METHOD FOR PRODUCTION OF BREAD OR BAKERY PRODUCTS Russian patent published in 2011 - IPC A21D2/36 

Abstract RU 2434428 C1

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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RU 2 434 428 C1

Authors

Zalysin Aleksandr Sergeevich

Zalysina Ol'Ga Sergeevna

Gudkov Dmitrij Vjacheslavovich

Gudkov Pavel Dmitrievich

Dates

2011-11-27Published

2010-08-24Filed