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

FIELD: food industry.

SUBSTANCE: invention relates to bakery products production technology. The method envisages production of light and dark kinds dough containing prime grade wheat flour, pressed bakery yeast, 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 method distinctiveness is as follows: in the composition of the dark kind dough one uses amaranth seed oil and yacon flour prepared by way of extraction of orange peel with liquid nitrogen with separating corresponding miscella, preparation of yacon, its cutting, drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming yacon inside the bits to a temperature of 80-90°C for at least 1 hour, frying, impregnation with separated miscella with extract content 0.04% of yacon weight with simultaneous pressure boost and depressurisation to atmosphere pressure with simultaneous freezing of yacon and its cryomilling 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 mass 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.