| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method includes preparation of the emulsion from the invert syrup, herbal extract, sugar-containing component, salt, baking powder, odorants, plasticised fat component, phosphatide and carbonammonium salt taken in the amount of 0.1-0.5% of the total volume. Also the mix is prepared from wheat flour, corn starch and pastry crumb. Dough is kneaded from the emulsion and the mixture of the free-flowing components up to the homogenous mass. Dough pieces are made from the produced mass. The pieces of dough are baked, cooled and packed. The components selected from the following groups are used as a herbal extract: malt extract, black leaf tea extract, green leaf tea extract, John's-wort extract, hawthorn fruit extract, cloves extract, nutmeg extract in amount of 0.5-10.0% of the total mass. Vegetable oil with the 0.01-0.1 (wt %) tocopherol content plasticised at temperature of 35-38C is used as a fat component. For preparation of the dough corn starch is added to wheat flour in amount of 0.1-7.0% of the total mass also pastry crumb is added in amount of 0.1-8.0% of the total mass. The carbonammonium salt in amount of 0.1-0.5% of the total mass is additionally injected to the emulsion. ^ EFFECT: extension of the freshness retention period. ^ 3 cl, 8 ex
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