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 girasol flour at a weight ratio of 5:1- 13:1. Girasol flour is produced as follows. Saffron is extracted with liquid nitrogen with separation of according miscella. Then girasol is cut, dried in microwave field till residual humidity is about 20% at microwave filed power providing for warming girasol 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 girasol weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of girasol 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.