FLAVOURED WAFFLE BREAD PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages dough preparation at the following weight ratio of components with accuracy of ± 5%: flour mix - 100, pressed bakery yeast -1.6, vegetable oil 2.33, sugar - 4, salt - 6, water - to moisture of 65-68% In the process of dough preparation one uses a mixture of first grade wheat flour and dandelion roots flour at a weight ratio of 5:1 - 13:1. Dandelion roots flour is prepared by way of cinnamon extraction with liquid nitrogen with separation of the corresponding miscella, preparation of dandelion roots, its cutting, drying. Drying is performed in microwave oven till residual moisture content is about 20% at microwave field power providing warming of dandelion roots inside the bits to a temperature of 80-90°C during at least an hour. Then one performs additional drying by convective method till residual moisture content is about 5%, dandelion roots bits impregnation with separated miscella with the extract content = 0.02% of the total weight of dandelion roots with simultaneous pressure boost One performs depressurisation to atmospheric pressure with simultaneous freezing of dandelion roots and their cryomilling in the medium of released nitrogen. The dough is fermented, moulded in the form of sheets and baked.

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.