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

FIELD: food industry.

SUBSTANCE: one prepares a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, pumpkin seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured yacon flour at a ratio of 1:5 - 1:13, pressed bakery yeast, pumpkin seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. The flavoured flour is prepared by way of lemon extraction with liquid nitrogen to separate miscella, cutting of yacon, its drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming inside the bits to a temperature of 80-90°C, impregnation with miscella with extract content 0.04% of yacon weight with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of yacon and its cryomilling in medium of evolved nitrogen follow.

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