| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages preparation of light and dark dough semi-products, their proofing, alternate placing, twisting, proofing and baking. The light semi-product contains prime grade wheat flour, pressed bakery yeast, soya bean oil, phospholipids, sugar, salt, vanillin and water. The dark dough semi-product contains prime grade wheat flour and flavoured scorzonera flour produced according to specified technology, pressed bakery yeast, soya bean oil, sugar, salt, and water. ^ EFFECT: method enables production of a bakery product which have improved consistency and coffee taste and flavour tones with no coffee added to the formula. |
