| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages preparation of light and dark dough semi-products. The both semi-products contain prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water. The dark semi-product contains a mixture of prime grade wheat flour and flavoured yacon flour produced in accordance with a specified technology. In the process of dough production one performs preliminary proofing of its semi-products, alternate placing of semi-products of different kinds of dough, twisting, final proofing and baking. ^ EFFECT: product has enhanced crumb resilience, homogeneous consistence and coffee flavour and aroma tones with no coffee added to the formula. |
