FIELD: breadbaking. SUBSTANCE: method involves preparing the intermediate product where hop infusion in sea water is used as fermenting agent and, simultaneously, raising agent. Dough is prepared by mixing the flour, intermediate product, salt, sugar and water; its finish fermenting, making-up, proofing and baking. EFFECT: improved physico-chemical index; production of bread with prolonged storage time. 6 cl, 2 tbl
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