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 seed oil and girasol-sunflower flour. Then, for the dough preparation, one performs extraction of coriander with liquid nitrogen with separation of corresponding miscella containing the extract. Then one performs cutting girasol-sunflower, its drying in microwave field providing for heating girasol-sunflower until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation of the produced girasol-sunflower with separated miscella with extract content of 0.04% of girasol-sunflower weight 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. The produced girasol-sunflower 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.