METHOD OF MANUFACTURING RYE OR MIXED WHEAT-RYE BREAD "HOP" Russian patent published in 2008 - IPC A21D8/02 A21D2/36 

FIELD: food products, bread production.

SUBSTANCE: invention relates to bread production industry, namely to rye or mixed wheat-rye bread production. The method involves producing nutrient mixture for liquid sourdough rye starter consisting of flour, water and hop extract taken in the amount of 2-4% to water mass in the nutrient mixture. The hop extract is manufactured by single-step method from granular hop and water with the ratio of 1:88 which are treated during 90 minutes under the temperature of 100°C. Liquid sourdough rye starter is fermented and used in production cycle. Dough making and fermenting, end product forming, proofing and baking follow. Bread making process time is reduced, dough process is intensified, storage time of bread being microbiologically resistant product is increased.

EFFECT: reduction of bread making process time and increase of bread storage time.

1 tbl, 4 ex