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

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The proposed method provides for performance of the following operations. Recipe components are prepared. Cinnamon is extracted by liquid nitrogen with corresponding miscella separation. Scorzonera is cut, dried in microwave field till residual humidity is about 20% at microwave field power providing for warming scorzonera inside the bits to a temperature of 80-90°C for at least 1 hour, additionally dried by convective method till residual humidity is about 5%, impregnated with separated miscella with extract content 0.02% of scorzonera weight with simultaneous pressure boost, depressurisation till atmosphere pressure with simultaneous freezing of scorzonera in medium of released nitrogen. Wheat flour and scorzonera flour are mixed at a weight ratio of 5:1 - 1:13. The dough is prepared at the following components weight ratio with accuracy ±5%: flour mix - 100, pressed bakery yeast -1.6, vegetable oil -2.33, sugar - 4, salt - 6, water - to moisture of 65-68%.

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.