| 摘要 |
FIELD: food industry.SUBSTANCE: functional purpose short dough cookie includes flour, a sweetening agent in the form of sugar, salt, 18-23°C water in an amount providing for the ready dough moisture content equal to 23-26%, margarine, chemical aerators, an emulsifier, condensed milk, invert syrup and a bean semi-product. Flour is represented by a mixture of wheat flour and banana flour taken at a ratio of (90-60):(10-40); the product additionally contains a sweetening agent represented by stevioside taken with sugar at a ratio of (0.1-0.3):(9-11); the emulsifier is represented by "Choline" phospholipid product; the bean semi-product is represented by sainfoin seeds powder, the initial components in the mixture being, wt %: wheat and banana flour mixture - 45.45-59.17; sugar and stevioside mixture - 10.12-15.45; margarine - 10.75-18.86; condensed milk - 1.23-1.52; "Choline" phospholipid product - 2.04-3.17; sainfoin seeds powder - 2.12-2.43; chemical aerators - 0.06-0.08; invert syrup - 1.45-2.63; salt - 0.32-0.41; water - balance.EFFECT: development of the formula of a short dough cookie with dietary properties and expansion of functional purpose confectionary flour products range.2 tbl, 3 ex |
