| 摘要 |
FIELD: baking industry, in particular, manufacture of extruded bakery products. ^ SUBSTANCE: method involves mixing crumbs of hard and deformed bread with food additives; moistening and extruding resultant mixture. Bread crumbs with particle sizes of 2 mm are mixed with beet pulp-based powdered semi-finished product used in an amount of 3-5% by weight of crumbs produced from hard and deformed bread. Method further involves moistening resultant mixture until moisture content is 12-15%; processing said mixture on single-screw extruder, with temperature of product when the latter approaches die is 433-453°K, angular rotational velocity of screw is 4.95-6.28 s-1 and pressure in zone of extruder near die is 6-7 MPa. ^ EFFECT: increased nutritive value of combined extruded food product. ^ 1 dwg, 2 tbl, 3 ex |
