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