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

FIELD: food industry.

SUBSTANCE: method envisages dough preparation, its fermentation, shaping in the form of sheets and baking. 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%. In the process of dough preparation one uses a mixture of prime grade wheat flour and dandelion roots flour at a weight ratio of 5:1 - 13:1. Dandelion roots flour is prepared by way of extraction of estragon with liquid nitrogen to separate corresponding miscella. One performs preparation of dandelion roots, their cutting and drying. Drying is performed in microwave oven till residual moisture content is about 20% at microwave field power providing warming of dandelion roots inside the bits to a temperature of 80 -90°C during at least an hour. Then one performs additional drying by convective method till residual moisture content is about 5%, impregnation with separated miscella with the extract content 0.02% of the total weight of dandelion roots with simultaneous pressure boost. One performs depressurisation to atmospheric pressure with simultaneous freezing of dandelion roots and their cryomilling in the medium of released 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.