| 摘要 |
The invention relates to the food industry. The method for manufacturing crackers from thin Armenian lavash bread comprises shaping and preparing a dough blank in the form of a flat strip, rolling the blank out into predetermined shapes and stretching it width wise. The blank is then cut into small pieces of predetermined shape and these are passed to proofing, after which they are baked. After baking, the finished articles are cooled to a temperature of 18-25 DEG C, then additionally moistened with water or oil, food or flavouring additives are added, the structure of the three-dimensional articles is cooled to a temperature of 18-25 DEG C, and the latter are dried to a relative humidity of 0-20%. The finished articles are packaged. |
