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

FIELD: food industry.

SUBSTANCE: light dough is prepared at the following weight ratio of components with accuracy of ± 5%: 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%. Dark dough is prepared at the following weight ratio of components with accuracy of ± 5%: mixture of prime grade wheat flour and dandelion roots flour at a weight ratio 1:5 - 1:13 - 100; pressed bakery yeast - 4; amaranth seed oil - 1.5; sugar - 15; salt - 1; water till moisture content is 35%. Dandelion roots flour is prepared by way of extraction of limequat peel with liquid nitrogen to separate corresponding miscella. Dandelion roots are prepared, cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of dandelion roots inside the bits till temperature of 80-90°C during at least an hour. One performs roasting, impregnating dandelion roots with separated miscella with extract content 0.04% of dandelion roots weight with simultaneous increase of pressure. One performs depressurisation to atmospheric pressure with simultaneous freezing of dandelion roots and their cryomilling in the medium of released nitrogen. One performs handling the both kinds dough, its preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking.

EFFECT: improved texture and coffee taste tone and flavour with no coffee added to the formula.