| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary branch, and may be applied to produce, in particular, sugar cookie. Disclosed method for production of flour confectionary products, which involves preparation of emulsion of melange, invert syrup with temperature of 40-45 °C, sugar powder, melted margarine, salt, essence and water followed by stirring during 5-10 min. at temperature 30-38 °C until complete dissolution of sugar powder and uniform distribution of margarine in emulsion; then soda and carbonate-ammonium salt are introduced into emulsion, mixed in Triticale flour grade "Ukro" with dry milk, and then dough is kneaded from prepared emulsion and flour mixture with dry milk; dough kneading is performed during 7-10 minutes till homogeneous consistency dough obtained; ready dough is moulded and baked during 3 minutes in three thermal zones of furnace with temperature of 210-270-160 °C, respectively.EFFECT: invention provides production of improved biological value items, of low energy value, enriched with proteins, essential amino acids, vitamins (β-carotene, B-group, PP), mineral substances (calcium, magnesium, phosphorus, iron), and biologically active components; also provided improvement of its quality, increase of water absorptivity and reduced strength.1 cl, 3 tbl, 2 ex |
