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

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The proposed bakery product production method envisages preparation of light and dark dough semi-product. Dough is prepared at the following weight ratio of components with accuracy of ± 5 %: for light piece: prime grade wheat flour - 100; pressed bakery yeast - 4; holy thistle seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for dark piece: flour mix - 100, pressed bakery yeast - 4, holy thistle seed oil - 1.5, sugar - 15, salt - 1, water till moisture content is 35%. In the process of dough kneading one uses a mixture of prime wheat flour and yacon flour at a weight ratio of 5:1- 13:1. Yacon flour is produced as follows. Hop is extracted by liquid nitrogen with corresponding miscella separation. Yacon is cut, dried in microwave field till residual humidity is about 20% at microwave filed power providing for warming yacon inside the bits to a temperature of 80-90°C during at least an hour. Then one fries the raw material, impregnates with separated miscella with extract content of 0.04% from yacon weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon and its cryo-grinds it in medium of released nitrogen to produce flour. Then one performs handling dough, its preliminary proofing, alternate placing of semi-products of different kinds of dough, twisting, final proofing and baking.

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