| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular to confectionary industry. The method involves preparation of recipe components, an emulsion production, dough kneading, moulding and baking. In the process of the emulsion preparation one introduces into it barley grains hydrolysate in an amount of 20 % of bakery prime grade wheat flour weight; the hydrolysate is produced by way of soaking whole barley grains in a solution containing "Fungamil 2500 SG" cellulolytic enzyme preparation in an amount of 0.25% of barley grains dry substances weight at a temperature of 40C during 60 minutes, subsequent dispersion and drying till moisture content is no more than 10%. ^ EFFECT: invention allows to reduce the period of cookie production technological process, enrich the ready product with food fibres, vitamins, macro- and microelements as well as improve the product quality. ^ 1 tbl, 3 ex |
