FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages a starter preparation by way of mixing part of the flour quantity envisaged by the recipe, water and a fermentative agent which is a hop composition representing a mixture of hop cones milled into particles the size as those of the flour and salt, fermentation, kneading dough with introduction of the remaining part of the flour and possibly - of additional components envisaged by the recipe, handling, proofing, baking dough semi-products; the hop composition is introduced in an amount of 0.005-0.079% of the total flour weight in dough; the hop composition contains culinary salt, the weight ratio of hop to salt 99.6:0.4.
EFFECT: invention allows to improve quality of baked products and simplify production technology.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING BREAD "BOGORODSKY" | 1997 |
|
RU2134972C1 |
| METHOD FOR PRODUCTION OF LIQUID BREW BASED ON COMMON HOP SEEDBALL FOR BREAD PREPARATION | 2019 |
|
RU2711783C1 |
| DOUGH COMPOSITION FOR BREAD PRODUCTION AND BREAD PRODUCTION METHOD | 2008 |
|
RU2398379C2 |
| METHOD FOR MAKING YEAST-FREE BREAD | 2020 |
|
RU2758306C1 |
| METHOD OF BREAD PRODUCTION | 2001 |
|
RU2189145C1 |
| METHOD OF WHEAT-RYE BREAD PRODUCTION | 2016 |
|
RU2631328C1 |
| PREPARATION METHOD OF HOP STARTER FOR PRODUCING BREAD | 2007 |
|
RU2363159C2 |
| METHOD FOR PREPARING LEAVEN FOR BREAD WITH USING RYE FLOUR | 2015 |
|
RU2616417C1 |
| METHOD OF PREPARING HOP FERMENT, HOP FERMENT AND METHOD OF PREPARING HOP FERMENT BASED BAKERY PRODUCT | 1999 |
|
RU2164748C2 |
| METHOD OF PRODUCING SCALDED BREAD "IVANOVSKY" | 1995 |
|
RU2122793C1 |
