| 摘要 |
FIELD: food industry. ^ SUBSTANCE: means stipulates development of the receipt process in accordance with the traditional technology. The prepared hop is extracted by liquid nitrogen and cleared from miscella. The prepared sunchoke is cut and dried in the microwave field up to approximately 20 % of residual humidity with the preset process parameters. Dried sunchoke is fried in accordance with the traditional technology and is saturated with the separated miscella along with simultaneous pressure increase. Then the pressure is released to the atmospheric level with simultaneous freezing of the sunchoke and further cryogrinding in the extracted nitrogen thus getting the flour. Sunchoke 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. Two types of dough are prepared - a light and a dark one. The light dough is made by mixing fancy white wheat flour, compressed bakery yeast, milk thistle seed oil, sugar, salt, vanillin, and water in accordance with the receipt. The dark dough is prepared as follows. The compressed bakery yeast, milk thistle seed oil, sugar, salt, and water in accordance with the receipt are added to the flour obtained by mixing fancy white wheat flour and sunchoke flour taken in the specified proportion. The two types of dough are mixed until the uniform consistency is achieved and are further divided into pieces, they are subject to preliminary proofing and dough piece preparation. The obtained pieces undergo alternate laying, twisting, and further ^ proofing with subsequent baking thus getting the target product. ^ EFFECT: production of bakery goods with the flavour and taste of coffee. ^ 1 dwg |
