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 oyster plant flour, baker's compressed yeast, vegetable oil, sugar, salt and water. For oyster plant flour production one extracts cocoa husks with liquid nitrogen to separate corresponding miscella. Oyster plant is cut, dried in microwave field till residual moisture content is about 20% for not less than 1 hour. The microwave field power provides for warming oyster plant inside the bits to a temperature of 80-90°C. Oyster plant is additionally dried by convective method till residual moisture content is about 5%. Oyster plant is impregnated with separated miscella with extract content 0.02% of oyster plant weight with simultaneous increase of pressure. Then pressure is discharged down to atmospheric value with simultaneous freezing of oyster plant. Then oyster plant is 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 have improved texture and coffee taste and flavour with no coffee added to the formula.