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

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages preparation of dough containing a mixture of first grade wheat flour and flour of another kind of vegetable raw material, pressed bakery yeast, vegetable oil, sugar, salt and water, the dough fermentation, shaping in the form of sheets and baking. In the process of dough preparation one uses a mixture of first grade wheat flour and oyster plant flour at a weight ratio of 5:1 - 13:1. Oyster plant flour is produced by way of thyme extraction with liquid nitrogen with separation of the corresponding miscella, oyster plant preparation, cutting, drying in the microwave field till residual moisture content 20%. One chooses such microwave field power that provides for warming oyster plant inside the bits to a temperature of 80-90°C. Drying is performed for no less than an hour. Oyster plant is additionally dried by convective method till residual moisture content is about 5% and impregnated with separated miscella with extract content 0.02% of oyster plant weight. Pressure is automatically increased to a level corresponding to that of nitrogen saturated vapours pressure at impregnation temperature. One performs depressurisation to atmosphere pressure which provides for nitrogen evaporation and oyster plant freezing. It is cryo-ground in medium of released nitrogen to produce flour.

EFFECT: invention enables production of new waffle bread which has improved consistency and coffee taste and flavour with no coffee added to the formula according to an energy-saving technology.