| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages dough preparation at the following weight ratio of components with accuracy of 5%: flour mix - 100, pressed bakery yeast -1.6, vegetable oil 2.33, sugar - 4, salt - 6, water - to moisture of 65-68% In the process of dough preparation one uses a mixture of first grade wheat flour and oyster plant flour at a weight ratio of 5:1 - 13:1. Oyster plant flour is prepared by way of thyme extraction with liquid nitrogen with separation of the corresponding miscella, preparation of oyster plant, its cutting, drying. Drying is performed in microwave oven till residual moisture content is about 20% at microwave field power providing warming of dandelion roots inside the bits to a temperature of 80-90C during at least an hour. One performs roasting, impregnating oyster plant with separated miscella with extract content 0.02% of oyster plant weight with simultaneous increase of pressure. One performs depressurisation to atmospheric pressure with simultaneous freezing of oyster plant and its cryomilling in the medium of released nitrogen. The dough is fermented, moulded in the form of sheets and baked. ^ EFFECT: invention enables production of new waffle bread which has improved consistency and coffee taste and flavour with no coffee added to the formula according to an energy-saving technology. |
