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

FIELD: food industry.

SUBSTANCE: method envisages preparation 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. The dark dough composition includes amaranth seed oil and yacon flour which is prepared by extraction of cocoa husks with liquid nitrogen to separate according miscella, preparation of yacon, its cutting, drying in microwave field providing for yacon 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% from yacon weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon and its cryo-grinding in medium of released nitrogen and mixing with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the composition of the light kind dough one uses amaranth seed oil. Dough is prepared at the following weight ratio of components with accuracy of ± 5%: for light piece: prime grade wheat flour - 100; pressed bakery yeast - 4; amaranth seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for dark piece: flour mix - 100, pressed bakery yeast - 4, amaranth seed oil - 1.5, sugar - 15, salt - 1, water till moisture content is 35%.

EFFECT: product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.

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