BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D8/02 A21D2/36 A21D13/00 

FIELD: food industry.

SUBSTANCE: method involves production of light and dark kinds dough containing prime grade wheat flour, pressed bakery yeast, soya oil, sugar, salt, vanillin and water and prime grade wheat flour, flour of another kind of vegetable raw material, pressed bakery yeast, oil, sugar, salt and water respectively, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. In the composition of the dark kind dough one uses holy thistle seed oil and yacon flour. Then, for the dough preparation, one performs extraction of jeera with liquid nitrogen with separation of corresponding miscella containing the extract. Then one cuts and dries yacon in microwave oven till residual humidity about 20% at microwave filed power providing warming of yacon inside the bits till temperature 80-90°C during at least an hour. Then one impregnates yacon with the separated miscella containing the extract in an amount of 0.04% of yacon weight with simultaneous pressure boost, depressurisation to atmospheric one with simultaneous freezing of yacon and its cryo-milling in the medium of released nitrogen; the prepared yacon flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the composition of the light kind dough one uses holy thistle seeds oil.

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