bake Darnitsky.

It's great that Azatan works well in service mode. If my memory serves me, is the temperature there quite high? 40 degrees? I may be wrong, correct me. For leaven this is a bit too much, but atzatan really does nothing like that!

[Svetlana,]

Svetlana, in my whole grain bread recipe, the moderator put a working link to service mode topic... If I am not mistaken, then t HP is 32-35 C ..

***

I sit and eat a salad with Darnitsky. Vkuuuuy and not sour at all. Many people do not like Darnitsky because of acid, while someone's digestive tract does not like acid ((The recipe is simple to disgrace.
In general, zer good, bread

These are not my first breads with azatan, but the first ones in HP. I've been baking a year with Azatan ... I guess.
Although, my chuyka senses, I will have to bake again in molds, since bricks from HP are quickly eaten up. You need to bake with loaves)) Knead more dough and let it stand in a cartoon ...
The manufacturer of the azatana claims that the bread has a longer shelf life.Well, I don’t know, our bread "does not live up to the check of the shelf life."

[elena20888]

the moderator put a working link on the topic about the service mode. If I am not mistaken, then t HB 32-35 C

Oh, you have to kiss this moderator virtually on the cheek! He's such a good fellow! For such lazy people as me, even puts links

elena20888, Lena, your experience is very interesting! Thank you!

[Svetlenki]

Svetlenki, Sveta, Light, in our area is there something similar to a magical Azatan?

in our area there is something similar to the magic atzatan?

Of course have! Sekowa

🔗

And they bake bread on it in a bread maker

Wheat bread on sеkowa bacon enzyme in a bread maker (Omela)

[Svetlana]

Svetlana, and thank you

Of course, for testing, working out the recipe and using additives to taste, it is very convenient to bake small loaves in the KhP with a service mode, and only one dish is used - a bucket. That's all well with the help of HP comes out, only a little. The size will be too small Anyway, you have to turn on the oven, so you can bake a large loaf in it, or even two at once (to save money, I bake after 23.00 at the night electricity rate). Let's put in the oven a whole grain loaf of multi and next to it a bucket of HP with black. Beauty ... at least enough bread for a few days.

Of course have! Sekowa

Yes Yes!!! I know about it! Thank you!

How to replace Azatan, so that it is closest in composition? Well, take a look at the composition from the manufacturer yourself. Dairy starter culture with concentrated MKB + nutrition for it and at the same time active enzymes for fast flour processing.

Sourdough for bread consists of the following components: from the manufacturer

Sprouted grain - 47.7%
Wheat bran - 36.0%
Dried buttermilk yogurt (CHORATAN) - 6.3%
Water, no more - 10%

By analogy, you can adapt the available dry milk and not so much))) the starter culture from the pharmacy for these cases. Well, each sour milk will give its own taste, but the essence is the same. Concentrate of aggressive LAB + aggressive enzymes.
With bran, everything is clear, but sprouted grain is unfermented malt, the closest replacement, which is active. I'm too lazy to look for the proportion of active malt, it's easy to dig up on the internet.
The only thing is that the amount of yeast HP may have to be adjusted.

Discussion made in

Whole Grain Bio Atsatan Bread (elena20888)

["Whole-grain bread with sourdough Atsatan"]

Name "Whole-grain bread with sourdough Atsatan"

[fffuntic]

fffuntic, Elena, .
But the question torments me - where is the money, Fedor? where does the yeast go?

[fffuntic]

fffuntic, Elena, .
But the question torments me - where is the money, Fedor? where does the yeast go?

namesake

They don't go anywhere there. Look here

I quote:
Modern research has shown that matsun is a synbiotic containing lactobacilli, yeast, Acedophiles and Amino Acids.
Studies have shown that if several of the strongest strains are isolated from the multicomponent system of ferment enzymes and thereby exclude mutual competition of enzymes, then the amount of lactobacilli and amino acids in the resulting matsuna increases tenfold. This matsun, unlike the usual one, was named BIomatsun.
Possessing qualitatively new properties, BIOMatsun has found application as a 100% natural bread improver, and its filtrate in a mixture with wheat bran is an excellent feed additive to the diet of animals.
The bread improver was named HATSATAN (in Armenian, Hats is bread), and the feed additive was called KERATAN (in Armenian, KER is fodder). 🔗

At first, there is dry truncated, it should wake up, so fast CP-yeast starts to work, but then there is an increase in acidity and its own fermented milk yeast, which live well in an acidic environment, come to life and displace HP-yeast. The manufacturer was lying, as I understand it, he did not count the fermented milk yeast for yeast.
Well, think about it yourself. First, a minimum of HP is put in there, which are not enough to raise bread, but it rises as expected until the last minute. Own fermented milk yeast then works and in the end it remains. And among the simplest cannibalism is a frequent occurrence. Almost all CP yeast, as I understand it, will be primitively killed by fermented milk, and the corpses will go to feed both relatives and bacteria.

Here I read it word for word

The uniqueness of the Atsatan bread sourdough is in the peculiarity of its effect on fungal and encapsulated yeast: in the process of hydrolysis, it destroys them, like other harmful microorganisms (bacteria and fungi). At the same time, starch is also broken down, turning into easily digestible carbohydrates. As a result, the bread completely gets rid of yeast cells. Its use does not cause the appearance of fermentation processes in the stomach and, accordingly, bloating, allergic reactions. Such bread stays fresh for a long time.

but encapsulated yeast is an introduced xn-yeast, it is generally modestly silent about its own fermented milk. At the same time, there is a remark about the absence of a completely yeast medium. But its own fermented milk environment along with its own native yeast gets along well together. Therefore, you must understand, whether the lactic acid bacteria eat everything there, including their native yeast - which is quite doubtful, to put it bluntly. Fermented yeast, such as kefir yeast, thrive in an even more acidic environment.
Most likely the manufacturer is talking about the yeast medium introduced, and not his own. He attributes his own to the most "fermented milk environment".

Lena,

Hello!
Yes, I also read it yesterday morning, here at least some light is shed on the process. But this is also "fiction", by and large. It was not possible to find any documentary evidence quickly - Selimyan's articles, for example (a commercial secret?), Or the scan of laboratory research results mentioned by the author. Therefore, it is finally not clear what we are talking about - either there is no live yeast, or there are not even yeast cells. Although, as you said, according to their text - it is about the second.

And among the simplest cannibalism is a frequent occurrence. Almost all CP yeast, as I understand it, will be primitively killed by fermented milk, and the corpses will go for food both to congeners and bacteria.

Starved
About high acidity is also not a fact, the author of the topic writes that the bread is not sour. But here, of course, the pH values ​​would be more appropriate.
In general, it is very interesting that actually going there! We need to dig deeper!

in any case, bread with concentrated sour milk is always tasty and healthy, with or without yeast.