| 摘要 |
FIELD: bread production. ^ SUBSTANCE: method includes preparation of recipe components in accordance with traditional technology. The prepared grapefruit peel is extracted by liquid nitrogen and cleared from miscella. Ready artichoke is cut and dried in microwave oven to approximately 20% of residual humidity with the set process parameters. Dried artichoke is fried in accordance with traditional technology and imbued by separated miscella along with simultaneous pressure increase. Then pressure is released to atmospheric with simultaneous freezing of the artichoke and further cryogrinding in the extracted nitrogen for flour production. Artichoke flour is mixed with the fancy white wheat flour in the weight ratio from 1:5 to 1:13 with further doughing by straight dough method. Thus light and dark dough is prepared: light dough is made by mixing fancy white wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanilla and water in accordance with the recipe. Dark dough is prepared as follows. Pressed bakery yeast, linseed oil, sugar, salt, and water in accordance with the receipt are added to the dough produced by mixing fancy white wheat flour and artichoke taken in the specified proportion. Two types of dough are mixed separately until uniform consistency is achieved and further divide it into pieces, subject to preliminary proofing and dough piece preparation. Obtained pieces undergo alternate panning, twisting and proofing with further baking and base product output. ^ EFFECT: obtained product is characterized by coffee flavor and aroma. ^ 1 dwg |
