| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to technology for production of flour confectionary products. Formula components are prepared. Jeera is extracted by liquid nitrogen with corresponding miscella separation. Scorzonera is cut, dried in microwave field at preset process parameters, roasted and cryo-ground in liquid nitrogen to produce flour. Dough making from a mixture of prime grade wheat flour and scorzonera flour produced according to specified technology (at a weight ratio of 5:1 -13:1), yolks, pressed bakery yeast, sugar, salt, vegetable oil and water. Dough is fermented at a temperature of 30-32C for 30-60 minutes. Dough is shaped in the form of sheets and baked at a temperature of 160 - 170C during 2-3 minutes. ^ EFFECT: invention enables production of new waffle bread which has improved consistency and coffee taste and flavour with no coffee added to the formula according to an energy-saving technology. |
