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

FIELD: food industry.

SUBSTANCE: method involves preparation of light and dark kinds dough containing prime grade wheat flour, pressed bakery yeast, oil, sugar, salt, vanillin, water and prime grade wheat flour, flour of another kind of vegetable raw material, pressed bakery yeast, oil, sugar, salt and water respectively After preparation one performs their handling, preliminary proofing, alternate placing of pieces of light and dark kinds of dough, twisting, final proofing and baking. In the process of the dark kind dough preparation one uses holy thistle seed oil and scorzonera 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 scorzonera in microwave oven till residual humidity about 20% at microwave filed power providing warming of scorzonera inside the bits till temperature 80-90°C during at least an hour. Then one fries and impregnates the fried scorzonera with separated miscella with extract content of 0.04% of scorzonera weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and cryo-grinds it in medium of released nitrogen. The produced scorzonera flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the process of the light kind dough preparation one uses holy thistle seeds oil.

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