METHOD FOR DRY FERMENT "HOP CEREAL" Russian patent published in 2017 - IPC A21D2/36 A21D8/00 

FIELD: food industry.

SUBSTANCE: method for dry ferment "Hop cereal" deals with production of bio-activated wheat grain, therefor the unscoured wheat grain is cleaned, soaked and ground. Thereafter a thick ferment of 48-50% moisture content is kneaded from water, a ground grain mass and a hop composition taken in an amount of 0.05% of the dry grain mass consisting of hop cones ground to a particle size of 25-30 micron via the disintegrating undular method and a table iodized white salt at a ratio of 1.0:0.3. The resulting ferment is fermented at the temperature of 40-45°C to the acidity of 18.0-21.0 degrees, then the fermented thick ferment is dried at the temperature of 30-50°C to a 10% moisture, ground by disintegrating undular method and sieved.

EFFECT: increased nutritional value of bakery products, reduced technological cycle of dough preparation, increased ferment storage life, reduced production areas and employment of equipment.

1 tbl, 3 ex