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 mixture of first grade wheat flour and scorzonera flour at a weight ratio of 5:1 - 13:1. Scorzonera flour is prepared by way of thyme extraction with liquid nitrogen with separation of the corresponding miscella. Scorzonera is cut, dried in microwave field till residual moisture content is about 20% for no less than 1 hour. One chooses such microwave field power that provides for warming scorzonera inside the bits to a temperature of 80-90°C. Scorzonera is additionally dried by convective method till residual moisture content is about 5% and impregnated with separated miscella with extract content 0.02% of scorzonera weight. Pressure is automatically increased to a level corresponding to that of nitrogen saturated vapours pressure at impregnation temperature. After the impregnation the pressure is released until the atmospheric pressure with simultaneous freezing of scorzonera and cryomilling of it in medium of evolved nitrogen.

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.