| 摘要 |
FIELD: food industry.SUBSTANCE: method for preparation of flour confectionary products in the form of cakes for school alimentation envisages raw materials preparation, dough kneading by way of whipping of melange, sugar sand, curd, wheat flour introduction with subsequent stirring, dough pieces moulding, baking and cooling. Melange is beaten with sugar sand at a ratio of 2:1 during 20 - 40 minutes. Then the produced mass is beaten with 5%-fat curd during 20 - 30 minutes. Additionally, one introduces oat meal taken at a ratio 1:1 with prime grade wheat flour and a vegetal additive containing girasol tubers powder and subtropical crop fruits powder at a ratio of 2:1. The components are used in the recipe at the following ratio, wt %: 5%-fat curd - 61.0-64.0; prime grade wheat flour - 5.0-7.0; oat meal - 5.0-7.0; melange - 8.0-12.0; sugar sand - 4.0-6.0; vegetal additive - 8.0-10.0. In the vegetal additive subtropical crop fruits powder is represented by persimmon fruits powder and/or feijoa fruits powder.EFFECT: enhancement of nutritive and biological value, balanced chemical composition, caloric content reduction and improvement of structural-and-mechanical characteristics of the goods.2 cl, 4 tbl, 3 ex |
