| 摘要 |
FIELD: food industry.SUBSTANCE: one proposes sponge type flour confectionery product manufacture method including Saponaria Officinalis L. red soap root dry extract dilution in water till dry substances weight concentration is equal to 1%, one stage of chicken egg yolks beating with sugar and Saponaria Officinalis L. red soap root extract during 7-10 min including injection of refined deodorised vegetable oil after sugar dissolution till the mixture volume increases 2.5-3 times, addition of flour mixed with starch with subsequent dispensing into moulds and baking at temperature of 200°C during 20-25 min the ingredients are taken at the following ratio, kg per 10 kg of the ready sponge-cake: prime grade wheat flour - 3.611; potato starch - 0.390; eggs (yolks) - 3.890; sugar sand - 3.333; refined deodorised vegetable oil - 1.667; water - 1.110; Saponaria Officinalis L. red soap root dry extract (1%) - 0.556; essence - 0.035.EFFECT: creation of an aerated type flour confectionery product that may be referred to the sponge-cake group where the red soap root extract is introduced as a foaming component with high foaming and emulsifying properties associated with triterpenic glycosides content.4 dwg, 3 tbl, 3 ex |
