| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages preparation of pieces of light and dark kinds dough. Light dough is prepared at the following weight ratio of components with accuracy of 5%: prime grade wheat flour - 100; pressed bakery yeast - 4; holy thistle seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%. Dark dough is prepared at the following weight ratio of components with accuracy of 5%: mixture of prime great wheat flour and girasol-sunflower flour at a weight ratio 1:5 - 1:13 - 100; pressed bakery yeast - 4; holy thistle seed oil - 1.5; sugar - 15; salt - 1; water till moisture content is 35%. Girasol-sunflower flour is prepared by way of extraction of medang with liquid nitrogen to separate corresponding miscella. One performs preparing girasol-sunflower, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing warming of girasol-sunflower inside the bits to a temperature of 80-90C during at least an hour. One performs roasting, impregnating girasol-sunflower with separated miscella with extract content 0.04% of girasol-sunflower weight with simultaneous increase of pressure. One proceeds with pressure reduction down to atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in medium of released nitrogen. One performs handling the both kinds dough, its preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. ^ EFFECT: technology enables production of a product which have improved consistency and coffee taste and flavour tones with no coffee added to the formula. |
