FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to bakery production. Method for production of hop starter for bread preparation involves preparation of hop brew by mixing under vacuum of water hop extract at temperature of 60-65°C with flour at ratio of 1:3, wherein for the preparation of an aqueous hop extract, dry hop cones are mixed with water in ratio of 1:100, extracted under vacuum of 5-10 kPa for 30 minutes and filtered, preparation of a nutrient medium, for which the hop brew is cooled to room temperature and topinambur pulp is added in amount of 10-15% of the weight of the hop brew and left for fermentation for 60-72 hours until acidity is 9-14°H, then, to obtain a starter with moisture content of 60%, flour and bran are added to the fermented nutrient medium at ratio of 1:1 and left for 12-14 hours at temperature of 30-35°C, after which drying is carried out on a two-stage convective vacuum-pulse dryer.
EFFECT: disclosed method enables to obtain a long-term storage starter, which enables to obtain bread with improved organoleptic properties.
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Authors
Dates
2025-03-24—Published
2024-01-23—Filed