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
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Authors
Dates
2011-11-27—Published
2010-08-24—Filed