| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used at bakery, confectionary industry and public catering enterprises. The method for production of cookies with enhanced nutritive value is as follows: one performs softened margarine beating with sugar-sand till a homogeneous mass production, addition of melange, starch syrup, chemical aerators dissolved in drinking water and stirring during 1 minute. Then one introduces flour of whole-ground gram; after stirring one adds prime grade wheat flour, kneads dough during 1-2 minutes, the kneading worm rotation frequency being 5-6 sec, rolls out dough into a 6 mm thick sheet. Dough pieces are moulded to be round-shaped with corrugated edges and a diameter equal to 120 mm; baking is performed at a temperature of 215-220°C during 10-12 minutes. Dough with a 18% moisture content is prepared at the following recipe components ratio, g per 1 kg of the ready products: whole-ground gram flour - 315; prime grade wheat flour - 265; sugar sand - 161; margarine with fat weight fraction no less than 82% - 122; starch syrup - 137; melange - 27; sodium hydrocarbonate - 2.4; ammonium carbonate - 5.0; drinking water - 44.EFFECT: invention consists in enhancement of the ready product quality, nutritive and biological value, sugar capacity reduction, storage life extension and flour confectionary goods range expansion due to exclusion of a major part of wheat flour from the formula and usage of non-traditional flour of whole-ground gram and starch syrup.2 tbl, 2 ex |
