BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: bakery product production method envisages preparation of light and dark kinds of dough. The dough contains 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. The dough is handled and preliminarily proofed. Then pieces of different kinds of dough are alternately placed, twisted, finally proofed and baked. In the composition of the dark kind dough one uses amaranth seed oil, oyster plant flour prepared by way of extraction of lemon rind with liquid nitrogen with separating corresponding miscella. Oyster plant is prepared, cut, dried in microwave field till residual moisture content is about 20% for no less than 1 hour. Microwave field power ensures warming oyster plant inside the bits to a temperature of 80-90°C, Then oyster plant is fried, impregnated with separated miscella with extract content 0.04% of oyster plant weight with simultaneous pressure boost. Pressure reduction down to atmospheric value with simultaneous freezing of oyster plant 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.

EFFECT: proposed method allows to produce a new bakery product with specific organoleptic properties with coffee flavour and aroma tones with no coffee added to the formula and improve its consistency.