| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method includes the process of kneading the mass of the egg melange and grinded sugar till the volume of the mass if increased 2.5-3 times, adding the superior quality wheat flour mixed with the potato starch, and an essence, kneading, forming and baking a pastry. One replaces 15-18% of the formulated amount of egg melange with concentrated milk whey produced by electroflotation method and used as a protein-rich additive. Dough is kneaded with specified ratio of components. ^ EFFECT: invention allows to produce a high quality product, improve organoleptic and physical-and-chemical properties and also enrich the product with mineral substances and vitamins. ^ 3 tbl, 3 ex |
