| 摘要 |
FIELD: baking production. ^ SUBSTANCE: this invention provides preparation of light and dark dough. Light dough contains extra wheat flour, compressed bakery yeast, butter, sugar, salt, vanillin and water, and extra wheat flour, flour from other vegetable stock, compressed bakery yeast, butter, sugar, salt and water. Then dough is made up and undergoes preliminary proofing. Dough products of various types are alternatively stacked, twisted, upon which then they finally undergo proofing, and further are baked. Dark dough contains amaranth seed oil and chicory flour prepared by citron extraction by liquid nitrogen with separation of corresponding miscella. Chicory is prepared, cut and dried in a microwave field min. 1 hour before it has 20% of residual moisture. Microwave field capacity ensures heating of chicory up to 80-90C inside. Then chicory is roasted, saturated with separated miscella (extract content is 0.04% of chicory mass) with simultaneous pressure rise. Then pressure is relieved to an atmosphere value with simultaneous chicory freezing and cryogenical chipping within liberated nitrogen, and further mixing with extra wheat flour in 1:5 to 1:13 ratio. Light dough includes amaranth seed oil. ^ EFFECT: new bakery product with specific organoleptic characteristics and coffee flavour/odour without any coffee present in the recipe; enhancement of bakery product consistency. ^ 1 dwg |
