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. One prepares of dough containing a mixture of first grade wheat flour and oyster plant flour at a weight ratio of 5:1 - 13:1. Oyster plant flour is prepared by way of thyme extraction with liquid nitrogen with separation of the corresponding miscella. One performs preparing oyster plant, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing warming of oyster plant inside the bits to a temperature of 80-90°C during at least an hour. One performs additional drying by convective method till residual moisture content is about 5 %; then one impregnates it with separated miscella with extract content of 0.02% from oyster plant weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and its cryo-grinds in 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% by way of its fermentation, shaping in the form of sheets and baking.

EFFECT: invention makes it possible to produce waffle bread that have improved texture and coffee taste and flavour with no coffee added to the formula.