| 摘要 |
FIELD: food industry.SUBSTANCE: gingerbread production method involves preparation of brew of a vegetal raw material semi-product and syrup, the brew cooling, dough kneading by way of mixing cooled brew, caramelised sugar, baking powders, a flavouring agent, dough formation, dough pieces baking and cooling. One uses syrup preliminarily produced by way of a fat components mixing with molasses-and-stevioside syrup, the kneading worm rotation frequency being 250 minduring 7-9 minutes till a homogeneous mass obtainment. Dough is kneaded simultaneously with homogenisation in the turbomixer with the help of compressed air under a pressure of 2 atm during 6-8 minutes. The vegetal raw material semi-product is represented by a mixture of "Kametsel" wheat fibres and grape stone powder at a ratio of 5:1. One introduces a fat component represented by Raftilin swollen in margarine melted to 38-40°C at a ratio of 2:1. The flavouring agent is represented by dried coffee refuses. The mixture components are used at the following ratio, wt %: molasses-and-stevioside syrup - 12.3-19.4; vegetal raw material semi-product - 57.5-64.1; fat component - 5.8-7.1; caramelised sugar - 0.5-1.4; baking powder - 0.6-1.1; flavouring agent - 1.5-1.9; water - 10.1-12.6. One uses dried coffee refuses preliminarily milled in a cam disintegrator till the milling degree of 90% of the mixture is no less than 60 microns.EFFECT: development of a method for production of reduced fat capacity gingerbreads as well as expansion of flour confectionary products of dietary purpose.2 cl, 1 tbl, 3 ex |
