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

FIELD: food industry.

SUBSTANCE: method envisages preparation of light and dark kinds of dough, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. The dark and light dough compositions include the following components: 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. In the composition of dark kind dough one uses linseed oil and scorzonera flour. Scorzonera flour is prepared by way of cacao husks extraction with liquid nitrogen to separate corresponding miscella, preparation of scorzonera, its cutting, drying in microwave field providing for warming scorzonera 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 scorzonera weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in medium of released nitrogen. Scorzonera flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the light dough composition one uses linseed oil, the dough is prepared at the following components weight ratio with accuracy ±5%: for light piece: prime grade wheat flour - 100; pressed bakery yeast - 4; linseed 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, linseed oil - 1.5, sugar 15, salt - 1, water till moisture content is 35%.

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