| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: method involves preparing emulsion from mélange, invert syrup, sand sugar, melted margarine, salt, aromatizer, and water by mixing the above components during 5-10 min at temperature of 30-38 C; introducing into emulsion sterncetine, soda, and ammonium carbonate; simultaneously providing preliminary mixing of wheat grits with wheat flour; kneading dough from emulsion and mixture of wheat grits and wheat flour, with components being used in predetermined ratio. ^ EFFECT: improved quality of ready product, increased nutrient value of pastry, wider range of farinaceous confectioneries, and reduced cost of ready product. ^ 1 tbl, 4 ex |
