| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is intended for use in the field of bakery products production. The method envisages preparation of light and dark dough semi-products. The light semi-product contains prime grade wheat flour, pressed bakery yeast, margarine, phospholipids, sugar, salt, vanillin and water. A dark dough semi-product contains a mixture of prime grade wheat flour and flavoured dandelion roots flour produced in accordance with a specified technology, pressed bakery yeast, margarine, sugar, salt and water; one performs the semi-products proofing, alternate placing, twisting, proofing and baking. ^ EFFECT: invention enables production of a product which have improved consistency and coffee flavour tones and aroma with no coffee added to the formula. |
