FLAVOURED WAFFLE BREAD PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: in the process of flavoured waffle bread production one prepares dough of a mixture of first grade wheat flour and dandelion roots flour, baker's compressed yeast, vegetable oil, sugar, salt and water. For dandelion roots flour production one extracts jeera with liquid nitrogen to separate corresponding miscella. Dandelion roots are cut, dried in microwave field till residual moisture content is about 20% for no less than 1 hour. The microwave field power provides for warming dandelion roots inside the bits to a temperature of 80-90°C. Dandelion roots are additionally dried by convective method till residual moisture content is about 5%. Dandelion roots are impregnated with separated miscella with extract content 0.02% of dandelion roots weight with simultaneous increase of pressure. Then pressure is discharged down to atmospheric value with simultaneous freezing of dandelion roots. Then dandelion roots are cryomilled in the medium of released nitrogen. Dough is prepared at the following mass ratio of components with accuracy of ±5%: flour mix - 100, pressed bakery yeast -1.6, vegetable oil 2.33, sugar - 4, salt - 6, water - to moisture of 65-68% The dough is fermented, moulded in the form of sheets and baked.

EFFECT: produced waffle bread has improved texture and coffee taste and flavour with no coffee added to the formula.