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

FIELD: food industry.

SUBSTANCE: bakery product production method envisages preparation of light and dark kinds of dough, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. The dark dough composition includes amaranth seed oil and dandelion roots flour which is prepared by extraction of pomelo peel with liquid nitrogen to separate according miscella, preparation of dandelion roots, their cutting, drying in microwave field providing for dandelion roots 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 dandelion roots weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in medium of released nitrogen. One mixes the produced flour with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the composition of the light kind dough one uses amaranth seed oil. Dough is prepared at the following weight ratio of components with accuracy of ± 5%: for light kind dough: prime grade wheat flour - 100; pressed bakery yeast - 4; amaranth seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for dark kind dough: flour mix - 100, pressed bakery yeast - 4, amaranth seed oil - 1.5, sugar - 15, salt - 1, water till moisture content is 35%.

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