| 摘要 |
FIELD: food production process. ^ SUBSTANCE: emulsion is prepared of culinary water and vegetable oil in an amount of 75% of the total formulated weight. Emulsion is whip-blended of invert syrup, milk powder, cooking salt, sodium hydrocarbonate, ammonium carbonate, citric acid, sugar, fat and water in an amount of 75% of the total formulated weight. The emulsion thus prepared undergoes ultrasonic treatment (sound energy density = 15 kJ/m3 at a 21 kHz frequency) during 4-8 min. Dough is kneaded of fancy white wheat flour, "Valetec-8" vitamin-and-mineral compound additive in an amount of 1% of the total weight of the flour and the vegetable oil remaining, the emulsion, the catholyte fraction of an electrically activated water solution with pH = 10.99 and oxidation-reduction potential = -403 mV with sodium pyrosulphite subsequently added to the dough 2-5 minutes prior to the kneading termination in the form of a solution and in an amount of 0.015% of the flour total weight. The dough is conditioned for some time and rolled out which operations are followed by products formation and baking. ^ EFFECT: improved quality of the emulsion and the finished product in terms of physicochemical parameters; 24% sodium pyrosulphite content reduction; enhanced nutritional value of the cracker biscuit; improved micronutrients content balance rendering the product fit for alimentation of children aged 7-10 years. ^ 4 tbl, 3 ex |
