PRODUCTION METHOD OF DRIED FLATBREADS WITH HOP EXTRACT Russian patent published in 2009 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: method provides for preparing hop extract from granular hop and water using single-stage method. For this purpose, granular hop and water are mixed in ratio 1:88 of weight fractions and obtained mixture is held for 60 minutes at a temperature of 100°C. Then nutrient mixture is cooked for liquid rye starter consisting of flour, water and hop extract taken in quantity of 2-6% to water weight in nutrient mixture. Liquid rye starter is fermented to acidity of 9-13 degrees and then used in production cycle. Dough is prepared, fermented and poured on the baking trays. Finished product is proved, stabbed, baked, cut and dried.

EFFECT: obtaining microbiologically resistant product with pleasant flavour; extending its storage life period; decreasing duration of technological process due to dough process intensification.

1 tbl, 3 ex