| 摘要 |
FIELD: food industry.SUBSTANCE: one proposes a method for production of a fancy product involving preparation of straight yeast-leavened dough of first grade wheat flour, pressed yeast suspension, culinary food salt solution, sugar sand, vegetable oil, eggs, dough sponge fermentation, dough fermentation, handling, proofing, products baking and finishing. In the process of dough kneading, one additionally introduces a chufa nut processing product taken in an amount of 3-5 g per 100 g of first grade wheat flour; the chufa nut processing product is prepared by way of chufa nuts milling into a powdery condition. In the process of dough kneading, one first introduces into the dough kneading machine first grade wheat flour, then - the chufa nut processing product to partly substitute first grade wheat flour in the formula, pressed yeast suspension, food culinary salt solution, sugar sand, vegetable oil and eggs. Then, the kneading tool of the dough kneading machine in operation, one gradually adds water; kneading is performed during 3-5 minutes; dough fermentation is performed during 120-150 minutes; baking is performed at a temperature of 180-200°C during 20-30 minutes. Dough with moisture content equal to 37% is prepared at the following recipe components ratio, g per 100 g of first grade wheat flour: first grade wheat flour - 100; food culinary salt solution - 1.5; pressed bakery yeast suspension - 1.5; sugar sand - 10.0; vegetable oil - 7.0; eggs - 3.6; chufa nut processing product - 3.0 - 5.0; water - as per calculation.EFFECT: invention allows to obtain a product with high organoleptic and physical-and-chemical properties, intensify the technological process and increase the ready products storage life.1 tbl, 4 ex |
