| 摘要 |
<p>The present invention relates to the processing of bakery products which prologs their shelf life. The task of the invention is to assure the stability of quality and taste characteristics under prolonged storage. The method of processing provides dipping bakery products into ethyl alcohol (95 () for a short period of 0,5-2,0 seconds. The quantity of ethyl alcohol used is equal to 2-10 ( on total weight of bakery products. The optimal ratio is 6,7 ( of ethyl alcohol weight units per 1 weight unit of bakery product. After removing the bakery products from alcohol they are immediately packed in polyethylene sacks made of 80 micrometer- thick film, vacuumed and sealed. The shelf life of bread such processed can be prolonged up to 6 months.</p> |
