| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, amaranth seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured scorzonera flour produced in accordance with a specified technology, pressed bakery yeast, amaranth seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. ^ EFFECT: method allows to produce a product with improved consistency and coffee taste and flavour tones with no coffee added to the formula. |
