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. Peppermint is extracted with liquid nitrogen with separation of according miscella. Oyster plant is cut, dried in microwave field till residual humidity is about 20% at microwave field power providing for warming oyster plant inside the bits to a temperature of 80-90°C for at least 1 hour, fried, impregnated with separated miscella with extract content 0.02% of oyster plant weight with simultaneous pressure boost, depressurisation till atmosphere pressure with simultaneous freezing of oyster plant in medium of released nitrogen. Wheat flour and oyster plant flour are mixed at a weight ratio of 5:1 - 13:1. 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%. After fermentation dough is shaped in the form of sheets which are baked, cooled, cut and packed.

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.