| 摘要 |
FIELD: food industry. ^ SUBSTANCE: one proposes baked goods in the form of dough rusks, pillows, straws, sticks or crumbs. The dough includes arabinogalactan, soluble food fibres, insoluble food fibres and structure-forming components at the following ratio of dry mixture components, wt %: arabinogalactan -10.0-90.0, soluble food fibres - 1.0-60.0, insoluble food fibres - 1.0-30.0, structure-forming components - 1.0-10.0, water - in an amount of 35.0-75.0% of the dry mixture weight. Additionally one proposes the baked goods production method envisaging arabinogalactan, soluble food fibres, insoluble food fibres and structure-forming components mixing, the produced dry mixture brewing with 70-100C water, dough maturation at a temperature of 4-25C, its subsequent handling and baking in various moulds at a temperature no higher than 200C. ^ EFFECT: inventions group allows to reduce calorie content of functional food products of dietary purpose, extend the products range, accelerate and simplify the products production technology. ^ 1 tbl, 4 ex |
