METHOD OF PRODUCING YEAST-FREE SOURDOUGH, AS WELL AS BAKERY PRODUCTS BASED ON IT Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D13/47 A21D13/66 

FIELD: food industry; baking.

SUBSTANCE: invention relates to the development of bakery yeast-free sourdough for the preparation of bakery products from amaranth flour. The method of producing yeast-free sourdough is characterized by the following: the first stage is carried out as follows: amaranth flour and water are mixed in a ratio of 1:3 at a temperature of 25–30°C and the resulting mixture is kept for 23–25 hours at a temperature of 30–35°C. After this, a second stage lasting 5–7 days is carried out, at the second stage a part of the sourdough obtained at the first stage is removed, the remaining 1/4 of the sourdough is fed with a nutrient mixture of amaranth flour and water with a component ratio of 1:3:1, being one part of the sourdough, three parts of water and one part of amaranth flour. The resulting dough is kept for 23–25 hours at a temperature of 30–35°C followed by repetition of the stage. Next, the third stage is carried out lasting 14–17 days, during the said stage 4/5 of the sourdough from the second stage is removed, and a nutritious mixture of amaranth flour and water is added to the remaining part at a component ratio of 1:3:1, being one part of the sourdough, three parts of water and one part of amaranth flour. The resulting mixture is kept for 23–25 hours at a holding temperature of 25–35°C. After which the third stage is repeated. Upon completion of the third stage, the fourth stage is carried out. A nutrient mixture of amaranth flour and water is added to the entire volume of the sourdough at a ratio of 1:3:1, being one part of the sourdough, three parts of water and one part of amaranth flour, respectively, at a holding temperature of 30–35°C for 23–25 hours. The fourth stage is repeated for 5–7 days, after which the sourdough is ready. The method of producing a bakery product includes preparing sourdough using the above method, fermenting the dough, moulding the dough, proofing the dough pieces and baking sourdough bakery products.

EFFECT: invention makes it possible to improve the taste and beneficial properties of prepared bakery products through the use of prepared yeast-free sourdough based on amaranth flour.

2 cl, 1 tbl