FIELD: food industry.
SUBSTANCE: method comprises preparing hop starter by scalding flour with hop decoction at a temperature of 83-85°C in ratio 1:2. Herewith hop decoction is prepared by mixing hop cones with water in ratio 1:40, boiling the mixture for 45-60 minutes and filtering it. Nutrient medium is cooked concurrently by scalding flour or unfermented malt with water a temperature of 83-85°C in ratio 1:2. After that hop brew and nutrient medium are cooled to a temperature of 27-30°C, mixed in ratio 1:1 and fermented during 60-72 hours to obtain starter.
EFFECT: obtaining high-quality hop starter with low humidity and high acidity.
3 cl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF BREAD PRODUCTION | 2001 |
|
RU2189145C1 |
| METHOD FOR PRODUCTION OF BREAD OR BAKERY PRODUCTS | 2010 |
|
RU2434428C1 |
| METHOD FOR PRODUCTION OF HOP FERMENT FOR BAKERY PRODUCTS PREPARATION | 2019 |
|
RU2736987C1 |
| METHOD OF MANUFACTURING RYE OR MIXED WHEAT-RYE BREAD "HOP" | 2006 |
|
RU2329649C1 |
| METHOD FOR PRODUCTION OF LACTIC ACID STARTER FOR RYE AND RYE-AND-WHEAT BREAD VARIETIES | 2014 |
|
RU2568138C1 |
| METHOD FOR PRODUCTION OF LIQUID BREW BASED ON COMMON HOP SEEDBALL FOR BREAD PREPARATION | 2019 |
|
RU2711783C1 |
| METHOD FOR PRODUCTION OF LIQUID FERMENT FOR PREPARING BREAD | 1993 |
|
RU2044488C1 |
| METHOD OF PRODUCING BREAD "BOGORODSKY" | 1997 |
|
RU2134972C1 |
| METHOD OF WHEAT-RYE BREAD PRODUCTION | 2016 |
|
RU2631328C1 |
| METHOD FOR PRODUCING OF LIQUID RYE STARTER | 2006 |
|
RU2314698C1 |
