METHOD OF PREPARING HOP FERMENT, HOP FERMENT AND METHOD OF PREPARING HOP FERMENT BASED BAKERY PRODUCT Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method of preparing hop ferment involves pouring water over 45-55 g of dry hops; boiling hops in 1 l of hot water bath for 15-20 min; infusing for at least 10 h; straining and squeezing; adding 250-300 g of flour into extract for producing mixture with consistency of sour cream and leaving it for fermentation in warm place for 1.5-2 days, while periodically mixing it for oxygen enrichment; judging ferment readiness by appearance of small bubbles on surface. Method of preparing baking products involves adding cereal flour and water into hop ferment; mixing produced mixture with following adding of sugar syrup and salt; leaving ready mixture for 1-1.5 h for maturing till appearance of small bubbles on surface; adding cereal flour and other components in accordance with receipt for specific kinds of bakery products; mixing for producing dough; forming bakery products; proofing at temperature of 30 C for 4-6 h till volume of bakery product is doubled; baking for first 10 min at temperature of 200-230 C with following baking for 30-50 min at temperature of 150-170 C. EFFECT: reduced acidity of ready bread and improved therapeutic and prophylactic properties. 4 cl, 3 ex