| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages preparation of light and dark dough semi-products. For preparation of a light dough semi-product one uses prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water. For preparation of a dark dough semi-product one uses prime grade wheat flour and flavoured oyster plant flour at a ratio of 1:5-1:13, pressed bakery yeast, linseed oil, sugar, salt and water. Oyster plant flour is prepared by way of treating prepared oyster plant in microwave field according to specified technology, its impregnation with miscella separated in the process of cumquat extraction with liquid nitrogen, cryomilling oyster plant and mixing it with wheat flour. The dough is handled into semi-products, the semi-products are alternately placed, twisted, proofed and baked. ^ EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
