| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to a technology for production of bakery products and deal with a method for production of bakery products; the method envisages production of light and dark kinds dough containing prime grade wheat flour, pressed bakery yeast, oil, sugar, salt, vanillin and water and prime grade wheat flour, flour of another kind of vegetable raw material, pressed bakery yeast, oil, sugar, salt and water respectively, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking; the method distinctiveness is as follows: in the composition of the dark kind dough one uses amaranth seed oil, girasol-sunflower flour prepared by way of extraction of Chinese magnolia vine with liquid nitrogen with separating corresponding miscella, preparation of girasol-sunflower, their cutting, drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming girasol-sunflower inside the bits to a temperature of 80-90C for at least 1 hour, frying, impregnation with separated miscella with extract content 0.04% of girasol-sunflower weight with simultaneous pressure boost and depressurisation to atmosphere pressure with simultaneous freezing of girasol-sunflower and their cryomilling in medium of released nitrogen and mixing with prime grade wheat flour at a weight ratio of 1:5 - 1:13; in the composition of the light kind dough 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: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
