| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method includes preparation of the emulsion from the invert syrup, herbal extract, dissolved sugar, fatty component and odorant. Also mixture of free-flowing components is prepared by means of mixing wheat flour, corn starch, egg powder, sugar powder, dry milk, leavening agents, baking powder, table salt and other additional components envisaged by the recipe. Emulsion and the mix of free-flowing components are stirred up to homogenous mass followed by making dough pieces, baking of products, their cooling, pre-packing and packing. As an additional component extruded grain product is used, it is produced by expanderisation of the grain product selected from the group: rice, wheat, rye, barley, millet, buckwheat and extruded grain product is injected in the produced emulsion and/or the mixture of free-flowing products in amount of 0.5-10.0% of the total mass. Corn starch is added to the mixture of the free-flowing components in amount of 1.0-8.0 and pastry crumb in amount of 1.0-10.0% of the total volume. Vegetable fat with the 0.01-0.1 (wt %) tocopherol content plasticised at temperature of 35-38C is used as a fat component. ^ EFFECT: extension of the product shelf life, giving for articles unique structural characteristics - friability and crispiness. ^ 3 cl, 5 ex |
