| 摘要 |
FIELD: food industry, bakery industry. ^ SUBSTANCE: the innovation suggested deals with leaven-free kneading the dough out of wheat meal, yeasts, salt, a sugar-containing product, fatty raw material, water and other components according to the formula followed by keeping the mixture obtained for some period of time, dividing the intermediate products through matrices and keeping them for 50 min at 40° C, treating intermediate products with an egg product, baking and cooling ready-to-use products. While kneading the dough one should additionally introduce a surface-active substance - licorice root's extract. As water one may use activated positively charged water at pH 8.2, as fatty raw material - palm oil, and as a sugar-containing product - sladin 200K. Kneading should be carried out during 20 min, dividing of intermediate products through matrices should be conducted at the pressure being about 0.5-0.6 MPa at internal diameter of each matrix against its length being equal to 1:(6-7), followed by their support-free cutting under the matrix at diameter to height ratio being equal to 1:(1.2-2). As egg product for treating intermediate products one may apply egg powder as solution 1:10 in activated positively charged water at ratio of egg powder in water being 1:10. As a result, manufacturing process has been accelerated along with increased quality and attractiveness of ready-to-use products. ^ EFFECT: higher efficiency of manufacturing. ^ 1 dwg, 1 tbl |
