METHOD FOR PRODUCTION OF HOP FERMENT FOR BAKERY PRODUCTS PREPARATION Russian patent published in 2020 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of hop production preparation for preparation of bakery products is carried out by way of preparation of hop starter by way of flour brewing with hop extract containing hop cones and boiling water at ratio 1:100, including filtration. Then, the brew is separated into two parts at ratio of 2:3. In the second part flour is added at ratio of 1:5. First portion is brought to boiling point and the second portion is poured with boiling water from the first portion. Cool down to 70 °C and add flour into the resulting starter at ratio of 1:56. Cooling is then cooled to 40 °C and the same amount of flour is added. Fresh starter is covered with a towel and put in a thermostat with temperature of 30–35 °C for 48 hours. Then one performs additional fertilizing by adding flour and water at temperature of 33–35 °C at ratio of 1:1.

EFFECT: invention allows to enhance quality of starter, to improve quality of semi-products due to increase of their nutritive value, to increase storage life of ready products, to reduce production areas during starter preparation.

1 cl, 1 tbl, 2 ex