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

FIELD: food industry.

SUBSTANCE: method involves preparation of 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 girasol-sunflower flour, pressed bakery yeast, pumpkin seed oil, sugar, salt and water. One performs preliminary proofing of dough semi-products, their alternate placing, twisting, proofing and baking. Girasol-sunflower flour is prepared by way of pomelo peel extraction with liquid nitrogen to separate corresponding miscella, preparation of girasol-sunflower, its cutting, drying in microwave field providing for warming girasol-sunflower until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in medium of released nitrogen. Girasol-sunflower flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13.

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