BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages preparation of light and dark dough, their handling, proofing, alternate placing and twisting of pieces of different kinds of dough, final proofing and baking. Light and dark doughs are prepared from the following components (weight ratio): flour - 100, pressed bakery yeast - 4, holy thistle seed oil - 1.5, sugar - 20, salt - 1, water till moisture content is 35%. For light dough preparation one uses wheat flour and adds vanillin, for dark dough - a mixture of wheat flour and scorzonera flour at a weight ratio of 1:5 - 1:13. Scorzonera flour is prepared by way of cutting scorzonera, its drying in microwave field until moisture content is 20% at a temperature of 80-90°C for an hour, frying, impregnation with separated miscella with extract content of 0.04% of scorzonera weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in medium of released nitrogen. Miscella is produced by way of medang extraction with liquid nitrogen.

EFFECT: product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.