METHOD FOR PRODUCTION OF LIQUID BREW BASED ON COMMON HOP SEEDBALL FOR BREAD PREPARATION Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method relates to bakery industry. In method for production of liquid starter based on hop growths for bread preparation water infusion of hop is preliminarily prepared by mixing hop seeds with boiled water cooled to temperature 38–42 °C ratio of 1:50 and holding in thermostat for 2 hours at temperature 42 °C with further filtering through metal sieve. Separately one prepares brew of rye flour by way of mixing rye strippable flour and water with temperature of 98–100 °C in ratio of 1:4 with subsequent heating of mixture in a water bath to temperature of 80–82 °C and holding at this temperature for 60 minutes. Prepared brew is cooled to temperature of 40–42 °C and used for production of hop brew and fermented brew. Hop brew is produced by way of mixing the infusion of hop and brew from rye flour at ratio of 1:3 and keeping in thermostat for 48 hours at temperature of 36–38 °C, fermented brew is produced by adding lactic-acid bacteria to brew from rye flour with subsequent maintenance in a thermostat at temperature of 38–40 °C for 24 hours. Liquid starter based on hop hatchbacks is obtained by mixing hop brew and fermented brew at ratio of 1:1 and holding in a thermostat at temperature of 36–38 °C for 48–72 hours to accumulate acidity of 7–8 °H.

EFFECT: method allows to produce high-quality hop brew and to use it during non-yeasted rye, rye-wheat and wheat bread preparation.

1 cl, 4 ex