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

FIELD: food industry.

SUBSTANCE: invention relates to bakery products production technology. The method involves production of light and dark kinds dough containing prime grade wheat flour, pressed bakery yeast, soya oil, sugar, salt, vanillin and water and flour of another kind of vegetable raw material, handling them, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. In the composition of the dark kind dough one uses holy thistle seed oil, scorzonera flour prepared by way of extraction of anise-tree with liquid nitrogen with separating corresponding miscella. Scorzonera is cut, dried in microwave field till residual humidity is about 20% at microwave field for at least 1 hour, fried, impregnated with separated miscella with extract content equal to 0.04% of scorzonera weight. Microwave field power provides for warming scorzonera inside the bits to a temperature of 80-90°C. Scorzonera is frozen and cryomilled in nitrogen medium. One mixes the produced flour with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the composition of the light kind dough one uses holy thistle seed oil.

EFFECT: invention 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.