| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method is intended for improvement of the end product consistency and imparting original flavour to it. The method involves preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured chicory flour produced in accordance with a specified technology, pressed bakery yeast, linseed oil, sugar, salt and water, their proofing, alternate placing of semi-products, twisting, final proofing and baking. ^ EFFECT: enhancement of crumb resilience and imparting to the product coffee flavour and aroma tones (with no coffee content) provided for due to production of flavoured scorzonera flour according to specified technology. |
