BREAD PRODUCTION METHOD Russian patent published in 2001 - IPC

FIELD: baking industry. SUBSTANCE: method involves milling grain without separating grain coat at grinding size of 0.16-1.00 mm; introducing hops component in the form of aqueous suspension during dough kneading in an amount of 0.07-0.1 wt.% of flour at each stage; preparing leaven and simultaneously cultivating lactic acid bacteria and yeast at temperature of 22-25 C till acidity value reaches 4.5-5.5 pH and introducing in the process of dough kneading in an amount of 20-25 wt.% of total weight of flour; fermenting at temperature of 25-27 C; baking at temperature of 170-180 C until complete readiness. Method allows 90-95% of valuable substances contained in grain to be kept in baked product. Method is used for obtaining general-purpose and dietary bakery products. EFFECT: simplified method and increased shelf life of bakery products.