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

FIELD: food industry.

SUBSTANCE: invention relates to food industry. One performs preparation of light and dark kinds dough containing prime grade wheat flour, pressed bakery yeast, oil, sugar, salt, vanillin, water and prime grade wheat flour, yacon flour, pressed bakery yeast, oil, sugar, salt and water respectively One performs their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. In the composition of dark kind dough one uses linseed oil and yacon flour. Flour is prepared by way of allspice extraction with liquid nitrogen to separate corresponding miscella, preparation of yacon, its cutting, drying in microwave field providing for warming yacon until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated micelle with extract content of 0.04% of yacon weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon and its cryo-grinding in medium of released nitrogen. The produced flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. The dough is prepared at the following components 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 till moisture content is 35%, for dark piece: flour mix - 100, pressed bakery yeast -4, linseed oil - 1.5, sugar - 15, salt - 1, water till moisture content is 35%.

EFFECT: invention enables production of a product which have improved consistency and coffee taste and flavour tones with no coffee added to the formula.