| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to bakery products production technology. The method involves preparation of light and dark kinds of dough, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. In the composition of dark kind dough one uses linseed oil and chicory flour. Chicory flour is produced by way of preparation, cutting, drying in microwave field, frying and cryo-milling in liquid nitrogen. The produced flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. The dough is prepared at the following components weight ratio with accuracy 5%, for preparation of a piece of light kind dough: prime grade wheat flour - 100; pressed bakery yeast - 4; linseed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for preparation of a piece of dark kind dough: flour mix - 100, pressed bakery yeast - 4, linseed oil - 1.5, sugar 15, salt - 1, water till moisture content is 35%. ^ EFFECT: product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
