RU2016124725A - The method of obtaining bread kvass - Google Patents

Claims (1)

A method of producing kvass bread kvass, which includes preparing the recipe components, frying rye crackers, mixing them with barley flour, oat flour and hops, pouring them with boiling water, infusion, phase separation, adding rye flour, sugar and sourdough to the separated liquid phase, fermentation, separation phases, adding sugar syrup and honey to the separated liquid phase and pouring, characterized in that the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating in chicory to a temperature inside pieces of 80-90 ° C, for at least 1 hour, fry, crush and serve with boiling water in an amount of about 3.6% by weight of rye crackers, rye crackers and hops are crushed before mixing, and as starter cultures use a combination of starter yeasts of races M and C-2 and lactic acid bacteria races 11 and 13.