| 摘要 |
A method for producing a milk and protein baked product provides for preliminary preparation of raw material components, mixing thereof, forming products and heat treatment thereof. With the aim of raising the quality and nutritive value of baked products, a milk and protein concentrate of buttermilk and a biologically active additive, in particular the seaweed zostera, are used as a milk and protein component. Mixing of the prescribed components is carried out for 5-7 minutes, following which they are put out into the forms preliminary coated with margarine and poured with rusks, the surface of the mass is levelled, coated with sour cream and baked at a temperature of 210-220 °С for 20-25 minutes. The baked products made according to the applied method have homogenous consistency, milk and protein aroma and flavour, white and yellow colour with greenish zostera droplets. |
