FIELD: food processing industry, in particular bakery industry.
SUBSTANCE: claimed method includes hop ferment preparation by mixing of wheat bran and hop decoction in ratio of 1:3; addition of natural honey as carbon source in amount of 5 % based on bran mass and inactivated food Torula yeast as nitrogen source in amount of 0.1 % based on bran mass. Then fermentation is carried out at 26-28°C and further ferment is trice freshened with nutrient mixture, namely with saccharified hop infusion of 79-82 % moisture to produce finished ferment with acidity of 6-8° and lifting capacity of 15-17 min. On the base of obtained ferment taken in amount of 25-30 % calculated as receipt flour amount liquid brew is prepared. Then dough is mixed, fermented, cut, proofed and baked.
EFFECT: bakery products with increased microbiological safety and improved organoleptic characteristics.
3 tbl, 4 ex
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