| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing emulsion from powdered sugar, liquid components, chemical loosener and fat product; kneading dough from resultant emulsion, flour, starch; forming and baking. For kneading dough, flour mixture is used comprising first-grade wheat flour, lentil flour and amaranth flour taken in the ratio of 4.2:1:3.75, respectively. Method allows first-grade wheat flour consumption to be reduced by 52.96% and product to be enriched in mineral substances, such as calcium, magnesium, phosphor, iron, and biologically active components of amaranth flour, in particular, especially valuable components, such as squalene, tocopherol and phytosterol. ^ EFFECT: reduced energy value, improved quality, increased wettability and reduced strength of shortcake. ^ 4 dwg, 5 tbl, 2 ex |
