| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, namely to production of sponge semi products for cakes and pastries. Method includes beating up of melange with sand sugar till its volume increases 2.5-3 times, adding of baker's high grade wheat flour mixed with potato starch and essence to egg-sugar mass. After that dough kneading is performed, then dough forming and baking. While beating up melange and sand sugar mass, 25-35% of egg products mass of collagenic hydrolysate is additionally added to the mass as foam-producing agent. It is beaten up with sand sugar during 252 min till system's volume increases 2.5-3 times. After that dough kneading is performed with corresponded ratio of components. ^ EFFECT: organoleptical properties improve, namely condition of crumb and physicochemical parametres, namely specific volume and sponge cake porosity. ^ 6 tbl, 4 ex |
