| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. Invention also relates to articles made from said product. Method for production of baked products, including steps of mixing grain components, such as oat and wheat bran, with other dry components, with at least one component of liquid for soaking dry substances with at least one agent for further baking. Method involves preliminary fermentation by preparing a suspension, consisting of bran, starch and liquid, said suspension is held for 30 minutes at temperature up to 37 degrees, obtained suspension is then mixed with other components to produce dough, containing, wt%: mixture of bran (oat, offal) 15-30, corn starch 3-7, eggs 1-3.5, skimmed curd 15-45, aerator 1.5-3.5, ayran 15-45, artificial sweetener 0.01-1.5, ascorbic acid 0.05-10, with subsequent baking of dough by heating at temperature of 100 °C to 180 °C for 3-50 minutes and further abrupt cooling to temperature varying from 100 °C to 5 °C.EFFECT: invention increases rate of microbiological processes of dough preparation, safety of basic initial components of mixture (bran) in order to preserve specific volume of assimilability of macro- and micronutrients, prolong storage life of baked product, improve organoleptical properties of baked products.13 cl, 10 tbl, 3 ex |
