| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention can be used for preparation of dough for bakery, macaroni and other food products. Method provides for preparation of water-flour mixture with water-flour ratio 1:(1-2). Mixture is kept not less than 40 minutes at 32-35C and kept in centrifugal sedimentor centrifugal force field with separation coefficient not less than 380 under first centrifugation. Two components are produced. One of the components - starch with moisture of 30-60%, the other one - suspension with lower content of starch component. Mentioned suspension is repeatedly mixed with water with ratio 1:(0.5-1). Mixture is kept not less than 10 minutes at 20-35C and kept in centrifugal sedimentor centrifugal force field with Fr separation factor not less than 200 under secondary centrifugation. Two components are produced. One of the components - liquid fraction with moisture of 90-95%, the other one - dough containing 80-90 grams of water-soluble proteins for 100 grams of dry substance, starch - 3-8 grams, fat - 2-3 grams. ^ EFFECT: freshness dates are increased; water-soluble protein components are preserved in dough. ^ 4 cl, 2 dwg, 1 tbl, 2 ex |
