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 piece 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 caraway 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.