METHOD OF PRODUCTION OF BREAD WITH ADDITION OF HOP CONES Russian patent published in 2018 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method comprises the steps of preparing a brew from a part of flour, baking yeast, salt, carob syrup and drinking water, fermenting it, obtaining dough by mixing brew, hop leaves, malt extract, carob syrup, water and the rest of the flour, fermentation of dough, punching, cutting, proofing and baking dough pieces. For the brew preparation, for 100 kg of flour in the dough, use 20.0 kg of fancy white wheat flour, 1.0 kg of baking yeast, 1.5 kg of table salt, 6.0 kg of carob syrup and 30.0 kg of drinking water. To prepare the dough, use 5.0 kg of dried and crushed hop leaves, 6.0 kg of carob syrup, 2.0 kg of malt extract, 30.0 kg of drinking water and the remaining mass of wheat flour. Duration of fermentation of the dough support for 60 minutes, the test – 90–120 minutes. During the fermentation of the dough, 2–3 punches are made, then dough is cut, the dough pieces are made at 34–35 °C for 20–30 minutes and baked at 180–200 °C for 30 minutes with the baking chamber moistened in the first stage of baking. Dough is prepared with the following content of the original recipe components: kg/100 kg of flour: fancy white wheat flour – 100.0; dried and crushed leaves of common hop – 5.0; table salt – 1.5; carob syrup – 12.0; malt extract – 2.0; baking yeast – 1.0; water – 60.0 or up to 41 % humidity.

EFFECT: invention makes it possible to improve the quality of finished products, improve the organoleptic properties of products, intensify the process of bread production, increase the nutritional and biological value of products, impart preventive properties to finished products.

1 cl, 2 ex