METHOD FOR MAKING YEAST-FREE BREAD Russian patent published in 2021 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for making yeast-free bread includes the preparation of leaven, pregelatinized flour, bread starter, dough, its proofing and baking. The pregelatinized flour and leaven are prepared on hop water using rye flour. The bread starter is prepared on the basis of pregelatinized flour and leaven using wheat flour of the 1st grade. The dough is kneaded on the bread starter using top grade wheat flour and wheat flour of the 1st grade. Hop water is prepared by boiling hops for 15-20 minutes, followed by infusing for 12 hours. For the preparation of hop water, hops and water are used in a ratio of 2:100. The initial components are used at the following ratio, kg: rye flour peeled 0.0023-0.0123, top grade wheat flour 0.046-0.063, 1^st grade wheat flour 1-0.226-0.288, water 0.18-0.20, hops 0.0004-0.0005, sugar 0.0051-0.0066, salt 0.0037-0.0049, vegetable oil 0.00185-0.0028.

EFFECT: invention makes it possible to obtain environment-friendly bread that does not contain baking yeast and preservatives, has an increased quality and an extended period of freshness preservation.

1 cl, 1 ex