BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components according to traditional technology. Prepared ajowan caraway is extracted by liquid nitrogen with corresponding miscella separation. Prepared scorzonera is cut, dried in microwave field at preset process parameters till residual humidity about 20%. Slightly dried scorzonera is fried according to a traditional technology and impregnated with separated miscella with simultaneous pressure boost. Pressure is reduced down to atmospheric value with simultaneous freezing of scorzonera and its subsequent cryo-grinding in medium of released nitrogen to produce flour. Scorzonera flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. Dough is prepared by straight method. Dough is prepared of two kinds i.e. light and dark. The light dough is prepared by way of mixing prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt, vanillin and water in recipe quantities. The dark dough is prepared as follows. Pressed bakery yeast, holy thistle seed oil, sugar, salt and water in recipe quantities are added into flour produced by way of mixing scorzonera flour and prime grade wheat flour at preset ratio. The two doughs are separately stirred till homogeneous consistence formation with subsequent dough handling into pieces and preliminary proofing to produce semi-products. The produced semi-products undergo alternate placing, twisting and further proofing with subsequent baking to produce the target product.

EFFECT: invention allows to produce bakery products which have coffee taste and flavour.