| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. The dough composition for biscuit semi-product manufacture includes prime grade bakery wheat flour, potato starch, sugar sand, melange. Additionally the composition contains Beneo? ST inulin or Beneo? P95 oligofructose or inulin enriched with Beneo? Synergyl oligofructose in an amount of 30 % of the sugar sand weight and 19 % of the melange weight in terms of dry substance. The components are preliminarily soaked in water at a temperature of 20-30°C, at a ratio of inulin to water or oligofructose to water being 3:2, during 1 hour.EFFECT: invention allows to impart functional properties to the biscuit semi-product, improve the quality, reduce the energy value and enrich the product with food fibres.2 tbl, 3 ex |
