BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: method involves preparation of light kind dough pieces containing the following components at weight ratio, with accuracy ±5%: prime grade wheat flour -100, pressed bakery yeast - 4, linseed oil - 1.5, sugar -20, salt - 1, vanillin - 0.04, water - up to moisture content is 35%, and dark kind dough pieces containing the following components at weight ratio, with accuracy ±5% containing the following components at weight ratio, with accuracy ±5%: mixture of prime grade wheat flour and scorzonera flour - 100, pressed bakery yeast - 4, linseed oil - 1.5, sugar - 15, salt - 1, water - up to moisture content is 35%, scorzonera flour is prepared by extraction of cardamom with liquid nitrogen to separate according miscella, preparation of scorzonera , its cutting into pieces, drying in microwave field providing for scorzonera heating until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated miscella with extract content of 0.04% from scorzonera weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera pieces and their cryo-grinding in medium of released nitrogen; the components are mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13; then one performs handling pieces, preliminary proofing, alternate placing of light and dark kinds dough pieces, their twisting, final proofing and baking.

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