WHOLE-GRAIN WHEAT BREAD ON HOP SOURDOUGH AND METHOD FOR ITS PREPARATION Russian patent published in 2023 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: production of bakery products. Whole wheat bread on hop sourdough made from the following initial components, wt.%: whole grain wheat flour - 15.1, premium wheat flour - 20.7, sugar - 1.73, food salt - 0.37, sunflower oil - 1.5, drinking water - 52.7, rye bran - 1.88, hop cones - 6.02. Method for preparation of bread is as follows: prepare an extract from hop cones and 3/5 of the water from the total amount of drinking water in the ratio of hop cones: drinking water - 1: 7, boil for 30 minutes, leave for 24 hours, boil again for 10 minutes, filter. Then the sourdough is prepared by brewing 1/5 of the premium wheat flour with a hop extract, brought to a temperature of 95°C, cooled to 60-65°C, add 7/8 parts of sugar, mix, leave the dough to ferment for 38-40 hours at 30-35°C, mix the resulting hop starter. Whole wheat flour and the rest of the premium wheat flour are mixed, a dough is prepared by mixing 1/5 of the hop sourdough with 1/5 of the drinking water in a ratio of 1:1, the rest of the sugar, 1/3 of the flour mixture and 1/2 of rye bran, keep the dough for 3-3.5 hours. The dough is prepared by mixing the dough with the rest of the drinking water, 1/3 of the flour mixture, the rest of the rye bran. Next, mix the mass until smooth, mix with edible salt, sunflower oil and the rest of the flour mixture. The dough is kneaded for 2 minutes at a kneading speed of 60 rpm and for 4 minutes at a speed of 90 rpm. Leave the dough for fermentation for 120-150 minutes, cut and shape the dough, leave at a temperature of 35°C for 90 minutes. Bake for 25-30 minutes at a temperature of 200-210°C with moistening of the baking chamber.

EFFECT: expanding the range and obtaining a product with an improved vitamin and mineral composition, improved nutritional value and an extended shelf life.

3 cl, 2 tbl