| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular, to bakery products production technology. The method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, soya bean oil, phospholipids, sugar, salt, vanillin and water. Additionally the method involves preparation of the dark dough semi-product containing prime grade wheat flour and flavoured scorzonera flour produced according to specified technology, pressed bakery yeast, soya bean oil, sugar, salt, and water. After preparation of the dough semi-products one performs their proofing, alternate placing, twisting, proofing and baking. ^ EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
