METHOD OF PRODUCING ENCAPSULATED SOURDOUGH FOR BAKERY PRODUCTS Russian patent published in 2023 - IPC A21D8/02 A21D2/36 

FIELD: baking.

SUBSTANCE: invention can be used in the production of bakery products. A method of producing hop starter for preparing baked goods in encapsulated form involves preparing a hop starter by brewing flour with a hop extract containing hop cones and boiling water at a ratio of 1:100. Next, straining is carried out, dividing the brew into two parts at a ratio of 2:3. Then flour is added to the second part at a ratio of 1:56, the first part is brought to a boil and the second part is poured with boiling water from the first. Then the mass is cooled to 70°C and flour is added to the resulting starter at a ratio of 1:5. Next, the starter is cooled to 40°C and the same amount of flour is added, the starter is left for 48 hours, covered with a towel in a thermostat with a temperature of 30–35°C. Then fertilizing with flour and water at a temperature of 33–35°C is performed at a ratio of 1:1 until a lift of 20 minutes and a final acidity of 11 degrees are obtained. Then the finished starter is encapsulated. To prepare capsules, 75 to 80% volume parts of hop starters are added to an aqueous 0.1% solution of calcium chloride, the emulsion is thoroughly mixed, and homogenized. Next, droplets formed using a dividing needle with a diameter of 1.2 mm are added to 1.5% aqueous sodium alginate solution to form spheres with a diameter of 3.6–4 mm. The resulting capsules are dried at a temperature of 28–29°C to humidity of 3–4% and left for storage.

EFFECT: invention makes it possible to obtain hop starter in encapsulated form, which has high technological properties for a long shelf life.

1 cl, 1 tbl