| 摘要 |
FIELD: confectionary industry, in particular production of flour confectioneries. ^ SUBSTANCE: claimed method includes emulsion production by blending of sugar, treacle, invert syrup, water, salt, leavening agent, citric acid with fat phase containing melted margarine and cameline oil in ratio of (63:37)-(42:58); dough kneading from emulsion and mixture comprising flour and swelling modified starch in amount of 5 % based on flour mass; dough spraying with pyrosulfite solution. Then dough is shaped, baked and cooled. ^ EFFECT: cracker of improved quality and increased nutritional value. ^ 2 ex |
