| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The flour confectionery products manufacture method involves preparation of a mixture of water-soluble components, a fat phase, a fat-and-flour mixture. The water-soluble mixture is prepared by way of blending sugar, water, salt, baking powders, essences. The fat phase is prepared of liquid vegetable oil or a mixture of vegetable oils and a complex food additive based on guar and xanthum gum, a preparation of wheat fibre and soya protein isolate in an amount of 2.5-3.3% of the liquid vegetable oil weight. The fat-and-flour mixture is prepared by way of mixing the fat phase with flour or with flour and starch. The production technological process consists in preparation of the mixture of water-soluble components, the fat phase, the fat-and-flour mixture, dough kneading, moulding, baking and cooling or glasing and cooling. The invention allows to modernise the technological process as well as to use liquid vegetable oil ensuring uniform distribution of the components in the dough. Mixing the fat phase with flour allows to bind and hold the liquid vegetable oil in the process of dough kneading and the ready products storage. ^ EFFECT: complex food additive introduction into liquid vegetable oil enhances stability of the semi-products properties, the ready products quality and nutritive value of the cookies. ^ 2 ex |
