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

FIELD: food industry.

SUBSTANCE: method envisages preparation of light and dark dough semi-products. For preparation of a light dough semi-product one uses prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water. For preparation of a dark dough semi-product one uses prime grade wheat flour and flavoured scorzonera flour at a ratio of 1:5-1:13, pressed bakery yeast, linseed oil, sugar, salt and water. Scorzonera flour is prepared by way of treating prepared scorzonera in microwave field according to specified technology, its impregnation with miscella separated in the process of medang extraction with liquid nitrogen, cryomilling scorzonera and mixing it with wheat flour. The dough is handled into semi-products, the semi-products are alternately placed, twisted, proofed and baked.

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