| 摘要 |
FIELD: food industry.SUBSTANCE: functional purpose gingerbread production composition includes brew of a semi-product of vegetal raw materials and molasses-and-stevioside syrup with dry substances content equal to 60%, a fat component, caramelised sugar, baking powder and a flavouring agent. The vegetal raw material semi-product is represented by a mixture of dry wheat gluten and grape stone powder at a ratio of 4:1. The fat component is represented by orange fibre swollen in margarine melted to 45-50°C at a ratio of (5-15):(95-85). The flavouring agent is represented by dried coffee refuses. All the components are taken at the preset components ratio.EFFECT: invention allows to improve the ready product quality, increase nutritive value, reduce the energy value as well as prolong storage life.3 cl, 2 dwg, 1 tbl, 3 ex |
