METHOD FOR MAKING BISCUIT READY-TO-COOK PRODUCT BASED ON ENZYMIC EGG MASS

摘要

A method for making a biscuit ready-to-cook product based on enzymic egg mass includes preparing raw material, whipping the egg mass, combining the whipped mass with flour and starch, forming and baking. At the stage of preparing the raw material enzymic hydrolysis of egg mass (mélange) is carried out using enzymatic preparations of trypsin or pepsin which are added as aqueous solution.