BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D8/02 A21D2/36 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of bakery product. The 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 seeds oil and dandelion roots flour. Then, for the dough preparation, one performs extraction of caraway with liquid nitrogen with separation of corresponding miscella containing the extract. Then dandelion roots are cut, dried in microwave field providing for dandelion roots heating until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated miscella with extract content of 0.04% of dandelion roots weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and cryo-milling in the medium of released nitrogen. One mixes the produced flour 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.

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