| 摘要 |
FIELD: food-processing industry, in particular, production of ready farinaceous products, in particular, wafer bread in the form of dry, brittle, light-weight, porous sheets. ^ SUBSTANCE: method involves preparing raw material; preparing dough; baking; cutting resultant sheets into individual products; charging into packs and packaging; preparing dough in single-staged process within turbo-kneading machine by mixing water and raw material during 5-8 min at temperature of 20-25 C, said raw material including wheat flour, rye flour, starch, deodorized vegetable oil, whole dried milk, powdered egg, sodium bicarbonate, and saline solution; mixing until dough with homogenized, thin-flowing consistency is produced, with moisture content making 220-560% per 100 weight parts of flour; forming dough by pouring dose of dough immediately onto lower plates of baking pans connected into endless chain and adapted for baking of dough during 2.5-7.0 min at temperature of 120-250 C; before cutting process, directing ready sheets through stress relieving apparatus. For preparing of raw material, wheat flour and rye flour are preliminarily sieved through screens and passed through magnetic catches with lifting force of magnets of at least 8 kg per 1 kg of magnet weight proper. Whole dried milk and spices are directed through screen having 2-5 mm sized meshes. Deodorized vegetable oil is passed through screen having 1-3 mm sized meshes. Powdered egg is sieved through screen having 1-2 mm sized meshes. Edible salt is prepared so as to obtain rectified solution having salt concentration of 1.2 kg/l. Bread components are used in respective ratios. Edible salt, garlic, spices, vitamin and iron, coconut, sesame and sunflower may be additionally introduced in demanded amounts into composition. ^ EFFECT: improved quality of product and reduced amounts of waste during production of wafer bread. ^ 11 cl, 9 ex |
