| 摘要 |
FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries from laminated dough. ^ SUBSTANCE: method involves preparing dough having moisture content of 22-27% by mixing flour, water, citric acid, egg product; holding dough for gluten swelling; forming dough by rolling it in the form of sheet; interlaying it with softened fat component; rolling dough to 2-mm thickness; cooling in several stages; forming dough blank; before baking process, applying coating onto dough blank; performing baking process. ^ EFFECT: improved organoleptical properties and high consumer's properties of farinaceous product during prolonged period of time. ^ 9 cl, 8 ex |
