| 摘要 |
FIELD: food industry. ^ SUBSTANCE: bakery product production method envisages preparation of light and dark kinds of dough. The dough contains prime grade wheat flour, pressed bakery yeast, oil, sugar, salt, vanillin and water and prime grade wheat flour, flour of another kind of vegetable raw material, pressed bakery yeast, oil, sugar, salt and water. The dough is handled and preliminarily proofed. Then pieces of different kinds of dough are alternately placed, twisted, finally proofed and baked. In the composition of dark kind dough one uses linseed oil and yacon flour. Yacon is prepared, cut, dried in microwave field till residual moisture content is about 20% for no less than 1 hour. Microwave field power ensures warming yacon inside the bits to a temperature of 80-90C. Then yacon is fried and cryomilled in liquid nitrogen and mixed with prime grade wheat flour at a ratio of 1:5 -1:13. In the composition of the light kind dough one uses linseed oil. ^ EFFECT: proposed method 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. |
