| 摘要 |
FIELD: food-processing industry, in particular, process for preparing of dough. ^ SUBSTANCE: method involves preparing water-flour mixture with flour to water ratio of 1:(1-2); standing said mixture during at least 40 min at temperature of 32-35 C and holding in centrifugal force field of settling chamber having separation factor of at least 500. As a result two components are formed, one of said components being dough with reduced content of starch component and other component being starch having moisture content of 30-60% which is used as independent product. ^ EFFECT: reduced dough kneading time, improved dietary properties and prolonged time during which product is kept in fresh state. ^ 1 tbl, 2 ex |
