| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Method for production of wafers of enhanced nutritional value, which involves mixing loose components, including wheat flour, sweet agent, baking soda, salt and lactic acid, yeast activation, dough kneading, its proofing, rolling, moulding, baking, cooling and packaging of finished product, characterised by that sweet agent used is a mixture of palatinose and oligofructose in ratio 1:1. During dough preparation, method includes further introduction, 7-10 minutes before end, a batch of a taste additive in form of a mixture of sea buckthorn extraction cake, rice starch Remyline and Sweetase L enzyme preparation, for which rice starch Remyline in amount of 2 % of flour weight is mixed with water at temperature 45-48 °C at a ratio of 1:4, stirring mixture and introducing Sweetase L in amount of 0.3 % of wheat flour weight and sea-buckthorn extraction cake in an amount of 200 % of weight of sweet agent, stirring and leaving to swell and hydrolysis for 20-22 min at temperature 28-32 °C. All components are taken at following ratio, wt%: wheat flour - 50.0-56.6, mixture of palatinose and oligofructose 3.0-5.0, sea-buckthorn extraction cake 6.0-10.0, rice starch Remyline 1.0-1.13, Sweetase L 0.15-0.17, baking soda - 0.3-0.5, salt 1.2-1.4, lactic acid 0.15-0.17, yeast 1.5-1.7, water - balance.EFFECT: invention enables to improve fragility and organoleptic properties, reduces fragility of product, and improves its nutritive value.3 cl, 1 tbl, 3 ex |
