| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to bakery products production technology. The bakery product production method envisages 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. The dark dough composition includes amaranth seed oil and dandelion roots flour which is prepared by way of its preparation, cutting, drying in the microwave field to residual moisture of around 20% with the intensity of the microwave field, providing for dandelion roots heating until temperature inside pieces makes 80-90C for at least 1 hour, frying and cryo-grinding in liquid nitrogen. The produced flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the light dough composition one uses amaranth seed oil, the dough is prepared at the following components weight ratio with accuracy 5%: for light piece: prime grade wheat flour - 100; pressed bakery yeast - 4; amaranth seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for dark piece: flour mix - 100, pressed bakery yeast - 4, amaranth seed 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. |
