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 flavoured waffle bread production method envisages dough preparation, its fermentation, shaping in the form of sheets and baking. The dough contains a mixture of first grade wheat flour and dandelion roots flour at a weight ratio of 5:1 to 13:1, pressed bakery yeast, vegetable oil, sugar, salt, soda and water. Dough is prepared at the following mass ratio of components with accuracy of ±5%: flour mixture - 100, pressed bakery yeast -1.6, vegetable oil - 2.33, sugar - 4, salt - 6, water - to moisture of 65-68%. Dandelion roots flour is prepared by way of extracting cocoa husks with liquid nitrogen with corresponding miscella separation, preparing dandelion roots, their cutting, drying in the microwave field to residual moisture of around 20% with the intensity of the microwave field, providing for dandelion roots heating until temperature inside pieces makes 80-90°C for at least 1 hour, additional drying by convective method till residual moisture content is about 5%. Flour is impregnated with separated miscella with extract content 0.02% of dandelion roots weight with simultaneous natural increase of pressure. After the impregnation one performs depressurisation till atmosphere pressure; freezing dandelion roots and cryomilling them in medium of released nitrogen.

EFFECT: production of a new flavoured waffle bread with coffee taste and flavour with no coffee added to the formula, improvement of its consistence and energy cost reduction.